Pan Fried Paprika, Garlic and Lemon Dijon Chicken Breasts

Name: Pan Fried Paprika, Garlic and Lemon Dijon Chicken Breasts
Prep time: 45 min
Cook time: 12 h
Total time: 12 h 45 min
Yield: 6 serving(s)
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; 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

Community Pick

Submitted by French Tart

"Stunningly easy but really impressive recipe! Simply marinade the chicken breasts in the sauce & pan fry them for an elegant but simple supper! Serve with rice, pasta or a medley of fresh seasonal vegetables with steamed new potatoes.This is one of my "fail safe" recipes - it is also brilliant on the Barbeque or oven baked! Also great with roasted Cherry Tomatoes. You can also use lean pork chops for this recipe."

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photo by AZPARZYCH

Ready In:: 12hrs 45mins
Ingredients:: 10
Serves:: 6

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

directions

Grate the lemons and then squeeze them to extract the juice.
Mix the lemon rind, juice, mustard, crushed garlic, salt, pepper & smoke paprika together until well blended.
Coat the chicken breasts with the sauce - or even better, place ALL the ingredients including the chicken into a Zip Lock bag.
Can be put in the fridge for up to 24 hours until needed OR can be frozen at this stage.
If pan frying - heat the olive oil gently and add the chicken breasts.
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.
At this stage you can add the optional creme fraiche or sour cream for a creamier sauce.
The oven roasted cherry tomatoes can also be added to the pan to reheat them slightly.
Sprinkle with some more smoked paprika before serving & fresh parsley. Garnish with a lemon wedge if required.
Serve with fresh seasonal vegetables, steamed potatoes or rice & pasta.
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.
Place chicken breasts with all the sauce into the pan.
Turn over once during cooking which should take 30 to 45 minutes.
Add creme fraiche at this stage if using and scrape all the sauce from around the edges into the creamy sauce.
Cook for a further 2-5 minutes.
Serve as for pan-fried version.

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Reviews

This was amazing! I made this recipe with Tilapia instead of chicken, added about a 1/4 cp of whole wheat flour to the mix, roasted veggies & whole wheat rotini pasta as a side & everyone loved it. To have my family love the fish is a major accomplishment, so 2 thumbs up for sure!

RedRacer
This is a very flavorful and delicious dish. I scaled it back to two servings and it turned out well. I used the sour cream option and served the chicken along with buttermilk mashed potatoes and a salad.

DailyInspiration
Made this for dinner tonight ....Loved it...Great flavor and WW friendly....I served it on a bed of spinach with roasted tomatoes and baked red potatoes on the side...will make again no question..I marinated only 30 minutes and it was awesome...thanks for sharing !!!

Bead man
Just made this tonight - DEEElicious. Used creme fraiche to add to the sauce, and it was a big hit. Very flavorful and LOVE smoked paprika. My sauce was redder than most of the pics, but so so good. I served it with fat french fries and roasted cherry tomatoes. I only marinated for 3 hours, may try overnight next time. Will definitely be added to my "favorites" cookbook!

Karen in CT
Yum! Really good! I wasn't sure the sauce sounded good.....it really was. (I did add the leftover marinade to the sauce and of course brought it up to a safe temperature) Served with spaghetti squash

Jb Tyler, TX

see 33 more reviews

Tweaks

This is a wonderful chicken marinade! I made as written, but scaled it down for 1 serving and used lemon pepper seasoning in place of pepper and added a splash of dry vermouth. I cooked on my small charcoal grill and the result was a very flavorful, moist chicken breast. Thanks Tarty for another wonderful recipe. I will be using this often.

Papa D 1946-2012
I have made this twice this week it is SOOO good. First time I made it just like it is written, with the addition of a teaspoon of horseradish. WONDERFUL! The second time I used shrimp instead of chicken, and substituted garlic powder. Also, made it in a skillet on the grill to keep the kitchen cool. Use the full amount of Paprika for a kick, and my partner added some cajun seasoning to his shrimp for even more heat. A GREAT easy dish that makes it look like you worked all day.

Lauren4372
Great taste ! The blend of flavours work very well together: I used sour cream in the sauce but it was a tad too thin so a small teaspoon of cornflour and a whisk finished it off easily.(DH didn't buy this chicken from our regular poulier and it leaked a lot of water while cooking) I couldn't find smoked paprika so used a regular sweet red one instead... I'm certain that smoked would have been even better. The only vine tomatoes DH could find were bigger ones, but the taste was great and I roasted them for about 15 minutes.. yum. they went well with this :) Even though I am a lemon lover, I would cut back on the lemon juice ever so slightly next time because it was a little too predominant, but that said, not overpowering... the combination of flavours was good but for my personal taste at least I think that a tiny bit less lemon would balance the blend even better. Please see my rating system: a wonderful 4 stars for a recipe that I enjoyed very much indeed and that I would be delighted to make again. Thanks French Tart!

kiwidutch

RECIPE SUBMITTED BY

French Tart

277

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