Chicken with Asparagus Caper Sauce
Elevate your weeknight dinner game with this elegant yet simple Chicken with Asparagus Caper Sauce recipe. Perfectly pan-seared chicken breasts are paired with tender-crisp asparagus, all brought together by a luscious, tangy sauce infused with garlic, capers, lemon zest, and a touch of white wine (optional for extra depth). This one-pan dish is ready in just 40 minutes, making it ideal for busy nights or special occasions alike. The vibrant flavors of the capers and lemon create a bright, zesty complement to the rich, buttery sauce, while fresh parsley adds a pop of color and freshness. Serve this low-carb, protein-packed meal alongside crusty bread or a light salad for a beautifully balanced and satisfying plate.
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Recipe Information
Ingredients
- 4 pieces chicken breasts (boneless, skinless)
- 1 lb asparagus spears
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp salt
- 0.5 tsp black pepper
- 2 cloves garlic cloves (minced)
- 1 cup chicken broth (low sodium)
- 0.25 cup white wine (optional)
- 2 tbsp capers (rinsed and drained)
- 1 whole lemon (juice and zest)
- 2 tbsp parsley (chopped, for garnish)
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Lightly dredge the chicken breasts in the all-purpose flour, shaking off any excess flour.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side, or until golden brown and fully cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil and the butter. Once melted, add the asparagus spears and cook for 4-5 minutes, tossing occasionally, until tender but still crisp. Remove the asparagus from the skillet and set aside.
In the skillet, add the minced garlic and cook until fragrant, about 30 seconds. Deglaze the pan with the white wine (if using) or skip this step and add the chicken broth.
Stir in the capers, lemon juice, and lemon zest. Bring the sauce to a simmer and let cook for 2-3 minutes to reduce slightly.
Return the chicken to the skillet, spoon the sauce over the top, and simmer for an additional 2-3 minutes to reheat.
Plate the chicken with the asparagus spears and spoon the sauce over everything. Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
1962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.1 g | 118% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 3483 mg | 151% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 7.6 g | ||
| Protein | 230.8 g | 462% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 247 mg | 19% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2921 mg | 62% | |
*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.
