Creamy Lemon Dijon Chicken

Season chicken on both sides with salt and pepper to taste. Heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat until melted and hot. Place chicken breasts in a single layer in pan and sear 3-5 minutes on both sides until golden brown. Transfer chicken to a plate.

Melt remaining butter over medium heat. Add garlic and cook 1-2 minutes until fragrant. Pour chicken broth into pan and use a wooden spoon to scrape up any browned bits. Whisk in heavy cream and mustard until smooth.

Nestle chicken breasts into sauce and bring to a simmer over medium heat. Reduce heat to low, cover pan, and allow to simmer 8-10 minutes, folding occasionally until chicken registers 165F.

Fold lemon zest, juice, and parsley into sauce. Season with salt and pepper to taste. Serve lemon dijon chicken warm over rice or pasta and enjoy!