Best 3 Lemon Dijon Chicken Skillet Recipes

**Lemon Dijon Chicken Skillet: A Flavorful and Easy Meal**

Craving a quick and flavorful weeknight meal? Look no further than this lemon Dijon chicken skillet. Made with tender chicken breasts coated in a tangy lemon Dijon sauce, this dish is sure to tantalize your taste buds. The zesty lemon and Dijon mustard flavors perfectly complement the juicy chicken, while the addition of fresh herbs and vegetables adds a layer of freshness and nutrition. Best of all, this one-pan meal can be ready in under 30 minutes, making it a perfect choice for busy weeknights. Whether you're a seasoned cook or a beginner in the kitchen, this lemon Dijon chicken skillet is guaranteed to impress. So grab your skillet and let's get cooking!

Here are our top 3 tried and tested recipes!

SKILLET-ROASTED LEMON CHICKEN

Skillet-Roasted Lemon Chicken image

Provided by Ina Garten

Categories main-dish

Time 1h25m

Yield 3 servings

Number Of Ingredients 11

Ingredients

2 teaspoons fresh thyme leaves
1 teaspoon whole fennel seeds
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/3 cup good olive oil
1 lemon, halved and sliced 1/4 inch thick
1 yellow onion, halved and sliced 1/4 inch thick
2 large garlic cloves, thinly sliced
1 (4-pound) chicken, backbone removed and butterflied
1/2 cup dry white wine, such as Pinot Grigio
Juice of 1 lemon

Steps:

Preheat the oven to 450 degrees F.
Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
Distribute the lemon slices in a 12-inch cast iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken in quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.

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

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

Tips:

Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling later on.
Use a large skillet: A large skillet will give the chicken more room to brown and cook evenly.
Brown the chicken in batches: If you overcrowd the skillet, the chicken will steam instead of brown. So, brown the chicken in batches if necessary.
Don't overcook the chicken: Chicken breasts can easily become dry and overcooked. So, cook them just until they are cooked through, about 5-7 minutes per side.
Make sure the sauce is thickened: The sauce should be thickened enough to coat the chicken and vegetables. If it's too thin, add a cornstarch slurry (equal parts cornstarch and water) and bring to a simmer until thickened.
Serve immediately: This dish is best served immediately, while the chicken is still hot and juicy.

Conclusion:

Lemon Dijon chicken skillet is a quick and easy weeknight meal that is packed with flavor. The chicken is juicy and tender, the sauce is creamy and tangy, and the vegetables are crisp-tender. This dish is sure to please the whole family.