Lemon Dijon Chicken

By: Leigh Anne WilkesPosted: 5/10/22Updated: 9/09/23

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Lemon Dijon Chicken is delicious and so easy to make. Put this one on repeat all summer long.

slices of lemon mustard chicken on a baking sheet

Why You’ll Love This Recipe!

I am excited to share today’s recipe with you for a couple of reasons. First, it is yummy! Second, it is a quick and easy chicken recipe! And third, it is a recipe from one of you. Recently I invited you to send me some of your favorite family recipes. Today’s lemon dijon chicken recipe is one of those recipes that came from you, my readers!

This recipe is perfect for the grill. The recipe came from blog reader Carolyn. In her email she said,

I don’t think I’m a great cook so I wasn’t going to send you any recipes, but when I told my son about it, he encouraged me to send you some of our family’s favorites. Several of them are completely original, the rest I have received from friends, but I have changed things in them to make them the way we like them. I hope you enjoy trying them.

I loved the flavor of this marinade. She recommended marinating the chicken overnight and so I did. I think it helped to tenderize the chicken as well as infuse it with wonderful flavor.

Ingredients

Chicken. I used boneless, skinless chicken breasts but you could also use thighs. You can also use chicken cutlets or chicken tenders.
Fresh lemon juice or bottled (original recipe called for bottled)
Dijon mustard. You could also substitute for Honey Mustard if you prefer.
Garlic
Herbs de Provence. See FAQ below for substitute.
Salt and Black Pepper. Do to taste
Fresh Parsley. For garnish.

How to Make Lemon Dijon Chicken

Mix together all ingredients except chicken.
Stir thoroughly and pour over chicken breasts.
Marinate in a bowl or zippered baggie, turning over occasionally, minimum of four hours to overnight
Grill for on each side until 165 degrees F internal temperature.

Tips for Grilling Chicken

Use a meat thermometer. It is really easy to overcook chicken which dries it out and makes it tough. Chicken is cooked when it reaches 165 degrees F but I usually pull mine off at about 155-160 F and let it sit for a few minutes, it makes for more tender and juicer chicken. Don’t be afraid to undercook it by 5-10 degrees and then allow it to rest for 3-4 minutes to come up to temperature.
Don’t cut into chicken to check if it is done. This releases the juices and dries the chicken out – again, use a meat thermometer!
Cook evenly. To make sure your dijon mustard chicken cooks more evenly, pound the chicken into an even thickness.

Serve this with:

Frequently Asked Questions

What can I use instead of Herbes de Provence?

There isn’t really an herb blend that’s a direct substitute for Herbes de Provence. You can make your own by using a few pinches of the following: thyme, rosemary, savory, basil, lavender, fennel and marjoram.

Can I make lemon Dijon chicken without a grill?

You can also bake it in the oven or cook it in a pan on top of the stove. Chicken is cooked when it reaches 165 degrees F but I usually pull mine off at about 155-160 F and let it sit for a few minutes. This makes for more tender and juicer chicken. It is really easy to overcook chicken which dries it out and makes it tough. Don’t be afraid to undercook it by 5-10 degrees and then allow it to rest for 3-4 minutes to come up to temperature.

How to store leftovers

Store leftovers in a covered airtight container in the refrigerator for up to 3 days. Reheat the chicken in the microwave or in the oven.

This recipe is guaranteed to become your new favorite chicken marinade. It’s a new favorite of ours.

Try these other delicious chicken recipes:

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4.67 from 3 votes