Best 5 Lemon Dijon Chicken Skillet Recipes

Lemon dijon chicken skillet is a quick and easy weeknight dinner that is packed with flavor. The combination of lemon, dijon mustard, and chicken creates a dish that is both savory and tangy. This recipe is perfect for busy families who are looking for a healthy and delicious meal that can be on the table in 30 minutes or less.

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LEMON-DIJON CHICKEN SKILLET

Lemon-Dijon Chicken Skillet image

This tender chicken in a luscious lemon-Dijon sauce might look like it came from a nice restaurant, but it's a dish you can cook up in your own kitchen, while staying within budget (and under 400 calories!). The trick is using the cooking juices as the base of the rich-tasting sauce and upping its flavor further with a couple of impactful ingredients, like Dijon, rosemary and lemon. While we often like cooking with boneless chicken thighs for the sake of convenience, bone-in chicken ensures extra flavor in this recipe. Remember to remove the chicken from the pan, so it doesn't overcook while you finish the sauce. Keep the chicken warm, and then plate it all up beautifully. When you serve up this meal, your dinner companions will be impressed, and you can congratulate yourself on pulling off such a nice meal without any extra fuss.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

3 teaspoons Dijon mustard
1 teaspoon finely chopped fresh rosemary plus 2 sprigs rosemary
2 teaspoons finely chopped garlic
2 teaspoons lemon juice
6 bone-in chicken thighs, skin removed (about 1 1/2 lb)
1/4 teaspoon salt
1 tablespoon olive oil
1/2 cup finely chopped onion
1/2 cup dry white wine (such as Sauvignon Blanc)
1 1/2 cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
1 tablespoon butter
1 tablespoon Gold Medal™ all-purpose flour
1 tablespoon chopped Italian (flat-leaf) parsley

Steps:

In small bowl, mix 2 teaspoons of the mustard, the chopped rosemary, garlic and 1 teaspoon of the lemon juice. Rub mixture all over chicken thighs; season with salt.
In 12-inch nonstick skillet, heat oil over medium heat. Add thighs; cook 4 minutes on each side until brown. Add onion; cook 2 to 3 minutes or until just softened. Add white wine; stir to deglaze bottom of pan. Add broth and sprigs of rosemary; increase heat to medium-high; heat to simmering. Reduce heat to medium-low; cover and simmer 10 to 13 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken to plate, and keep warm.
Strain cooking liquid; discard solids. Heat butter in same skillet over medium heat. Stir in flour until smooth; cook 1 minute, stirring constantly, until mixture is lightly browned and bubbling. Slowly add cooking liquid; beat with whisk to combine. Add remaining 1 teaspoon mustard and remaining 1 teaspoon lemon juice; cook 1 to 2 minutes or until slightly thickened. Spoon some of sauce over chicken; top with parsley. Serve remaining sauce on the side.

Nutrition Facts : Calories 150, Carbohydrate 3 g, Cholesterol 80 mg, Fiber 0 g, Protein 16 g, SaturatedFat 2 1/2 g, ServingSize 1 Thigh and 1/4 Cup Sauce, Sodium 360 mg, Sugar 0 g, TransFat 0 g

30-MINUTE DIJON CHICKEN SKILLET

30-Minute Dijon Chicken Skillet image

A creamy mustard sauce deliciously coats chicken and vegetables. Take it to the table in 30 minutes!

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

1/2 cup whipping cream
1/4 cup Dijon mustard
1/2 teaspoon salt
1 tablespoon olive or vegetable oil
2 cans (15 oz each) whole potatoes, drained, halved lengthwise
1 1/4 lb boneless skinless chicken thighs, cut into bite-size pieces
2 medium red bell peppers, cut into strips (about 2 cups)
2 cups frozen baby sweet peas

Steps:

In small bowl, mix whipping cream, mustard and salt; set aside.
In 12-inch nonstick skillet, heat oil over medium-high heat. Add potatoes and chicken; cook 5 minutes, stirring frequently.
Stir in bell peppers and peas. Increase heat to high; cook about 5 minutes, stirring frequently, until chicken is no longer pink in center.
Stir in mustard mixture. Cook 1 minute, stirring constantly.

Nutrition Facts : Calories 530, Carbohydrate 43 g, Cholesterol 120 mg, Fat 4, Fiber 9 g, Protein 37 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1270 mg, Sugar 7 g, TransFat 1/2 g

LEMON-DIJON CHICKEN

Lemon-Dijon Chicken image

Very flavorful baked chicken.

Provided by GOMERSGIRL5

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 1h40m

Yield 4

Number Of Ingredients 10

Ingredients

2 lemons
½ cup chopped fresh parsley
2 tablespoons Dijon mustard
4 cloves garlic, minced
2 teaspoons olive oil
1 teaspoon rosemary
¾ teaspoon ground black pepper
½ teaspoon salt
1 ½ pounds small red potatoes, halved
1 (3 1/2) pound whole chicken

Steps:

Preheat an oven to 350 degrees F (175 degrees C).
Squeeze 3 tablespoons juice from lemons; reserve squeezed lemon halves. Combine the lemon juice, parsley, mustard, garlic, oil, rosemary, pepper, and salt in a small bowl; blend well.
Toss the potatoes with 2 tablespoons of the parsley mixture in a large bowl. Reserve. Gently slide fingers between the skin and meat of the chicken to loosen skin. Spoon parsley mixture between skin and meat. Secure breast skin with toothpicks, if necessary. Place lemon halves in the cavity of chicken. Place chicken on a rack in a roasting pan.
Bake chicken in preheated oven for 30 minutes. Arrange potatoes around the chicken; bake until chicken juices run clear, about 1 additional hour. Allow chicken to rest for 10 minutes before serving.

