Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil
- ½ cup unsalted butter
- 4 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon red pepper flakes
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh dill, chopped
- Juice of 1 lemon
- ½ cup chicken broth
- ½ cup heavy cream
Instructions
- Pat chicken dry and season both sides with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium-high heat; sear the chicken for 4-5 minutes on each side until golden brown. Remove from skillet.
- In the same skillet, melt butter over medium heat. Add garlic and sauté for 1-2 minutes.
- Stir in Dijon mustard, red pepper flakes, parsley, dill, lemon juice, and chicken broth; simmer for 2-3 minutes.
- Lower the heat and return seared chicken to the skillet. Coat with sauce and cover; cook until internal temperature reaches 165°F (74°C).
- Garnish with fresh herbs before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce (approximately 150g)
- Calories: 420
- Sugar: 1g
- Sodium: 640mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 125mg