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Creamy One-Pan Lemon Dijon Chicken with Capers

creamy one-pan lemon dijon chicken - featured image
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A quick and easy one-pan chicken dish with a creamy, tangy lemon Dijon sauce and briny capers, perfect for busy weeknights and comforting meals.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1½ pounds / 700 grams), pounded to even thickness
  • 2 tablespoons olive oil (preferably extra virgin)
  • 2 tablespoons unsalted butter
  • 2 tablespoons Dijon mustard
  • 3 cloves garlic, minced
  • 1 cup (240 ml) chicken broth (homemade or low sodium)
  • ½ cup (120 ml) heavy cream (or half-and-half for lighter version)
  • Juice of 1 lemon (about 2 tablespoons)
  • 2 tablespoons capers, drained
  • Salt and freshly ground black pepper, to taste
  • Chopped fresh parsley, for garnish

Instructions

  1. Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound each breast to an even thickness of about ½ inch (1.3 cm).
  2. Season both sides of the chicken breasts generously with salt and freshly ground black pepper. Set aside.
  3. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering but not smoking.
  4. Add the chicken breasts to the pan and cook undisturbed for 4-5 minutes until the undersides are golden brown. Flip carefully and cook the other side for another 4 minutes.
  5. Transfer the chicken to a plate and tent loosely with foil to keep warm.
  6. Reduce heat to medium and add the remaining 1 tablespoon butter to the pan. Add minced garlic and cook for 30 seconds to 1 minute until fragrant but not browned.
  7. Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the pan. Let simmer for 2-3 minutes to reduce slightly.
  8. Stir in Dijon mustard and lemon juice. Mix well to combine and let the sauce start to thicken.
  9. Add heavy cream and capers. Stir gently and let the sauce simmer for 2-3 minutes until it thickens to a silky consistency.
  10. Return the chicken breasts to the pan, nestling them into the sauce. Spoon sauce over the top and simmer for another 3-4 minutes until the chicken is cooked through (internal temperature 165°F or 74°C).
  11. Sprinkle chopped fresh parsley over the dish and serve immediately.

Notes

Pounding the chicken breasts to even thickness ensures even cooking and juiciness. Use room temperature chicken for best results. Avoid boiling the sauce to prevent curdling. If sauce is too thin, thicken with a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water). For dairy-free, substitute heavy cream with almond milk mixed with flour or coconut cream and use olive oil instead of butter. Green olives can substitute capers.

Nutrition

Keywords: lemon chicken, Dijon mustard chicken, creamy chicken, one-pan chicken, capers, quick dinner, easy weeknight meal

Find it online: https://evabake.com/creamy-one-pan-lemon-dijon-chicken-with-capers-easy-recipe-for-busy-weeknights/