Nutrition Facts : Calories 638 calories, Carbohydrate 27.2 g, Cholesterol 169.7 mg, Fat 32.5 g, Fiber 2.1 g, Protein 56.1 g, SaturatedFat 8.7 g, Sodium 651.7 mg, Sugar 2 g

QUICK LEMON DIJON CHICKEN

Quick Lemon Dijon Chicken image

Spicy, tangy, flavorful chicken that can be prepared in a snap! Ingredients can be adjusted to taste.

Provided by PEACEKIKS

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet

Time 25m

Yield 2

Number Of Ingredients 6

Ingredients

2 skinless, boneless chicken breast halves - cut into 2 inch pieces
¼ lime, juiced
½ lemon, juiced
4 tablespoons Dijon mustard
freshly ground black pepper
Creole-style seasoning to taste

Steps:

Place chicken in a skillet over medium heat. Pour in lime and lemon juices, and stir in Dijon, black pepper, and Creole-seasoning. Cook, turning chicken occasionally, until the chicken pieces are done, about 15 minutes.

Nutrition Facts : Calories 301.1 calories, Carbohydrate 10.5 g, Cholesterol 136.9 mg, Fat 3.1 g, Fiber 1.7 g, Protein 55 g, SaturatedFat 0.8 g, Sodium 983.6 mg, Sugar 0.1 g

CREAMY GARLIC DIJON CHICKEN RECIPE BY TASTY

Creamy Garlic Dijon Chicken Recipe by Tasty image

Here's what you need: boneless, skinless chicken breast, kosher salt, olive oil, unsalted butter, garlic, all purpose flour, chicken broth, French's Dijon Mustard, freshly ground black pepper, heavy cream, fresh parsley, lemon, baby bella mushrooms, asparagus, peas

Provided by Tayo Ola

Categories Dinner

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 ½ lb boneless, skinless chicken breast
1 ½ tablespoons kosher salt, plus 1/2 teaspoon, plus more to taste, divided
3 tablespoons olive oil, divided
2 tablespoons unsalted butter
4 cloves garlic, minced
1 tablespoon all purpose flour
1 ½ cups chicken broth
2 tablespoons French's Dijon Mustard
¼ teaspoon freshly ground black pepper
3 tablespoons heavy cream
1 tablespoon fresh parsley, minced, plus more, chopped, for garnish,
½ lemon, zested
½ lb baby bella mushrooms, sliced
½ lb asparagus, woody ends removed, stalks cut into 2 in (5 cm) pieces
½ cup peas, fresh or frozen

Steps:

Season the chicken evenly on both sides with 1½ tablespoons salt. Heat 1 tablespoon olive oil in a shallow pan over medium-high heat. Add the chicken and sear for 3-4 minutes on each side. Remove chicken from the pan (it will not be fully cooked) and set aside. Wipe out the pan if it looks charred.
Melt the butter in the pan over low heat. Add the garlic and cook, stirring, until fragrant, about 1 minute, then whisk in flour. Pour in the chicken broth, whisking, then add French's Dijon Mustard, ½ teaspoon salt, and ¼ teaspoon pepper, and whisk until smooth. Simmer sauce for 1-2 minutes, then stir in the heavy cream. Return the sauce to a simmer, place the chicken in the sauce, and cover the pan with a lid. Simmer until chicken is fully cooked through, 5-10 minutes.
Remove chicken from the pan. Stir the minced parsley and lemon zest into the sauce, then taste for seasoning. Slice the chicken. Remove the sauce from the heat.
Heat 1 tablespoon olive oil in a large skillet over medium heat. When the oil is hot, add the mushrooms and season with salt to taste. Saute mushrooms, stirring occasionally, until golden brown, 7-10 minutes. Remove mushrooms from the pan.
Heat remaining 1 tablespoon olive oil in the pan. Add asparagus and sauté, stirring occasionally, until tender, about 3 minutes. Season with salt to taste. Add the peas and cook 1 minute more.
Place the vegetables on a plate. Top with sliced chicken and drizzle with the dijon sauce. Garnish with chopped parsley.
Enjoy!

Nutrition Facts : Calories 611 calories, Carbohydrate 25 grams, Fat 39 grams, Fiber 3 grams, Protein 39 grams, Sugar 5 grams

Tips:

For a crispy chicken, make sure to sear it in a hot skillet until golden brown.
Use high-quality ingredients, such as free-range chicken and fresh lemon juice, for the best flavor.
Don't overcrowd the skillet when cooking the chicken. This will prevent it from cooking evenly.
Add the lemon-dijon sauce to the skillet towards the end of cooking, so that it doesn't burn.
Serve the chicken immediately with your favorite sides, such as mashed potatoes, rice, or roasted vegetables.

Conclusion:

This lemon-dijon chicken skillet is a quick and easy weeknight meal that's packed with flavor. The chicken is tender and juicy, and the lemon-dijon sauce is tangy and delicious. This dish is sure to become a family favorite.