30 Minute Dinner Recipe: Lemon Dijon Chicken

September 12, 2014

After a long day at the office it’s nice to enjoy a warm and comforting meal that doesn’t require much time in the kitchen. This tasty one skillet dinner takes just 30 minutes to make and is excellent served over buttery noodles or rice. Using Swanson® Cream Starter makes this dish a cinch, especially when you don’t have the ingredients on hand to make a creamy white sauce from scratch. Just add a little fresh lemon juice and zest, capers, and mustard to the sauce and you have a wonderful chicken dish the whole family will love. 

Easy Lemon Dijon Chicken
Courtesy of Campbell’s Kitchen
Serves 4

1 1/4 pounds skinless, boneless chicken thighs and/or breast halves
1 large lemon, zested and juiced
1 tablespoon vegetable oil
1 large shallot, chopped
2 tablespoons rinsed drained capers
1 1/2 cups Swanson® Cream Starter Traditional or 25% Reduced Fat Cream Starter
2 tablespoons stone ground or Dijon mustard
Season the chicken with salt and black pepper.  Grate zest and squeeze the juice from the lemon.

Heat oil in a large skillet over medium-high heat.  Add the chicken and cook for 6 minutes or until browned on both sides.  Remove the chicken from the skillet.

Reduce the heat to medium.  Add the shallot and capers and cook for 2 minutes, stirring occasionally.  Add the lemon juice and cook and stir for 30 minutes.

Stir in the cream starter and mustard and bring to a boil.  Reduce the heat to low.  Return the chicken to the skillet.  Cook for 5 minutes or until the chicken is cooked through.  Remove the skillet from the heat. 

Stir in the lemon zest and let stand for 5 minutes.

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