A quick weeknight meal that bursts with flavor, combining tender chicken breasts with a zesty lemon garlic marinade and savory Dijon mustard, all cooked in a single pan for easy cleanup.
In a medium bowl, whisk together the Dijon mustard, lemon juice, minced garlic, honey, oregano, thyme, salt, and pepper until well combined.
Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it's evenly coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, or up to 2 hours.
Heat the olive oil in a large skillet over medium-high heat until shimmering.
Remove the chicken from the marinade, letting the excess drip off. Season both sides with salt and pepper, and place the chicken in the hot skillet. Cook for 6-7 minutes on each side, or until golden brown and cooked through (internal temperature of 165°F).
Remove the chicken from the skillet and set aside. Add a splash of water or chicken broth to deglaze, scraping up any browned bits.
Return the chicken to the skillet, spooning the sauce over the top. Cook for another minute to reheat and serve garnished with chopped parsley and lemon wedges.
