Description
This Creamy Dijon Mustard Chicken recipe features tender, pan-seared chicken breasts smothered in a rich and flavorful sauce made from Dijon mustard, garlic, fresh herbs, and cream. Perfect for a quick and elegant dinner that’s packed with comforting flavors.
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 chicken: Using a meat mallet, flatten the chicken breasts to about 1/2-inch thickness for even cooking and tender texture.
- Cook chicken: Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Pat chicken dry with paper towels and season both sides with salt and pepper. Add chicken to the hot oil and cook 5 to 6 minutes per side until cooked through, reaching an internal temperature of 165 degrees Fahrenheit. Transfer to a plate and cover with foil to keep warm.
- Sauté garlic: Return the pan to medium-low heat. Add remaining 1 Tbsp olive oil and the minced garlic. Sauté for about 10 seconds until lightly golden and fragrant but not burnt.
- Deglaze and reduce: Pour in chicken broth, add thyme and sage, and let the liquid reduce by half over about 1 minute to concentrate the flavors.
- Finish sauce: Stir in the heavy cream and Dijon mustard. Simmer the sauce while stirring frequently until it thickens slightly, around 1 minute. Then stir in honey and season with salt and pepper to taste.
- Serve: Place the chicken on plates and spoon the creamy Dijon mustard sauce over the top. Garnish with minced fresh parsley if desired and serve immediately.
Notes
- Can substitute 2 Tbsp minced shallot for garlic, sautéing for about 1 minute instead of 10 seconds.
- To add more complexity, substitute 1/2 cup dry white wine and 1/2 cup low-sodium chicken broth for the chicken broth, simmering 3 to 4 minutes until the alcohol scent dissipates and the liquid reduces by half.
- Ensure chicken is cooked to 165 degrees Fahrenheit for food safety.
- Use Grey Poupon or a mild Dijon mustard to avoid an overly sharp flavor.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 410 kcal
- Sugar: 4 g
- Sodium: 380 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 120 mg
