Pan Fried Paprika, Garlic And Lemon Dijon Chicken B

Name: Pan Fried Paprika, Garlic And Lemon Dijon Chicken Breasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 boneless skinless chicken breasts; 2 tablespoons French Dijon mustard; 6 garlic cloves, peeled & crushed; 2 lemons, juice and rind of, unwaxed grated; 2 -4 teaspoons smoked paprika; sea salt; fresh ground black pepper; 1 tablespoon olive oil; OPTIONAL; 4 tablespoons creme fraiche or 4 tablespoons sour cream; 1 bunch cherry tomatoes, on the vine pre cooked by roasting them in a very hot oven until charred & just holding their shape

Servings: persons

6 boneless skinless chicken breasts
2 tablespoons French Dijon mustard
6 garlic cloves, peeled & crushed
2 lemons, juice and rind of, unwaxed grated
2 -4 teaspoons smoked paprika
sea salt
fresh ground black pepper
1 tablespoon olive oil
OPTIONAL
4 tablespoons creme fraiche or 4 tablespoons sour cream
1 bunch cherry tomatoes, on the vine pre cooked by roasting them in a very hot oven until charred & just holding their shape

1
Grate the lemons and then squeeze them to extract the juice.
2
Mix the lemon rind, juice, mustard, crushed garlic, salt, pepper & smoke paprika together until well blended.
3
Coat the chicken breasts with the sauce - or even better, place ALL the ingredients including the chicken into a Zip Lock bag.
4
Can be put in the fridge for up to 24 hours until needed OR can be frozen at this stage.
5
If pan frying - heat the olive oil gently and add the chicken breasts.
6
Cook on a high heat until they are browned and sealed - then cook gently for up to 20 minutes until juices run clear when pierced.
7
At this stage you can add the optional creme fraiche or sour cream for a creamier sauce.
8
The oven roasted cherry tomatoes can also be added to the pan to reheat them slightly.
9
Sprinkle with some more smoked paprika before serving & fresh parsley. Garnish with a lemon wedge if required.
10
Serve with fresh seasonal vegetables, steamed potatoes or rice & pasta.
11
OVEN BAKED VERSION: Preheat oven to 200 C or 400 F; coat the oven proof pan with the olive oil and heat it up slightly beforehand.
12
Place chicken breasts with all the sauce into the pan.
13
Turn over once during cooking which should take 30 to 45 minutes.
14
Add creme fraiche at this stage if using and scrape all the sauce from around the edges into the creamy sauce.
15
Cook for a further 2-5 minutes.
16
Serve as for pan-fried version.

698

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 boneless skinless chicken breasts, 2 tablespoons French Dijon mustard, 6 garlic cloves, peeled & crushed, 2 lemons, juice and rind of, unwaxed grated, and more.

Yes, Pan Fried Paprika, Garlic And Lemon Dijon Chicken Breasts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pan Fried Paprika, Garlic And Lemon Dijon Chicken Breasts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions