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This lemon Dijon chicken skillet transforms ordinary chicken breasts into a restaurant-worthy dinner with minimal effort. The sauce combines tangy Dijon, bright lemon, and rich butter for a perfect balance that coats every bite of juicy chicken.
I discovered this recipe during a particularly hectic week when I needed something impressive yet simple. My family was so captivated by the sauce they started requesting it weekly and now we serve it to guests who always ask for the recipe.
Ingredients
- Boneless skinless chicken breasts: Pounded to even thickness for quick and even cooking
- Olive oil: To create that perfect golden sear without sticking
- 21 Salute Seasoning or poultry seasoning: Adds complex flavor without requiring multiple spice jars
- White wine: Provides acidity and depth to the sauce. Quality matters here.
- Dijon mustard: Creates the tangy foundation of the sauce. Use a good quality brand for best results.
- Unsalted butter: Enriches the sauce with silky texture. The unsalted variety lets you control the saltiness.
- Fresh lemon juice: Brightens everything. Always use fresh rather than bottled for superior flavor.
- Optional honey: Balances the tanginess if desired. A local variety adds subtle flavor notes.
Step-by-Step Instructions
- Sear the First Side:
- Heat olive oil in a large skillet over medium high heat until shimmering but not smoking. Place seasoned chicken in without overcrowding and let it cook undisturbed for 5 minutes. This undisturbed cooking creates the golden crust that seals in juices. You should hear a steady sizzle not a violent popping.
- Sear the Second Side:
- Flip each piece and cook another 5 minutes until internal temperature reaches 165°F. The second side may cook slightly faster. Again resist the urge to move the chicken as this disrupts the browning process.
- Rest the Chicken:
- Remove chicken to a plate allowing it to rest while you make the sauce. This resting period is crucial as it allows juices to redistribute throughout the meat preventing dryness.
- Deglaze the Pan:
- Add wine to the hot pan and scrape up all the browned bits from the bottom. These bits contain concentrated flavor that will make your sauce extraordinary. Let the wine reduce by about half which takes approximately 1 to 2 minutes.
- Create the Sauce:
- Add Dijon mustard butter and lemon juice to the pan stirring continuously until butter melts completely and the sauce becomes smooth and emulsified. The sauce should coat the back of a spoon when ready.
- Finish the Dish:
- Return chicken to the pan spooning sauce over each piece to glaze them. Allow chicken to warm through in the sauce for about 1 minute before serving with optional garnishes.
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The Dijon mustard is truly the star ingredient here. I once tried making this with regular yellow mustard during a pantry emergency and while edible it lacked the complex depth that Dijon provides. My husband still reminds me of this culinary misstep years later.
Perfect Pairings
This chicken pairs beautifully with roasted asparagus or green beans which can be roasted while the chicken cooks. The vegetables will soak up any extra sauce on your plate. For a more substantial meal add mashed potatoes or crusty bread to capture every last drop of the delicious sauce.
Make Ahead Options
While this dish is quick enough for weeknights it can also be partially prepared ahead of time. Pound and season the chicken up to 24 hours in advance keeping it covered in the refrigerator. The sauce can also be made separately and refrigerated then gently reheated before serving though fresh is always best for optimal texture.
Ingredient Substitutions
If you prefer not to use wine substitute an equal amount of chicken broth with a teaspoon of white wine vinegar for acidity. Chicken thighs work wonderfully in place of breasts for those who prefer darker meat just adjust cooking time accordingly. Grainy mustard can replace smooth Dijon for a more rustic texture and slightly different flavor profile.
Frequently Asked Questions
- → What type of mustard is best for this dish?
Dijon mustard is recommended for its smooth texture and tangy flavor. You can adjust the quantity to suit your taste preferences.
- → Can I substitute white wine in the sauce?
Yes, you can use chicken broth as a substitute for white wine. It will still enhance the sauce's depth and flavor.
- → How do I ensure the chicken stays juicy?
Pound the chicken breasts to an even thickness to ensure uniform cooking. Be careful not to overcook, and allow the meat to rest briefly after searing.
- → What side dishes pair well with this meal?
This dish pairs wonderfully with mashed potatoes, steamed vegetables, rice, or a light side salad to complement the flavors.
- → How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze them for up to 4 months. Reheat gently on the stovetop or in the microwave.
- → Can I make the sauce sweeter or tangier?
Adjust the sauce to your preferences by adding honey for sweetness or extra lemon juice for a tangier flavor.