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Juicy Chicken Breast: Elevate Your Dinner Game Tonight

Delicious Juicy Chicken Breast in Lemon-Dijon Sauce that's tender, full of flavor, and gluten-free.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Coating
  • 1.5 lbs boneless, skinless chicken breasts can swap with chicken thighs
  • 1 cup all-purpose flour substitute with gluten-free flour
  • 1 teaspoon salt adjust according to taste
  • ½ teaspoon black pepper to taste
  • ½ teaspoon paprika smoked paprika is a good alternative
  • ¼ teaspoon garlic powder fresh garlic can be used
  • ¼ teaspoon onion powder or use minced fresh onion
  • ½ cup buttermilk yogurt is a good substitute
  • ½ cup all-purpose flour for dredging
Cooking
  • ½ cup vegetable oil or olive oil for a healthier option
  • ¼ cup unsalted butter or omit to keep it dairy-free
  • ½ cup chicken broth can substitute with vegetable broth
  • ¼ cup dry white wine optional, use more chicken broth if omitted
Sauce
  • 2 tablespoon lemon juice lime juice is a good alternative
  • 1 tablespoon Dijon mustard or use whole grain mustard
  • 1 tablespoon chopped fresh parsley or dried parsley in a pinch
  • 1 tablespoon chopped fresh thyme Italian seasoning can be substituted
  • salt and pepper to taste

Equipment

  • large skillet
  • Mixing bowls
  • meat thermometer

Method
 

Prep Chicken
  1. Trim excess fat from the chicken breasts and slice each in half horizontally. Pat dry with paper towels.
Create Dredging Station
  1. Whisk together flour, salt, black pepper, paprika, garlic powder, and onion powder in one bowl. Pour buttermilk into a separate shallow dish.
Coat Chicken
  1. Dredge chicken in the flour mixture, then dip in buttermilk and return to flour for a second coat.
Heat Oil
  1. Heat oil and butter in a skillet over medium-high heat until shimmering, about 2-3 minutes.
Cook Chicken
  1. Fry each piece of chicken for 4-5 minutes on each side until golden brown and crispy.
Prepare Sauce
  1. Drain excess oil, leaving some in the skillet. Pour in chicken broth and wine (if using) and scrape bottom of the skillet.
Finish Sauce
  1. Add lemon juice, mustard, parsley, and thyme to skillet. Season with salt and pepper.
Coat Chicken Again
  1. Return chicken to skillet and coat in sauce. Allow to soak in flavors for 1 minute.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 16gProtein: 34gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 85mgSodium: 600mgPotassium: 500mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 60mgIron: 1mg

Notes

For best results, pat the chicken dry and ensure oil is at the right temperature before frying. Let chicken rest before serving.

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