On those hectic weeknights when the clock seems to be racing against you, there’s nothing quite like a quick and delicious meal to lift your spirits. That’s why I’ve fallen head over heels for these Pan Seared Chicken Breasts with Lemon Mustard Sauce. You might be surprised to learn that such a flavorful dish can be whipped up in just 20 minutes! Imagine the aroma of sizzling chicken combined with the bright notes of lemon and the sharp kick of Dijon mustard filling your kitchen—it’s a symphony for the senses.
Having tried countless recipes, this one instantly caught my attention for its simplicity and versatility. Whether you’re following a paleo lifestyle or simply craving a wholesome meal that won’t have you tied to the stove all night, this dish nails it. Pair the juicy chicken, perfectly seared to golden perfection, with that rich, zesty sauce, and you’ve got a dinner that’s bound to impress without the stress. Ready to turn your weeknight dinners into a delightful affair? Let’s dive in!
Why love Pan Seared Chicken Breasts with Lemon Mustard Sauce?
Quick Cooking Time: This vibrant dish can be on your table in just 20 minutes, perfect for busy weeknights.
Flavor Explosion: The zesty lemon and tangy Dijon mustard create a scrumptious sauce that elevates simple chicken to gourmet status.
Diet-Friendly: Suitable for paleo, gluten-free, and Whole30 eaters, it checks all the boxes for a healthy meal.
Easy to Prepare: With minimal ingredients and straightforward steps, even beginner cooks will shine in the kitchen.
Crowd-Pleaser: Whether it’s family or friends, this dish is sure to impress everyone and become a favorite at dinner.
Versatile Pairing: Serve it alongside veggies or salads for a complete meal that delights every palate!
Pan Seared Chicken Breasts with Lemon Mustard Sauce Ingredients
For the Chicken
• Skinless Boneless Chicken Breasts – The star of the dish, offering a tender and hearty texture.
• Salt & Black Pepper – Essential for enhancing the flavor of the chicken, and can be adjusted to your personal taste.
For the Sauce
• Chicken Broth – Adds moisture and richness; swap with stock for a bolder taste.
• Garlic (5 cloves) – Infuses the sauce with a robust aroma; fresh cloves are best for quality flavor.
• Lemon Juice (1 tablespoon) – Provides that necessary acidity and brightness; freshly squeezed ensures optimal taste.
• Dijon Mustard (1 tablespoon) – Delivers a tangy contrast to the chicken and lemon—perfect for the sauce.
• Italian Seasoning (1 tablespoon) – Adds a herby depth; start with half and adjust according to your preference.
• Arrowroot Starch (1 tablespoon) – Thickens the sauce beautifully; you may substitute with cornstarch or flour if avoiding Whole30.
• Water (1 tablespoon) – Assists in dissolving the arrowroot starch, helping it blend smoothly into the sauce.
For Cooking
• Avocado Oil (2 tablespoons) – Ideal for searing due to its high smoke point, ensuring a perfect golden crust.
Get ready to transform your weeknight cooking with these Pan Seared Chicken Breasts with Lemon Mustard Sauce ingredients, making wholesome and quick meals a delightful reality!
How to Make Pan Seared Chicken Breasts with Lemon Mustard Sauce
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Prepare Chicken: Season the skinless boneless chicken breasts generously with salt and black pepper on both sides. This simple step brings out the natural flavor of the meat.
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Heat Oil: In a large skillet, pour in the avocado oil and heat over medium-high heat until shimmering. This will ensure your chicken gets that golden crust.
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Sear Chicken: Add the seasoned chicken breasts to the hot skillet. Cook for about 5-7 minutes on each side, ensuring they’re golden brown and cooked through (internal temperature should reach 165°F / 74°C).
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Make the Sauce: Once the chicken is done, carefully remove it from the skillet and set aside. In the same skillet, add minced garlic and sauté for around 30 seconds until fragrant.
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Combine Sauce Ingredients: Next, pour in the chicken broth, freshly squeezed lemon juice, Dijon mustard, Italian seasoning, and the arrowroot mixture diluted in water. Stir well and let it cook until thickened, about 2-3 minutes.
