Creamy Lemon Dijon Chicken Breast
Golden seared chicken cutlets simmered in a silky lemon cream sauce with Dijon mustard and Parmesan, served over linguine.
Equipment
- Large skillet
- Cutting board
- Meat thermometer
- Large pot
Ingredients
Main Ingredients
- 1 ¼ lb boneless skinless chicken breasts about 2 large, halved horizontally into 4 cutlets
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ cup all purpose flour for dredging
- 3 tbsp unsalted butter
- 2 cloves garlic minced
- 1 ¼ cup low sodium chicken broth
- ¾ cup heavy cream
- 3 tbsp lemon juice plus more to taste
- 2 tsp Dijon mustard
- ¾ cup freshly grated Parmesan cheese
- 8 oz linguine for serving
- 1 tbsp parsley finely chopped, for garnish
Instructions
Cooking
- Season. Cut the breasts in half horizontally, then season the cutlets with salt and pepper. Flour. Dredge each cutlet in the flour and shake off the excess.
- Sear. Melt the butter in a large skillet over medium heat and cook the chicken 4 to 5 minutes per side, until golden. Set aside on a plate. Garlic. Cook the garlic in the pan for 1 minute, until fragrant.
- Deglaze. Add the broth, scrape the bottom of the pan, and simmer for 2 to 3 minutes.
- Add the cream. Whisk in the cream, lemon juice, Dijon, and Parmesan, then simmer 3 to 5 minutes until slightly thickened.
- Finish the chicken. Return the chicken to the skillet and cook for 2 minutes, turning to coat, until it reaches 165 degrees F.
- Cook the pasta. Boil the linguine in salted water while the sauce simmers, drain, and serve topped with the chicken, sauce, and parsley.
Notes
Substitutions: Use half and half for a lighter sauce and chicken thighs in place of breasts.
Tips: Cook the chicken until a thermometer reads 165 degrees F and keep the sauce at a gentle simmer.
Storage: Refrigerate for up to 3 days. Do not freeze. Reheat gently with a splash of broth.