If you’re on the hunt for exciting new recipes on how to cook chicken, you’re going to really like this easy tender chicken breast recipe with the quick and delicious sauce! It’s one of our favorite recipes, packed with so much flavor that the whole family loves.
The best part about this boneless skinless chicken breasts recipe, is that it’s paleo, gluten-free, and Whole30 compliant, and it needs basic ingredients. Plus, it only takes 20 minutes to prepare, making it an easy chicken recipe for your main dish and the best way to tackle those hectic weeknights when you’re looking for something quick and delicious to put on the table.
Try this easy method of cooking chicken breasts that’s perfect even for a beginner cook and will please your entire family with the best flavor.
Serve with baked potato wedges, pan-seared zucchini with chili garlic oil , sautéed bok choy and mushrooms or garbanzo salad with iceberg, salami, and provolone
Ingredients
- 3 chicken breasts (skinless, boneless)
- 1 cup chicken broth (you can use chicken stock instead or water + chicken base)
- 5 cloves garlic
- 1 tablespoon lemon juice (freshly squeezed)
- 1 tablespoon Italian seasoning (start with half the amount and add more to taste, some blends can be quite strong)
- 1 tablespoon Dijon mustard
- 1 tablespoon arrowroot starch (you can use potato starch, all purpose flour or cornstarch instead, if not on Whole30)
- 1 tablespoon water
- 2 tablespoons avocado oil
- salt
- black pepper
Instructions
1. To begin, pat dry chicken breasts with a paper towel. Then, score each piece of chicken to create a crosshatch pattern by making two cuts along each breast and five cuts across, but be careful not to cut chicken all the way through the meat. Season with salt and pepper on both sides.
2. Heat oil in a large skillet over medium-high heat. Add chicken and garlic cloves to the hot oil. Continue cooking chicken pieces for about 5 minutes on each side, until golden brown.
3. Carefully add chicken broth, stir in Italian seasoning, mustard and lemon juice. Cook for an additional couple of minutes, until the internal temperature of the chicken reaches 165°F (74°C) as measured by a meat thermometer. Keep in mind that cooking time may vary depending on the thickness of the chicken.
4. In a small bowl, whisk together the starch and water to make a slurry. Move pieces of chicken to one side, and on medium heat slowly add the starch slurry to the pan, stirring continuously. Cook for another minute, this will thicken the sauce. For best results, serve cooked chicken breasts topped with the lemon-Dijon pan sauce immediately. For leftovers, allow the chicken to cool down to room temperature before storing it in an airtight container in the fridge.