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Final Assembly: Return the seared chicken to the skillet, making sure to coat each breast in the zesty sauce. Heat them briefly to meld the flavors together beautifully.
Optional: Garnish with fresh parsley for an extra pop of color and flavor!
Exact quantities are listed in the recipe card below.
What to Serve with Pan Seared Chicken Breasts with Lemon Mustard Sauce?
Elevate your dining experience with delicious sides that complement the bright flavors of this dish.
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Baked Potato Wedges: Crispy on the outside and fluffy on the inside, these wedges provide a lovely contrast to the tender chicken.
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Pan-Seared Zucchini: This vibrant veggie dish adds a fresh, light flavor to your plate while keeping the meal healthy and colorful.
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Light Green Salad: A simple salad with mixed greens, cherry tomatoes, and a light vinaigrette enhances the meal’s freshness and balances the richness of the sauce.
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Quinoa Pilaf: Nutty and wholesome, quinoa provides a satisfying and protein-packed base that absorbs the zesty lemon mustard sauce beautifully.
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Roasted Asparagus: Tender and slightly charred, asparagus adds an elegant touch and brings a subtle earthiness, harmonizing perfectly with the chicken.
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Sparkling Water with Lemon: This refreshing beverage brightens up your meal, mimicking the dish’s vibrant flavors and cleansing the palate.
Mix and match these pairings to create a beautifully balanced table, ensuring every bite is a delightful journey!
Expert Tips for Pan Seared Chicken Breasts with Lemon Mustard Sauce
• Avoid Overcrowding: Ensure there’s enough space in your skillet to get a nice sear on your chicken breasts. Overcrowding results in steaming instead of browning.
• Use Fresh Garlic: For the best aroma and taste, use fresh garlic cloves instead of pre-minced varieties. Their robust flavor elevates the lemon mustard sauce.
• Perfect Temperature: Always check that the internal temperature of your chicken reaches 165°F (74°C) to ensure it’s safely cooked. Invest in a meat thermometer for accuracy.
• Rest Before Serving: Let your chicken rest for a few minutes after cooking; this allows the juices to redistribute, keeping the meat moist and tender.
• Customize the Sauce: Feel free to adjust the seasoning and flavors in the sauce. Adding fresh herbs or a splash of white wine can give it a personal touch to this pan seared chicken breasts with lemon mustard sauce.
• Garnish Wisely: A simple garnish of chopped parsley or sliced green onions can add a vibrant touch and fresh flavor when serving your dish.
Storage Tips for Pan Seared Chicken Breasts with Lemon Mustard Sauce
Fridge: Store leftovers in an airtight container in the fridge for up to 3 days. This keeps your tasty pan seared chicken breasts with lemon mustard sauce fresh and ready to enjoy.
Freezer: For longer storage, freeze the chicken in an airtight freezer bag for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Reheat gently in a skillet over low heat or in the microwave, ensuring the chicken is warmed through without drying out. Add a splash of chicken broth to maintain moisture during reheating.
Room Temperature: Avoid leaving cooked chicken at room temperature for more than 2 hours to prevent bacterial growth.
Make Ahead Options
These Pan Seared Chicken Breasts with Lemon Mustard Sauce are fantastic for meal prep, allowing you to enjoy a home-cooked dinner even on your busiest nights. You can season the chicken breasts up to 24 hours in advance, simply cover them tightly in the refrigerator to retain their flavor and moisture. Additionally, the sauce can be prepared a day ahead; just refrigerate it in an airtight container to keep those zesty flavors intact. When you’re ready to serve, heat the sauce gently, sear the chicken for about 5-7 minutes per side, and then coat it in the warmed sauce. This way, you’ll have a delicious and wholesome meal on the table with minimal fuss!
Pan Seared Chicken Breasts with Lemon Mustard Sauce Variations
Feel free to get creative and personalize this recipe to suit your taste buds! Each twist brings out different flavor profiles and enhancements.
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Whole Grain Mustard: Swap Dijon for whole grain mustard to add texture and a robust flavor. It offers a lovely crunch that complements the sauce beautifully.
