You know that moment when you’re tired of the same dinner rotation but still need something easy, quick, and crowd-pleasing? I found myself there not too long ago, fed up with bland chicken dishes and desperate for something that felt fancy without the effort.
That’s when I came across this Lemon Butter Dijon Skillet Chicken recipe. The first time I tried it, the combination of tangy Dijon, buttery lemon notes, and juicy chicken blew my taste buds away.
It looked and tasted like something you’d get at a restaurant, but here’s the kicker—I made it in under 30 minutes in my own kitchen. Trust me, if I can pull this off, you can too. It’s an absolute game-changer, and I haven’t stopped making it since!
Cooking Time Breakdown
When you want to whip up something flavorful yet time-efficient, this recipe is perfect! Here’s a quick breakdown of the time involved:
- Prep Time: 10 minutes
- Cooking Time: 15-20 minutes
- Total Time: Around 30 minutes
If you’re a multitasker like me, you can save even more time by prepping ingredients ahead of time or using pre-minced garlic and ready-to-go lemon juice. Organizing everything you need before cooking (mise en place) makes whipping this up a breeze!
Kitchen Equipment You’ll Need
Before you get started, make sure you have the right tools for the job. These are the essential kitchen gadgets for achieving crispy, juicy chicken with a velvety smooth sauce:
- Sharp Chef’s Knife for slicing and trimming chicken.
- Large Cast Iron or Non-Stick Skillet for even cooking and a golden-brown sear.
- Wooden Spoon or Silicone Spatula to stir the sauce perfectly.
- Measuring Cups and Spoons to get the sauce ingredients just right.
- Meat Thermometer to make sure your chicken hits that safe internal temperature of 165°F.
- Citrus Juicer for squeezing fresh lemon juice without the seeds falling in.
Having these tools at hand makes cooking not only smoother but also much more enjoyable.
Ingredients
This recipe is all about using simple, easy ingredients that pack a punch. Here’s your shopping list:
- Chicken Breasts (skinless, boneless) – 4 medium-sized pieces
- All-Purpose Flour – 3 tablespoons
- Salt and Pepper – To taste
- Unsalted Butter – 2 tablespoons for that rich, creamy flavor
- Olive Oil – 1 tablespoon to sear the chicken
- Lemon Zest and Juice – 1 large lemon
- Garlic Cloves – 3, minced
- Dijon Mustard – 2 tablespoons for a tangy kick
- Chicken Stock – ½ cup
- Fresh Parsley – Chopped, for garnish
Ingredient Tips: If you’re looking for a healthy recipe twist, swap the all-purpose flour with almond flour and the butter with vegan butter. Don’t have fresh lemon? Bottled lemon juice will work in a pinch.
How to Cook the Perfect Lemon Butter Dijon Skillet Chicken?
Follow these step-by-step cooking tips for a flawless dish every time:
1. Prep the Chicken 🥩
Pat the chicken breasts dry with a paper towel. Season both sides generously with salt and pepper, then lightly dredge them in flour. This step ensures a golden sear and locks in moisture.
2. Sear to Seal the Flavor 🔥
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter has melted and the pan is hot, add your chicken. Cook for 5-6 minutes per side until both sides are golden brown. Don’t overcrowd the pan, or you’ll lose that crispy sear. Once cooked, transfer the chicken to a plate and set aside.
3. Make the Lemon Butter Dijon Sauce 🍋
Reduce the heat to medium and add the remaining butter to the skillet. Once melted, sauté the minced garlic for about 30 seconds, just until fragrant (don’t burn it!). Stir in the chicken stock, Dijon mustard, lemon zest, and juice. Mix well and scrape up browned bits from the bottom of the pan—that’s where the magic is.
4. Combine Chicken with the Sauce 🥘
Return the cooked chicken breasts to the skillet, along with any juices they released while resting. Spoon the sauce over the chicken. Cover the skillet with a lid and simmer for 5-7 minutes until the chicken is cooked fully and reaches an internal temp of 165°F.
