Tender Chicken Breasts with Quick and Tasty Sauce
This easy recipe for tender chicken breasts with a quick and tasty sauce is perfect for you if you’re looking for new ways to cook chicken. This is one of our favorite recipes because it has so much flavor that everyone in the family loves it.
This recipe for boneless, skinless chicken breasts is great because it follows the paleo, gluten-free, and Whole30 diets and only needs a few simple ingredients. Plus, it only takes 20 minutes to make, so it’s a simple chicken recipe for your main dish and the best way to deal with busy weeknights when you want to put something quick and tasty on the table.
This simple way to cook chicken breasts is great for even the most inexperienced cook and will make your whole family happy with the best flavor.
Recipe Details
- Yield: helpings
- Time to get ready: Five minutes
- Time to cook: Fifteen minutes
- Total time: 20 minutes
Ingredients
- Three skinless, boneless chicken breasts
- 1 cup of chicken broth (you can also use chicken stock or water and chicken base)
- 5 cloves of garlic
- One tablespoon of freshly squeezed lemon juice
- 1 tablespoon of Italian seasoning (start with half the amount and add more to taste; some blends can be very strong)
- 1 tablespoon of Dijon mustard
- 1 tablespoon of arrowroot starch (if you’re not on Whole30, you can use cornstarch, all-purpose flour, or potato starch instead)
- 1 tablespoon of water
- 2 tablespoons of avocado oil, salt, and black pepper
Instructions
- First, use a paper towel to dry the chicken breasts. Then, cut each piece of chicken in a crosshatch pattern by making two cuts along each breast and five cuts across. Be careful not to cut all the way through the meat. Add salt and pepper to both sides.
- Put oil in a big skillet and heat it over medium-high heat. Put the chicken and garlic cloves in the hot oil. Cook the chicken pieces for about 5 minutes on each side, or until they are golden brown.
- Slowly add chicken broth and stir in the mustard, lemon juice, and Italian seasoning. Use a meat thermometer to check the internal temperature of the chicken. It should be 165°F (74°C). Cook for another couple of minutes. The thickness of the chicken will affect how long it takes to cook.
- Mix the starch and water together in a small bowl to make a slurry. Put the chicken pieces to one side and slowly add the starch slurry to the pan over medium heat, stirring all the time. This will make the sauce thicker. Cook for one more minute. To get the best results, serve the cooked chicken breasts right away with the lemon-Dijon pan sauce on top. Let the chicken cool down to room temperature before putting it in an airtight container in the fridge for leftovers.
Serving Suggestions
Serve with baked potato wedges, zucchini cooked in chili garlic oil, sautéed bok choy and mushrooms, or a garbanzo salad with iceberg, salami, and provolone.