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Keto Dinner

Chicken Breasts in Caper Cream Sauce

When you need a keto dinner that feels indulgent without the fuss, this chicken in caper cream sauce delivers. I love how tangy capers and velvety cream transform simple chicken breasts into a restaurant-worthy meal. It’s become my go-to for busy weeknights when I crave something rich yet light.

10 min Prep time 15 min Cook time 25 min Total time 4 Servings 380 Calories
Chicken Breasts in Caper Cream Sauce

Ingredients

  • boneless skinless chicken breast halves
  • teaspoon lemon pepper
  • teaspoon salt
  • teaspoon dried dill weed
  • teaspoon garlic powder
  • tablespoons butter
  • /2 cup whipping cream
  • tablespoons capers, drained and rinsed

Instructions

  1. Step 1

    Start by seasoning the chicken breasts evenly with the lemon pepper, salt, dill, and garlic powder. Melt butter in a large skillet over medium heat. Once sizzling, place the chicken in the pan and turn the heat up to medium-high. Let them brown, turning frequently, for about 5 minutes until golden. Then reduce the heat to medium and cook for 5 to 7 more minutes, until cooked through and no longer pink inside. Transfer the chicken to a plate and cover loosely with foil to keep warm. To make the sauce, return the skillet to high heat and pour in the whipping cream, whisking nonstop as it bubbles and thickens—about 3 minutes. Once it coats the back of a spoon, remove the pan from the heat and stir in the capers. I like to spoon the creamy caper sauce generously over the chicken and serve right away.

Chef's Tip

My secret is to use a splash of dry white wine in the pan before adding the cream; it deglazes all the browned bits from the chicken and adds a subtle depth that makes the sauce truly extraordinary. Just a tablespoon does the trick.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop over low heat, adding a splash of cream or water to revive the silky texture of the sauce.

Variation Tips

Swap the chicken for pork chops or salmon for a different protein. For a dairy-free version, use canned coconut cream instead of whipping cream and ghee instead of butter – it yields a slightly tropical tang that pairs wonderfully with the capers.

Frequently Asked Questions