Perfectly Juicy Chicken Breast: Easy and Flavorful Delight

Enjoy a flavorful Juicy Chicken Breast with Lemon-Dijon Sauce that impresses with zesty flavor and tender meat, perfect for any weeknight dinner.

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Prep Time 10

Cook Time 20

Resting Time 5

Total Time 35

Servings: 4 pieces

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

2 pounds Boneless, Skinless Chicken Breasts Choose fresh for the best flavor and texture.
1 cup Buttermilk Can be replaced with milk and a splash of vinegar.
1 cup All-Purpose Flour Consider gluten-free flour for a gluten-free option.
1 teaspoon Salt Adjust according to your taste.
1 teaspoon Black Pepper Freshly ground has the best flavor.

For the Seasoning

1 teaspoon Paprika Smoked paprika can add an extra layer of depth.
1 teaspoon Garlic Powder Fresh garlic offers a more potent flavor if preferred.
1 teaspoon Onion Powder Brings a sweet, aromatic quality to the coating.

For Cooking

½ cup Vegetable Oil Olive oil or canola oil are great alternatives.
2 tablespoons Unsalted Butter You can use salted butter but may want to cut back on additional salt.

For the Lemon-Dijon Sauce

1 cup Chicken Broth Vegetable broth is a good substitution.
½ cup Dry White Wine Optional, feel free to omit for a non-alcoholic dish.
¼ cup Lemon Juice Brightens and balances the dish.
2 tablespoons Dijon Mustard Any mustard can work based on your preference.
1 tablespoon Fresh Parsley Dried herbs can be used if fresh isn't available.
1 teaspoon Fresh Thyme Use dried thyme as an alternative.

Final Touches

to taste Salt and Pepper Final seasoning adjustments are vital.

Equipment

skillet
Mixing Bowl

Method

Basic Instructions

Step 1: Prepare Chicken - Trim excess fat from chicken and cut each breast in half horizontally. Pat dry with paper towels.
Step 2: Season Flour - In a bowl, mix flour, salt, black pepper, paprika, garlic powder, and onion powder.
Step 3: Buttermilk Dredging - Pour buttermilk into a shallow dish for easy dipping.
Step 4: Coat Chicken - Dredge chicken in seasoned flour, dip in buttermilk, then coat again in flour.
Step 5: Preheat Skillet - Heat oil and butter in a skillet over medium-high heat until shimmering.
Step 6: Cook Chicken - Fry chicken for 4-5 minutes each side until golden brown and cooked through.
Step 7: Make Sauce - Remove chicken, pour off excess oil, and add broth and wine (if using) to skillet.
Step 8: Finish Sauce - Stir in lemon juice, Dijon mustard, and herbs, simmer until slightly thickened.
Step 9: Combine - Return chicken to skillet, tossing gently in the sauce.
Step 10: Serve - Transfer chicken to plates and spoon sauce over the top. Great with mashed potatoes or salad.

Nutrition

Serving: 1pieceCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 750mgPotassium: 600mgFiber: 1gSugar: 1gVitamin A: 5IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Brine chicken for moisture, use thermometer to avoid overcooking, and allow resting time after cooking for better texture.

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