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
Scale
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.
