Pan-Seared Chicken with Lemon-Caper Sauce

Tender chicken breasts seared to golden perfection, served with a bright and savory lemon-caper butter sauce, creamy mashed potatoes, and garlic-roasted asparagus.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 4
• Cuisine: French
• Difficulty: Medium
• Cost: $4.96/serving

Dietary

• Nut-Free
• Egg-Free
• High-Protein
• Low-Sugar

Tags

• sauté
• roast
• classic
• grill
• rich
• tangy

Ingredients

• 4 chicken breasts (boneless, skinless)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoon olive oil
• 0.25 cup chicken broth
• 0.25 cup lemon juice
• 2 tablespoon capers (drained)
• 4 tablespoon unsalted butter
• 2 tablespoon fresh parsley (chopped)
• 1.5 pound Russet potatoes (peeled and quartered)
• 0.5 cup milk
• 2 tablespoon butter
• 1 pound asparagus (trimmed)
• 2 clove garlic (minced)

Instructions

1. Season chicken breasts on both sides with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Pound them to an even 3/4-inch thickness if not already uniform.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-7 minutes per side, until golden brown and cooked through (internal temperature 165°F / 74°C). Remove chicken from skillet and set aside.
3. While chicken cooks, place peeled and quartered Russet potatoes in a medium saucepan and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until fork-tender. Drain well. Mash the potatoes with 1/2 cup milk and 2 tablespoons butter until creamy. Season with salt and pepper to taste. Keep warm.
4. Preheat oven to 400°F (200°C). Toss trimmed asparagus with 1 tablespoon olive oil, 2 minced garlic cloves, and a pinch of salt and pepper on a baking sheet. Roast for 10-12 minutes, or until tender-crisp.
5. Return skillet to medium heat. Add chicken broth, lemon juice, and capers to the skillet. Bring to a simmer, scraping up any browned bits. Cook for 2-3 minutes, then remove from heat. Whisk in 4 tablespoons unsalted butter until melted and emulsified, forming a sauce.
6. Return chicken to the skillet, spooning sauce over to coat. Garnish with chopped fresh parsley, if desired.
7. Serve the pan-seared chicken with lemon-caper sauce alongside creamy mashed potatoes and garlic-roasted asparagus.

Notes

To ensure crispy asparagus, avoid overcrowding the baking sheet. Pat chicken dry before searing for a better crust.

Nutrition (per serving)

• Calories: 670
• Protein: 42.5 g
• Carbohydrates: 45.2 g
• Fat: 37.9 g
• Fiber: 7.8 g
• Sodium: 890 mg
• Saturated Fat: 19.5 g
• Sugar: 4.1 g
• Cholesterol: 180 mg