Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken breasts
- 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
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 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 chicken in batches until golden brown (about 3–4 minutes per side). Remove from skillet.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 30 seconds.
- Stir in Dijon mustard, lemon juice, lemon zest, red pepper flakes, smoked paprika, parsley, and thyme until well combined.
- Return chicken to the skillet and toss to coat in the sauce. Simmer for an additional 1–2 minutes.
- Garnish with parsley if desired and serve hot with lemon wedges.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: Approximately 4 ounces (113g)
- Calories: 290
- Sugar: 1g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg