The flavors here come together flawlessly. Here’s your nudge to add this Dijon-Lemon-Caper Pasta to your weekly dinner rotation.

Pasta and weeknights pretty much go hand and hand, don’t you agree? We got our second round of snow last week, so whipping up something cozy just sounded yum-for-the-tum delicious. Other comfort-food favorites include this Beef and Mushroom Lasagna Soup, my Italian Sausage Pasta with Browned Butter and Herbs, and these Italian Stuffed Stromboli Pizzas.

WATCH OUR HOW-TO VIDEO ON THE GRAM!

INGREDIENTS FOR THIS RECIPE:

Coming together with mostly pantry staples that I always already have on hand… I’m surprised I haven’t put this combination together before in the past! It was so good, I know your entire family is gonna love it like we did.

Avocado Oil
Springer Mountain Farms Boneless Skinless Chicken Thighs
Paprika
Italian Seasoning
Dry English Mustard Powder
Salt + Black Pepper, to taste
Butter
Shallot
Garlic Cloves
Dry Orzo Pasta
Chicken Stock
Dijon Mustard
Capers
Lemon
Half and Half
Fresh Spinach
Sun-Dried Tomatoes
Italian Parsley
Parmesan Cheese

One of the best things about this dish is the fact that everything comes together in ONE-PAN. This is my ideal situation because that means less dishes to clean! Serve straight from the skillet onto individual plates, and enjoy the extra time you’ll have to linger around the table (because clean-up is so quick!).

FREQUENTLY ASKED Q&A:

HARDWARE: To keep this one-pan-friendly, you’ll need a large skillet that can be used both on the stovetop and in the oven.

CHICKEN: While I prefer chicken thighs for this recipe, you can certainly swap it out for breasts or tenders. Cooking time will slightly vary with other cuts, so just make sure to check that the chicken has reached 165F before consuming. I always opt for Springer Mountain Farms Chicken – you can find them at a location near you by clicking here!

PASTA SHAPE: You can certainly make this dish with any shape of pasta, but I highly recommend using orzo. The liquids and pasta form together, creating a saucy base layer that pairs so well with the seasoned chicken.

OTHER PASTA RECIPES YOU’LL LOVE:

Mind-Blowing Southern Baked Mac & Cheese

Cheesy White Lasagna Soup with Chicken

Quick and Easy Italian Wedding Soup

Hearty Pasta Bolognese

Butternut Squash Carbonara

Classic Lasagna (3-Generation Family Recipe)

Chicken Parmesan Pasta with Chef Chris Coleman

Classic Fettuccini with Peas & Pancetta

Roasted Acorn Squash and Sausage Fettuccine

VIEW MORE RECIPES BY CLICKING HERE!

Dijon-Lemon-Caper Pasta with Tender Chicken Thighs

The flavors here come together flawlessly. Here's your nudge to add this Dijon-Lemon-Caper Pasta to your weekly dinner rotation.

SERVINGS

Prep Time 5

Cook Time 30

Total Time 35

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Ingredients

2 tbsp. Avocado Oil
1.75 lb. Boneless Skinless Chicken Thighs
2 tsp. Paprika
1 tsp. Italian Seasoning
1 tsp. Dry English Mustard Powder
Salt + Black Pepper, to taste
3 tbsp. Butter
1 Shallot, chopped
4 Garlic Cloves, minced
16 oz. Dry Orzo Pasta
3 cups Chicken Stock
1 tbsp. Dijon Mustard
3 tbsp. Capers, drained
Juice of 1 Lemon
1 cup Half and Half
2 cups Fresh Spinach
6 Sun-Dried Tomatoes, drained and chopped
Italian Parsley, optional for serving
Grated Parmesan Cheese, optional for serving

Instructions

Preheat oven to 400F.
Heat avocado oil in a large, oven-safe skillet over medium-high heat. Season the chicken with paprika, Italian seasoning, dry English mustard, salt, and pepper. Sear chicken on both sides until a slight golden crust forms. Remove the chicken from the skillet and set aside.
Add the butter and shallot to the same skillet and sauté until softened. Next add the garlic and continue to sauté for another minute until fragrant.
Add the orzo pasta, chicken stock, dijon mustard, capers, and lemon juice. Stir, making sure to scrap up any bits at the bottom of the skillet.
Bring to a boil, then fold-in the half and half, spinach, and sun-dried tomatoes. Set the chicken back into the skillet and transfer the skillet to the preheated oven.
Bake uncovered for 15 minutes, or until the chicken has reached 165F.
Serve immediately with Italian Parsley and parmesan as a garnish.

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NOTE ON THIS RECIPE:

You can sub the avocado oil for olive oil if you’d like.
I don’t use smoked paprika in this recipe, as I find it a little too overpowering in taste. Opt for a spice label that says “paprika” or “sweet paprika”.
I deglazed/cook with chicken stock because that’s what I had on hand. If you want this dish to have a “piccata” tangy-like flavor, deglaze with 1 cup white wine and then add the 2 cups of chicken stock for cooking.
Dijon mustard comes in a smooth variety or chunkier stone ground. I used stone ground, but both work in this recipe.
Any leftovers should be kept in a sealed container, refrigerated, and consumed within the next 2 – 3 days.

This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!