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SideChef
Recipes
Sautéed Chicken Breast in Caper Cream Sauce
Recipe

15 INGREDIENTS • 9 STEPS • 45MINS

Sautéed Chicken Breast in Caper Cream Sauce

5.0
4 ratings
This Creamy Chicken with White Wine Sauce and Capers recipe is a delicious and elegant dish perfect for a special occasion or a dinner party. Juicy and tender chicken breasts are seasoned with a blend of classic Italian seasonings, onion, and garlic powder, then seared until golden brown. The creamy white wine sauce, flavored with capers and herbs, adds a tangy and savory note to the dish, making it a standout favorite. Serve it with a side of steamed vegetables or a simple green salad for a complete and satisfying meal.
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Jack Lee at SideChef
I'm a foodie on a global flavor adventure!🌎🍴 I love experimenting with local, seasonal ingredients and borrowing techniques from around the world to create delicious yet relatable dishes.
https://www.sidechef.com/
This Creamy Chicken with White Wine Sauce and Capers recipe is a delicious and elegant dish perfect for a special occasion or a dinner party. Juicy and tender chicken breasts are seasoned with a blend of classic Italian seasonings, onion, and garlic powder, then seared until golden brown. The creamy white wine sauce, flavored with capers and herbs, adds a tangy and savory note to the dish, making it a standout favorite. Serve it with a side of steamed vegetables or a simple green salad for a complete and satisfying meal.
45MINS
Total Time
$3.16
Cost Per Serving
Ingredients
Servings
4
US / Metric
Freshly Ground Black Pepper
1 tsp
Freshly Ground Black Pepper
plus more for seasoning
Salt
1 tsp
Salt
plus more for seasoning
Italian Seasoning
1 tsp
Italian Seasoning
Onion Powder
1 tsp
Onion Powder
Garlic Powder
1 tsp
McCormick® Garlic Powder
Olive Oil
2 Tbsp
Olive Oil
plus more for coating chicken
Butter
3 Tbsp
Butter, divided
Dry White Wine
1/4 cup
Dry White Wine
Chicken Stock
1/2 cup
Chicken Stock
or Water
Whipping Cream
1/2 cup
Whipping Cream
Capers
2 Tbsp
Capers, drained, rinsed
Fresh Parsley
2 sprigs
Fresh Parsley, chopped
Cherry Tomato
6
Cherry Tomatoes, halved
for garnish
Lemon
1
Lemon
cut into wedges, for garnish
Nutrition Per Serving
VIEW ALL
Calories
407
Fat
26.7 g
Protein
35.5 g
Carbs
5.0 g
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Sautéed Chicken Breast in Caper Cream Sauce
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author_avatar
Jack Lee at SideChef
I'm a foodie on a global flavor adventure!🌎🍴 I love experimenting with local, seasonal ingredients and borrowing techniques from around the world to create delicious yet relatable dishes.
https://www.sidechef.com/

Author's Notes

If your chicken breasts are too large, consider butterflying (splitting down the center) and pounding the breast flat before cooking.

Double up the quantities for sauce and make a delightful creamy pasta dish.

To fix a splitting sauce, add about ¼ cup of water to the pan and reheat the sauce to a vigorous simmer, whisking constantly. The bubbling action will help re-emulsify the butter and bring back that thick, glossy sauce.

Adding butter at the end of the cooking process preserves the flavor of butter in the end product and gives your sauce a glossy finish in the end!
Cooking InstructionsHide images
step 1
Coat the Boneless, Skinless Chicken Breasts (4) with olive oil. Then, season with Freshly Ground Black Pepper (1 tsp), Salt (1 tsp), Italian Seasoning (1 tsp), Onion Powder (1 tsp), and McCormick® Garlic Powder (1 tsp).
step 2
In a large sauté pan over medium-high heat, add Olive Oil (2 Tbsp) and 2 Tbsp of Butter (2 Tbsp) (reserving the other tablespoon for later) until the butter foams.
step 3
Add the seasoned chicken breasts to the pan, turning frequently until browned, about 3 minutes.
step 4
Transfer the chicken breasts to a plate. Cover with foil to keep warm.
step 5
Return the pan to the stove and turn the heat up to high. Add in Dry White Wine (1/4 cup) and Chicken Stock (1/2 cup), while scraping the bottom of the pan to deglaze. Then add Whipping Cream (1/2 cup), whisking continuously.
step 6
Return the chicken breasts to the pan and spoon the sauce over them, covering them with a lid to simmer. Continue to cook until the chicken breasts are cooked through, with juices running clear, or until they reach an internal temperature of 160 degrees F (72 degrees C).
step 7
Remove chicken from the pan onto the serving platter.
step 8
Continue reducing the liquid until desired consistency (remembering that the sauce will continue to thicken as it cools). Add in Capers (2 Tbsp) and a knob of Butter (1 Tbsp), whisking until the sauce is glossy. Season with salt and pepper to taste
step 9
Pour the sauce over the chicken and garnish with a Lemon (1), Fresh Parsley (2 sprigs), and Cherry Tomatoes (6).
step 9 Pour the sauce over the chicken and garnish with a Lemon (1), Fresh Parsley (2 sprigs), and Cherry Tomatoes (6).
Tags
Chicken
Shellfish-Free
Dinner
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