Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 6 tablespoons unsalted butter
- 4 garlic cloves, 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 chicken dry and season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat; cook chicken until golden brown, about 3–4 minutes per side.
- Remove chicken and lower heat to medium. Melt butter in the skillet.
- Add minced garlic; cook until fragrant.
- Stir in Dijon mustard, lemon juice, lemon zest, red pepper flakes, smoked paprika, chopped parsley, and thyme; mix well.
- Return chicken to the skillet and toss until evenly coated in sauce; simmer for 1–2 minutes.
- Serve hot with lemon wedges.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer/Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 4 ounces (113g)
- Calories: 360
- Sugar: 0g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 120mg