Crock Pot Lemon Caper Butter Chicken

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Heat olive oil in a large skillet over medium heat until shimmering.

Season chicken breasts with salt and black pepper.

Add chicken to the skillet and cook until golden brown, about 5-7 minutes per side.

Remove chicken from skillet and set aside.

In the same skillet, melt butter over medium heat.

Add chopped onion and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add lemon juice, capers, and chicken broth; bring to a simmer.

Whisk in heavy cream and mustard, stirring until combined.

Return chicken to the skillet and simmer in sauce for 5-10 minutes until cooked through.

Sprinkle with red pepper flakes and chopped parsley before serving.

Serve hot over rice or pasta.

Cooking Techniques

Spice Level:

Allergens