Lemon Butter Dijon Skillet Chicken
This Lemon Butter Dijon Skillet Chicken recipe is a simple yet flavorful dish that’s perfect for a quick weeknight meal. The chicken is seared until golden and then smothered in a tangy Dijon mustard and lemon butter sauce. Optional honey adds a touch of sweetness to balance the bold flavors. It’s a versatile recipe that can be prepared with white wine or chicken broth, depending on your preference.
Ingredients
- 3 tablespoons olive oil
- 1 ½ to 1 ¾ pounds boneless skinless chicken breasts (4 medium to large pieces), pounded to an even thickness
- 1 to 2 teaspoons 21 Salute Seasoning or poultry seasoning
- 1 teaspoon kosher salt or to taste
- 1 teaspoon of freshly ground black pepper or adjust according to your preference.
- ½ cup white wine or chicken broth
- ¼ to ⅓ cup Dijon mustard adjust for more sauce
- 3 tablespoons unsalted butter
- 3 to 4 tablespoons lemon juice
- 1 to 2 tablespoons honey optional
- Lemon slices optional, for garnish
- 2 teaspoons fresh parsley optional, for garnish
Instructions
- Warm up olive oil in a big pan on medium-high heat. Add the pounded chicken breasts and season evenly with 21 Salute (or poultry seasoning), salt, and pepper. Cook without moving the chicken for about 5 minutes, allowing it to sear. The chicken should develop a medium golden color. For thicker pieces, extend the cooking time to 6-7 minutes.
- Flip the chicken and continue to cook for an additional 5 minutes or until fully cooked through. Again, avoid disturbing the chicken while it sears.
- Once done, remove the chicken from the skillet and let it rest on a plate.
- Carefully deglaze the skillet by adding the white wine (or chicken broth). Let the liquid bubble and steam for a few seconds.
- Incorporate Dijon mustard, butter, and lemon juice into the skillet. Stir continuously until the butter melts and the sauce combines, which will take about 1 minute.
- Turn off the heat and taste the sauce. If you prefer a slightly sweeter flavor, add honey to taste and stir to combine.
- Return the chicken to the skillet, flipping it in the sauce to coat. Spoon extra sauce over the chicken before serving.
- Optionally, garnish with lemon slices and parsley before serving.
Notes
- Wine vs. Broth: White wine is recommended for its richer flavor, though chicken broth can be substituted if preferred. The alcohol will cook off, leaving just the depth of flavor from the wine.
- Storage: Leftover chicken can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 4 months.
Nutrition (Per Serving):
- Calories: 324 kcal
- Carbohydrates: 12g
- Protein: 17g
- Fat: 21g
- Saturated Fat: 7g
- Polyunsaturated Fat: 13g
- Cholesterol: 69mg
- Sodium: 2934mg
- Fiber: 1g
- Sugar: 10g