Melt In Your Mouth Chicken Breast
A tender and buttery chicken breast recipe, brightened by lemon and fresh herbs, perfect for weeknight dinners or special occasions.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts about 1.5 pounds, flattened slightly for even cooking
- 3 tablespoons unsalted butter impacts a luscious, melt-in-mouth texture
- 2 tablespoons olive oil helps with browning, use all butter for richer finish
- 3 cloves garlic, minced fresh garlic preferred, garlic powder works in a pinch
- 1 juice lemon about 2 tablespoons, brightens the dish
- 1 teaspoon Dijon mustard optional, adds depth; honey mustard for sweetness
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme; rosemary is a substitute
- to taste Salt and freshly ground black pepper do not skimp on seasoning
- 1/4 cup chicken broth or white wine helps keep the chicken juicy; use low-sodium broth
- for garnish Fresh parsley, chopped swap with chives or basil for variation
Instructions
Preparation
- Place each chicken breast between two sheets of plastic wrap and gently pound to an even 1/2-inch thickness.
- Season both sides generously with salt, pepper, and thyme.
Cooking
- Warm a large skillet over medium-high heat. Add olive oil and 1 tablespoon of butter.
- Once the butter foams, add chicken breasts, spacing them so they do not crowd.
- Sear the chicken for 3 to 4 minutes without moving until golden crust forms. Flip and sear the other side for 3 minutes.
- Reduce heat to medium. Push chicken to the side, add remaining butter and garlic to the pan.
- Stir briefly, then add chicken broth and Dijon, scraping any browned bits from the pan.
- Spoon the buttery sauce over the chicken and simmer for 2 to 4 minutes, until internal temperature reads 160°F.
- Transfer chicken to a plate, let rest for 5 minutes, and spoon extra pan sauce over the top.
Notes
For a crunchy finish, try topping with toasted breadcrumbs in the last minute of cooking.