2–3 boneless, skinless chicken breasts (~1.5 lbs)
Tip: Slice thicker breasts in half horizontally or gently pound to even thickness for faster, even cooking.

Salt & pepper, to taste

1 tbsp olive oil (or avocado oil)

2 tbsp butter (unsalted preferred; plant-based butter for dairy-free)

2 cloves garlic, minced

2 tbsp Dijon mustard (classic smooth)

¼ cup chicken broth (low-sodium; vegetable broth works)

2 tbsp fresh lemon juice

1 tsp lemon zest

Fresh parsley, chopped (optional garnish)

1. Prep & Season

Pat chicken completely dry with paper towels. Season generously with salt and pepper on both sides.

2. Sear the Chicken

Heat olive oil in a large skillet over medium-high heat. Add chicken and sear 4–5 minutes per side, until golden. Remove chicken to a plate—it will finish cooking in the sauce.

3. Build the Sauce

• Reduce heat to medium.

• Add butter and garlic; cook 1 minute until fragrant.

• Deglaze the pan with chicken broth, scraping up the browned bits.

• Whisk in Dijon mustard, lemon juice, and zest. Simmer 2–3 minutes until slightly thickened.

4. Finish Cooking

Return chicken and any accumulated juices to the skillet. Simmer 4–5 minutes, spooning sauce over chicken, until internal temperature reaches 165°F (74°C).

5. Garnish & Serve

Sprinkle with parsley and a final spoon of sauce. Serve hot.

Serving Suggestions

• Comfort: Mashed potatoes, creamy polenta, or buttered noodles

• Light: Steamed rice, couscous, or roasted vegetables

• Always keep crusty bread handy to soak up extra sauce

Flavor Variations

• Herb Boost: Add 1 tbsp chopped tarragon, thyme, or rosemary

• Creamy Version: Stir in 2–3 tbsp heavy cream or crème fraîche

• Caprese Style: Top with fresh mozzarella and halved cherry tomatoes, broil 1 min

• Greens & Whole-Grain: Stir in spinach or kale before returning chicken to pan

• Protein Swap: Works beautifully with pork chops, salmon, or hearty mushrooms