Creamy Caper Sauce with Pan Seared Chicken
High five for decadent mid week meals! Even though, it’s Thursday – this easy cream sauce comes into in less than 5 minutes and coats the chicken just right.
Pan sear the salt and pepper chicken. Set aside and use the same pan with all the drippings to begin the sauce. Melt the butter, garlic, capers and parsley together. Add in extra black pepper and spoon it all over the chicken.
It’s still healthy, light, filling, tasty and the quickest clean up!
What to serve it with?
I made some Jovial gluten free pasta. The 100% Organic Brown Rice Pasta Egg Tagliatelle was the perfect choice to pair with the chicken and creamy sauce.
AND let me just say, the pasta soaks up a lot of the sauce. I spooned extra on top to dip each bite of chicken and pasta in. SO GOOD!
More Chicken Recipes. More Sauce Recipes.
Creamy Caper Sauce with Pan Seared Chicken
- Total Time: 20 minutes
- Yield: 4 1x
- Diet: Gluten Free
Description
The simplest pan sauce, that coats the chicken perfectly. Serve with pasta and extra parsley.
Ingredients
- 1 teaspoon coconut oil
- 3–4 boneless skinless chicken breast
- salt and pepper, for seasoning
- 2 tablespoons salted butter
- 2 garlic cloves, minced
- 2 heaping tablespoons capers, drained
- 1 handful fresh parsley, roughly chopped
- 1 1/3 cup full fat unsweetened coconut milk
- 1 heaping cup cherry tomatoes, sliced in half
Instructions
- Heat a skillet up over high heat. Melt the coconut oil in the skillet and swirl around to coat the pan.
- Sprinkle the chicken breasts liberally with salt and pepper on both sides. Place the chicken into the prepared hot skillet. Let cook for 6-8 minutes or until brown.
- Flip over and turn the heat to medium low heat. Cook for 6 minutes or until the chicken is almost cooked through. Remove the chicken from the pan and place on a cutting board or plate.
- Melt the butter in the skillet. Add in the garlic. capers and parsley. Toss to coat with the butter and cook for 1 minute.
- Pour in the coconut milk and bring up to a boil or high simmer. Simmer for 1 minute and turn the heat off.
- Add the chicken breasts back in and top with the cherry tomatoes. Serve with the pan sauce on top and garnish with more fresh parsley.
Notes
Serve with cook gluten free pasta.
- Prep Time: 5
- Cook Time: 15
- Category: chicken
- Method: stove-top
- Cuisine: Italian
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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