Creamy Dill-Caper Chicken Breast Recipe

Name: Creamy Dill-Caper Chicken Breast Recipe
Total time: 30 mins
Ingredients: 0.25 cup all-purpose flour; 4 boneless chicken breast halves, pounded very thin; salt and ground black pepper to taste; 3 tablespoons butter; 3 cloves garlic, minced; 0.5 cup white wine; 1 cup heavy whipping cream; 2.5 tablespoons lemon juice; 1 tablespoon chopped fresh basil; 1 tablespoon chopped fresh parsley; 2 teaspoons dried dill weed; 1.5 teaspoons chopped fresh thyme; 4 tablespoons capers, drained

This chicken dish is elevated by a delicious dill-caper sauce, inspired by another recipe. Sautéed chicken breasts are smothered in a rich and flavorful dill-caper cream sauce that also pairs perfectly with whitefish fillets. When using dried herbs, reduce the amount to 1/3, as they have a stronger flavor.

Total time30 mins
Prep time10 mins
Cook time20 mins
Yield4

Adjust servings

Scale ingredients instantly for the number of servings you need.

Servings

Instructions

Place flour on a large plate. Coat chicken breasts in the flour, then season with salt and pepper. Set aside.
Melt butter in a large skillet over medium-low heat. Add garlic and cook until fragrant, around 2 minutes. Add chicken to the skillet and cook over medium-high heat until cooked through, about 10 minutes. Internal temperature should reach 165°F (74°C). Remove chicken, cover to keep warm.
Pour white wine into the skillet and deglaze, scraping up browned bits. Stir in cream, lemon juice, basil, parsley, dill, and thyme; bring to a boil. Reduce heat to medium-low. Cook, whisking, until creamy, about 3-5 minutes. Stir in capers and heat for 1-2 minutes.
Plate chicken breasts and spoon the sauce on top.

Nutrition

Calories: 543 kcal
Fat Content: 41 g
Fiber Content: 1 g
Sugar Content: 1 g
Sodium Content: 590 mg
Protein Content: 22 g
Cholesterol Content: 169 mg
Carbohydrate Content: 18 g
Saturated Fat Content: 22 g
Unsaturated Fat Content: 0 g