Description
This Lemon Dijon Chicken recipe offers a flavorful and elegant way to prepare boneless, skinless chicken breasts. The chicken is seared to a golden brown and then simmered in a tangy lemon-Dijon mustard sauce made creamy with butter and brightened with fresh lemon juice. Finished with fresh parsley and optional lemon slices, this dish pairs perfectly with pasta or rice for a quick and satisfying meal.
Ingredients
Scale
Chicken
- 1 ½ pounds boneless, skinless chicken breasts (about 4 pieces)
- Kosher salt and 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 & 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 on both sides. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Place the chicken in the skillet and let it sear undisturbed for about 5 minutes until golden brown on one side.
- Flip and Cook: Flip the chicken breasts and cook for an additional 4-5 minutes until the chicken is cooked through and golden brown on the other side. Once cooked, remove the chicken from the skillet and set aside on a plate.
- Make Sauce: In the same skillet, reduce heat to medium and add 1 tablespoon of all-purpose flour, ¼ cup Dijon mustard, 3 tablespoons unsalted butter, and 3 tablespoons lemon juice. Whisk the ingredients constantly until the mixture thickens, about 1-2 minutes, ensuring the flour is cooked out.
- Deglaze Pan: Slowly pour in ¾ cup of dry white wine or chicken stock while whisking to scrape up any browned bits stuck to the pan. This will enrich the sauce and add depth of flavor. Stir thoroughly to combine and let simmer for a minute.
- Simmer Chicken: Return the seared chicken breasts along with any accumulated juices to the skillet. Add lemon slices if using. Lower the heat and let the chicken simmer in the sauce for 3-4 minutes, allowing the flavors to meld and the lemon slices to soften.
- Season and Garnish: Taste the sauce and adjust seasoning with salt and freshly cracked black pepper as needed. Sprinkle roughly chopped fresh parsley over the dish for a fresh herbal note.
- Serve: Serve the lemon Dijon chicken hot over cooked pasta or rice, spooning extra sauce over the top for a delicious and elegant meal.
Notes
- White wine adds a bright depth to the sauce, but chicken stock is a great non-alcoholic substitute.
- Ensure not to move the chicken while searing to get a nice golden crust.
- Fresh lemon juice enhances the tanginess—avoid bottled lemon juice for best flavor.
- This dish pairs wonderfully with simple cooked pasta, rice, or even mashed potatoes.
- Use fresh parsley for garnish to add color and freshness just before serving.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
