Description
A bright skillet sauce of Dijon, lemon, and butter transforms simple chicken breasts into an elegant weeknight dinner.
Ingredients
- 3 tablespoons olive oil
- 1 1/2 to 1 3/4 pounds boneless, skinless chicken breasts (about 3 medium)
- 1 to 2 teaspoons 21 Salute Seasoning or poultry seasoning
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup dry white wine or chicken broth
- 1/4 to 1/3 cup Dijon mustard
- 3 tablespoons unsalted butter
- 3 to 4 tablespoons fresh lemon juice (about 1–2 lemons)
- 1 to 2 tablespoons honey (optional)
- Lemon slices for garnish (optional)
- Fresh parsley for garnish (optional)
Instructions
- Pat chicken thoroughly dry with paper towels and place between two sheets of plastic wrap. Pound gently to an even thickness (about 1/2 inch).
- Season both sides with the poultry seasoning, kosher salt, and black pepper.
- Heat a large skillet over medium-high heat until shimmering. Add the olive oil.
- Sear the chicken 3–5 minutes per side until deeply golden and reaches an internal temperature of 160–165°F.
- Transfer to a plate and tent loosely with foil.
- Reduce heat to medium and pour in the white wine or chicken broth. Scrape the browned bits from the pan and simmer briefly until the liquid reduces slightly.
- Stir in the Dijon mustard, then add the butter in pieces and the lemon juice. Whisk until the butter melts and the sauce is smooth.
- Return the chicken to the skillet and spoon sauce over each breast. Heat 1–2 minutes just to warm through.
- Garnish with lemon slices and chopped parsley before serving.
Notes
To keep it dairy-free, skip the butter and finish with extra-virgin olive oil. Use bone-in or thighs and adjust cooking time as needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American