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To make Pan Seared Chicken with Lemon Mustard Sauce, you need: - 4 boneless, skinless chicken breasts - 2 tablespoons olive oil - Salt and pepper to taste - 1 teaspoon garlic powder - 1 tablespoon Dijon mustard - 1 tablespoon whole grain mustard - 1/4 cup chicken broth - 2 tablespoons fresh lemon juice - Zest of 1 lemon - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme) You can swap ingredients if needed. Use any oil if you lack olive oil. Avocado oil works well. Instead of garlic powder, fresh minced garlic adds a nice touch. For the mustards, yellow mustard can stand in for Dijon. If fresh thyme is not available, dried thyme still gives flavor. Chicken broth can be replaced with vegetable broth for a lighter taste. You can also replace lemon juice with vinegar, but the flavor will change. To cook this dish, gather these tools: - A large skillet for searing the chicken - A spatula to flip the chicken easily - A measuring cup for liquids - A zester for the lemon peel - A cutting board for prepping the chicken - A meat thermometer to check doneness These tools help ensure your meal turns out great. With the right ingredients and tools, you're set to make a delicious dish. For the full recipe, check out the complete instructions. First, prepare the chicken. I like to pat the chicken breasts dry with paper towels. This helps them sear better. Next, sprinkle both sides with salt, pepper, and garlic powder. This adds great flavor. Now, heat two tablespoons of olive oil in a large skillet over medium-high heat. Wait until the oil is hot, then add the chicken. Sear it for about six to seven minutes on one side until golden brown. Flip the chicken and cook for five to six more minutes. The chicken should be no longer pink in the center. Remove the chicken from the skillet and keep it warm. In the same skillet, lower the heat to medium. Add Dijon mustard and whole grain mustard. Stir for about thirty seconds. Then, pour in chicken broth, fresh lemon juice, and lemon zest. Mix well, scraping any browned bits from the bottom. Allow the sauce to simmer for about three to four minutes. It should thicken slightly. Stir in fresh thyme leaves for extra flavor. Return the chicken to the skillet. Coat it well with the sauce. Let it simmer for an extra minute to warm through. Serve hot by drizzling the lemon mustard sauce over the chicken. For a nice presentation, add a sprinkle of fresh thyme and a lemon wedge on the side. Enjoy the delightful flavors of this dish! Try the full recipe for more details. To cook chicken well, start by using a meat thermometer. The internal temperature should reach 165°F. This helps you avoid dry chicken. Patting the chicken dry is key for a good sear. Dry chicken browns better and keeps moisture in. Don’t crowd the pan; cook in batches if needed. This allows heat to circulate, giving you even cooking. For a creamier sauce, you can add heavy cream or sour cream. Stir in about 1/4 cup during the last minute of cooking. This will enhance the richness. You could also try adding a pat of butter at the end. Just swirl it in until melted. This gives the sauce a smooth finish and a nice shine. To boost flavor, consider adding garlic or shallots to the sauce. Sauté them for a minute before adding the mustards. Fresh herbs, like parsley or basil, can add a nice touch. A dash of honey can balance the acidity of lemon too. Experiment with spices, like paprika or cumin, for a different kick. Each tweak can create a unique twist on your dish. For more details, check the Full Recipe. {{image_2}} You can make this dish lighter by using fewer oils. Swap the regular olive oil for a spray olive oil. This method cuts down on calories while still giving you great flavor. You can also use skinless chicken thighs. They stay juicy and add a nice taste. If you want to change the taste, consider using different mustards. Honey mustard adds sweetness, while spicy brown mustard brings heat. For a twist, add herbs like rosemary or basil. You can also mix in a splash of white wine for extra depth. This will make the sauce more complex and rich. Serve this chicken over a bed of rice or quinoa for a filling meal. Try pairing it with steamed vegetables like broccoli or green beans. You can also add a fresh salad on the side. This adds color and crunch to your plate. For special occasions, garnish your dish with lemon slices and fresh herbs. It makes for a beautiful presentation. Check out the Full Recipe for more delicious ideas! After cooking, let the chicken cool to room temperature. Place the chicken in an airtight container. Store it in the fridge for up to 3 days. Make sure the sauce is also in a separate container. This helps keep the chicken juicy. If you want to save the chicken for later, freezing is a great option. First, let it cool completely. Wrap each piece tightly in plastic wrap. Then place the wrapped chicken in a freezer bag. You can freeze it for up to 3 months. Remember to label the bag with the date. When you're ready to eat, there are easy ways to reheat the chicken. You can use the microwave for a quick option. Place the chicken on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Heat in short bursts until warm. If you prefer, you can reheat it in a skillet. Add a splash of chicken broth to keep it juicy. Cook on medium heat until warmed through. Enjoy your flavorful chicken! For the full recipe, check the earlier section. To check if chicken is cooked, use a meat thermometer. The center should reach 165°F. If you don’t have one, cut into the thickest part. The meat should be white, with no pink. Juices should run clear. This simple test ensures you serve safe and tasty chicken. Yes, you can use bone-in chicken. Bone-in pieces add more flavor. However, cooking time will change. Bone-in chicken takes longer to cook through. Sear it the same way, then reduce heat and cover the skillet. Cook until the internal temperature reaches 165°F. Enjoy the rich taste! You can pair this dish with many sides. Try serving it with: - Steamed broccoli - Roasted potatoes - A fresh garden salad - Quinoa or rice These options balance the rich sauce and make a complete meal. For a refreshing twist, add a side of lemon wedges. They add brightness and enhance the lemon flavor in the dish. For full details, check the Full Recipe. This article covered how to make Pan Seared Chicken with Lemon Mustard Sauce. We explored the right ingredients, cooking steps, and expert tips. I also shared variations and storage tips to enjoy later. Cooking chicken can be simple and fun with the right guidance. You can impress friends and family with your skills. Remember, practice makes perfect, so try different flavors and techniques. Enjoy your cooking journey!