5. Garnish and Serve 🌱
Turn off the heat, sprinkle fresh parsley over the chicken, and get ready for compliments! Serve immediately while the sauce is still warm and creamy.
Serving Ideas
Wondering how to serve this mouthwatering chicken? Here are a few ideas:
- Pair it with roasted garlic mashed potatoes or buttery rice to soak up the sauce.
- Add a side of steamed broccoli, green beans, or asparagus for a healthy balance.
- Serve with crusty bread to scoop up every last bit of the sauce.
This dish also works well as leftovers, served over a fresh green salad or tossed into pasta for a quick make-ahead lunch.
Pro Tips for Recipe Perfection
Want to elevate your Lemon Butter Dijon Chicken? Try these expert tips:
- Use chicken thighs instead of breasts for even more flavor and juiciness.
- Add 2 tablespoons of heavy cream to the sauce for a richer, luscious texture.
- For a spicy twist, mix in ½ teaspoon of red pepper flakes with the garlic.
- Always rest your chicken for a few minutes after cooking to lock in the juices.
Nutritional Information
Here’s an approximate breakdown per serving for this Lemon Butter Dijon Skillet Chicken dish:
- Calories: 320
- Protein: 28g
- Fat: 17g
- Carbs: 8g
- Fiber: 1g
Want a lower-calorie option? Swap out butter for olive oil and use less flour.
Storage and Leftovers Tips
If you have leftovers (lucky you!), store them properly to maintain flavor:
- Refrigerate in an airtight container for up to 3 days.
- To reheat, warm the chicken and sauce on low heat in a skillet or microwave.
- If freezing, store in a freezer-safe container for up to one month. Defrost overnight in the fridge before reheating.
Tip: Store leftover sauce separately to keep the chicken from becoming soggy.
Lemon Butter Dijon Skillet Chicken Recipe
Ingredients
- Chicken Breasts skinless, boneless – 4 medium-sized pieces
- All-Purpose Flour – 3 tablespoons
- Salt and Pepper – To taste
- Unsalted Butter – 2 tablespoons for that rich creamy flavor
- Olive Oil – 1 tablespoon to sear the chicken
- Lemon Zest and Juice – 1 large lemon
- Garlic Cloves – 3 minced
- Dijon Mustard – 2 tablespoons for a tangy kick
- Chicken Stock – ½ cup
- Fresh Parsley – Chopped for garnish
Instructions
- Pat the chicken breasts dry with a paper towel. Season both sides generously with salt and pepper, then lightly dredge them in flour. This step ensures a golden sear and locks in moisture.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter has melted and the pan is hot, add your chicken. Cook for 5-6 minutes per side until both sides are golden brown. Don’t overcrowd the pan, or you’ll lose that crispy sear. Once cooked, transfer the chicken to a plate and set aside.
- Reduce the heat to medium and add the remaining butter to the skillet. Once melted, sauté the minced garlic for about 30 seconds, just until fragrant (don’t burn it!). Stir in the chicken stock, Dijon mustard, lemon zest, and juice. Mix well and scrape up browned bits from the bottom of the pan—that’s where the magic is.
- Return the cooked chicken breasts to the skillet, along with any juices they released while resting. Spoon the sauce over the chicken. Cover the skillet with a lid and simmer for 5-7 minutes until the chicken is cooked fully and reaches an internal temp of 165°F.
- Turn off the heat, sprinkle fresh parsley over the chicken, and get ready for compliments! Serve immediately while the sauce is still warm and creamy.
Notes
- Use chicken thighs instead of breasts for even more flavor and juiciness.
- Add 2 tablespoons of heavy cream to the sauce for a richer, luscious texture.
- For a spicy twist, mix in ½ teaspoon of red pepper flakes with the garlic.
- Always rest your chicken for a few minutes after cooking to lock in the juices.
