Description
A delicious Creamy Dijon Mustard Chicken featuring tender chicken breasts cooked in a savory sauce made with Dijon mustard, garlic, herbs, and creamy heavy cream. Perfect for an easy yet elegant dinner.
Ingredients
Scale
Chicken
- 4 (6 oz) boneless skinless chicken breasts
- Salt and freshly ground black pepper
- 2 Tbsp olive oil, divided
Sauce
- 2 tsp minced garlic (2 cloves)
- 1/2 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 2 Tbsp dijon mustard
- 1 1/2 tsp chopped fresh thyme
- 1/2 tsp dried sage
- 1 tsp honey
- Fresh parsley, minced, for garnish (optional)
Instructions
- Prepare the chicken. Using a meat mallet, flatten the chicken breasts to an even thickness of about 1/2 inch to ensure even cooking.
- Cook the chicken. Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Pat the chicken dry with paper towels, season both sides with salt and pepper, then add to the hot oil. Cook for 6 minutes on one side, then flip and cook another 6 minutes until the chicken is cooked through and registers 165 degrees on an instant-read thermometer. Transfer the chicken to a plate and cover with foil to keep warm.
- Make the sauce base. Reduce heat to medium-low and add the remaining 1 Tbsp olive oil to the skillet. Add the minced garlic and sauté for about 10 seconds until fragrant and just beginning to brown.
- Add liquids and herbs. Pour in the chicken broth, then add the thyme and sage. Let the mixture simmer until it reduces by half, approximately 1 minute.
- Finish the sauce. Stir in the heavy cream and Dijon mustard, letting the sauce simmer and thicken for about 1 minute while stirring frequently. Mix in the honey and adjust seasoning with salt and pepper to taste.
- Serve. Plate the cooked chicken breasts, spoon the creamy Dijon mustard sauce over the top, and garnish with minced fresh parsley if desired.
Notes
- You can substitute 2 Tbsp minced shallot for the garlic, sautéing it for 1 minute instead of 10 seconds.
- For a richer flavor, replace 1/2 cup chicken broth with 1/2 cup dry white wine plus 1/2 cup chicken broth; simmer 3 to 4 minutes until reduced by half and alcohol scent dissipates.
- Use an instant-read thermometer to ensure chicken is safely cooked to 165°F.
- Grey Poupon Dijon mustard is recommended for balanced flavor, but feel free to adjust mustard quantity to taste.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 31 g
- Cholesterol: 110 mg
