Name: Pan Seared Chicken Breasts with Lemon Mustard Sauce Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 3 chicken breasts (skinless, boneless); Salt, to taste; Black pepper, to taste; 1 cup chicken broth (or chicken stock or water + chicken base); 5 cloves garlic; 1 tablespoon lemon juice (freshly squeezed); 1 tablespoon Italian seasoning; 1 tablespoon Dijon mustard; 1 tablespoon arrowroot starch (or potato starch, all purpose flour, or cornstarch if not on Whole30); 1 tablespoon water; 2 tablespoons avocado oil

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If you are looking for a meal that delivers bright, bold flavors with a touch of elegance, you have to try Pan Seared Chicken Breasts with Lemon Mustard Sauce. This dish pairs perfectly seared chicken that is wonderfully juicy on the inside with a vibrant, tangy sauce that balances the richness beautifully. The blend of garlic, fresh lemon juice, and Dijon mustard creates a luscious sauce that elevates the humble chicken breast into a dinner table showstopper.

Pan Seared Chicken Breasts with Lemon Mustard Sauce Recipe - Recipe Image

Ingredients You’ll Need

The magic behind Pan Seared Chicken Breasts with Lemon Mustard Sauce lies in its simple but carefully chosen ingredients. Each one plays a vital role: from the garlic that adds depth, to the Italian seasoning that gives aromatic warmth, they all work in harmony for a perfect balance of flavor, texture, and color.

3 chicken breasts (skinless, boneless): The base of the dish, lean and tender when cooked just right.
1 cup chicken broth: Adds moisture and a savory depth to the sauce. You can substitute chicken stock or water with chicken base.
5 cloves garlic: Infuses the oil and sauce with rich, aromatic flavor.
1 tablespoon lemon juice: Freshly squeezed for a bright, zesty kick that wakes up the sauce.
1 tablespoon Italian seasoning: Adds fragrant herbs; start with half and adjust to taste as some blends can be intense.
1 tablespoon Dijon mustard: The tangy heart of the sauce, adding a creamy texture and bold character.
1 tablespoon arrowroot starch: Thickens the sauce to a glossy finish; potato starch or cornstarch work too if not on Whole30.
1 tablespoon water: Used to make the starch slurry for the perfect sauce consistency.
2 tablespoons avocado oil: Ideal for searing due to its high smoke point and mild flavor.
Salt: Enhances all the flavors.
Black pepper: Adds just the right amount of heat and complexity.

How to Make Pan Seared Chicken Breasts with Lemon Mustard Sauce

Step 1: Prepare and Score the Chicken

To start, pat your chicken breasts dry with a paper towel to ensure they sear beautifully. Then, create a crosshatch pattern by carefully making two lengthwise and five crosswise shallow cuts on each breast without cutting all the way through. This technique allows the seasoning to penetrate and helps the chicken cook evenly. Don’t forget to season both sides generously with salt and black pepper.

Step 2: Sear the Chicken and Garlic

Heat the avocado oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts along with the whole garlic cloves. Let the chicken cook undisturbed for about 5 minutes on each side, resulting in a gorgeous golden brown crust that locks in the juices. The garlic softens and mellows, infusing the oil with its irresistible aroma.

Step 3: Build the Lemon Mustard Sauce

Carefully pour in the chicken broth, then stir in the Italian seasoning, Dijon mustard, and freshly squeezed lemon juice. Allow the mixture to simmer for a few minutes. Use a meat thermometer to double-check that the chicken has reached an internal temperature of 165°F (74°C). Remember, the exact cooking time can vary slightly depending on how thick your chicken breasts are.

Step 4: Thicken the Sauce

Mix the arrowroot starch with water in a small bowl to create a smooth slurry. Slide the chicken to one side of the pan, then slowly pour the slurry into the sauce while stirring constantly over medium heat. Within a minute, the sauce will thicken into a silky, glossy coating that’s perfect for drizzling. Serve immediately for the best flavor and texture.

How to Serve Pan Seared Chicken Breasts with Lemon Mustard Sauce

Garnishes

Simple garnishes can elevate this dish even further. Try sprinkling freshly chopped parsley or thyme on top to add a pop of color and a fresh herbal note. A few lemon zest curls scattered on the sauce also boost the citrus brightness and make your plate look absolutely inviting.

Side Dishes

This dish pairs beautifully with a variety of sides. Consider a light arugula salad dressed with olive oil and a squeeze of lemon to complement the sauce’s tartness. Roasted asparagus or green beans work well for a crisp, healthy contrast. For something more indulgent, creamy mashed potatoes or buttery polenta offer a comforting base that soaks up every delicious drop of the sauce.

