Description
This Lemon Dijon Chicken recipe is a quick and flavorful dish featuring tender chicken breasts seared to golden perfection and smothered in a tangy, creamy lemon Dijon sauce. Perfect for a weeknight dinner, it pairs wonderfully with pasta or rice and is garnished with fresh parsley and optional lemon slices for a bright finish.
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, for serving
Instructions
- Sear Chicken: Season chicken breasts generously with kosher salt and freshly cracked black pepper. Heat olive oil in a large skillet over medium-high heat. Place chicken in the skillet and sear without moving for about 5 minutes until golden brown on one side.
- Cook Chicken Through: Flip the chicken and cook for another 4-5 minutes until golden brown on the other side and cooked through. Remove the chicken from the pan and set aside to rest.
- Make Sauce: In the same skillet, add flour, Dijon mustard, butter, and lemon juice. Whisk constantly over medium heat until the mixture thickens slightly. Deglaze the pan by pouring in the dry white wine or chicken stock, scraping up any browned bits from the bottom to incorporate all the flavors.
- Simmer Chicken in Sauce: Return the chicken along with any juices that have accumulated back into the pan. Add lemon slices if using, and simmer gently for 3-4 minutes until the sauce thickens further, the chicken is heated through, and the lemon slices soften.
- Final Seasoning and Serve: Taste and season with additional salt and pepper if needed. Serve the lemon Dijon chicken over cooked pasta or rice, garnished with freshly chopped parsley and optional lemon slices for a bright, fresh touch.
Notes
- Use chicken stock as a non-alcoholic alternative to dry white wine.
- For a creamier sauce, consider adding a splash of cream or milk when whisking the sauce ingredients.
- Ensure not to move the chicken while searing to get a nice golden crust.
- Fresh lemon slices are optional but add a beautiful presentation and extra citrus flavor.
- Serve immediately for best texture and flavor.
