Recipes

Dijon-Herb Chicken Breast

Name: Dijon-Herb Chicken Breast - Perfect for Hosting or Meal Prep
Yield: SERVES 4-6
Ingredients: 4 boneless, skinless chicken breasts; ¼ c mayonnaise; 2 tablespoons Dijon mustard; 2 small garlic cloves, finely grated; 1 small handful tougher herbs, finely chopped: rosemary, parsley, oregano, or thyme; 1 teaspoon ground cumin; 1 tablespoon neutral oil, plus more for the pan or grill (I like Algae Cooking Club); 1 lemon, zested and a squeeze of lemon juice; 2 teaspoons kosher salt; Freshly ground black pepper

Written by: Olivia Muniak | Published on: August 20, 2026

SERVES 4-6 |

The star here is the marinade. It keeps the chicken juicy, which is why I love it for hosting a lunch or keeping in the fridge for a quick protein option. Slice it over a salad, tuck it into a sandwich, or pair it with whatever vegetables are in the fridge. This recipe can easily be adapted with any seasoning variation—create your own blend of spices to change it week to week or to match the rest of your menu.

Ingredients

4 boneless, skinless chicken breasts

¼ c mayonnaise

2 tablespoons Dijon mustard

2 small garlic cloves, finely grated

1 small handful tougher herbs, finely chopped: rosemary, parsley, oregano, or thyme

1 teaspoon ground cumin

1 tablespoon neutral oil, plus more for the pan or grill (I like Algae Cooking Club)

1 lemon, zested and a squeeze of lemon juice

2 teaspoons kosher salt

Freshly ground black pepper

Directions

1. Pat the chicken breasts dry. If they are especially thick, pound them lightly or butterfly them for more even cooking.

2. In a small bowl, stir together the mayonnaise, Dijon, garlic, herbs, neutral oil, and lemon zest or juice. Season with the salt and a few generous cracks of black pepper.

3. Spoon the mixture over the chicken and rub to coat evenly on all sides. If you have time, let it sit for 15 to 30 minutes at room temperature, or refrigerate for a few hours.

4. Heat a grill pan, outdoor grill, or cast-iron skillet over medium to medium-high heat. Lightly oil the pan or grates with neutral oil. Cook the chicken until deeply golden and cooked through, about 5 to 7 minutes per side, depending on thickness. The thickest part should register 165°F.

5. Transfer to a cutting board and let rest for 5 to 10 minutes before slicing.

Originally featured in Olivia Muniak’s Formula for Hosting a “Lazy-Fancy” Outdoor Lunch