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Weeknight • Chicken

Speedy Lemon Dijon Chicken Skillet

This vibrant lemon-Dijon chicken skillet comes together in a flash, perfect for a flavorful weeknight meal.

Prep
10 min
Cook
20 min
Servings
4
Level
Weeknight
Speedy Lemon Dijon Chicken Skillet

Craving something bright and savory that won't keep you in the kitchen all night? This Speedy Lemon Dijon Chicken Skillet is your answer! With just a few simple ingredients and one pan, you'll have a juicy, flavorful chicken dish ready to impress.

Ingredients

Yield: 4 servings

Main

  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 large shallot, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 2 tbsp Dijon mustard
  • 1 tbsp fresh parsley, chopped
  • Salt and freshly ground black pepper to taste

Preparation

  1. Step 1

    Pat chicken dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.

  2. Step 2

    Add sliced shallot to the same skillet and cook until softened, about 2-3 minutes. Stir in minced garlic and cook for another minute until fragrant.

  3. Step 3

    Deglaze the pan with chicken broth, scraping up any browned bits from the bottom. Stir in lemon juice and Dijon mustard. Bring to a simmer.

  4. Step 4

    Return chicken to the skillet. Reduce heat to medium-low, cover, and cook for 5-7 minutes, or until chicken is cooked through and sauce has slightly thickened. If the sauce is too thin, uncover and simmer for a few more minutes.

  5. Step 5

    Stir in chopped parsley and serve immediately. Delicious with rice, quinoa, or crusty bread.

Tips

  • For a creamier sauce, whisk in a tablespoon of cornstarch mixed with a tablespoon of cold water at step 3, then simmer until thickened.
  • Add a handful of fresh spinach during the last few minutes of cooking for an added veggie boost.
  • Chicken breasts can be used, but cook for slightly less time to prevent drying out.

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