One-Pan Italian Chicken Recipe With Garlic Caper Cream Sauce (20 Minutes) by Donna John

Want to impress your guests or the family? This easy 20-minute chicken dinner is a showstopper! Not only in flavor and aroma, but this Italian-inspired chicken (think chicken piccata) also looks amazing and will make your mouth water.

The quick, easy high-protein chicken with garlic caper cream sauce has a short list of simple ingredients: boneless chicken breasts, garlic powder, smoked paprika, butter, shallot, garlic, white wine, lemon zest, fresh lemon juice, heavy cream and capers. The chicken is pan-fried in butter or olive oil until golden and cooked through. The creamy garlic caper cream sauce is a flavorful combination of shallot, garlic, dry white wine, lemon, heavy cream and capers. Spoon the sauce over the chicken and get ready for a taste explosion.

If you don't like capers, leave them out! This one-pan chicken will still be delicious. Serve this easy chicken dinner with pasta (mix some of the sauce into it), mashed potatoes, rice or quinoa. Add a fresh vegetable or salad and you have a winning weeknight dinner in a hurry.

Cuisine: Italian / American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

• 4 boneless chicken breasts
• garlic powder, to taste
• smoked paprika, to taste
• 4 tablespoons butter or olive oil
• 1 large shallot, finely chopped
• 4 garlic cloves, minced
• 1/2 cup dry white wine
• 1 lemon, zested and juiced
• 1/2 cup heavy cream
• 2 tablespoons capers, drained

Here's how to make it: 

1. Season the chicken with salt, pepper, garlic powder and smoked paprika. Heat the butter in a large skillet over medium-high heat. (You could also use olive oil or a combination of both.) Add the chicken and cook until browned on both sides and cooked through, about 4 minutes per side. (Cooking time will depend on thickness of chicken breasts. Chicken is cooked through at 165 degrees F internal temperature on a food thermometer.) Remove to a plate.
2. Reduce the heat to medium and add the shallot. Cook, stirring, about 2 minutes. Add the garlic and cook 30 seconds. (Don't have a shallot? Use onion!)
3. Pour the wine into the pan and stir to scrape up any brown bits from the bottom. Add the lemon zest and lemon juice. Cook, stirring, about 1 minute.
4. Add the cream and stir to combine. Season with salt and pepper. Gently simmer the sauce for about 2 minutes. Stir in the capers. Put the chicken back into the pan and spoon the sauce over. Store any leftovers in an airtight container in the fridge and reheat in the microwave.

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