There is something genuinely delightful about the bright, tangy flavors in this Lemon Dijon Chicken Recipe that makes it a go-to weeknight dinner or an impressive dish to serve friends. The combination of zesty lemon, creamy Dijon mustard, and tender seared chicken breasts creates a symphony of flavors that feels both fresh and comforting. With just a handful of simple ingredients and straightforward steps, you get a dish bursting with elegance and warmth—perfect for anyone who loves a quick but flavorful meal that never compromises on taste.
Ingredients You’ll Need
These ingredients are straightforward but essential, each bringing its own special touch of flavor, texture, and balance to the dish. From the sharp kick of Dijon mustard to the fresh brightness of lemon juice, everything works together beautifully to create this memorable Lemon Dijon Chicken Recipe.
- 1 ½ pounds boneless, skinless chicken breasts: Choose evenly sized pieces for consistent cooking and juicy results.
- 3 tablespoons olive oil: Provides a flavorful base for searing the chicken perfectly golden brown.
- ¾ cup dry white wine or chicken stock: Adds depth and helps deglaze the pan, capturing all those delicious browned bits.
- 1 tablespoon all-purpose flour: Gives the sauce a velvety thickness without being heavy.
- ¼ cup Dijon mustard: The star flavor—sharp, creamy, and tangy, it brings that signature punch.
- 3 tablespoons unsalted butter: Enriches the sauce with a smooth, luscious texture.
- 3 tablespoons lemon juice: Infuses brightness and a lively citrus note essential to this recipe.
- 1 lemon, sliced (optional, for garnish): Visual charm plus a subtle additional lemony aroma.
- 2 teaspoons roughly chopped fresh parsley: Adds color and a fresh herbal finish.
- Cooked pasta or rice, for serving: The perfect base to soak up that gorgeous sauce.
- Kosher salt and freshly cracked black pepper: Season generously to enhance every layer of flavor.
How to Make Lemon Dijon Chicken Recipe
Step 1: Sear the Chicken
The magic starts by seasoning the chicken breasts with salt and pepper. Heating olive oil in a skillet until shimmering ensures the chicken gets that irresistible golden crust. Let it cook undisturbed on one side for about 5 minutes—this encourages a beautiful sear. Flip and cook for another 4 to 5 minutes until the chicken is nicely browned and cooked through. Then, set the chicken aside to rest while you craft the luscious sauce.
Step 2: Create the Tangy Sauce
In the same skillet, use the leftover cooking fat and bits to build your sauce. Whisk together the flour, Dijon mustard, butter, and lemon juice over medium heat. Keep whisking constantly; this keeps the sauce smooth as it begins to thicken. Then, add the white wine or chicken stock to deglaze the pan, scraping up all the caramelized bits that pack intense flavor. Watch your sauce transform into a creamy, tangy dream with every stir.
Step 3: Combine and Simmer
Return the chicken back to the pan, pouring in any juices that have collected. Adding lemon slices at this stage (if you’re using them) intensifies the citrus tempo of the dish. Let the chicken simmer gently for three to four minutes, enough time for it to absorb those bright flavors and for the sauce to achieve a perfect thickness. Taste and season more with salt and pepper if needed. The result is tender chicken bathed in a rich, velvety lemon Dijon sauce that invites you to dive right in.
How to Serve Lemon Dijon Chicken Recipe
Garnishes
Nothing completes a dish like thoughtful garnishes. A sprinkle of freshly chopped parsley adds a pop of green that makes the dish feel fresh and vibrant. The optional lemon slices not only look stunning perched atop the chicken but also contribute a gentle zesty aroma as you serve your meal.
Side Dishes
This Lemon Dijon Chicken Recipe pairs exceptionally well with simple sides that soak up the sauce. Fluffy white rice or buttered pasta are perfect canvases, turning your plate into a flavorful, comforting experience. Steamed green beans or a crisp mixed greens salad bring contrast in texture and freshness, rounding out the meal beautifully.
Creative Ways to Present
For a bit of flair, try serving this dish family-style on a large platter with lemon wedges and parsley scattered artistically around. Alternatively, nestle the chicken atop a bed of creamy polenta or garlic mashed potatoes for an elevated dinner presentation that is sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Dijon Chicken keeps wonderfully in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, making next-day meals just as delicious and convenient.
