This creamy lemon caper chicken is a tasty dish that combines chicken, zesty lemon, and little bursts of flavor from capers. It’s a delightful meal that’s both fresh and comforting!
Honestly, the sauce is so good I could eat it with a spoon! 🥄 I love serving this with rice or pasta to soak up all that yummy flavor. It’s quick enough for a weeknight treat!
Key Ingredients & Substitutions
Chicken Breasts: Boneless skinless chicken breasts are best for this dish, keeping it tender. If you want a healthier option, skinless chicken thighs work great too—they’re flavor-packed and juicy.
Heavy Cream: The heavy cream creates that luscious sauce. If you want a lighter version, you can substitute with half-and-half or whole milk, but the sauce will be less thick and creamy.
Capers: Capers are what give this dish a briny kick! If you’re not fond of capers, sliced green olives can be a good swap, though the flavor will be a bit different.
Green Beans: Fresh green beans add a crunch and pop of color. In a pinch, frozen ones work, or you could swap with asparagus or broccoli for variety.
How Do I Cook Chicken Perfectly Every Time?
Cooking chicken perfectly can be tricky, but here’s how to make sure it turns out juicy and tender:
- Start with chicken at room temperature. Let it sit out for about 15-20 minutes before cooking; it helps cook more evenly.
- Don’t overcrowd the pan; give each piece space to sear nicely. If you have more chicken, cook in batches.
- Use a meat thermometer. Chicken is done when it reaches 165°F. This way, you avoid overcooking.
- Let it rest! Once cooked, allow chicken to sit for a few minutes before slicing. This keeps it juicy.
How to Make Creamy Lemon Caper Chicken
Ingredients You’ll Need:
For the Chicken:
- 2 boneless skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
For the Sauce:
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 tablespoons fresh lemon juice
- 1 lemon, thinly sliced
- 2 tablespoons capers, drained
- 1 teaspoon fresh thyme leaves (or 1/2 tsp dried thyme)
For the Vegetables:
- 1 cup green beans, trimmed
For Garnish:
- Fresh dill or parsley, for garnish (optional)
How Much Time Will You Need?
This delicious meal takes about 30 minutes to prepare and cook, making it perfect for a quick weeknight dinner. With just a few simple steps, you’ll have a creamy, flavorful dish to enjoy!
Step-by-Step Instructions:
1. Preparing the Chicken:
Start by seasoning the chicken breasts with salt and pepper generously on both sides. This will help enhance the flavor of the chicken.
2. Cooking the Chicken:
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Once the butter melts and starts bubbling, add the chicken breasts. Cook them for about 5-6 minutes on each side, or until they’re golden brown and fully cooked through (internal temperature of 165°F). After cooking, remove the chicken from the skillet and set it aside on a plate.
3. Making the Sauce:
Now, lower the heat to medium. Add the remaining 2 tablespoons of butter to the same skillet, then toss in the minced garlic. Sauté for about 30 seconds until fragrant, but be careful not to burn it!
4. Combining Ingredients:
Next, pour in the chicken broth, heavy cream, and fresh lemon juice. Stir everything together well and allow the mixture to come to a gentle simmer.
5. Adding Flavor:
Add the drained capers, thyme leaves, and some of the lemon slices (save a few for garnishing later). Let the sauce simmer for about 3-5 minutes until it starts to thicken a little.
6. Cooking the Green Beans:
Toss the trimmed green beans into the sauce and let them cook for about 3-4 minutes, until they are tender but still have a nice crunch.
7. Finishing the Chicken:
Return the cooked chicken back to the skillet, making sure to spoon some of that lovely sauce over it. Let everything heat together for another 2 minutes so the flavors meld.
8. Serving:
Plate the chicken and drizzle generous amounts of the lemon caper sauce on top. Garnish with fresh dill or parsley and the remaining lemon slices if desired. Serve it with rice, pasta, or some crusty bread to soak up all the creamy goodness!
This recipe brings together a rich and creamy lemon-caper sauce, making each bite of chicken deliciously tangy and savory. Enjoy your flavorful dish!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking! Thawing in the fridge overnight is best, or you can place it in a sealed plastic bag in cold water for a quick thaw.
How Can I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the microwave or on the stove over low heat to avoid drying out the chicken.
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can substitute heavy cream with half-and-half or whole milk. Keep in mind that this may make the sauce a bit less thick and creamy.
Can I Add Other Vegetables?
Absolutely! Feel free to add or replace the green beans with other vegetables like asparagus, broccoli, or spinach. Just adjust the cooking time according to the different vegetables to ensure they stay crisp and fresh.