Honey Dijon Chicken with Capers

Honey Dijon Chicken with Capers

  • Prep Time: 10 mins
  • Total Time: 30 mins
  • Servings: 2

    • About This Recipe

    “A recipe from a five star restaurant that is very quick and easy, but sooooooo tasty. Classy enough to impress any guests.”

    Ingredients

  • 1tablespoonolive oil
  • 2chicken breasts
  • salt
  • pepper
  • 1/3 cupchicken broth
  • 2tablespoonscapers
  • 1/2 teaspoonrosemary
  • 1/4 teaspoonthyme
  • 1tablespoonDijon mustard
  • 1tablespoonbutter
  • 1tablespoonhoney

    • Directions

  • Salt and Pepper chicken on both sides to season.
  • Heat oil over med.
  • high in frying pan, cook chicken 5-6 minutes per side.
  • Pour in broth, capers, rosemary and thyme.
  • Return to simmer for 5 minutes.
  • Stir in mustard, butter and honey and immediately remove from heat.
  • Serve with spooning remaining sauce over each breast.

    • Reviews

  • “it’s so eazy and so good…”

  • “Very good, and truly fast and easy. I had dinner on the table in 25 minutes flat. I started some green beans in a skillet since I was using very thin, small chicken pieces. I added the thyme, broth, S P, sprigs of fresh rosemary, and capers then the chicken, then the sauce (I mixed together the dijon, honey, and olive oil in a separate cup first). I increased the quantity of sauce ingredients a bit. While that was happening, I boiled the water for and cooked some egg noodles. I garnished with some shredded parm. Thanks!”

  • “Fast, easy, and good. I too used skinless boneless chicken thighs and it turned out great. I was all out of rosemary so I used 1/4tsp of oregano. Next time I make this I plan on dredging the chicken in flour before frying and adding fresh rosemary. Thanks for sharing I enjoyed eating this.”

  • “We loved this! DH & I just discovered capers. It took us a loooong time. But glad we did. I had some extra and came across this dish. It has a wonderful flavor mainly from the capers. We truly enjoyed this. Thanks Meghan for posting.”

  • “I made this with boneless/skinless chicken thighs and it was wonderful.I didn’t have rosemary, but it wasn’t missed.We love mustard, so I used 2x the amount called for.I served this with Roasted Brussels Sprouts #56103 and white acorn squash.Thanks, Meghan!”

  • “I cubed the chicken because it was not fully thawed and made it with bowtie noodles… and added the sauce without serving right away– tunred out a bit like a pasta dish– but not only did my picky kids love it, one of my daycare kids liked it so much her mom asked for the recipe!”

  • “I added a chicken breast and still this came out superbly! A perfect proportion for 2! Thank you!”

  • “Like another poster, I was looking for something to use my capers. I found this recipe and I’m glad I found it. I love this! The flavors were bold and the dish looked quite elegant. I made this tonight with corn casserole (Recipe #73949) and stuffing so it would be kid friendly. My children, ages 5 and 7, ate it all up. This will be one of my favorite chicken recipes. Thank you for a great one.”

  • “An interesting combination of ingredients – quick and easy to prepare. I’ve been looking for different ways to use my jar of capers and this recipe is a keeper for sure! “

  • “Very good recipe.I’ve had this before without the capers.Made this as stated and DW and I decided we would server to dinner guests.”

  • “My husband & I loved this recipe!It truly tasted like a dish from an elegant 5-star restaurant & was so quick & easy to prepare!I made no adjustments to the original recipe, but did use the thin chicken filets which cook quickly.We will have this dish again soon!”

  • “Very easy, and I had all the ingredients on hand. Great for a new chicken twist.”

  • “This dish was very easy to prepare, almost NO PREP AT ALL!We really like the way the flavors melded together.I LOVE CAPERS. “

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