Lemon Dijon Chicken Marinade with Pan Sauce
A bright, savory lemon Dijon chicken marinade made with olive oil, honey, garlic, and herbs. Reserve a clean portion before adding the chicken, then turn it into a buttery pan sauce.
Ingredients
For the Lemon Dijon Marinade
- ⅓ cup olive oil
- ¼ cup fresh lemon juice
- 3 tablespoons Dijon mustard
- 1 ½ tablespoons honey
- 4 cloves garlic finely grated or minced
- 1 ½ teaspoons kosher salt
- 1 teaspoon dried oregano or 1 tablespoon fresh thyme leaves
- ½ teaspoon black pepper
For the Chicken and Pan Sauce
- 1 ½ pounds chicken cutlets
- 1 tablespoon oil for the skillet
- ⅓ cup clean reserved Lemon Dijon Marinade reserved from the batch above before adding raw chicken
- ½ cup chicken stock
- 2 tablespoons cold unsalted butter
- 2 tablespoons chopped fresh parsley
Instructions
- Whisk together the olive oil, lemon juice, Dijon mustard, honey, garlic, salt, herbs, and black pepper until smooth and cohesive.
- Reserve ⅓ cup of the marinade in a separate clean container before adding the chicken.
- Coat the chicken in the remaining marinade. Cover and refrigerate for 30 minutes to 2 hours.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Let the heavy excess marinade drip from the chicken, then sear the cutlets until browned on both sides and the thickest part reaches 165°F. Work in batches if needed. Transfer the chicken to a plate.
- Lower the heat. Add the reserved clean marinade and chicken stock to the skillet. Scrape up the browned bits and simmer until the sauce is slightly reduced and glossy.
- Reduce the heat to low and whisk in the cold butter until smooth.
- Return the chicken to the pan, spoon the sauce over the top, and finish with parsley.
- Serve with mashed potatoes and roasted Brussels sprouts, or your preferred sides.
Notes
Reserve the ⅓ cup for the sauce before the marinade touches raw chicken. Discard any marinade that has contacted raw poultry. For the best texture, marinate chicken cutlets for 30 minutes to 2 hours. Cook chicken to an internal temperature of 165°F.
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