Pan Seared Chicken Breasts with Lemon Mustard Sauce is the kind of weeknight dinner that looks impressive but takes almost no effort. Juicy chicken breasts cooked in one skillet, finished with a bright, tangy lemon mustard pan sauce — it is a recipe I keep coming back to again and again.
I still remember the first time I made this on a Tuesday night with nothing but pantry staples and a craving for something better than plain grilled chicken. The sauce came together in minutes, and my family scraped the pan clean. That is when I knew this one was a keeper.
This recipe is paleo, gluten-free, and Whole30 compliant. It uses simple ingredients you likely already have. And it is ready in just 20 minutes — start to finish.
Table of Contents
Ingredients for Pan Seared Chicken Breasts with Lemon Mustard Sauce
I have made this recipe more times than I can count, and these are the exact ingredients I always reach for. Nothing fancy, just good quality basics that deliver big flavor every single time.
- 3 boneless skinless chicken breasts
- 1 cup chicken broth (chicken stock works great too — I recommend low-sodium so you can control the salt)
- 5 cloves garlic (fresh, not jarred — in my experience, fresh garlic makes a noticeable difference in the sauce)
- 1 tablespoon lemon juice, freshly squeezed (bottled lemon juice will not give you the same brightness)
- 1 tablespoon Italian seasoning (I usually start with half and taste as I go — some blends are stronger than others)
- 1 tablespoon Dijon mustard (my preference is a smooth Dijon for the creamiest sauce texture)
- 1 tablespoon arrowroot starch (potato starch works for Whole30, or use cornstarch if that is what you have)
- 1 tablespoon water
- 2 tablespoons avocado oil (Pro tip: avocado oil handles high heat without smoking — perfect for searing)
- Salt and black pepper to taste
Step-by-Step Instructions
I recommend reading through all the steps before you start — this recipe moves quickly, and having everything ready makes the whole process smooth and stress-free.
Step 1: Pat the chicken breasts completely dry using paper towels. This is key for a good golden sear. Season both sides generously with salt and black pepper.
Step 2: Heat avocado oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken breasts and garlic cloves. Sear for about 5 minutes per side until deep golden brown. The chicken should reach an internal temperature of 165°F — use a meat thermometer to be sure. Remove chicken and set aside.
Step 3: In the same skillet, pour in the chicken broth and scrape up any browned bits from the bottom. Those bits are packed with flavor — do not skip this step.
Step 4: Stir in the lemon juice, Italian seasoning, and Dijon mustard. Let the sauce simmer for 2 to 3 minutes over medium heat.
Step 5: In a small bowl, whisk together the arrowroot starch and 1 tablespoon of water to make a slurry. Slowly stir it into the simmering sauce. Cook for about 1 minute, stirring constantly, until the sauce thickens to your liking.
Step 6: Return the chicken to the skillet. Spoon the sauce generously over each breast and serve immediately.
What to Serve with Pan Seared Chicken Breasts with Lemon Mustard Sauce
The bright, tangy sauce pairs beautifully with sides that balance richness and add texture. Here are my favorite pairings for the best sides for pan seared chicken breasts.
Baked Potato Wedges: Crispy on the outside and fluffy inside, potato wedges soak up the lemon mustard sauce perfectly. They add satisfying carbs to balance the lean protein of the chicken.
Pan-Seared Zucchini: A light veggie side that adds color and a mild flavor. The slight char on zucchini complements the tangy mustard notes without overpowering them.
Healthy Chicken and Broccoli Stir Fry: If you are feeding a crowd and want an extra protein-packed spread, this stir fry works as a fantastic companion dish on the same table.
One Pan Mediterranean Chicken and Rice: Fluffy seasoned rice is one of the most comforting bases for this saucy chicken. Mediterranean-style rice adds herby depth that ties the whole plate together.
Honey Lime Chicken Avocado Rice Stack: For a fresh and vibrant presentation, this pairing adds creamy avocado and bright citrus notes that echo the lemon in the sauce beautifully.
Greek Yogurt Marinated Chicken Breasts: Planning a bigger meal prep session? This recipe makes a great companion for batch cooking chicken nights — both use simple pantry ingredients and come together fast.
Storage and Serving Tips
Store leftover chicken and sauce together in an airtight container in the refrigerator for up to 3 days. Allow the chicken to cool to room temperature before sealing and refrigerating to preserve texture and food safety.
To reheat, warm the chicken gently in a skillet over low heat with a splash of chicken broth to loosen the sauce. I recommend avoiding the microwave if possible — low and slow on the stovetop keeps the chicken moist and the sauce silky.
Pro tip: This pan seared chicken breast with lemon mustard sauce is also delicious sliced cold over a salad the next day. The flavors deepen overnight, making leftovers just as good as the first serving.
FAQs
Can I use chicken thighs instead of chicken breasts for this recipe?
Yes, boneless skinless chicken thighs work well here. They may need an extra 2 to 3 minutes of cook time. Always check that the internal temperature reaches 165°F. For more inspiration, check out these Brown Sugar Dijon Chicken Thighs for a similar flavor profile.
What can I use instead of arrowroot starch to thicken the sauce?
Cornstarch or all-purpose flour both work as substitutes in equal amounts. For a Whole30-compliant swap, use potato starch. Mix your chosen starch with cold water before adding it to the hot pan to prevent lumps.
How do I know when the chicken is fully cooked without a thermometer?
Cut into the thickest part of the breast — the meat should be completely white with no pink, and the juices should run clear. That said, a meat thermometer is the most reliable method and is worth the small investment for food safety.
Conclusion
This pan seared chicken breast with lemon mustard sauce is one of those recipes that earns a permanent spot in your weekly rotation. It is fast, simple, and packed with real flavor that feels anything but ordinary. Give it a try tonight — your family will love it, and you will love how easy it was to pull off.
Pan Seared Chicken Breasts with Lemon Mustard Sauce
Ingredients
Equipment
Method
- Pat the chicken breasts completely dry with paper towels. Season both sides generously with salt and black pepper.
- Heat avocado oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken breasts and garlic cloves. Sear for about 5 minutes per side until deep golden brown and cooked through to an internal temperature of 165°F. Remove chicken and set aside.
- In the same skillet, pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
- Stir in the lemon juice, Italian seasoning, and Dijon mustard. Let the sauce simmer over medium heat for 2 to 3 minutes.
- In a small bowl, whisk together the arrowroot starch and 1 tablespoon of cold water to make a slurry. Slowly stir it into the simmering sauce and cook for about 1 minute, stirring constantly, until the sauce thickens.
- Return the chicken breasts to the skillet. Spoon the lemon mustard sauce generously over each breast and serve immediately.