Freezing
If you want to save some for later, this chicken freezes well. Place portions in freezer-safe containers or bags, removing as much air as possible to prevent freezer burn. It’s best consumed within two months for optimal taste and texture.
Reheating
To reheat, gently warm the chicken and sauce in a covered skillet over low heat or microwave it on medium power in short increments. Adding a splash of water or broth helps loosen the sauce, keeping the chicken moist and tender.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless skinless chicken thighs will add a bit more richness and stay juicy, which works beautifully with the tangy sauce. Just adjust the cooking time slightly to ensure they are cooked through.
What kind of white wine is best for this recipe?
A dry white wine like Sauvignon Blanc or Pinot Grigio works best, as it adds brightness without overpowering the dish. If you prefer not to use wine, chicken stock is a fantastic substitute that keeps the sauce flavorful.
Is Dijon mustard spicy?
Dijon mustard has a mild, tangy spice rather than a hot or fiery one. It adds complexity to the sauce without overwhelming heat, making it perfect for those who enjoy balanced flavors.
Can I prepare this Lemon Dijon Chicken Recipe gluten-free?
Yes! Swap the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the sauce, and double-check your mustard and stock for any gluten ingredients.
What’s the best way to get the chicken juicy and tender?
Don’t rush the searing process. Let the chicken develop a golden crust on one side without moving it too soon, and avoid overcooking. Resting the chicken a few minutes off heat allows the juices to redistribute, keeping it tender.
Final Thoughts
There’s a reason this Lemon Dijon Chicken Recipe has become a favorite in so many kitchens—its bright, complex flavors paired with simple techniques bring joy to mealtime. Once you’ve tried it, you’ll find yourself reaching for it again and again, whether for a cozy night at home or when you want to impress without stress. Give it a go, and I promise it will become one of your cherished recipes too!
Print
Lemon Dijon Chicken Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Lemon Dijon Chicken recipe features tender, golden-browned chicken breasts smothered in a tangy and creamy Dijon mustard and lemon sauce, perfect for a quick and elegant weeknight dinner. Cooked in a skillet, it offers a delightful balance of bright citrus and savory flavors, served over your choice of pasta or rice for a complete meal.
Ingredients
Chicken
- 1 ½ pounds boneless, skinless chicken breasts (about 4 pieces)
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 3 tablespoons olive oil
Sauce
- 1 tablespoon all-purpose flour
- ¼ cup Dijon mustard
- 3 tablespoons unsalted butter
- 3 tablespoons lemon juice
- ¾ cup dry white wine or chicken stock
- 1 lemon, sliced (optional, for garnish)
- 2 teaspoons roughly chopped fresh parsley
To Serve
- Cooked pasta or rice
Instructions
- Season the Chicken: Pat the chicken breasts dry, then season both sides generously with kosher salt and freshly cracked black pepper to enhance flavor.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear without moving for about 5 minutes to get a nice golden crust. Flip the breasts and cook for another 4-5 minutes until golden brown and cooked through. Remove chicken from the pan and set aside.
- Make the Sauce: In the same skillet, reduce heat to medium and whisk in the flour, Dijon mustard, unsalted butter, and lemon juice. Stir constantly until the mixture begins to thicken, ensuring it doesn’t burn.
- Deglaze the Pan: Pour in the dry white wine or chicken stock to deglaze the skillet, scraping up any browned bits stuck to the bottom. This adds depth of flavor to the sauce.
- Simmer with Chicken: Return the seared chicken breasts to the pan along with any juices that have accumulated. Add lemon slices if using, and simmer gently for 3-4 minutes until the chicken is heated through, the sauce is thickened, and the lemon slices have softened.
- Final Seasoning and Serve: Taste the sauce and season with additional salt and pepper if needed. Serve the chicken hot over cooked pasta or rice, garnished with freshly chopped parsley for a pop of color and freshness.
Notes
- If you prefer, substitute chicken stock for white wine to keep the sauce mild.
- Ensure the chicken is cooked through by checking internal temperature; it should reach 165°F (74°C).
- Use fresh lemon juice for the best bright citrus flavor.
- For a thicker sauce, let it simmer a few minutes longer before serving.
- Serve immediately to enjoy the sauce at its creamiest consistency.
