Pan Seared Chicken Breasts with Lemon Mustard Sauce Recipe

If you’re craving a dish that combines simple ingredients with bold flavors, you have to try this delicious Pan Seared Chicken Breasts with Lemon Mustard Sauce. The juicy chicken breasts get perfectly golden on the outside while staying tender inside, all enhanced by a tangy, creamy sauce made from fresh lemon juice and Dijon mustard. It’s a straightforward yet elegant meal that feels comforting but special enough for any occasion. Once you make this, you’ll find it hard not to keep coming back for more of that bright, zesty sauce that lifts the chicken into something truly memorable.

Ingredients You’ll Need

To make Pan Seared Chicken Breasts with Lemon Mustard Sauce, you’ll want to gather a handful of simple and fresh ingredients. Each one plays a key role, whether it’s seasoning the chicken, creating the sauce’s vibrant tang, or helping to achieve that perfect golden crust and silky finish.

• Chicken breasts (3 skinless, boneless): Thick enough for juicy, tender meat but quick to cook evenly when scored.
• Chicken broth (1 cup): Adds rich flavor and moisture to the sauce without overpowering the lemon’s brightness.
• Garlic cloves (5): Whole cloves infuse the oil and sauce with warmth and savory depth.
• Lemon juice (1 tablespoon, freshly squeezed): The star of the sauce, bringing freshness and zing.
• Italian seasoning (1 tablespoon): A fragrant mix of herbs that complements both the chicken and the sauce beautifully; start with less and adjust.
• Dijon mustard (1 tablespoon): Adds creaminess and a slight tang that perfectly balances the lemon.
• Arrowroot starch (1 tablespoon): For thickening the sauce to the perfect consistency—feel free to swap with cornstarch or flour depending on your preference.
• Water (1 tablespoon): To mix with the starch creating a slurry for smooth sauce thickening.
• Avocado oil (2 tablespoons): Has a high smoke point, ideal for searing chicken and achieving a crisp golden crust.
• Salt and black pepper: Essential for seasoning the chicken perfectly, enhancing all other flavors.

How to Make Pan Seared Chicken Breasts with Lemon Mustard Sauce

Step 1: Prep Your Chicken

Start by patting your chicken breasts dry with paper towels. Drying the surface helps you get that wonderful golden crust when searing. Then, carefully score the chicken in a crosshatch pattern by making shallow cuts—two along the length and five across—without slicing all the way through. This technique helps the seasonings and heat penetrate evenly, resulting in perfectly cooked, tender chicken every time. Don’t forget to season generously with salt and pepper on both sides before cooking!

Step 2: Sear the Chicken and Garlic

Heat the avocado oil in a large skillet over medium-high heat until shimmering. Add your chicken breasts along with the whole garlic cloves into the hot oil. Cooking the chicken for about 5 minutes on each side will develop that irresistible golden-brown crust. The garlic roasts in the pan, mellowing and adding aromatic complexity to the dish—just wait until your kitchen fills with that cozy, savory smell!

Step 3: Build the Lemon Mustard Sauce

Once the chicken is beautifully seared, pour in the chicken broth and stir in the Italian seasoning, Dijon mustard, and freshly squeezed lemon juice. This mixture simmers gently, creating a sauce that balances tangy citrus with savory herbs and creamy mustard notes. Cook the chicken in the sauce for a couple more minutes, making sure its internal temperature reaches a safe 165°F (74°C). Depending on your chicken’s thickness, exact cooking time may vary, so keep an eye on it for that perfect doneness.

Step 4: Thicken the Sauce

Mix the arrowroot starch and water in a small bowl to form a slurry. Push the chicken to one side of the pan, and slowly pour the slurry into the sauce over medium heat, stirring constantly. This step thickens the sauce beautifully, giving it a silky texture that clings to every bite of chicken. Serve your Pan Seared Chicken Breasts with Lemon Mustard Sauce immediately for the best flavor and texture, or allow it to cool before refrigerating any leftovers.

How to Serve Pan Seared Chicken Breasts with Lemon Mustard Sauce

Garnishes

A sprinkle of freshly chopped parsley or thyme adds a pop of color and fresh herbaceous notes that complement the tangy lemon mustard sauce perfectly. Thin lemon slices or zest curls offer an elegant visual and a subtle boost of citrus aroma on the plate. These simple touches make the dish look as delightful as it tastes.

Side Dishes

This dish pairs beautifully with light and fresh sides that soak up the luscious sauce. Think creamy mashed potatoes, fluffy rice, or roasted vegetables like asparagus or green beans. A crisp salad with a mild vinaigrette can also balance the richness of the mustard sauce and keep the meal bright and satisfying.

Creative Ways to Present

For a bit of dinner party flair, slice the chicken into medallions and drizzle the lemon mustard sauce artistically over the top. Serving the chicken on a bed of sautéed spinach or along with wild rice pilaf creates a colorful, textured plate that invites compliments. You can even serve it over fresh pasta or quinoa for a twist that takes advantage of every bit of that delicious sauce.

Make Ahead and Storage

Storing Leftovers

Once your Pan Seared Chicken Breasts with Lemon Mustard Sauce have cooled to room temperature, store them in an airtight container in the refrigerator. They keep well for up to 3 days, making for a convenient and tasty lunch or dinner option whenever you need it.

Freezing

If you want to keep this dish longer, freezing is a great option. Place cooled chicken and sauce in a freezer-safe container or bag, removing as much air as possible to prevent freezer burn. Frozen, it will maintain its deliciousness for up to 2 months.

Reheating

To reheat, gently warm the chicken and sauce in a skillet over low to medium heat, stirring occasionally until heated through. This method preserves the texture of the chicken and prevents the sauce from breaking or drying out, unlike microwaving which can be uneven and toughen the meat.

FAQs

Can I use bone-in chicken breasts for this recipe?

You can, but cooking times will be longer and you’ll want to make sure to check the internal temperature carefully. Bone-in breasts also tend to have more moisture, which might affect the texture of the sauce slightly.

What can I substitute for arrowroot starch?

If you don’t have arrowroot starch, cornstarch, potato starch, or even all-purpose flour will work well to thicken the sauce. Just mix it with water to create a slurry before adding it to the pan to avoid lumps.

Is this recipe Whole30 compliant?

Yes! Simply swap out any non-compliant ingredients like regular mustard for a Whole30-approved Dijon mustard and ensure your chicken broth does not contain any added sugars or non-compliant additives.

Can I make the sauce ahead of time?

The sauce is best freshly made to preserve its vibrant flavors. However, you can prepare the sauce without the starch slurry in advance and refrigerate it. When ready to serve, reheat gently and thicken with the starch slurry just before serving.

How do I get the chicken to stay juicy?

Scoring the chicken and not overcooking it are the keys to juicy chicken breasts. Using a meat thermometer to hit exactly 165°F and letting the chicken rest a few minutes after cooking helps lock in those delicious juices.

Final Thoughts

Pan Seared Chicken Breasts with Lemon Mustard Sauce is such a delightful dish that brings a burst of fresh lemon flavor and comforting creaminess to the table. Whether you’re cooking a weeknight dinner or impressing guests, this recipe is straightforward, quick, and packed with flavor. I can’t wait for you to try it and discover how such a simple set of ingredients can come together into a meal you’ll want to make again and again!

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