Sometimes you just need something quick and easy. It doesn’t get much quicker or easier than my Lemon Dijon Chicken! This recipe has a 10 minute prep time and a 20 minute cook time! And if you have an oven safe skillet, this meal is a one pan meal making clean up time quick too, what more can you ask for right?
It’s also a very versatile dish. My husband and I are living low carb these days so I didn’t pair it with anything. But, at the end of preparation you are left with a little bit of a sauce that can be tossed with pasta or egg noodles. You could also serve the chicken over wild rice or quinoa and top with gravy. Or if you have a little more time on your hands you can mash up some potatoes or cauliflower (to keep it low-carb!) and use the gravy to top it off.
Start with two boneless, skinless chicken breasts.
Pound them out a bit, not too much, but just enough to give you a consistent size throughout the breast.
slice about an inch or so thick going against the grain of the meat.
Salt and pepper. Set aside for a minute while you make the sauce.
Mix together 3 Tbls. Dijon mustard and 3 Tbls. olive oil.
Add in the juice of half a lemon.
Put the lemon you just squeezed in along with the rest of the lemon sliced up.
Add in 1 Tbls. Herbs de Provence, 1 tsp. kosher salt and 1/2 tsp. fresh cracked black pepper. Mix together.
Now, I made some bacon for my salad earlier today, so I reserved the bacon fat to fry up my chicken. If you don’t happen to have reserved bacon fat around, you can just combine about 2 Tbs. of salted butter with 2 Tbls. of olive oil. Turn your burner to high heat. The goal here is not to cook through, but just to sear and get some browning.
After about a minute or two, turn chicken, this is what you should see. Give it just one more minute and turn off burner. As you can see, chicken is still pretty raw.
Now, just pour the sauce right over the chicken, stir together.
At this point, my skillet is both non-stick and oven-safe. If yours is not, transfer to a greased baking dish.
Bake for 20 minutes at 350°F. As soon as you take it out of the oven, sprinkle with Panko bread crumbs. Serve.
Recipe for Lemon Dijon Chicken:
(serves 2)
2 boneless skinless chicken breasts
3 Tbs. Dijon mustard
3 Tbs. Olive oil
1 lemon
2 Tbs. Herbs de Provence
1 tsp. kosher salt, plus more to sprinkle on chicken
1/2 tsp. cracked black pepper, plus more to sprinkle on chicken
4 Tbs. bacon fat (or 2 Tbs. salted butter plus 2 Tbs. olive oil)
2 Tbs. Panko bread crumbs
Parsley
Directions:
Pre-heat oven to 350°F. Prepare chicken by lightly pounding and slicing to about 1″ pieces. Sprinkle with salt and pepper. Set aside.
For the sauce: Combine mustard, oil, the juice of half a lemon, sliced remainder of lemon, Herbs de Provence, salt and pepper.
Brown on pre-heated skillet with burner turned to high. Only brown one to two minutes on either side. Chicken is still raw when done with this step. Pour sauce over chicken. Mix together. Place in pre-heated oven for 20 minutes. Immediately upon removing from oven sprinkle with Panko and some parsley. Serve hot.
Enjoy.