When the dinner rush hits, there’s nothing more satisfying than a dish that brings both flavor and ease to the table. That’s how I discovered my go-to recipe for Pan Seared Chicken Breasts with Lemon Mustard Sauce. I was feeling adventurous one evening, searching for something that would not only please my palate but also align with my healthy eating goals. As the rich aroma of the garlic mingled with the tangy scent of lemon filled the kitchen, I knew I was onto something special. This quick and delicious meal is perfect for busy weeknights, taking just 20 minutes from prep to plate.
Whether you’re adhering to a paleo diet, navigating gluten-free options, or simply looking to elevate your chicken game, this dish checks all the boxes. Juicy chicken breasts, seared to perfection, and smothered in a bright, mouthwatering sauce bring comfort and a twist to ordinary dinner routines. It’s not just easy; it’s an experience you’ll want to savor again and again. Ready to transform your weeknight meals? Let’s dive into this delightful recipe and make your kitchen the heart of delicious home cooking!
Why will you love Pan Seared Chicken Breasts with Lemon Mustard Sauce?
Simplicity at Its Best: This recipe is a breeze to follow, making it perfect for cooks of any skill level.
Bursting with Flavor: The tangy lemon mustard sauce elevates juicy chicken breasts, transforming a simple dish into a gourmet delight.
Flexible Ingredients: Adapt the recipe to your taste by switching out mustard varieties or adding your favorite veggies, ensuring it never gets boring.
Quick Weeknight Solution: In just 20 minutes, you can serve a wholesome meal that satisfies both your taste buds and any dietary requirements, such as paleo or gluten-free.
Crowd-Pleasing Appeal: This dish is sure to impress family or guests, making it a reliable choice for any occasion.
Consider pairing it with baked potato wedges or a light salad for a complete meal that everyone will love!
Pan Seared Chicken Breasts Ingredients
• Perfect for a healthy chicken dish.
For the Chicken
- Chicken Breasts – Use skinless, boneless pieces for the most tender texture.
- Avocado Oil – A healthy fat ideal for searing; substitute with olive oil if preferred.
- Salt & Black Pepper – Essential seasonings to enhance flavor; adjust to your taste.
For the Sauce
- Chicken Broth – Adds depth and moisture; can substitute with chicken stock or water mixed with a chicken base.
- Garlic – Fresh garlic enhances flavor; opt for cloves over pre-minced for a stronger kick.
- Lemon Juice – Freshly squeezed juice adds brightness; it’s key for a delicious lemon mustard sauce.
- Italian Seasoning – Infuses the chicken with herby flavor; start with half to avoid overpowering the dish.
- Dijon Mustard – This provides tang and creaminess; try other varieties for a unique twist.
- Arrowroot Starch – Thickens the sauce beautifully; can be replaced with potato starch or cornstarch if not Whole30 compliant.
Keep your pantry stocked with these essentials to whip up this easy chicken recipe any night!
How to Make Pan Seared Chicken Breasts with Lemon Mustard Sauce
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Prep Chicken: Pat the chicken breasts dry with paper towels, ensuring the moisture is removed. Season both sides generously with salt and black pepper for a flavorful base.
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Sear Chicken: Heat avocado oil in a large skillet over medium-high heat. Once hot, add the chicken breasts to the skillet. Sear for approximately 6-7 minutes on each side until golden brown, ensuring the internal temperature reaches 165°F.
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Make Sauce: Remove the chicken from the skillet and set aside. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Then, pour in chicken broth, lemon juice, Italian seasoning, and Dijon mustard. Mix arrowroot starch with water before adding to the skillet, stirring well. Let it simmer for 3-4 minutes until the sauce thickens.
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Combine: Return the seared chicken to the skillet, making sure to coat it thoroughly with the aromatic sauce. Heat through for an additional minute before serving.
Optional: Garnish with fresh herbs like parsley or thyme for an extra pop of flavor.
Exact quantities are listed in the recipe card below.
Pan Seared Chicken Breasts Variations
Let your creativity shine by customizing this delightful chicken dish to suit your taste and pantry!
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Mustard Madness: Swap Dijon mustard for honey mustard or whole grain mustard for a different flavor profile.
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Herb Infusion: Add fresh herbs like dill or basil to the sauce for a lovely aromatic twist that elevates the dish.
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Veggie Boost: Incorporate sautéed bell peppers or zucchini into the sauce for added texture and nutrition. These veggies meld beautifully with the sauce.
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Citrus Zing: Mix in some orange juice or zest along with the lemon for a refreshing, fruity twist that brightens the sauce.
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Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a delightful heat that awakens the palate. The spice adds a fun layer of complexity.
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Creamy Delight: Stir in a splash of coconut milk or a dollop of yogurt into the sauce for a rich and creamy texture that complements the tanginess.
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Nutty Flavor: Top the finished dish with toasted almonds or walnuts for a warm, crunchy finish that adds both flavor and texture.
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Crispy Finish: Broil your chicken for a few minutes after coating with sauce to achieve a wonderfully crispy top that’s irresistible. The contrast between crispy and tender chicken is simply heavenly!
How to Store and Freeze Pan Seared Chicken Breasts
Fridge: Store leftovers in an airtight container for up to 3 days. This will keep the chicken moist and prevent odors from other foods.
Freezer: For longer storage, freeze the chicken breasts in a freezer-safe bag or container for up to 3 months. Make sure to label it for easy identification.
Reheating: When you’re ready to enjoy the Pan Seared Chicken Breasts again, thaw overnight in the fridge, then reheat gently in a skillet over medium heat to avoid drying them out. A splash of broth can help revive the sauce!
