Lemon Caper Chicken in Lemon Cream Sauce

Wednesday, April 20, 2016


After last weekend when Daniel and I got a little reality check about how much we had been spending on eating out for breakfasts, lunch, and dinner, we made a choice to try and be much more conscious about where our money was going. This is our second week of planning out our lunches and dinners for the week ahead of time, and it's already going so well. We've only been buying ingredients that we actually plan to use, and we've been using up the stuff that we have before it goes bad. We had a slip up or two last week where one of us forgot our lunch for the day, but even then we tried to buy something cheap so as not to go crazy with our spending. 

On our grocery trip this week we found two packs of chicken (normally $12 each) on sale for $3.50 and couldn't pass up on the deal. We got a couple of packs and split them to have them in the freezer for later use. Yesterday we thawed one out and then forgot to plan any actual recipe for how to cook it, so I decided to wing it a little bit. 

The recipe turned out so good that I forgot to take any pictures since I ate it so fast, but it was so easy to make that I think I can still share it here with you and you shouldn't have any trouble following it. I served it on the side with rice and roasted up some sweet onions and squash in the oven for 30 minutes with olive oil and seasoning to taste. 

All you need is: 

Chicken *we used four chicken thighs but you could use breasts or drumsticks as well if you adjusted your cook time a little bit. 
2 Lemons 
3/4 cup Heavy Cream 
1 jar Capers
1 cup Chicken Broth 
Olive Oil 

1. Preheat your oven to 350. 
2. Wash and dry your chicken. Place on a cutting board and salt and pepper chicken on both sides.
3. Heat a cast iron on medium-low heat (or other oven safe skillet) on the stove with about two tablespoons of olive oil. 
4. While your oil is heating, slice on lemon on another cutting board and set aside. 
5. Once the skillet is hot (but not smoking) place chicken skin side down into the skillet. Watch out for this step, the oil will probably pop out and could burn you. 
6. Cook the chicken about 5-6 minutes on it's skin side and then flip it over. Cook for the same length on the bottom. 
7. Put your heat on low and add one cup chicken broth, 3/4 cup heavy cream, the juice of half a lemon, and your entire jar of capers and bring sauce to a boil. At this point you could also add a little salt and pepper to the sauce as well. Continue to let the chicken cook directly in the cream sauce. 
8. Once it reaches a rolling boil, flip the chicken skin side down once again and place the entire skillet into the over. Set timer for 20 minutes. 
9. After 20 minutes, take skillet out of the oven, flip the chicken back to skin side up and place your pre-sliced lemon around the chicken in the skillet. Place back into the oven and cook for another 20-25 minutes. 
10. Use a thermometer to check the temperature of your chicken and make sure it is fully cooked through. 

Serve over rice, spoon the sauce on top and make some veggies to have on the side. 

This takes a lot of time, but it requires hardly any work at all. Once all of the ingredients are in the skillet the hardest part is waiting for it to be finished cooking.

Happy Wednesday! 

2 comments:

  1. This sounds so delicious! Girl, it's the worst when you have to face the facts about how much money you're spending on eating out. We finally did that a few months ago and have saved SO much money by meal planning!

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  2. I love anything with lemon, this sounds amazing!

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