Description
Creamy Dijon Mustard Chicken is a delicious and easy-to-make dish featuring tender pan-seared chicken breasts in a rich, flavorful sauce made with Dijon mustard, garlic, cream, and fresh herbs. Perfect for a comforting weeknight dinner or a special occasion.
Ingredients
Scale
Chicken
- 4 (6 oz) boneless skinless chicken breasts
- Salt and freshly ground black pepper to taste
- 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 about 1/2-inch thickness to ensure even cooking.
- Cook the chicken: Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Dab the chicken dry with paper towels and season both sides with salt and pepper. Add the chicken to the hot oil and cook for 6 minutes per side until fully cooked and registering 165 degrees Fahrenheit on an instant-read thermometer. Transfer the chicken to a plate and cover with foil to keep warm.
- Sauté garlic and reduce broth: Return the pan to medium-low heat. Add the remaining 1 Tbsp olive oil and the minced garlic. Sauté briefly for about 10 seconds until fragrant and lightly golden. Pour in the chicken broth along with the thyme and sage. Let the liquid reduce by half, approximately 1 minute.
- Make the sauce: Stir in the heavy cream and Dijon mustard. Let the sauce simmer, stirring frequently, until it thickens slightly, about 1 minute. Stir in the honey, then season with salt and pepper to taste.
- Serve: Place the cooked chicken on plates and spoon the creamy mustard sauce over the top. Garnish with minced fresh parsley if desired and serve immediately.
Notes
- You can substitute 2 Tbsp minced shallot for the garlic; sauté shallots for 1 minute until soft and fragrant.
- If desired, replace the 1/2 cup chicken broth with 1/2 cup dry white wine plus 1/2 cup chicken broth. In that case, simmer the mixture for 3 to 4 minutes until reduced by half and the alcohol scent is gone.
- Use Grey Poupon or a mild Dijon mustard to avoid overly harsh mustard flavor.
- Ensure chicken is cooked to an internal temperature of 165 degrees Fahrenheit for safety.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 30 g
- Cholesterol: 110 mg
