Description
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!
Ingredients
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
Instructions
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