Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 6 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon red pepper flakes
- 1 teaspoon smoked paprika
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped
- Lemon wedges, for serving
- Optional: ½ teaspoon cayenne pepper
Instructions
- Pat the chicken dry and season it with salt and pepper.
- In a large skillet over medium-high heat, heat olive oil and cook the chicken until golden brown (about 3–4 minutes per side). Remove and set aside.
- Lower the heat to medium, melt the butter in the same skillet, then add minced garlic; cook until fragrant (about 30 seconds).
- Stir in Dijon mustard, lemon juice, lemon zest, red pepper flakes, and smoked paprika.
- Return the chicken to the skillet and toss to coat in the sauce. Simmer for an additional 1–2 minutes.
- Garnish with parsley and serve hot.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: Approximately 5 ounces (140g)
- Calories: 320
- Sugar: 0g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 95mg