For best results, use fresh, high-quality ingredients. The flavor of the sauce depends heavily on the herbs and capers. Pounding the chicken breasts ensures even cooking and helps them stay tender and juicy. If you don't have fresh herbs on hand, you can use dried herbs, but reduce the amount to 1/3 as dried herbs are more potent. Serve this dish with a side of pasta, rice, or roasted vegetables for a complete and satisfying meal.
Chicken Breasts in Dill-Caper Cream Sauce
-
PREP TIME10 mins
-
COOK TIME20 mins
-
TOTAL TIME30 mins
-
SERVING4 People
-
VIEWS121
Elevate your weeknight dinner with this sophisticated yet simple dish. Tender chicken breasts are draped in a luscious, herbaceous dill-caper cream sauce, creating a symphony of flavors that will tantalize your taste buds.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate18 g
-
Cholesterol169 mg
-
Fiber1 g
-
Protein22 g
-
Saturated Fat22 g
-
Sodium590 mg
-
Sugar1 g
-
Fat41 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Chicken: Place flour on a large plate. Dredge chicken breasts in flour, shaking off excess. Season generously with salt and pepper. (5 minutes)
02
StepSauté the Chicken: Melt butter in a large skillet over medium-low heat. Add garlic and cook until fragrant, about 2 minutes. Increase heat to medium-high. Add chicken to the skillet and cook until golden brown and cooked through, about 5-7 minutes per side. Ensure an instant-read thermometer inserted into the thickest part registers 165°F (74°C). Remove chicken from the skillet and set aside, covering with aluminum foil to keep warm. (15 minutes)
03
StepCreate the Dill-Caper Cream Sauce: Pour white wine into the same skillet to deglaze, scraping up any browned bits from the bottom. Bring to a simmer and let reduce slightly for about 2 minutes. Stir in heavy cream, lemon juice, basil, parsley, dill, and thyme. Bring to a gentle boil, then reduce heat to medium-low. Simmer, whisking constantly, until the sauce has thickened to a creamy consistency, about 3-5 minutes. Stir in capers and heat for 1-2 minutes more. (10 minutes)
04
StepServe: Plate chicken breasts and generously spoon the dill-caper cream sauce over the top. Garnish with extra fresh herbs, if desired. Serve immediately.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Candelario Mayert
May 5, 2025I didn't have any white wine on hand, so I used chicken broth instead, and it worked just fine.
Caroline Bailey
Mar 14, 2025This recipe is a keeper! Easy to follow and the results are restaurant-worthy.
Tillman Vonrueden
Jan 16, 2025I tried this with whitefish fillets and it was amazing! Thanks for the tip!
Lura Schmidt
Dec 4, 2024The sauce was a bit too tart for my taste, so I added a teaspoon of honey to balance it out.
Shania Considine
Oct 17, 2024Absolutely delicious! The sauce is so flavorful and creamy. My family loved it!
Baby Reinger
Oct 9, 2024Be careful not to overcook the chicken, or it will be dry. Use a meat thermometer to ensure it's cooked to perfection.
Amy Roob
May 12, 2024This is my go-to recipe when I want to impress guests. It's always a hit!
Aryanna Mclaughlin
May 2, 2024I added a pinch of red pepper flakes for a little heat, and it was fantastic!