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Skillet Lemon Caper Chicken Breasts

  • Author: Laura
  • Total Time: 40 minutes
  • Yield: 4 servings 1x


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

  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Category: dinner
  • Method: Cast Iron Skillet

Keywords: #skilletchicken, #skilletchickenbreasts, #lemoncaperchicken, #skilletdinners, #oneskilletmeals