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- 4 boneless, skinless chicken breasts - Salt and black pepper, to taste - 2 tablespoons extra virgin olive oil - 2 tablespoons unsalted butter - 4 cloves garlic, finely minced - 1 tablespoon Dijon mustard - 1 tablespoon whole grain mustard - ⅓ cup low-sodium chicken broth - ¼ cup fresh lemon juice - Zest of 1 lemon - 2 tablespoons fresh parsley, finely chopped The main ingredients make this dish shine. The chicken breasts provide a great base. I like to season them with salt and black pepper. This helps to enhance their natural flavor. The olive oil gives the chicken a nice crisp. It also adds a rich taste. Butter adds more flavor and makes the chicken juicy. Now, let’s talk about the sauce. Garlic brings a wonderful aroma. The Dijon and whole grain mustards give the sauce a nice tang. Combining them creates a balance that works well with chicken. The low-sodium chicken broth keeps the sauce light. Fresh lemon juice and zest add brightness. They make the sauce zesty and refreshing. Finally, parsley adds color and a hint of freshness. You can find the full recipe with all details on how to make this dish. Enjoy the blend of flavors that come together in each bite! - Season chicken breasts with salt and pepper. - Let chicken sit at room temperature for 15 minutes. To begin, I always season the chicken breasts well. I use salt and pepper on both sides. This step is key for flavor. Letting the chicken rest for 15 minutes is also important. It helps the chicken cook evenly and stay juicy. - Heat olive oil in a skillet and sear chicken for 6-7 minutes on one side. - Flip chicken, add butter, and cook until internal temperature reaches 165°F. Next, I heat olive oil in a skillet over medium-high heat. When the oil shimmers, I add the chicken breasts. I let them sear for 6 to 7 minutes on one side. This creates a nice golden-brown crust. After that, I flip the chicken with tongs. I add butter to the skillet at this point. I continue cooking until the chicken reaches 165°F inside. This ensures it's safe to eat. - Sauté garlic in the skillet after removing chicken. - Stir in mustards, chicken broth, and lemon juice. Simmer for 3-4 minutes. - Incorporate lemon zest and adjust seasoning. Once the chicken is done, I remove it from the skillet. In the same skillet, I add minced garlic to sauté. I cook it for about 30 seconds until it smells great. Then, I stir in the Dijon and whole grain mustards. Next, I add chicken broth and lemon juice. I let the sauce simmer for 3 to 4 minutes. This helps all the flavors mix well. Finally, I add lemon zest and taste the sauce. I adjust the seasoning as needed. For the full recipe, check out the entire process. Enjoy making this dish! - Use a meat thermometer for accurate chicken doneness. This ensures safe and tasty chicken. - Allow chicken to rest after cooking for juiciness. Resting helps keep the meat moist. - Serve pan-seared chicken with bright green beans or a fresh salad. These sides add color and crunch. - Pair the dish with a crisp white wine. A Pinot Grigio or Sauvignon Blanc works well with the sauce. - Add fresh herbs like thyme or rosemary for extra flavor. These herbs bring a lovely aroma. - To adjust the sauce, try adding honey for sweetness or chili flakes for heat. This change offers a nice twist. For more detailed instructions, check the Full Recipe. {{image_4}} For a twist on this recipe, try using chicken thighs instead of breasts. Thighs stay juicy and tender. If you're looking for a vegetarian option, tofu works well too. Just press it to remove excess moisture, then cut it into cubes. Another fun swap is to change the mustard. You can use spicy brown mustard for heat or honey mustard for sweetness. Each variation gives the sauce a unique flavor. You can also cook this dish in the oven. Preheat your oven to 400°F (200°C). Sear the chicken in a skillet first, then transfer it to the oven to finish cooking. This method keeps your chicken juicy and perfectly cooked. If you prefer grilling, season the chicken and grill until golden brown. This adds a nice smoky flavor. For slow cooker fans, sear the chicken first, then place it in the slow cooker. Pour the sauce over it and cook on low for 3-4 hours. If you need gluten-free options, use gluten-free mustard and chicken broth. They taste just as good. For low-carb diets, skip the chicken broth and reduce the lemon juice. This keeps the sauce light but still flavorful. You can enjoy this dish while sticking to your diet. Try these variations for a fresh take on pan-seared chicken with lemon mustard sauce. Each option makes the dish your own while keeping it delicious. For the complete recipe, refer to the Full Recipe section. To store leftovers, let the chicken cool to room temperature first. Place the chicken and sauce in an airtight container. Make sure to seal it tightly. You can keep it in the fridge for up to three days. If you want to enjoy this dish later, proper storage helps maintain the flavor. To freeze, wrap the cooked chicken in plastic wrap, then place it in a freezer bag. Pour the sauce into a separate airtight container. You can freeze both items for up to three months. When you are ready to eat, take them out of the freezer. Thaw the chicken and sauce in the fridge overnight. For the best taste and texture, reheat chicken in the oven. Preheat it to 350°F (175°C). Place the chicken in a dish, cover with foil, and heat for about 20 minutes. For the sauce, warm it gently in a saucepan over low heat. Stir often to avoid burning. This way, your chicken will stay juicy and the sauce will be fresh. For the full recipe, check the earlier sections. What is the best way to season chicken for pan searing? To season chicken, use salt and black pepper. Rub them on both sides. This boosts flavor and helps create a nice crust. You can also add garlic powder or paprika for extra taste. How do I know when chicken is fully cooked? The best way to check chicken doneness is with a meat thermometer. Insert it into the thickest part of the chicken. It should read 165°F (75°C). If you don’t have one, cut into the chicken. The meat should be white, not pink. Can I make the sauce ahead of time? Yes, you can make the sauce ahead. Just store it in an airtight container. When you are ready to use it, heat it gently. Adding a bit of extra lemon juice can refresh the flavor. How can I make the dish spicier? To add heat, mix in some red pepper flakes. You could also use spicy mustard instead of Dijon. Adjust the amount based on your taste. What sides go well with pan-seared chicken? Some great sides include steamed green beans, mashed potatoes, or a fresh salad. These balance the rich sauce and add color to your plate. Can I use different citrus in the sauce? Yes, you can switch lemon for other citrus fruits. Try lime or orange for a different flavor. Each will add its own twist to the sauce. This blog post covered how to make a delicious pan-seared chicken with lemon mustard sauce. You learned about the key ingredients, step-by-step cooking instructions, and helpful tips. Variations and storage advice were also included to fit your needs. In conclusion, this recipe offers a simple way to enjoy tasty chicken. Feel free to adapt ingredients or methods to suit your taste. Enjoy your meal!

