How to Make Chicken Breasts in Dill-Caper Cream Sauce - A Step-by-Step Guide

Chicken breasts are a staple in many households, and for good reason. They are versatile, easy to cook, and delicious. Whether you grill, bake, or sauté them, there are countless ways to prepare chicken breasts to keep things interesting. One recipe that never fails to impress is Chicken Breasts in Dill-Caper Cream Sauce.

This dish is a celebration of flavors, with the tanginess of capers and the freshness of dill adding a delightful twist to the creamy sauce. The tender and juicy chi...

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Ingredients

  • 4 boneless chicken breast halves, pounded very thin
  • ¼ cup all-purpose flour
  • salt and ground black pepper to taste
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • ½ cup white wine
  • 1 cup heavy whipping cream
  • 2 ½ tablespoons lemon juice
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons dried dill weed
  • 1 ½ teaspoons chopped fresh thyme
  • 4 tablespoons capers, drained

Information

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Servings: 4
  • Yield: 4 servings

  • Dredge chicken breasts in flour and season with salt and pepper
  • Melt butter in a large skillet over medium-low heat. Add garlic and cook until fragrant, about 2 minutes. Add chicken to skillet and cook over medium-high heat until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet, cover in aluminum foil, and keep warm.
  • Pour white wine into skillet and deglaze pan by scraping up all the brown bits from the bottom. Stir in cream, lemon juice, basil, parsley, dill, and thyme; bring to a boil. Reduce heat to medium-low. Cook, whisking constantly until sauce is reduced and has a creamy consistency, 3 to 5 minutes. Stir capers into sauce and heat for 1 to 2 minutes more.
  • Plate chicken breasts and spoon sauce on top.
  • Nutrition

    543 cal.

    • Total Fat: 41g
    • Saturated Fat: 22g
    • Cholesterol: 169mg
    • Sodium: 590mg
    • Total Carbohydrate: 18g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 22g
    • Vitamin C: 8mg
    • Calcium: 81mg
    • Iron: 2mg
    • Potassium: 280mg