Lemon Dijon Chicken Skillet (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 tablespoons olive oil
02 -
1 ½ to 1 ¾ pounds boneless skinless chicken breasts, pounded to an even thickness
03 -
1 to 2 teaspoons 21 Salute Seasoning or poultry seasoning
04 -
1 teaspoon kosher salt, or to taste
05 -
1 teaspoon freshly ground black pepper, or to taste
06 -
½ cup white wine or chicken broth, or as necessary
07 -
¼ to ⅓ cup Dijon mustard
08 -
3 tablespoons unsalted butter
09 -
3 to 4 tablespoons lemon juice
10 -
1 to 2 tablespoons honey (optional, to taste)
→ Optional Garnishes
11 -
Lemon slices
12 -
2 teaspoons fresh parsley
# Instructions:
01 -
Add olive oil to a large skillet over medium-high heat. Place chicken in skillet, season evenly with 21 Salute seasoning, kosher salt, and black pepper. Let cook undisturbed for 5 minutes, or until the side achieves medium golden color. For thicker chicken breasts, sear for 6-7 minutes.
02 -
Flip chicken; cook undisturbed for an additional 5 minutes, or until fully cooked through.
03 -
Use a slotted spatula to remove chicken from the skillet. Rest on a plate.
04 -
Add white wine or chicken broth to the skillet. Allow liquid to bubble and steam for a few seconds while deglazing the pan.
05 -
Add Dijon mustard, butter, and lemon juice to the skillet. Stir constantly for about 1 minute until the butter melts and the sauce combines. Optionally, add honey if desired for sweetness and stir to combine.
06 -
Return the chicken to the skillet, flipping to coat it in the sauce. Spoon additional sauce over the chicken.
07 -
Optionally garnish with lemon slices, fresh parsley, and serve immediately.
# Notes:
01 -
White wine brings out more flavor, but chicken broth can be used as an alternative to suit dietary preferences.
02 -
Chicken can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 4 months.