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 the chicken dry and season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat; cook chicken until golden brown (3–4 minutes per side).
- Remove chicken from the skillet and set aside.
- In the same skillet, reduce heat to medium; melt butter and sauté minced garlic until fragrant.
- Add Dijon mustard, lemon juice, lemon zest, red pepper flakes, smoked paprika, parsley, and thyme; stir to combine.
- Return chicken to the skillet and toss until fully coated; simmer for an additional 1–2 minutes.
- Garnish with parsley and serve hot with lemon wedges.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4 bites (120g)
- Calories: 320
- Sugar: 1g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 120mg