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- 4 boneless, skinless chicken breasts - 2 tablespoons olive oil - Salt and pepper to taste - 1 teaspoon garlic powder - 1 tablespoon Dijon mustard - 1 tablespoon whole grain mustard - 1/4 cup chicken broth - 2 tablespoons fresh lemon juice - Zest of 1 lemon - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme) When I create this dish, I start with the main ingredients. The chicken breasts are the stars here. They are best when they are boneless and skinless for a quick cook. Adding olive oil helps get a nice sear. For the sauce, I use garlic powder and two types of mustard. The Dijon gives a sharp bite while the whole grain mustard adds texture. Chicken broth makes the sauce rich and smooth. Lemon juice and zest bring bright flavor. Fresh thyme adds a lovely herb note. These fresh additions make the dish sing. Each part of the ingredient list plays a role in the final taste. You can find the full recipe at the end of this article. Start by patting the chicken breasts dry with paper towels. This step removes moisture, helping the chicken brown. Next, season both sides of the chicken with salt, pepper, and garlic powder. This adds great flavor to the chicken, making every bite tasty. Heat olive oil in a large skillet over medium-high heat. Once the oil shimmers, place the seasoned chicken breasts in the skillet. Sear them for about 6-7 minutes on one side until they turn a lovely golden brown. After that, flip the chicken breasts. Cook them for another 5-6 minutes. Check the center to make sure they are no longer pink. When done, remove the chicken and cover it to keep warm. In the same skillet, lower the heat to medium. Add the Dijon and whole grain mustard. Stir the mustards for about 30 seconds to blend the flavors. Then, carefully pour in the chicken broth, along with the fresh lemon juice and zest. Mix everything well, scraping the browned bits from the skillet. This makes the sauce rich and flavorful. Let it simmer for about 3-4 minutes to thicken. Add in the fresh thyme leaves, stirring them in for that aromatic touch. Finally, return the cooked chicken to the skillet. Coat each piece with the zesty sauce. Let it simmer for one more minute to warm through and soak up the flavors. You can find the full recipe for Pan-Seared Chicken with Lemon Mustard Sauce, including all the details needed for a delicious meal. To get that golden crust, control the heat. Start with medium-high heat. If it's too low, your chicken won’t sear well. If it's too high, it may burn. Cook each side for about 6-7 minutes. Before you cook, make sure the chicken breasts are dry. Moisture makes it hard to get that nice sear. Pat them dry with paper towels. A dry surface helps create a crust that is both tasty and appealing. If your sauce is too thick, add a bit more chicken broth. If it’s too thin, let it simmer longer. This will help it thicken naturally. You can also add more mustard for a punch of flavor. Fresh herbs like thyme can add depth, so feel free to toss in a pinch more if you like. Presentation is key for impressing your guests. Place the chicken breast in the center of the plate. Drizzle the sauce generously over the top. Garnish with fresh thyme and a lemon wedge for a pop of color. Serve with sides like roasted veggies or creamy mashed potatoes. This adds balance and makes your meal more inviting. For a fun twist, consider a light salad to brighten the dish. {{image_4}} You can change the protein in this recipe easily. For a lighter option, use turkey. Turkey breasts work well with the lemon mustard sauce. You could also use pork chops. Pork has a nice flavor that blends well with the sauce. If you want a vegetarian dish, try tofu. Firm tofu soaks up flavors nicely. Press it to remove extra water, then cut it into cubes. Sear the tofu in the skillet like the chicken. It will get crispy on the outside. The sauce is key to this dish. But you can play with it! Try different mustards for a new taste. Spicy brown mustard adds heat. Honey mustard brings sweetness. Use what you like! You can also switch up the citrus. Instead of lemon, try lime or orange. Each will give a fresh twist. Just remember to adjust the juice amount to keep the balance. Adding vegetables makes this dish even better. Sauté some bell peppers or zucchini in the skillet. They add color and crunch. You can toss in asparagus too. It cooks quickly and pairs well. Think about greens, too. Spinach or kale can go right into the sauce. They wilt down nicely and add nutrition. Just stir them in before serving, and they will brighten the dish. For the full recipe, check out the details above. Enjoy your cooking! To keep your Pan Seared Chicken with Lemon Mustard Sauce fresh, store leftovers in an airtight container. This helps lock in flavor and moisture. You can enjoy your chicken for up to three days in the fridge. Make sure to cool the chicken before sealing it up. When it’s time to enjoy leftovers, reheating needs care. The best method is to use a skillet on low heat. Heat the chicken gently to keep it juicy. You can add a splash of chicken broth or a drizzle of olive oil to help maintain moisture. Avoid using high heat, as it can dry out the chicken. Want to save some for later? You can freeze the cooked chicken with sauce. Make sure it cools down before placing it in a freezer-safe container. It’s best to use it within three months for the best flavor and texture. When you’re ready to eat, thaw it in the fridge overnight for best results. Heat it slowly in a skillet or microwave. This keeps the chicken juicy and flavorful. Cooking chicken takes about 12 to 15 minutes. For chicken breasts, you should cook them for 6-7 minutes on one side. Then flip and cook for another 5-6 minutes. Always check that the inside is no longer pink. The best way to know is to use a meat thermometer; it should read 165°F. Yes, you can use many types of mustard. Dijon brings a smooth taste. Whole grain mustard adds texture. Yellow mustard is milder. You could also try spicy brown mustard for a kick. Each type will change the flavor. Experiment to find your favorite! You can serve many great sides. Mashed potatoes pair well, providing creaminess. Steamed vegetables add color and nutrition. A fresh salad brings a crunchy contrast. Rice or quinoa are good options too. They soak up the delicious sauce nicely. For a complete meal, balance flavors and textures! This recipe highlights simple steps to cook flavorful chicken. We started with key ingredients like chicken, mustard, and lemon. I shared tips to achieve perfect searing and make a delicious sauce. You can even vary it with different proteins or vegetables. In the end, this dish is versatile and easy to store. Enjoy exploring flavors and pairing side dishes. You’ll impress everyone at your table with this simple yet tasty meal.