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Fresh Herbs: Incorporate fresh herbs like parsley, cilantro, or basil for brightness. A sprinkle on top before serving can transform your dish into an aromatic delight.
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Red Pepper Flakes: Add a pinch of red pepper flakes to the sauce for a spicy boost. This small addition delivers a fiery kick that balances the tanginess of the lemon.
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Coconut Aminos: For a soy sauce substitute, replace Dijon mustard with coconut aminos. It’s a tasty alternative that brings sweetness while still adhering to your dietary needs.
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Citrus Twist: Enhance the lemony flavor by adding zest from a lemon or even orange. This creates a vibrant splash of citrus that brightens each bite.
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Mushroom Medley: Toss in some sautéed mushrooms with the garlic for a rich, earthy flavor. This addition creates an indulgent layer that complements the chicken perfectly.
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Creamy Addition: Stir in a splash of coconut cream or heavy cream to the sauce for a creamy texture. This provides a delightful richness that elevates the entire dish.
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Garlic Substitutes: If fresh garlic isn’t on hand, you can use garlic powder. While the flavors may differ slightly, it still brings a nice aroma to your sauce.
Experiment with these variations, and turn your Pan Seared Chicken Breasts with Lemon Mustard Sauce into a new family favorite every time!
Pan Seared Chicken Breasts with Lemon Mustard Sauce Recipe FAQs
How do I choose the best chicken breasts for this recipe?
For the best results, select skinless boneless chicken breasts that are plump and free of any dark spots or bruises. Look for a uniform size to ensure even cooking. Fresh chicken will yield juicier results, so check for a bright pink color and avoid any that appear gray or have a slimy texture.
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What’s the best way to store leftover pan seared chicken?
Store any leftover chicken in an airtight container in the fridge for up to 3 days. Ensure it’s cooled to room temperature before sealing to avoid condensation. Reheat gently in a skillet over low heat or in the microwave, adding a splash of chicken broth to keep it moist.
Can I freeze the pan seared chicken for later use?
Absolutely! You can freeze pan seared chicken breasts with lemon mustard sauce in an airtight freezer bag for up to 3 months. To do this, let the chicken cool completely, then place it in the bag, removing as much air as possible. Thaw it in the fridge overnight before reheating to maintain the best texture.
Why didn’t my sauce thicken properly?
If your sauce didn’t thicken, it could be due to not cooking it long enough to activate the arrowroot starch, which usually takes about 2-3 minutes of simmering. Alternatively, ensure that you mix the starch with water thoroughly before adding it, so it disperses evenly. If it’s still thin, you can try to add a bit more starch mixed with water or let it simmer longer for more concentration.
Is this recipe safe for people with dietary restrictions, such as gluten intolerance?
Yes, this dish is perfect for those following paleo, Whole30, or gluten-free diets! All the ingredients are compliant, including using arrowroot starch for thickening instead of conventional flour. Always double-check labels on broth and mustard to ensure they’re free from gluten-containing additives.
How long can I leave the cooked chicken out at room temperature?
To ensure food safety, avoid leaving cooked chicken at room temperature for more than 2 hours. If your kitchen is warm, it’s best to refrigerate it sooner to prevent bacterial growth.
Savory Pan Seared Chicken Breasts with Zesty Lemon Mustard Sauce
Ingredients Â
Equipment
MethodÂ
- Season the skinless boneless chicken breasts generously with salt and black pepper on both sides.
- In a large skillet, pour in the avocado oil and heat over medium-high heat until shimmering.
- Add the seasoned chicken breasts to the hot skillet. Cook for about 5-7 minutes on each side, ensuring they’re golden brown and cooked through (internal temperature should reach 165°F / 74°C).
- Remove chicken from the skillet and set aside. In the same skillet, add minced garlic and sauté for around 30 seconds until fragrant.
- Pour in the chicken broth, freshly squeezed lemon juice, Dijon mustard, Italian seasoning, and the arrowroot mixture diluted in water. Stir well and let it cook until thickened, about 2-3 minutes.
- Return the seared chicken to the skillet, making sure to coat each breast in the zesty sauce. Heat them briefly to meld the flavors together beautifully.