Creative Ways to Present

Presentation makes a difference! For a rustic vibe, serve the chicken nestled on a bed of sautéed spinach or wild rice. For a dinner party, plate the chicken breast slices fanned out with saucy drizzles artfully spooned on top, garnished with microgreens. Playing with textures and colors on your plate always makes the experience feel extra special.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, allow the chicken to cool completely before placing it in an airtight container. Stored properly, it will keep well in the refrigerator for up to 3 days while maintaining great flavor and tenderness.

Freezing

You can freeze cooked Pan Seared Chicken Breasts with Lemon Mustard Sauce by wrapping them tightly in plastic wrap and then placing them in a freezer-safe container. Keep in mind that freezing may slightly affect the texture of the sauce, but it will still taste delicious when thawed and reheated. Use within 2 months for optimal freshness.

Reheating

Reheat the chicken gently in a skillet over low heat or in an oven set to 300°F (150°C) until warmed through. Avoid microwaving if possible, as it can cause the chicken to dry out and the sauce to separate. Adding a splash of chicken broth while reheating helps keep everything tender and saucy.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs would add extra juiciness and flavor, though you might need to adjust cooking time since thighs can be thicker and fattier. Keep an eye on the internal temperature to ensure they reach 165°F for safety.

Is arrowroot starch necessary for the sauce?

Arrowroot starch helps thicken the sauce to a perfect consistency. If you don’t have it, cornstarch, potato starch, or even all-purpose flour can work as substitutes, but the texture or clarity of the sauce may vary slightly.

Can I make the lemon mustard sauce dairy-free?

Yes! This recipe is naturally dairy-free, as it relies on broth, lemon juice, and mustard for flavor and sauce body. Just be sure to use a chicken broth without dairy ingredients if you have dietary restrictions.

How can I make this recipe Whole30 compliant?

Use chicken broth or homemade bone broth, avoid any mustards containing non-compliant ingredients, and substitute arrowroot starch with a Whole30-friendly thickener if you prefer. Always double-check labels on seasonings and Dijon mustard to ensure compliance.

Can I double this recipe for a larger crowd?

Yes! Simply double or triple the ingredients and cook the chicken in batches if your skillet isn’t large enough to hold them all at once. Just be sure not to overcrowd the pan to maintain the perfect sear.

Final Thoughts

This Pan Seared Chicken Breasts with Lemon Mustard Sauce recipe is one of those meals that’s as impressive as it is approachable. It’s a fantastic recipe to keep in your back pocket for weeknight dinners or special occasions alike. Once you try it, you’ll love how effortlessly the flavors come together and how quickly it comes together, making your dinner time genuinely delicious and satisfying. Give it a go, and get ready to fall in love with chicken all over again!

Pan Seared Chicken Breasts with Lemon Mustard Sauce Recipe

★★★★★

4.8 from 27 reviews

Author: Lana
Total Time: 20 minutes
Yield: 3 servings 1x
Diet: Low Fat

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Description

A delicious and easy-to-make pan seared chicken breast recipe featuring a tangy lemon mustard sauce. Perfect for a quick weeknight dinner, this dish combines juicy chicken breasts with a savory and zesty sauce, enhanced by garlic and Italian seasoning.

Instructions

Prepare the Chicken: Pat the chicken breasts dry with a paper towel. Using a sharp knife, score each breast in a crosshatch pattern by making two vertical cuts and five horizontal cuts across the surface, being careful not to cut all the way through. Season both sides generously with salt and black pepper.
Sear the Chicken and Garlic: Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat. Add the chicken breasts along with the whole garlic cloves and cook for about 5 minutes on each side until the chicken is golden brown.
Add Sauce Ingredients: Pour in 1 cup of chicken broth, then stir in 1 tablespoon of Italian seasoning, 1 tablespoon of Dijon mustard, and 1 tablespoon of freshly squeezed lemon juice. Continue cooking for a few more minutes until the internal temperature of the chicken reaches 165°F (74°C).
Thicken the Sauce: In a small bowl, whisk together 1 tablespoon of arrowroot starch and 1 tablespoon of water to create a slurry. Push the chicken to one side of the pan and slowly pour in the slurry while stirring continuously over medium heat. Cook for an additional minute until the sauce thickens.
Serve: For best flavor, serve the chicken breasts immediately topped with the lemon-Dijon pan sauce. Leftovers can be cooled to room temperature and stored in an airtight container in the refrigerator.

Notes

Scoring the chicken helps it cook more evenly and allows the sauce to penetrate better.
Use fresh lemon juice for the best bright flavor in the sauce.
You can substitute arrowroot starch with cornstarch, flour, or potato starch if not following Whole30.
Monitor the internal temperature with a meat thermometer to avoid overcooking the chicken.
Leftover chicken should be stored in an airtight container and consumed within 3-4 days.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Pan Searing
Cuisine: American