Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken breasts
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 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
- Lemon wedges for serving
- Optional: ½ teaspoon cayenne pepper
Instructions
- Pat chicken dry and season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat; cook chicken in batches for 3–4 minutes per side until golden.
- Remove chicken and lower heat; melt butter in the skillet.
- Add minced garlic; cook until fragrant.
- Stir in Dijon mustard, lemon juice, lemon zest, red pepper flakes, smoked paprika, parsley, and thyme.
- Return chicken to skillet; toss to coat and simmer for an additional 1–2 minutes.
- Serve hot with lemon wedges.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 5 pieces (150g)
- Calories: 350
- Sugar: 1g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 110mg