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Chicken Breasts in Caper Cream Sauce


"My husband (who is not a cook) developed this recipe when looking through what we had in the fridge. We love capers and my VERY picky 8-year old always asks for 'Daddy's chickie.'"
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20 m servings 313 cals
Original recipe yields 4 servings


  • Calories:
  • 313 kcal
  • 16%
  • Fat:
  • 21.2 g
  • 33%
  • Carbs:
  • 1.8g
  • < 1%
  • Protein:
  • 28.2 g
  • 56%
  • Cholesterol:
  • 132 mg
  • 44%
  • Sodium:
  • 974 mg
  • 39%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
  2. Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.
  3. Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 1366
  1. 1795 Ratings

Most helpful positive review

Four stars as written, as I believe that with just cream the sauce would lack dimension and would be rather flat. I embellished upon the recipe which made this dish a solid five star recipe. T...

Most helpful critical review

What did I do wrong??? All the reviews were good and it seemed like a simple recipe but my sauce curdled! I did use fat free half n half (and it was fresh) but other than that I followed the re...

Most helpful
Most positive
Least positive

Four stars as written, as I believe that with just cream the sauce would lack dimension and would be rather flat. I embellished upon the recipe which made this dish a solid five star recipe. T...

Made this for the first time tonight and it was fabulous! I followed others' advice and doubled the cream sauce. I am glad I did that because we had exactly the right amount of sauce. I woul...

WOW!!! This had such fantastic flavor! I did make some changes to the recipe. I used chicken tenders instead of breast halves. I didn't have any lemon pepper so I used McCormick's Key West Spice...

I'm here to tell you this recipe was elegant and exquisite!!! I made a couple of alterations: used heavy whipping cream, doubled and added 1 tbsp of flour to it for thicker sauce. Used a little ...

This recipe is very delicious and easy! My picky 9-year-old nephew even loved it. My husband soaked up every bit of the sauce (that I doubled) with his rice and went back for seconds. I also pou...

For such a simple recipe, there was a lot a flavor carried in the sauce from the meat juices and fats in the cream. I used olive oil instead of butter to add a healthier element to the dish M...

My girlfriend LOVES when I make this for her, says that I'm going to spoil her! This is a great recipe that I only adjusted a bit after reading other reviews that made sense. Adjustments were: (...

Pretty tasty. I used fat free half and half instead of whipping cream. Would double the sauce next time.

This is one of my favorite chicken recipes. It is easy and very flavorful. I don't think it would be quite as nice if you made it with regular milk and flour or corn starch as other readers ha...