Chicken Breasts with Mustard Caper Sauce
Elevate your dinner table with these tender and flavorful Chicken Breasts with Mustard Caper Sauce, a recipe that balances simplicity with gourmet flair. Perfectly pan-seared chicken breasts are coated in a velvety sauce made with Dijon mustard, briny capers, and a splash of cream, creating a rich yet tangy accompaniment. Whether you use a touch of dry white wine for added depth or stick with chicken broth, this versatile sauce takes the dish to the next level. Quick to prepare in just 30 minutes, this one-pan wonder is ideal for busy weeknights or a special occasion. Serve it with rice, mashed potatoes, or roasted vegetables for a satisfying and elegant meal. Keywords: chicken breasts, mustard caper sauce, quick dinner recipes, one-pan chicken recipes.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 0.5 cup Chicken broth
- 0.25 cup Dry white wine (optional, or substitute with additional chicken broth)
- 0.25 cup Heavy cream
- 2 tablespoons Dijon mustard
- 2 tablespoons Capers, drained and rinsed
- 1 tablespoon Fresh parsley, chopped
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Dredge the chicken breasts lightly in flour, shaking off any excess.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside on a plate.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the chicken broth and white wine (if using). Scrape up any browned bits from the bottom of the skillet using a wooden spoon.
Stir in the heavy cream and Dijon mustard, whisking to combine. Bring the sauce to a simmer and allow it to cook for 2-3 minutes, or until slightly thickened.
Add the capers to the sauce and stir to combine.
Return the chicken breasts to the skillet and spoon the sauce over them. Cook for an additional 2 minutes to warm the chicken.
Garnish with fresh parsley and serve immediately with the sauce spooned over the top. Pair with rice, potatoes, or a side of vegetables for a complete meal.
Nutrition Facts
Calories |
1983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.5 g | 133% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 714 mg | 238% | |
| Sodium | 4327 mg | 188% | |
| Total Carbohydrate | 15.2 g | 6% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 0.9 g | ||
| Protein | 219.8 g | 440% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 119 mg | 9% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2002 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
