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Chicken in Creamy Caperberry Sauce

We loved this chicken in creamy caperberry sauce. This dish is loaded with mushrooms and caperberries and arranged atop a delicious lemon-caper rice.
4 from 3 votes
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Cook Time: 45 minutes
Servings: 4
Calories: 347kcal


  • 4 thin-cut chicken breasts about 1/4” thick
  • 1 cup Wondra flour
  • 2 teaspoons paprika
  • Vegetable oil for frying
  • 3 tablespoons butter
  • 1 yellow onion peeled and minced
  • 8 ounces cremini mushrooms trimmed and sliced
  • 6 cloves garlic peeled and minced
  • 1 pound Campari tomatoes quartered
  • ¼ cup caperberries stems removed if desired
  • 1 and 1/2 cups chicken stock plus more if needed
  • ½ cup heavy cream
  • cup parsley minced, plus more for garnish
  • Salt pepper, and crushed red pepper to taste
  • Lemon-Caper Rice:
  • 1 cup uncooked rice
  • 2 cups water
  • Salt to taste
  • cup parsley minced, plus more for garnish
  • 2 tablespoons capers drained
  • 2 tablespoons butter melted
  • Juice of 1 lemon


Prepare the Chicken:

  • Preheat oven to 300°F. Pat the chicken dry and season all over with salt and pepper.
  • On a large plate, combine the Wondra with salt, pepper, and paprika. Dredge the chicken in the flour and shake off excess.
  • Heat the vegetable oil in a wide skillet. Once hot, add the chicken, cooking in batches if needed, for 3-6 minutes per side until very well-browned. Transfer to an oven safe dish and transfer to the oven as you prepare the rest of the meal.

Start the Creamy Caper Berry Sauce:

  • Drain off the excess oil and flour from the skillet and pat it dry.
  • Melt the butter in the skillet and added the diced onion and sliced mushrooms. Cook, stirring regularly, for 8-9 minutes or until the mushrooms are very well-browned and the onions are cooked through. Add the garlic and cook for 45 seconds until fragrant.
  • Season with salt, pepper, and crushed red pepper. Add the tomatoes, caper berries, and chicken stock and bring to a boil. Reduce heat and simmer for 10-15 minutes until thickened and reduced, adding more stock as necessary.

Cook the Lemon-Caper Rice:

  • As the caperberry sauce simmers, cook the rice. Combine the rice, water, and salt in a saucepan and bring to a boil. Reduce heat, stir once, cover and simmer for 15 minutes. Turn off the heat and rest for 5 minutes.
  • In a separate bowl, combine the parsley, melted butter, and capers. Season with salt. Stir into the cooked rice until well-combined. Keep warm.

Finish the Creamy Caper Berry Sauce:

  • Pour the heavy cream into the caper berry sauce and add the parsley. Stir to combine. Taste and season to your preferences and cook an additional 5-6 minutes until thickened.
  • Arrange the cooked chicken in the sauce.

To Serve:

  • Divide the lemon-caper rice between plates and spoon the sauce on top. Place a piece of chicken on top and spoon more sauce over. Garnish with more parsley, if desired. Enjoy!


Calories: 347kcal | Carbohydrates: 36g | Protein: 7g | Fat: 21g | Sodium: 568mg | Fiber: 4g | Sugar: 5g | Vitamin C: 33mg
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