Ingredients
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
2 teaspoons poppy seeds
2 cloves garlic, minced
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup low-sodium chicken broth
1/4 cup heavy cream (optional, for a creamier sauce)
Fresh parsley, chopped (for garnish)
Instructions
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Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper, then add to the pan.
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Cook chicken for 6-7 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove chicken from the pan and set aside.
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In the same pan, add garlic and cook for 1 minute, until fragrant.
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Stir in lemon zest, lemon juice, poppy seeds, and Dijon mustard. Cook for 2-3 minutes.
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Add chicken broth and bring to a simmer. Stir in heavy cream (if using) and cook for an additional 2 minutes, allowing the sauce to thicken slightly.
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Return chicken to the pan and coat with the sauce. Simmer for another 3-4 minutes, allowing the chicken to absorb the flavors.
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Serve the chicken with the lemon poppy seed sauce, garnished with fresh parsley.