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.
