Sometimes you just need something quick and easy. It doesn’t get much quicker or easier than my Lemon Dijon Chicken! This recipe has a 10 minute prep time and a 20 minute cook time! And if you have an oven safe skillet, this meal is a one pan meal making clean up time quick too, what more can you ask for right?
It’s also a very versatile dish. My husband and I are living low carb these days so I didn’t pair it with anything. But, at the end of preparation you are left with a little bit of a sauce that can be tossed with pasta or egg noodles. You could also serve the chicken over wild rice or quinoa and top with gravy. Or if you have a little more time on your hands you can mash up some potatoes or cauliflower (to keep it low-carb!) and use the gravy to top it off.
Recipe for Lemon Dijon Chicken:
2 boneless skinless chicken breasts
3 Tbs. Dijon mustard
3 Tbs. Olive oil
2 Tbs. Herbs de Provence
1 tsp. kosher salt, plus more to sprinkle on chicken
1/2 tsp. cracked black pepper, plus more to sprinkle on chicken
4 Tbs. bacon fat (or 2 Tbs. salted butter plus 2 Tbs. olive oil)
2 Tbs. Panko bread crumbs
Pre-heat oven to 350°F. Prepare chicken by lightly pounding and slicing to about 1″ pieces. Sprinkle with salt and pepper. Set aside.
For the sauce: Combine mustard, oil, the juice of half a lemon, sliced remainder of lemon, Herbs de Provence, salt and pepper.
Brown on pre-heated skillet with burner turned to high. Only brown one to two minutes on either side. Chicken is still raw when done with this step. Pour sauce over chicken. Mix together. Place in pre-heated oven for 20 minutes. Immediately upon removing from oven sprinkle with Panko and some parsley. Serve hot.