Savory Tooth

Simple Tasty Recipes

Chicken With Creamy Lemon Caper Sauce

Updated Published Sep 21, 2017 By 3 CommentsThis post may contain affiliate links.

Summary:
These flavorful chicken breasts are breaded and pan-seared, then roasted until tender and juicy. They're paired with a thick and creamy sauce with capers, garlic, and lemon juice.
caper chicken served with spiralized zucchini

Caper Chicken

5 from 3 votes
Prep: 15 minutes
Cook: 30 minutes
Yield: 4 servings

INGREDIENTS

  • 1 pound boneless skinless chicken breasts
  • 2 large eggs, well beaten
  • 1/2 cup almond flour (Note 1)
  • 2 tablespoons olive oil, divided
  • salt and pepper

Creamy Caper Sauce:

  • 3/4 cup heavy whipping cream
  • 5 cloves garlic, minced
  • 1/4 cup diced onions
  • 2 tablespoons capers, drained
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons butter, sliced

For Serving:

  • 4 ounces zucchini noodles, cooked (Note 2)

INSTRUCTIONS

  • Prepare: Preheat oven to 350 F. Set aside baking sheet. Prepare 2 shallow plates, one with almond flour and another with beaten eggs. Heat pan with 1 tablespoon olive oil over medium-high heat.
  • Bread Chicken: Pound chicken breasts to flatten all to uniform thickness or slice horizontally to reduce thickness (Note 3). Season both sides of chicken breasts with salt and pepper. Dip each chicken breast first in almond flour, patting down with flour to coat well, and then in egg, coating both sides.
  • Brown Chicken: Transfer chicken to hot pan, working in batches as needed. Cook until chicken is golden brown, about 1 minute per side, then transfer to baking sheet.
  • Bake Chicken: Place baking sheet with chicken into oven. Bake uncovered until chicken is cooked through (internal temperature reaches 165 F), 20 to 30 minutes, depending on thickness of chicken breasts (Note 4). Meanwhile, proceed to next step to prepare sauce.
  • Make Sauce: Add 1 tablespoon olive oil to pan over medium heat. Add garlic, onions, and capers, cooking until garlic browns, about a minute, stirring occasionally. Stir in lemon juice. Add heavy whipping cream and butter, stirring until butter has melted. Simmer sauce until thickened, stirring occasionally. Reduce heat to low to keep warm while waiting for chicken to bake.
  • Serve: Transfer cooked chicken and zucchini noodles to serving plates. Stir caper sauce and pour over chicken. Serve (Note 5).

NUTRITION

Makes 4 Servings
Amount Per Serving:
Calories 590 (66% from fat)  
Total Fat 44g 67%
   Saturated Fat 18g 88%
Cholesterol 255mg 85%
Sodium 240mg 10%
Net Carb 6g  
Total Carb 8g 3%
   Dietary Fiber 2g 9%
   Sugars 3.5g  
Protein 43g  
Vitamin A 21% · Vitamin C 17% · Calcium 11% · Iron 13%

PHOTOS

caper chicken served with spiralized zucchini
dipping chicken into almond flour
soaking chicken in egg mixture
overhead view of caper chicken and spiralized zucchini
chicken sliced open and served with creamy caper sauce

NOTES & TIPS

(1) Almond Flour. I use almond flour that is blanched, which means the skins are taken off of the almonds, so the resulting flour looks white. I typically use Costco’s Kirkland brand, which has 2 grams of net carbs per 1/4 cup serving.
(2) Zucchini Noodles. These “zoodles” help sop up extra sauce and pair nicely with the chicken. I don’t typically spiralize the zucchini myself; I buy them pre-spiralized at the produce section of U.S. grocery stores. To cook them, microwave in 30-second intervals to avoid overcooking — they should be al dente but not soggy.
(3) Chicken Thickness. I typically pound chicken breasts to flatten, or slice horizontally through particularly thick ones. This ensures that the chicken pieces are all of the same thickness and will cook at the same rate. Mine are typically 3/4 to 1 inch thick.
(4) Baking Time. Baking times for chicken breasts vary depending on their thickness. I recommend using an instant-read thermometer or probe thermometer to check the temperature of the thickest part of the chicken breast, which should read at least 165 F. It takes 20 to 30 minutes to cook a 3/4 to 1 inch thick chicken breast at 350 F.
(5) Serving. Serve while hot. For extra vegetables, pair with sides like steamed broccoli, roasted brussels sprouts, or ratatouille.
(6) Similar Recipe. You might also be interested in lemon chicken piccata, which has similar ingredients but is stronger on the lemon flavor and cooked exclusively on the stovetop.

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About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. Since 2015, she has been sharing simple recipes for tasty dishes, mostly low carb and gluten free. Learn more.

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ann

I made this with sour cream, butter, liquid from poached chicken, lots of lemon juice along with some zest. This was served on poached chicken thighs with pasta. Garlic is a good addition as is a bit of scallion and red pepper flakes. Parmesan is also good!

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4 years ago
Jimm Morreale

I grew up in a very poorRoman Catholic Italian family. But, I remember my momma making chicken pan seared with lemon caper sauce. She never skempt on flavor! And on rare occasions veal picata too! This receipe takes me back to being a little boy under momma’s foot in the kitchen. I’m so glad I learned from a seasoned cook like momma and Julia! I followed Julia’s receipe and couldn’t tell the difference in taste. If momma was here,she would approve!!! ❤

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4 years ago
LeAnn

This was so very good. I’ll make it again and again!

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4 years ago
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