Pan Seared Chicken with Lemon Mustard Sauce

Savor the incredible flavors of Pan-Seared Chicken with Zesty Lemon Mustard Sauce! This easy recipe features tender chicken breasts cooked to perfection and drizzled with a tangy lemon mustard sauce that you’ll love. Ready in just 30 minutes, it's perfect for any weeknight dinner. Discover the full recipe now and impress your family and friends with this delicious dish that’s both simple and satisfying!
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Ingredients
  

4 boneless, skinless chicken breasts

2 tablespoons olive oil

Salt and pepper to taste

1 teaspoon garlic powder

1 tablespoon Dijon mustard

1 tablespoon whole grain mustard

1/4 cup chicken broth

2 tablespoons fresh lemon juice

Zest of 1 lemon

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

Instructions
 

Start by patting the chicken breasts dry with paper towels. Sprinkle both sides with salt, pepper, and garlic powder.

    Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear for about 6-7 minutes on one side until golden brown.

      Flip the chicken breasts and cook for an additional 5-6 minutes, or until the chicken is cooked through and no longer pink in the center. Remove chicken from the skillet and set aside, keeping warm.

        In the same skillet, lower the heat to medium and add the Dijon mustard and whole grain mustard. Stir for about 30 seconds.

          Pour in the chicken broth, fresh lemon juice, and lemon zest. Mix thoroughly, scraping any browned bits off the bottom of the skillet.

            Allow the sauce to simmer for about 3-4 minutes until slightly thickened. Stir in fresh thyme leaves for added flavor.

              Return the chicken to the skillet and coat it with the sauce. Simmer for an additional minute to warm through.

                Serve hot, drizzling the sauce over the chicken.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: Plate the chicken breast in the center of the dish, spoon the lemon mustard sauce on top, and garnish with a sprinkle of fresh thyme and a lemon wedge on the side for a vibrant look.