Description
A quick, bright, and comforting one-skillet meal that combines tangy Dijon and lemon with a silky butter sauce, perfect for busy weeknights.
Ingredients
- 3 tablespoons olive oil
- 1 1/2 to 1 3/4 pounds boneless skinless chicken breasts, pounded to even thickness
- 1 to 2 teaspoons 21 Salute Seasoning or poultry seasoning
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- 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
- 1 to 2 tablespoons honey, optional
- Lemon slices and fresh parsley for garnish, optional
Instructions
- Pat chicken dry. Place each breast between plastic wrap or inside a zip-top bag and pound until even.
- Season both sides evenly with seasoning, kosher salt, and black pepper.
- Heat a large skillet over medium-high heat. Add olive oil and let shimmer.
- Add chicken in a single layer. Sear for about 5 minutes.
- Flip and cook the second side for another 4-5 minutes until done.
- Transfer chicken to a plate and tent with foil to rest.
- Pour in white wine or chicken broth to deglaze the pan.
- Stir in Dijon mustard, butter, and lemon juice until smooth.
- Taste and add honey or extra seasoning as needed.
- Return chicken to the skillet and spoon sauce over. Let warm.
- Garnish with lemon slices and parsley. Serve immediately.
Notes
For a dairy-free option, replace butter with a neutral oil. To reduce sodium, use low-sodium broth and less salt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American