Ingredients
Scale
- 1 ½ pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- Salt and black pepper to taste
- 6 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon chives, chopped
- 1 tablespoon grated Parmesan cheese
- Lemon wedges for serving
Instructions
- Season chicken with smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Cook chicken 4–5 minutes per side until golden and cooked through. Remove and set aside.
- Lower heat and melt butter in the same pan.
- Add garlic and sauté 30 seconds until fragrant.
- Stir in Dijon, lemon juice, red pepper flakes, parsley, thyme, and chives.
- Return chicken to skillet and toss to coat in sauce.
- Sprinkle Parmesan and cook 1 more minute.
- Serve hot with lemon wedges.
Notes
- Don’t overcrowd the pan when searing chicken.
- Fresh herbs give the best flavor.
- Adjust cayenne for spice level.
- Best served immediately while saucy and hot.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American