Looking for a chicken dinner that feels a little special without requiring complicated cooking? This Pan-Fried Chicken with Cauliflower in a Mustard Lemon Sauce brings together golden chicken breast minute steaks, tender roasted cauliflower, and a rich, tangy sauce in one satisfying meal. Toasted almonds, fresh parsley, and lemon wedges finish the dish with contrasting textures and bright flavor.
The recipe comes together in about 35 minutes, making it a practical choice for a weeknight dinner when you want something beyond the usual chicken and vegetables. Start by slicing the cauliflower into thick pieces, arranging them in a baking dish with a little water, salt, pepper, and olive oil, then roasting at 390°F until golden and tender.
While the cauliflower cooks, pan-fry the chicken in a lightly oiled skillet over medium-high heat. The thin minute steaks cook quickly, about two minutes per side, so keep an eye on them to prevent overcooking. Transfer the cooked chicken to a plate and cover it to keep warm while you prepare the sauce.
The sauce is what makes this dish stand out. Sauté quartered mushrooms in butter, add thinly sliced garlic, then whisk in fresh lemon juice, wholegrain or Dijon mustard, toasted slivered almonds, and a little hot water. The butter creates a silky base, the mustard adds a savory bite, and the lemon brings the acidity needed to balance the richness. Spoon the warm sauce over the chicken and cauliflower, then finish with chopped flat-leaf parsley and lemon wedges.
A large, heavy-bottomed skillet helps the chicken brown evenly, while a separate baking dish gives the cauliflower room to roast. Toasting the almonds before adding them also helps bring out their nutty flavor and adds a pleasant crunch to the finished sauce.
Serve this pan-fried chicken straight from the kitchen for a comforting meal with vegetables and sauce built right in. It’s a flavorful combination of tender chicken, roasted cauliflower, mushrooms, lemon, and mustard that makes everyday ingredients feel dinner-party worthy.
Serve this Pan Fried Chicken with Make-Ahead Mashed Potatoes, Sour Cream Mashed Potatoes or Garlic Goat Cheese Mashed Potatoes.
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Pan-Fried Chicken with Cauliflower in a Mustard Lemon Sauce
- Total Time: :35
- Yield: 4 1x
Ingredients
- 8 chicken breast minute steaks, 3 ½ oz each
- 1 cauliflower, about 1 ¾ lbs, trimmed
- 4 mushrooms, quartered
- 1 garlic clove, thinly sliced
- 1/4 cup slivered almonds, toasted
- 2 tablespoons flat leaf parsley, chopped
- 1 tablespoon wholegrain or Dijon mustard
- 3 oz unsalted butter, chopped
- 2 tablespoons olive oil
- 1 lemon cut into 6 wedges
Instructions
- Preheat the oven to 390 degrees F.
- Cut the cauliflower into inch thick slices and overlap it in a small baking dish. Pour over ½ cup water, season with salt and pepper and drizzle with oil.
- Roast for 20 minutes or until golden.
- Heat a large, lightly oiled skillet over a medium high heat and pan fry the chicken for 2 minutes per side or until cooked through, in 2 batches.
- Transfer to a plate and cover to keep warm.
- Melt the butter in a small pan over a medium low heat. Saute the mushrooms for 3 minutes. Add the garlic. Whisk in the juice from 2 of the lemon wedges, the slivered almonds, mustard and 2 tablespoons of hot water.
- Bring to a simmer then season to taste and remove from the heat.
- Divide the chicken and cauliflower between the plates, top with the sauce and decorate with parsley and lemon wedges.
- Prep Time: :15
- Cook Time: :20
- Category: Entree
- Method: Stove Top