Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 6 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon red pepper flakes
- 1 teaspoon smoked paprika
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped
- Lemon wedges, for serving
- Optional: ½ teaspoon cayenne pepper
Instructions
- Pat the chicken dry and season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken in batches until golden brown, about 3–4 minutes per side. Remove and set aside.
- Lower the heat to medium and melt the butter in the same skillet. Add minced garlic and sauté until fragrant.
- Stir in Dijon mustard, lemon juice, lemon zest, red pepper flakes, smoked paprika, parsley, and thyme.
- Return the chicken to the skillet and toss to coat in the sauce. Simmer for an additional 1–2 minutes to meld flavors.
- Serve hot with fresh lemon wedges.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: Approximately 4 ounces (113g)
- Calories: 320
- Sugar: 0g
- Sodium: 645mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 95mg