Tender, juicy chicken with a scrumptious sauce made with lemon butter, Dijon mustard, and a splash of wine for extra flavor!! This EASY stovetop chicken recipe is ready in 15 minutes and will become a family dinner FAVORITE!!
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Chicken
Cuisine: American
Keyword: dijon chicken, dijon chicken breast, dijon mustard sauce for chicken, dijon sauce for chicken, lemon dijon chicken
Servings: 4
Calories: 324kcal
Author: Averie Sunshine
Ingredients
3tablespoonsolive oil
1 ½ to 1 ¾poundsboneless skinless chicken breastspounded to an even thickness (4 average to good-sized breasts)
1 to 2teaspoons21 Salute Seasoningor poultry seasoning
1teaspoonkosher saltor to taste
1teaspoonfreshly ground black pepperor to taste
½cupwhite wine* or chicken brothor as necessary
¼ to ⅓cupDijon mustarduse more if you want extra sauce
3tablespoonsunsalted butter
3 to 4tablespoonslemon juice
1 to 2tablespoonshoneyoptional and to taste
lemon slicesoptional for garnishing
2teaspoonsfresh parsleyoptional for garnishing
Instructions
To a large skillet, add the olive oil, pounded chicken, evenly season with 21 Salute, salt, pepper, and cook over medium-high heat for 5 minutes. Do not touch, move, or disturb the chicken while it is searing. After 5 minutes, flip chicken over. It should have a medium golden color. For thicker/bigger chicken breasts, sear for 6-7 minutes.
Allow chicken to cook on the second side for about 5 minutes, or until done and cooked through. Again, do not disturb the chicken while it's searing.
Remove chicken with a slotted spatula and place it on a plate to rest.
Using caution, deglaze your skillet by adding wine (or broth) and allow the liquid to bubble up and steam violently for a few seconds.
Add the Dijon mustard, butter, lemon juice, and allow the butter to melt, about 1 minute; stir continuously until melted and the sauce has combined.
Turn the heat off, taste the sauce, and if you want it a bit sweeter, optionally add honey, to taste, and stir to combine.
Add the chicken back into the skillet, flip it around in the lemon butter sauce, and spoon the sauce over the chicken.
Optionally garnish with lemon slices, parsley, and serve immediately.
Video
Notes
Wine: I recommend white wine because I think the flavor is better than with chicken broth, and I personally believe that the alcohol burns off, and what you're left with is the flavor imparted by the wine. However, use broth if that is a better option for your lifestyle or needs.Storage: Chicken will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months.