Description
This Lemon Dijon Chicken recipe features tender, seared chicken breasts cooked in a tangy and creamy lemon mustard sauce, perfect for a quick and elegant weeknight dinner. The dish is brightened with fresh lemon juice and garnished with parsley, served over pasta or rice for a wholesome 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
- Sear Chicken: Season the chicken breasts liberally 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 let them sear undisturbed on one side for about 5 minutes until golden brown. Flip the chicken and cook for an additional 4-5 minutes until the chicken is cooked through. Remove the chicken from the pan and set aside.
- Make Sauce: Using the same skillet, lower the heat to medium and whisk together the flour, Dijon mustard, unsalted butter, and lemon juice. Cook the mixture, whisking constantly, until it starts to thicken and becomes smooth.
- Deglaze and Simmer: Pour in the dry white wine or chicken stock, scraping the bottom of the pan to lift any browned bits for added flavor. Return the chicken to the pan along with any juices collected. Add lemon slices if using. Let the chicken simmer in the sauce for 3-4 minutes, allowing the sauce to thicken further and the lemon slices to soften. Season with additional salt and pepper to taste.
- Serve: Plate the chicken breasts over cooked pasta or rice and spoon the luscious lemon Dijon sauce over the top. Garnish with roughly chopped fresh parsley and lemon slices for a fresh contrast.
Notes
- For a non-alcoholic version, use chicken stock instead of white wine.
- Ensure chicken breasts are of even thickness for uniform cooking.
- Use freshly squeezed lemon juice for the best tangy flavor.
- Cooked pasta or rice should be prepared separately according to package instructions.
- Adjust seasoning at the end to balance the tanginess of mustard and lemon.
