This is another one of my favorite chicken recipes because it is bursting with flavor, and the sauce is perfect over most grains/carbs. The acidity of the capers and the lemon is just divine! You can whip it up in about 15 minutes and then finish it up in the oven. This reminds me a bit of chicken piccata minus the breading of the chicken.
Ingredients
- 3 chicken breast
- 2 tbsp olive oil
- 2 tbsp minced garlic
- 1 tbsp of butter
- 2 tbsp capers
- juice of 1 lemon
- zest of 1 lemon
- 1/2 cup of heavy whipping cream
- 1 cup of chicken broth (I use unsalted)
- Salt
- Pepper
Cooking Instructions
- Preheat your oven to 375 degrees.
- Grab a medium sized pan, add the olive oil and set to medium-high heat.
- Season both sides of your chicken breast with salt and pepper.
- Once pan is hot, place your chicken breast in the pan and cook for 5 minutes on each side.
- While chicken is cooking, mince your garlic.
- Once chicken is cooked on both sides, remove from pan and place on a plate.
- Using the same pan, set to medium heat and add your butter.
- Once butter has melted, add your garlic and cook for a minute until fragrant.
- Now set your heat to medium low and add the chicken broth to deglaze the pan.
- Once deglazed, stir in the heavy cream and let cook for 3 minutes.
- Add chicken back to the pan and coat with sauce.
- Place in the oven for 18-20 minutes.
- Remove from oven and place over cooked spaghetti.
- Enjoy!
Note: You can serve this over pasta as I have done in these pictures, but feel free to substitute for rice of your choice. It works and taste just as great!
Did you try this recipe? Rate it below and leave a comment. I’d love to hear your feedback.
Hooked on Food 