If you’re looking for a dish that feels both fresh and indulgent, this Lemon Dijon Chicken Recipe is a total game-changer. It brings together perfectly seared chicken breasts with a tangy, creamy sauce infused with bright lemon and bold Dijon mustard. It’s a beautiful balance of flavors and textures that’s sure to brighten up any weeknight dinner or impress guests without hours in the kitchen. Plus, it’s incredibly versatile and satisfying, making this recipe a new favorite you’ll want to return to again and again.
Ingredients You’ll Need
The magic of this Lemon Dijon Chicken Recipe lies in its simple, well-chosen ingredients. Every item plays a crucial role — from the tender chicken to the zesty lemon juice and the richly flavorful Dijon mustard — combining in a way that brightens the dish and keeps it irresistibly saucy.
- Boneless, skinless chicken breasts: Choose fresh pieces about 1 ½ pounds total for juicy, tender meat that soaks up the sauce beautifully.
- Olive oil: Essential for a golden sear, it adds a lovely depth and prevents sticking.
- Dry white wine or chicken stock: Either works wonderfully to deglaze the pan and build a flavorful sauce base.
- All-purpose flour: Just a tablespoon to help thicken the sauce to that perfect, velvety consistency.
- Dijon mustard: The star ingredient for a tangy, sharp bite that elevates the sauce with character.
- Unsalted butter: Adds a silky richness and rounds out the acidity of the lemon and mustard.
- Lemon juice: Freshly squeezed for the brightest, most natural citrus kick.
- Lemon slices (optional): Great for a pretty garnish and extra lemon flavor during the simmer.
- Fresh parsley: Chopped roughly to sprinkle on top, bringing color and a fresh herbal note.
- Cooked pasta or rice: Perfect for soaking up all the delicious sauce when serving.
- Kosher salt and freshly cracked black pepper: To taste, bringing out every flavor in the dish.
How to Make Lemon Dijon Chicken Recipe
Step 1: Sear the Chicken
Start by seasoning the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium-high heat until shimmering. Place the chicken in the pan and let it sear undisturbed for about 5 minutes on one side. This gives you that gorgeous golden crust that locks in juices. Flip the breasts over and cook for another 4 to 5 minutes until cooked through. Then, transfer the chicken to a plate and set aside while you prepare the sauce.
Step 2: Whisk Together the Sauce Components
In the same skillet, you’ll take advantage of those browned bits stuck to the bottom — pure flavor gold. Start by whisking together the flour, Dijon mustard, butter, and lemon juice over medium heat. Keep stirring constantly; this step is crucial to prevent lumps and create a smooth, thick base. The sauce will start to come together and thicken delightfully in just a few minutes.
Step 3: Deglaze and Build Flavors
Next, pour in your choice of dry white wine or chicken stock. Using a wooden spoon or spatula, scrape the bottom of the pan gently to lift all those flavorful bits. This deglazing step deepens the sauce’s complexity. Let the mixture simmer and reduce slightly so it thickens and coats the back of your spoon beautifully.
Step 4: Return Chicken and Finish Simmering
Put the chicken back into the skillet along with any juices collected on the plate. Add lemon slices if you’re using them now for a burst of fresh citrus as the sauce thickens further. Allow everything to simmer together gently for 3 to 4 minutes, ensuring the chicken is fully cooked, tender, and the sauce is rich and flavorful. Taste and adjust seasoning with salt and pepper as needed.
How to Serve Lemon Dijon Chicken Recipe
Garnishes
Fresh parsley is the perfect finishing touch for this dish, sprinkled generously over the top for a burst of vibrant green and an herbal lift. If you love an extra citrus hit, add a few fresh lemon slices on the side — they make the plate look stunning and add a fresh zing when squeezed over just before eating.
Side Dishes
This Lemon Dijon Chicken Recipe pairs beautifully with simple sides like creamy mashed potatoes, fluffy rice, or al dente pasta, each soaking up that luscious sauce. For something lighter, try serving with steamed seasonal vegetables or a crisp green salad to balance richness with freshness.
Creative Ways to Present
Want to get fancy? Serve the chicken sliced on a platter with a drizzle of the tangy sauce, garnished with thin lemon wheels and a sprinkle of chopped parsley. For a rustic feel, arrange the breasts atop a bed of herbed couscous or roasted veggies. Either way, this dish will make your table look inviting and your guests eager to dig in.