Pan Seared Chicken with Lemon Mustard Sauce

Elevate your dinner with this Pan-Seared Chicken with Zesty Lemon Mustard Sauce! This easy recipe features juicy chicken breasts perfectly seasoned and finished with a tangy, flavorful sauce that’s ready in just 30 minutes. Discover how simple ingredients can transform your weeknight meals into a gourmet experience. Click through to explore the full recipe and impress your family tonight!
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Ingredients
  

4 boneless, skinless chicken breasts

2 tablespoons olive oil

Salt and pepper to taste

1 teaspoon garlic powder

1 tablespoon Dijon mustard

1 tablespoon whole grain mustard

1/4 cup chicken broth

2 tablespoons fresh lemon juice

Zest of 1 lemon

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

Instructions
 

Begin by patting the chicken breasts dry with paper towels to remove any excess moisture. Season both sides with salt, pepper, and garlic powder, ensuring an even coating.

    In a large skillet, heat olive oil over medium-high heat until shimmering. Carefully place the seasoned chicken breasts into the skillet, searing them for approximately 6-7 minutes on one side, until they achieve a beautiful golden brown color.

      Flip the chicken breasts over and continue cooking for an additional 5-6 minutes, or until they are fully cooked and no longer pink in the center. Once done, remove the chicken from the skillet and place it on a plate, covering it to keep warm.

        In the same skillet, reduce the heat to medium, then add the Dijon mustard and whole grain mustard. Stir the mustards together for roughly 30 seconds to allow the flavors to meld.

          Carefully pour in the chicken broth, followed by the fresh lemon juice and lemon zest. Stir the mixture thoroughly, scraping any flavorful browned bits from the bottom of the skillet to ensure the sauce is rich and cohesive.

            Let the sauce simmer gently for about 3-4 minutes, allowing it to thicken slightly. Stir in the fresh thyme leaves to infuse the sauce with aromatic flavor.

              Return the cooked chicken to the skillet, ensuring that each piece is well coated with the zesty sauce. Allow the chicken to simmer in the sauce for an additional minute to warm through and absorb some of that glorious flavor.

                Serve the dish hot, generously drizzling the lemon mustard sauce over the chicken for a delicious finish.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: For an appealing presentation, place the chicken breast at the center of the plate, generously spooning the zesty lemon mustard sauce over the top. Garnish with a sprinkle of fresh thyme and a lemon wedge on the side for a bright, inviting look.