Lemon Butter Dijon Skillet Chicken
Tender boneless chicken breasts seared to golden perfection and coated in a vibrant white wine, lemon, and Dijon butter pan sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
3 tablespoons olive oil
1 ½ to 1 ¾ pounds boneless skinless chicken breasts, pounded to an even thickness
1 to 2 teaspoons 21 Salute Seasoning, or poultry seasoning
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
½ cup white wine or chicken broth
¼ to ⅓ cup Dijon mustard
3 tablespoons unsalted butter
3 to 4 tablespoons lemon juice
1 to 2 tablespoons honey, optional
Lemon slices, optional for garnishing
2 teaspoons fresh parsley, optional for garnishing
Instructions
1.Add olive oil and pounded chicken to a large skillet, season with 21 Salute seasoning, salt, and pepper, and cook over medium-high heat for 5 minutes without moving.
2.Flip chicken over and cook for about 5 minutes on the second side until cooked through.
3.Remove chicken to a plate to rest.
4.Deglaze the skillet by adding wine or broth and allow it to bubble and steam for a few seconds.
5.Add Dijon mustard, butter, and lemon juice, stirring continuously until melted and combined.
6.Turn off the heat, taste the sauce, and optionally stir in honey.
7.Return chicken back into the skillet, flip in the sauce, and spoon over the meat.
8.Garnish with lemon slices and parsley, then serve immediately.
Notes
Store leftovers in the refrigerator for up to 3 to 4 days.
Use chicken broth instead of white wine for an alcohol free option.
Serve alongside garlic mashed potatoes or steamed rice.
Find it online: https://chickenio.com/lemon-butter-dijon-skillet-chicken/