Dijon Caper Chicken and Pasta Sauce
Elevate your dinner game with this luxurious Dijon Caper Chicken and Pasta Sauce, a restaurant-quality dish that’s surprisingly easy to prepare at home. Tender, golden-seared chicken breasts are bathed in a rich, velvety sauce featuring the bold tang of Dijon mustard, the briny pop of capers, and the creaminess of heavy cream, all brightened with a touch of fresh lemon juice. The sauce is infused with garlic and Parmesan for layers of savory flavor, while a sprinkle of fresh parsley adds a vibrant finish. Served over your favorite pasta, this elegant yet comforting dish comes together in just 40 minutes, making it perfect for both busy weeknights and special occasions. Treat your family to this decadent, flavor-packed pairing of chicken and pasta—it’s a must-try fusion of simple ingredients and sophisticated taste!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic cloves, minced
- 2 tablespoons capers, rinsed and drained
- 3 tablespoons Dijon mustard
- 1 cup low-sodium chicken broth
- 0.5 cup heavy cream
- 2 tablespoons lemon juice
- 0.25 cup Parmesan cheese, freshly grated
- 2 tablespoons fresh parsley, chopped
- 12 ounces cooked pasta of choice (e.g., linguine or spaghetti)
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, reduce the heat to medium-low and melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.
Add the capers to the skillet and stir for 1 minute.
Whisk in the Dijon mustard, chicken broth, and heavy cream. Bring to a gentle simmer, making sure to scrape up any bits stuck to the bottom of the skillet for extra flavor.
Stir in the lemon juice and allow the sauce to simmer for 3-5 minutes, or until slightly thickened.
Return the cooked chicken breasts to the skillet, spooning the sauce over them to coat evenly. Let them heat through for 2-3 minutes.
Stir in the grated Parmesan cheese and half of the parsley. Adjust the seasoning with additional salt and pepper, if needed.
Serve the chicken over cooked pasta, spooning generous amounts of the sauce over the top.
Garnish with the remaining chopped parsley and serve immediately.
Nutrition Facts
Calories |
2348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.1 g | 172% | |
| Saturated Fat | 57.0 g | 285% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 5126 mg | 223% | |
| Total Carbohydrate | 114.9 g | 42% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 4.3 g | ||
| Protein | 153.5 g | 307% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 767 mg | 59% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1288 mg | 27% | |
*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.
