Lemon Mustard Chicken

On my ongoing quest to cook through — and finally digitize — the treasures tucked inside my beloved big blue recipe book, I stumbled across a little gem: Lemon Mustard Chicken. And if you know me at all, you already know anything with lemon has my whole heart. Truly… I could add lemon to just about anything and call it a good day.

The original recipe calls for dainty 4‑ounce chicken breasts, but that wasn’t going to cut it for the man in my kitchen who had just mountain‑biked nine miles and returned home with the appetite to prove it. Plus, I had a fresh pack of bone‑in, skin‑on leg quarters from the store practically begging to be used. So, like any home cook with a hungry husband and a little creativity, I adapted the recipe to suit the bigger pieces and longer cooking time.

And let me tell you — it was worth every minute. The chicken came out juicy and tender, and that sauce… bright lemon, sweet red bell pepper, green onions, and a touch of mustard all simmered together into something downright irresistible.

To round it out, I added the sweetest baby red carrots and spring onions from Saturday’s farmer’s market haul, cooked low and slow in my cast‑iron skillet until they were tender with just the right little snap. It all came together into the kind of meal that feels simple, comforting, and a tiny bit special — exactly the kind of recipe I love sharing from my mountain kitchen.

🍋 Lemon Mustard Chicken

🍴 Servings: 6 Servings⏱️ Time: 30 minutes🔥 Calories: 334 calories per serving

🛒 Ingredients

All-purpose flour: 1/4 cup
Salt: 1/4 tsp
Freshly ground pepper: 1/4 tsp
Boneless skinless chicken breast halves: 2 (about 4 oz each)
Olive oil: 1 tbsp
Chicken broth: 3/4 cup
Small red bell pepper: 1, seeded and diced (about 1/3 cup)
Green onions: 2, thinly sliced (about 1/4 cup)
Grated lemon zest: 1/2 tsp
Fresh lemon juice: 1 tbsp
Cornstarch: 2 tsp
Dried tarragon leaves: 1/2 tsp

👩‍🍳 Directions

Coat the chicken: On a plate, blend flour, salt, and pepper. Dredge chicken to coat evenly.
Saute: Heat olive oil in a medium nonstick skillet over medium-high. Add chicken and saute until golden brown and cooked through, 8-10 minutes. Transfer to a plate and keep warm.
Deglaze: Add chicken broth to the skillet and scrape up brown bits. Cook 2-3 minutes.
Add vegetables: Add bell pepper and onions and cook for 2 minutes until softened.
Build the sauce: In a small bowl, combine mustard, lemon zest, lemon juice, and cornstarch. Stir into broth, add tarragon, and cook 3-5 minutes until thickened. (Note: The ingredients list mentions combining mustard, but a specific measurement for mustard is missing from the printable card).
Serve: Place chicken on plates, spoon sauce over top, and garnish with lemon slices and fresh tarragon.

💡 Variation:

For a heartier meal, substitute bone-in thighs or legs. Brown in skillet, then finish in a 350°F oven until internal temp reaches 165°F.