Description
This Creamy Dijon Mustard Chicken recipe features tender boneless skinless chicken breasts cooked to perfection in a luscious sauce made with Dijon mustard, heavy cream, garlic, and fresh herbs. The sauce is rich yet balanced with hints of honey and thyme, making it a perfect elegant dinner that's quick and easy to prepare.
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 an even thickness of about 1/2 inch to ensure even cooking.
- Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Pat the chicken breasts dry with paper towels and season both sides with salt and freshly ground black pepper. Add the chicken to the hot skillet and cook for 5 to 6 minutes per side until cooked through and an instant-read thermometer reads 165 degrees Fahrenheit in the thickest part. Transfer the chicken to a plate and cover with foil to keep warm.
- Make the sauce base: Return the skillet to medium-low heat. Add the remaining 1 tablespoon olive oil and minced garlic to the pan. Sauté briefly for about 10 seconds until the garlic is fragrant and just slightly golden.
- Deglaze and reduce: Pour in the chicken broth along with fresh thyme and dried sage. Let the liquid reduce by half over about 1 minute, stirring occasionally.
- Add cream and mustard: Stir in the heavy cream and Dijon mustard, allowing the sauce to simmer and thicken slightly for about 1 more minute. Stir frequently to combine flavors.
- Finish the sauce: Mix in honey, then season with additional salt and freshly ground black pepper to taste.
- Serve: Plate the cooked chicken breasts and spoon the creamy mustard sauce over the top. Garnish with minced fresh parsley if desired and serve immediately.
Notes
- Minced shallot can be used instead of garlic; sauté for about 1 minute for best flavor.
- Substitute 1/2 cup dry white wine plus 1/2 cup low-sodium chicken broth for the broth alone if desired; simmer for 3 to 4 minutes to reduce and cook off alcohol before adding cream.
- Ensure chicken breasts are flattened evenly to avoid under- or overcooking.
- Use a digital instant-read thermometer to check chicken internal temperature accurately.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