Expert Tips for Pan Seared Chicken Breasts
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Room Temperature Chicken: Let your chicken breasts sit at room temperature for about 15 minutes before cooking to ensure even cooking and a perfect sear.
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Avoid Overcrowding: Cook the chicken in batches if your skillet isn’t large enough. This prevents steaming and ensures that each piece gets a nice golden color.
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Watch the Heat: Keep your skillet on medium-high heat for the best sear. If it’s too hot, the chicken may burn, and if it’s too low, you’ll miss that crispy texture.
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Stir the Sauce: Always mix the arrowroot starch with cold water before adding it to the sauce to prevent clumps. A smooth sauce is key to a delicious end product.
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Taste as You Go: Season your sauce before adding the chicken back in. Adjust salt and acidity to your liking for a balanced flavor in your pan-seared chicken breasts.
What to Serve with Pan Seared Chicken Breasts with Lemon Mustard Sauce?
Creating a delightful dining experience doesn’t end with the main dish; it’s all about the perfect pairings!
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Creamy Mashed Potatoes: These buttery spuds provide a comforting contrast to the tangy sauce, soaking up every bit of flavor. A side of creamy mashed potatoes makes for a rich and satisfying complement, adding a smooth texture to your plate.
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Garlicky Green Beans: Freshly sautéed green beans tossed with garlic and a hint of lemon zest bring bright flavors and crunch to the table. Their vibrant color and crisp texture balance the dish beautifully.
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Quinoa Salad: A light quinoa salad with chopped veggies and a zesty vinaigrette enhances the dish with fresh, clean flavors. Quinoa also adds a nutty undertone that pairs well with the chicken’s tangy mustard sauce.
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Roasted Brussels Sprouts: The slight bitterness of roasted Brussels sprouts caramelized to perfection contrasts wonderfully with the savory-sour notes of the sauce. Their crispy edges give a satisfying crunch that keeps the meal interesting.
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Citrus Arugula Salad: A refreshing arugula salad drizzled with balsamic vinaigrette and topped with citrus slices lends brightness and a peppery kick, enhancing the meal’s overall zest.
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Chilled White Wine: A crisp white wine, such as Sauvignon Blanc, beautifully complements the lemony flavors, elevating the dining experience. The refreshing notes match the dish’s lightness, making for an enjoyable pairing.
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Classic Tarte Tatin: Finish off your meal with this upside-down caramelized apple tart, which adds a sweet and sticky contrast to the savory main dish. Its warm, comforting flavors provide a delightful end to a satisfying meal.
Make Ahead Options
These Pan Seared Chicken Breasts with Lemon Mustard Sauce are ideal for meal prep! You can season the chicken breasts and store them in the refrigerator for up to 24 hours before cooking. This allows the flavors to deepen, enhancing the dish’s taste. Additionally, you can pre-make the lemon mustard sauce and refrigerate it for up to 3 days in an airtight container. When you’re ready to enjoy this quick dinner, simply reheat the sauce in a skillet while you sear the chicken, then combine them for a delicious meal that’s just as vibrant and flavorful as if it was freshly made! This preparation not only saves you time but also ensures a healthy, homemade dinner on busy weeknights.
Pan Seared Chicken Breasts with Lemon Mustard Sauce Recipe FAQs
What type of chicken should I use for this recipe?
Absolutely! For the best results, opt for skinless, boneless chicken breasts. They provide the tender texture you want and cook evenly. If you’re looking for an alternative, chicken thighs can also work, although they may require slightly longer cooking time due to their higher fat content.
How long can I store leftover Pan Seared Chicken Breasts?
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to allow the chicken to cool down before sealing it away to keep it fresh and tasty. When reheating, do so gently in a skillet to prevent drying out.
Can I freeze Pan Seared Chicken Breasts?
Very! To freeze the chicken, place it in a freezer-safe bag or container and ensure it’s sealed tightly to avoid freezer burn. It can stay fresh for up to 3 months. When you’re ready to enjoy, simply thaw it overnight in the fridge. Reheat gently in a skillet or microwave—adding a splash of chicken broth can help maintain moisture!
What should I do if the sauce is too thin?
If your sauce isn’t thickening as desired, mix an additional teaspoon of arrowroot starch with a tablespoon of cold water until smooth, then slowly add this mixture to the simmering sauce while stirring. Allow it to cook for a few more minutes until it reaches your preferred consistency. Remember, you want a nice silky sauce that coats the chicken beautifully!
Are there any dietary considerations I should be aware of?
Yes! This recipe is paleo, gluten-free, and Whole30 compliant, making it a fantastic choice for many diets. However, if you’re cooking for someone with allergies, always double-check that all your ingredients, especially the mustard and chicken broth, are free from allergens. If you’re serving pets, avoid giving them seasoned chicken as it might upset their stomachs.
Can I adapt this recipe for other flavors or diets?
Absolutely! Feel free to swap out the Dijon mustard for a different type, such as whole grain or garlic mustard, for new flavor profiles. You can also add veggies like spinach or mushrooms to the sauce for extra nutrition and texture. Just add them when you’re sautéing the garlic for added flavor and freshness!
Pan Seared Chicken Breasts with Lemon Mustard Sauce Delight
Ingredients
Equipment
Method
- Pat the chicken breasts dry with paper towels and season both sides with salt and black pepper.
- Heat avocado oil in a skillet over medium-high heat. Add chicken breasts and sear for 6-7 minutes on each side until golden brown.
- Remove the chicken and add minced garlic in the same skillet. Sauté for 30 seconds, then add chicken broth, lemon juice, Italian seasoning, and Dijon mustard.
- Mix arrowroot starch with water before adding to the skillet. Let it simmer for 3-4 minutes until thickened.
- Return the chicken to the skillet, coat it with the sauce, and heat through for another minute.