Pan-Seared Chicken with Lemon Dijon Sauce
Juicy chicken breasts seared to golden perfection and finished with a tangy, aromatic sauce made from fresh lemon and Dijon mustard. This american-inspired chicken ready in about 30 minutes blends salt, black pepper, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4, boneless and skinless (6 oz each) chicken breasts
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp butter
- 2, minced garlic cloves
- 1/4 cup chicken broth
- 2 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp, chopped fresh parsley
Instructions
- Step 1: Season chicken breasts evenly with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering; add chicken and cook for 5-6 minutes per side until golden and internal temperature reaches 165°F.
- Step 3: Remove chicken to a plate, tent with foil, and pour out excess oil from skillet.
- Step 4: Add 2 tbsp butter and 2 minced garlic cloves to skillet, sautéing for 30 seconds until fragrant without browning.
- Step 5: Stir in 1/4 cup chicken broth, 2 tbsp Dijon mustard, and 1 tbsp lemon juice, scraping up browned bits; simmer for 2 minutes until sauce thickens slightly.
- Step 6: Return chicken to skillet, spooning sauce over top, and cook for 1 minute more; sprinkle with 1 tbsp fresh parsley.
Frequently asked questions
How long does Pan-Seared Chicken with Lemon Dijon Sauce take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Seared Chicken with Lemon Dijon Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Seared Chicken with Lemon Dijon Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Chicken with Lemon Dijon Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Seared Chicken with Lemon Dijon Sauce?
American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Easy to follow and the sauce is divine. My husband said it's the best chicken he's had.
- ★★★★★
The perfect balance of tangy and savory. Will make again!
- ★★★★★
So simple and delicious. I made it for date night and it was a hit.
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