Pan Fried Paprika Garlic and Lemon Dijon Chicken Breasts
Elevate your weeknight dinners with these Pan Fried Paprika Garlic and Lemon Dijon Chicken Breasts. Juicy, tender chicken is infused with bold flavors from a zesty marinade of smoky paprika, fresh garlic, tangy lemon juice, and Dijon mustard, balanced with a touch of honey and fragrant thyme. Seared to golden perfection in a skillet, this recipe ensures a satisfying crisp exterior while keeping the chicken moist and flavorful. With just 15 minutes of prep and a short marination time, it’s an easy yet impressive dish perfect for busy nights or casual entertaining. Garnished with fresh parsley, this versatile chicken pairs wonderfully with roasted vegetables, fluffy rice, or a crisp green salad for a complete, crave-worthy meal. Whether you’re seeking a quick dinner idea or a flavorful chicken recipe, this skillet favorite is sure to become a staple in your rotation.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1.5 teaspoons Paprika
- 3 cloves Garlic cloves (minced)
- 2 tablespoons Dijon mustard
- 3 tablespoons Lemon juice (freshly squeezed)
- 2 tablespoons Olive oil
- 1 teaspoon Honey
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 1 tablespoon Butter
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Using a meat mallet or rolling pin, pound the chicken breasts to an even thickness of about 1/2 inch. This ensures even cooking.
In a medium mixing bowl, whisk together paprika, minced garlic, Dijon mustard, lemon juice, olive oil, honey, salt, black pepper, and dried thyme to create the marinade.
Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken and coat evenly. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor.
Heat a large skillet over medium heat and add 1 tablespoon of olive oil and 1 tablespoon of butter. Swirl to coat the bottom of the pan.
Remove the chicken breasts from the marinade, letting any excess drip off. Place the chicken breasts in the skillet without overcrowding. Discard any remaining marinade.
Cook the chicken for 5-7 minutes on one side, until golden brown and crispy. Flip and cook for another 5-7 minutes, or until the internal temperature reaches 165°F (74°C). Adjust the heat as needed to prevent burning.
Once cooked, transfer the chicken breasts to a plate and let rest for 5 minutes to retain juiciness.
Garnish with freshly chopped parsley and serve with your choice of sides, such as roasted vegetables, rice, or a simple salad.
Nutrition Facts
Calories |
1562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 2956 mg | 129% | |
| Total Carbohydrate | 15.0 g | 5% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 7.3 g | ||
| Protein | 217.4 g | 435% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 118 mg | 9% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1994 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