Pan Seared Chicken with Lemon Mustard Sauce

Discover how to make Zesty Pan Seared Chicken with Lemon Mustard Sauce, a delicious dish that's perfect for any dinner table. This recipe features juicy chicken breasts topped with a tangy lemon mustard sauce that elevates the flavors and impresses guests. Ready in just 30 minutes, it's ideal for busy weeknights or special occasions. Click through to explore the full recipe and enjoy a tasty, satisfying meal tonight!
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Ingredients
  

4 boneless, skinless chicken breasts

Salt and black pepper, to taste

2 tablespoons extra virgin olive oil

2 tablespoons unsalted butter

4 cloves garlic, finely minced

1 tablespoon Dijon mustard

1 tablespoon whole grain mustard

⅓ cup low-sodium chicken broth

¼ cup fresh lemon juice (approximately from 2 medium lemons)

Zest of 1 lemon

2 tablespoons fresh parsley, finely chopped (for garnish)

Instructions
 

Prepare the Chicken: Begin by seasoning each chicken breast liberally with salt and black pepper on both sides. Allow the seasoned chicken to sit at room temperature for about 15 minutes. This step ensures that the chicken cooks evenly and remains juicy.

    Sear the Chicken: In a large, heavy-bottomed skillet, heat the extra virgin olive oil over medium-high heat. When the oil starts to shimmer, carefully place the chicken breasts in the skillet. Sear them for approximately 6-7 minutes on one side until they develop a beautiful golden-brown crust.

      Flip and Finish Cooking: Gently flip the chicken breasts using tongs. Add the unsalted butter to the skillet at this point. Continue cooking the chicken for another 6-7 minutes, or until the internal temperature reaches 165°F (75°C) when checked with a meat thermometer. Once cooked, remove the chicken from the skillet and transfer it to a plate to keep warm.

        Make the Sauce: In the same skillet with the remaining cooking juices, reduce the heat to medium. Add the finely minced garlic and sauté for about 30 seconds, or until fragrant. Next, stir in the Dijon and whole grain mustards, followed by the chicken broth and lemon juice. Allow the sauce to come to a gentle simmer for about 3-4 minutes, stirring occasionally to combine all the flavors.

          Incorporate Lemon Zest: Once the sauce has reduced slightly, add the lemon zest and stir well. Taste the sauce and adjust the seasoning with additional salt and pepper if needed.

            Serve: Arrange the seared chicken breasts on serving plates and generously drizzle the zesty lemon mustard sauce over the top. Finish the dish by garnishing with the finely chopped fresh parsley for a pop of color.

              Prep Time, Total Time, Servings: 10 mins | 30 mins | 4 servings

                - Presentation Tips: For an elegant touch, serve the dish alongside vibrant steamed green beans or a light seasonal salad. Place a lemon wedge on each plate and scatter a sprinkle of parsley for an inviting and colorful presentation.