A flavorful and easy-to-make chicken dish featuring a tangy lemon butter Dijon sauce. Perfect for a quick weeknight dinner or a special occasion.
4 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
3 tablespoons unsalted butter
3 cloves garlic, minced
1/4 cup Dijon mustard
1/4 cup fresh lemon juice
1/2 cup chicken broth
1 tablespoon chopped fresh parsley
Season both sides of the chicken breasts with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 5-6 minutes on each side until golden brown and cooked through. Remove chicken from skillet and set aside.
Reduce heat to medium and add the butter to the same skillet.
Once the butter has melted, add the minced garlic and cook for 1 minute until fragrant.
Stir in the Dijon mustard, fresh lemon juice, and chicken broth. Bring the sauce to a simmer and cook for 3-4 minutes until slightly thickened.
Return the chicken breasts to the skillet and spoon the sauce over them.
Cook for an additional 2 minutes to heat the chicken through and allow flavors to meld.
Sprinkle chopped fresh parsley over the chicken before serving.