Description

This Pan Seared Chicken Breasts with Lemon Mustard Sauce recipe features juicy, golden-brown chicken breasts cooked in a flavorful skillet sauce made from garlic, chicken broth, Dijon mustard, lemon juice, and Italian seasoning. The chicken is scored to enhance tenderness and absorb the tangy, aromatic sauce, making it an easy and elegant meal perfect for any day of the week.

Ingredients

Scale

Chicken

3 skinless, boneless chicken breasts
Salt, to taste
Black pepper, to taste

Sauce

1 cup chicken broth (or chicken stock or water + chicken base)
5 cloves garlic
1 tablespoon freshly squeezed lemon juice
1 tablespoon Italian seasoning (start with half, adjust to taste)
1 tablespoon Dijon mustard
1 tablespoon arrowroot starch (or potato starch, all-purpose flour, or cornstarch)
1 tablespoon water
2 tablespoons avocado oil

Instructions

Prepare the Chicken: Pat the chicken breasts dry with a paper towel. Score each piece by making two cuts lengthwise and five cuts across the breast, creating a crosshatch pattern without cutting through the meat. Season both sides generously with salt and black pepper.
Heat the Oil and Sear Chicken: In a large skillet over medium-high heat, heat the avocado oil. Add the chicken breasts and whole garlic cloves to the hot oil. Cook the chicken for about 5 minutes on each side until the surface is golden brown and nicely seared.
Add Sauce Ingredients and Simmer: Carefully pour in the chicken broth and stir in the Italian seasoning, Dijon mustard, and lemon juice. Continue cooking the chicken in the sauce for a few more minutes, ensuring the internal temperature reaches 165°F (74°C). Cooking time will depend on chicken thickness.
Thicken the Sauce: In a small bowl, whisk together the arrowroot starch and water to create a slurry. Move the chicken pieces to one side of the skillet, and slowly pour the starch slurry into the pan over medium heat while stirring continuously. Cook for about 1 minute until the sauce thickens.
Serve: Spoon the lemon-Dijon pan sauce over the chicken breasts and serve immediately. For leftovers, let the chicken cool to room temperature before storing it in an airtight container in the refrigerator.

Notes

Scoring the chicken helps the flavors penetrate and improves tenderness.
You can substitute arrowroot starch with potato starch, all-purpose flour, or cornstarch if not following Whole30.
Adjust Italian seasoning according to taste; some blends are stronger than others.
Ensure chicken reaches an internal temperature of 165°F (74°C) to guarantee it is cooked safely.
Serve with your choice of sides such as steamed vegetables, rice, or a fresh salad.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: pan seared chicken, lemon mustard sauce, easy chicken recipe, skillet chicken, dinner, quick chicken recipe