Description
A bright, tangy skillet chicken dish that comes together in under 30 minutes, featuring seared chicken breasts with a silky mustard-lemon pan sauce.
Ingredients
- 3 tablespoons olive oil
- 1 1/2 to 1 3/4 pounds boneless skinless chicken breasts (about 2–3 breasts)
- 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 (for deglazing)
- 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 and fresh parsley for garnish (optional)
Instructions
- Pound the chicken to even thickness so it cooks uniformly.
- Season both sides and sear in a hot skillet until golden.
- Rest the chicken, then deglaze the pan with wine or broth.
- Whisk in Dijon, butter, and lemon to form a smooth sauce.
- Adjust seasoning, return chicken to the pan to warm through, and serve.
Notes
Use low-sodium chicken broth instead of wine for a non-alcoholic version. Adjust the honey based on the tartness of the lemons.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American