These Skillet Lemon Caper Chicken Breasts are thick, juicy and flavorful. Seared first on the stove top to lock in flavor and then finished off in the oven, they are a one-skillet dish!
When I was pregnant with Wyatt my strongest food aversion by far was chicken. I didn’t want to see it, smell it or cook it, let alone eat it. At the time I didn’t even realize how much I hated it, but thinking back, we only had chicken a handful of times the whole 9 months! It is normally a staple in our house so this was totally out of the ordinary! Now that I’m back to loving chicken, it’s back in the rotation and we are all happy about it (both Walter and Layla really missed chicken, haha). I seriously don’t even know what we ate for dinner during that time because chicken is such an easy go-to in our house, as I know it is in many of yours!
A few weeks back I shared this Honey Mustard Chicken Skillet and you guys loved it! Since we all seem to be team chicken for dinner right now, here’s another one to add to the dinner rotation!
How to Make Skillet Lemon Caper Chicken Breasts
We’ve talked about it before, but cooking in a cast iron skillet has so many benefits! The main one being that it transfers seamlessly from the stove top to the oven. To make this dish you start off by browning the chicken breasts in butter on the stove top. Next, sauté the onions with garlic, spices and lemon juice. At this point, add the chicken breasts back to the skillet with the onions. To finish off the dish, add some cream, capers and lemon slices. Now, transfer the skillet to the oven to finish off cooking for about 20 minutes.
The butter, lemon juice and cream cook together into a rich, delicious sauce with the onions and capers. Make sure you spoon this sauce over the chicken breast when you plate it, it’s delicious!
What to Serve with Lemon Caper Chicken Breasts?
I like to serve it with rice pilaf to add a little more interest to the dish!
Some other good options for serving include:
These Skillet Lemon Caper Chicken Breasts are juicy and flavorful. Seared first on the stove top and then baked in the oven, they are a one-skillet dish!
4 large boneless, skinless chicken breasts (about 2 pounds)
1 1/2 tsp salt, divided
4 tbsp unsalted butter
1 cup thinly sliced yellow onions
4 large garlic cloves, crushed
3 large lemons, divided
1/2 tsp onion powder
1/2 tsp dried thyme
1/4 tsp black pepper
1/2 cup heavy cream
2 tbsp capers
Preheat oven to 400°F
Pat the chicken breasts dry and sprinkle with 1 tsp salt
Add the butter to a large cast iron skillet over medium-high heat
When butter is melted add the chicken breasts
Brown on both sides (about 5 minutes per side)
Remove chicken from skillet
Reduce heat to medium
Add the onions, sauté about 3 minutes
Add the garlic, juice of 2 of the lemons, 1/2 tsp salt, onion powder, dried thyme and black pepper
Sauté another 1-2 minutes
Add the chicken breasts back to the skillet
Pour the heavy cream oven the chicken breasts, top with capers
Slice the remaining lemon into thin slices and lay the slices on top of the chicken breasts (6-8 slices)
Carefully remove the skillet from the stove top and transfer it to the oven
Bake for about 20 minutes until the chicken is cooked (heated through to a temperature of 165°F)
Serve the chicken breasts warm over rice (or other side of your choosing) and spoon the onions, capers and resulting cream sauce over the breast
- Category: dinner
- Method: Cast Iron Skillet
Keywords: #skilletchicken, #skilletchickenbreasts, #lemoncaperchicken, #skilletdinners, #oneskilletmeals
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If you make these Skillet Lemon Caper Chicken Breasts let me know how you like them! Leave a star rating and comment here! If you snap a photo, I’d love to see it – share it over on Instagram and tag me @sprinklesandseasalt!
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