Make Ahead and Storage
Storing Leftovers
Any leftovers from this Lemon Dijon Chicken Recipe should be cooled completely and stored in an airtight container in the fridge. They’ll keep well for up to 3 days, making for an easy and tasty next-day meal.
Freezing
If you want to save portions for longer, freeze the cooked chicken and sauce separately to maintain the best texture. Use freezer-safe containers or bags and label them with the date. Properly frozen, it will keep intact for up to 2 months.
Reheating
To reheat, thaw frozen portions overnight in the fridge or warm refrigerated leftovers gently on the stovetop over low heat. Stir frequently and add a splash of water or broth to loosen the sauce if it thickened too much. Avoid overheating to keep the chicken tender and juicy.
FAQs
Can I use other types of mustard in this Lemon Dijon Chicken Recipe?
While Dijon mustard is key to this dish’s signature flavor, you can experiment with whole grain or spicy mustard for a different twist. Just keep in mind the flavor profile will change slightly.
Is dry white wine essential or can I skip it?
You absolutely can substitute chicken stock if you prefer not to use wine. It still adds great depth and helps develop the sauce without altering the intended taste significantly.
What’s the best way to ensure the chicken stays juicy?
Don’t rush the searing step. Let the chicken brown undisturbed to lock in moisture and avoid overcooking by simmering gently once the sauce is added.
Can this recipe be made gluten-free?
Yes! Simply use a gluten-free flour blend in place of all-purpose flour to thicken the sauce, and check that your Dijon mustard is gluten-free.
What’s a good substitute for unsalted butter?
You can use salted butter but reduce added salt in the recipe slightly. Alternatively, a high-quality olive oil will work though it won’t give the same richness.
Final Thoughts
If you’re ready to wow yourself and loved ones with a dish that’s bursting with bright flavors and creamy goodness, give this Lemon Dijon Chicken Recipe a try. It’s straightforward, quick, and delivers that effortlessly elegant dinner vibe every time. Once you make this, it might just become your go-to weeknight marvel or a special meal to share and savor.
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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
- Diet: Low Fat
Description
This Lemon Dijon Chicken recipe features tender, seared chicken breasts cooked in a creamy, tangy Dijon mustard and lemon sauce. Enhanced with white wine or chicken stock and finished with fresh parsley, it’s a perfect dish served over pasta or rice for a quick and flavorful weeknight 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
Garnish and Serving
- 1 lemon, sliced (optional, for garnish)
- 2 teaspoons roughly chopped fresh parsley
- Cooked pasta or rice, for serving
Instructions
- Sear Chicken: Season the chicken breasts generously with kosher salt and freshly cracked black pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear on one side without moving them for about 5 minutes until golden brown.
- Cook Chicken Through: Flip the chicken and cook for an additional 4 to 5 minutes, ensuring the chicken is cooked through and golden on both sides. Once done, remove the chicken from the skillet and set aside to rest.
- Prepare the Sauce Base: In the same skillet, reduce the heat to medium and whisk together the flour, Dijon mustard, unsalted butter, and lemon juice until well combined. Cook this mixture while whisking constantly to prevent lumps, allowing it to thicken slightly.
- Deglaze the Pan: Pour in the dry white wine or chicken stock, scraping the bottom of the skillet to lift any browned bits. Stir to incorporate these flavorful bits into the sauce thoroughly.
- Simmer with Chicken: Return the seared chicken breasts and any accumulated juices to the skillet. Add the optional lemon slices for extra citrus flavor. Let everything simmer gently for 3 to 4 minutes until the chicken is fully cooked, the sauce thickens to your preference, and the lemon slices soften.
- Finalize and Serve: Taste the sauce and adjust seasoning with additional salt and pepper if needed. Serve the chicken breasts over cooked pasta or rice, and garnish with freshly chopped parsley for a vibrant finish.
Notes
- Use chicken stock instead of white wine for a non-alcoholic version.
- Ensure not to overcook the chicken to keep it juicy and tender.
- For a richer sauce, you can add a splash of cream along with the mustard and lemon juice.
- If you prefer, substitute fresh lemon juice with bottled lemon juice in a pinch, but fresh is best for flavor.
- This dish pairs well with light sides like steamed vegetables or a simple green salad.
