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Chicken breasts are a go to protein at our house. I’m always looking for ways to switch it up. A drizzle of lemon Dijon sauce over chicken breast is an excellent way to jazz it up and turn it into a special occasion dish.

I balanced out the tartness of the lemon in the sauce with a small amount of Monk fruit. For those who are sensitive to sweetener substitutes, you can use sugar or another sweetener instead.

Please see the recipe card below for exact amounts and directions.

Ingredient Round Up

  • Chicken breast – Lately chicken breasts from my grocery store have been huge so I cut them in half.
  • Homemade bread crumbs
  • Salt & pepper
  • I Can’t Believe It’s Not Butter light
  • Dijon Mustard – I used Grey Poupon
  • Lemon, juiced
  • Sweetener – I used Monk fruit.

Making the Chicken

  • Rinse the chicken breast(s) with cold water and shake off the excess water.
  • Sprinkle a pinch of salt and pepper over the surface of the chicken breast.
  • Sprinkle bread crumbs over the chicken breasts and spread the crumbs around with your finger. Shake off the excess crumbs. Flip the breast(s) over and coat this side with bread crumbs. Shake off the excess crumbs.
  • Place the chicken breasts in a foil lined pan.

  • You can see from the photo that the breasts are lightly coated with bread crumbs. This light coating of crumbs is sufficient to hold in the moisture resulting in cooked juicy chicken breasts.

  • I used about 3 tbsp of bread crumbs to coat the chicken and still had left over crumbs.
  • Place the chicken breasts in an air fryer to cook. Flipping them half way through the cooking time. If you don’t have an air fryer, bake them in the oven.
  • Remove the chicken breasts from the air fryer when they are done and let rest.

Making the Sauce

  • Place the light I Can’t Believe It’s Not butter into a small skillet. Start to melt the ICBINB over low heat.
  • Add the lemon juice and Dijon mustard to the skillet.

  • Stir the skillet contents constantly as you cook it over low-medium heat. The ingredients will come together forming a sauce. For a thinner sauce, remove the skillet from the heat as soon as the sauce comes together. For a thicker sauce, cook the sauce a bit longer.

  • After drizzling sauce over two chicken breasts, there was enough sauce left for another 1-2 chicken breasts (see photo of left over sauce below).

Assembling the Dish

  • Place the chicken breasts on a plate.
  • Drizzle a third of the lemon Dijon sauce over the chicken breast.

  • Plate the chicken breast with some sides, serve and enjoy.

Sodium Alert: The sodium content is 580 mg per chicken breast with sauce. The bulk of the sodium comes from the Dijon mustard. To lower the sodium content of the dish, eliminate seasoning the chicken breast with a pinch of salt and use 1/4 of the sauce per chicken breast. Both options will lower the sodium content by 212 mg.

Serving Ideas

  • You can serve the sauced chicken breasts with a dinner roll and side salad for dinner.
  • The chicken breasts can be served on a bed of pasta, zoodles or cauliflower rice.
  • Lemon Dijon sauce pairs well with salmon, white fish such as cod or haddock and crab cakes making it versatile.
  • You can scale up this recipe and serve it family style or on a holiday or party buffet. Arrange all the chicken breasts on a serving platter and drizzle the sauce over all the breasts. Garnish with parsley and slices of lemon.

WW 1 pt per chicken breast

WW 1 pt per chicken breast with lemon Dijon sauce

WW 1 pt for the entire recipe of lemon Dijon Sauce

Chicken with Lemon Dijon Sauce

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Prep Time: 10 minutes
Cook Time: 25 minutes
Resting TIme: 5 minutes
Total Time: 40 minutes
Course: Dinner, Main Course
Cuisine: American
Servings: 2 servings
Calories: 220.6kcal

Ingredients  

Chicken Breasts

  • 3 tbsp homemade seasoned breadcrumbs
  • 1 10 oz chicken breast cut in half

Lemon Dijon Sauce

  • 1 tbsp I Can't Believe It's Not Butter Light
  • 2 tbsp Grey Poupon
  • 2 tbsp fresh lemon juice
  • 1 tbsp Monk fruit or sweetener of your choice

Instructions

Preparing the Chicken

  • Rinse the chicken breast with cold water. Shake off the excess water.
  • Sprinkle 1½ tbsp over the top of the 2 pieces of chicken breast. Use your fingers to spread it around to coat the top of the chicken pieces. Shake off the excess chicken.
  • Flip the chicken pieces over and sprinkle the remaining 1⅓ tbsp of bread crumbs over the top of the chicken. Use your finger to spread the crumbs around to coat the pieces.
  • Shake off the excess crumbs and transfer the chicken breast pieces to a foil lined pan that will fit in an airfryer.
  • Place the chicken in the air fryer and cook for 9 min at 400℉. Flip the chicken over and cook for another 9-10 min at 400℉. The chicken is done when the internal temperature is 165-170℉. Remove the chicken from the air fryer and let rest for 5 min.
  • If you do not have an airfryer, cook the chicken in a preheated 400℉ oven for 10 min. Flip the chicken and cook an additional 10 min.

Preparing the Lemon Dijon Mustard Sauce

  • Add the ICBINB light to a small skillet. On low to medium heat, start to melt the ICBINB.
  • Add the lemon juice, Dijon mustard and sweetener to the skillet. Stir constantly as you continue to cook the sauce on low to medium heat. The sauce will come together quickly. If you want a thinner sauce, remove the skillet from the heat as soon as the sauce comes together. If you want a thicker sauce, leave it on the heat for a few seconds more.

Plate the Chicken Breast

  • Place a chicken breast on a plate. Drizzle ⅓ to ¼ of the sauce over chicken breast depending on your personal preference. I used about ⅓ of the lemon Dijon sauce per chicken breast.
  • Add some sides and serve. Refrigerate any leftovers.

Notes

If you want to lower the sodium, do not sprinkle a pinch of salt over the chicken breast before breading it. It will lower the sodium by 145 mg bringing the total sodium to 435 mg for the dish. Using 1/4 of the sauce instead of 1/3 per chicken breast will further lower the sodium by 67 mg.
The nutritional info for the chicken breast plus 1/3 sauce is at the very bottom of the recipe card.
Nutritional info for just the breaded chicken breast is below:
  • cal 195 kcal | fat 3.7 g | sat fat 0.8 g | carb 9.2 g | fiber 5.1 g | protein 33 g | sodium 312 mg
 
Nutritional info for entire sauce recipe is below:
  • cal 76.7 kcal | fat 4 g | sat fat 1 g | carb 2.1 g | sugar 0.8 g | protein 0 g | sodium 805 mg
 
Nutritional info for 1/3 of the sauce is below:
  • 25.6 kcal | fat 1.3 g | sat fat 0.3 g | carb 0.7 g | sugar 0.3 g | protein 0 g | sodium 268 mg

Nutrition

Serving: 1serving | Calories: 220.6kcal | Carbohydrates: 9.9g | Protein: 33g | Fat: 5g | Saturated Fat: 1.1g | Sodium: 580mg | Fiber: 5.1g | Sugar: 0.3g
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