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 chicken dry and season with salt and pepper.
- Heat olive oil in a 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 garlic and sauté 30 seconds.
- Stir in Dijon mustard, lemon juice, lemon zest, red pepper flakes, smoked paprika, parsley, and thyme until combined.
- Return chicken to skillet and toss in sauce. Simmer 1–2 minutes.
- Garnish with parsley and serve hot with lemon wedges.
Notes
- Optional: add cayenne pepper for extra heat.
- Serve with roasted vegetables or a fresh salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Skillet
- Cuisine: American