A flavorful and easy-to-make chicken dish featuring a tangy lemon butter Dijon sauce that perfectly complements tender pan-seared chicken breasts.
4 boneless, skinless chicken breasts, about 6 ounces each
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1/2 cup low-sodium chicken broth
1 teaspoon lemon zest
2 tablespoons fresh parsley, chopped
Pat the chicken breasts dry with paper towels. Season both sides with salt and black pepper.
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until melted and hot.
Add the chicken breasts to the skillet and cook for 5-6 minutes on each side until golden brown and cooked through (internal temperature 165°F). Remove the chicken from the skillet and set aside on a plate.
Reduce heat to medium. Add the remaining 2 tablespoons of butter to the same skillet.
Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, stirring constantly to avoid burning.
Pour in the fresh lemon juice, Dijon mustard, and chicken broth. Stir to combine and bring the sauce to a simmer.
Let the sauce simmer for 3-4 minutes until it slightly thickens.
Add the lemon zest and stir to incorporate.
Return the cooked chicken breasts to the skillet and spoon the sauce over them. Cook for an additional 1-2 minutes to warm the chicken and meld the flavors.
Remove from heat and sprinkle chopped fresh parsley over the chicken before serving.