Description
A rich and flavorful Creamy Dijon Mustard Chicken recipe featuring tender chicken breasts cooked in a luscious sauce made with Dijon mustard, garlic, fresh herbs, and cream. Perfect for an elegant yet easy dinner.
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
Garnish
- Fresh parsley, minced, for garnish (optional)
Instructions
- Flatten the chicken: Using a meat mallet, flatten each chicken breast 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 5 to 6 minutes per side until fully cooked and registering 165 degrees Fahrenheit in the thickest part. Transfer to a plate and cover with foil to keep warm.
- Prepare the sauce base: Lower the heat to medium-low and add the remaining 1 Tbsp olive oil to the skillet. Add the minced garlic and sauté until fragrant and slightly deepened in color, about 10 seconds.
- Add broth and herbs: Pour in the chicken broth along with thyme and sage. Let the liquid reduce by half, which should take about 1 minute.
- Add cream and mustard: Stir in the heavy cream and Dijon mustard. Let the sauce simmer, stirring frequently, until it thickens slightly, about 1 minute longer.
- Finish the sauce: Stir in the honey and adjust seasoning with salt and pepper to taste.
- Serve: Return the chicken to the pan or plate and spoon the creamy Dijon mustard sauce over top. Garnish with minced fresh parsley if desired and serve immediately.
Notes
- You can substitute 2 Tbsp minced shallot for the garlic, just sauté it for about 1 minute to soften.
- For extra depth, replace the 1/2 cup chicken broth with 1/2 cup dry white wine plus 1/2 cup low-sodium chicken broth. Simmer for 3 to 4 minutes until reduced by half and alcohol scent is gone.
- Use Grey Poupon Dijon mustard for a balanced flavor; add more mustard if you prefer a stronger tang.
- Ensure chicken is cooked through with an instant-read thermometer to 165°F for food safety.
- Serve this dish with rice, mashed potatoes, or steamed vegetables for a complete meal.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0.5 g
- Protein: 30 g
- Cholesterol: 120 mg
