Description
Creamy Dijon Mustard Chicken is a flavorful and easy-to-make dish featuring tender chicken breasts cooked in a rich Dijon mustard cream sauce infused with garlic, fresh thyme, and a touch of honey. Perfect for a quick weeknight dinner that's both comforting and elegant.
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 (such as Grey Poupon)
- 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 each chicken breast 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 dry with paper towels and season both sides with salt and freshly ground black pepper. Add the chicken to the hot oil and cook for 5 to 6 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit. Transfer the cooked chicken to a plate and cover with foil to keep warm.
- Make the sauce base: Reduce the heat to medium-low and return the pan to the heat. Add the remaining 1 tablespoon of olive oil and then the minced garlic. Sauté for about 10 seconds until the garlic is fragrant and just beginning to turn golden.
- Add liquids and herbs: Pour in the chicken broth, and add the chopped fresh thyme and dried sage. Let the mixture simmer until it reduces by half, about 1 minute.
- Finish the sauce: Stir in the heavy cream and Dijon mustard. Continue to simmer, stirring frequently, until the sauce thickens slightly, about 1 minute longer. Stir in the honey and adjust seasoning with salt and black pepper as needed.
- Serve: Spoon the creamy Dijon mustard sauce over the cooked chicken breasts. Garnish with minced fresh parsley if desired and serve immediately for best flavor.
Notes
- For a shallot substitution, use 2 tablespoons minced shallot instead of garlic, sautéing for 1 minute until soft and fragrant.
- You can substitute 1/2 cup dry white wine plus 1/2 cup low-sodium chicken broth for the chicken broth alone. If using wine, simmer the mixture for 3 to 4 minutes until reduced by half and the alcohol aroma dissipates.
- Use an instant-read thermometer to ensure the chicken is cooked safely to 165°F.
- To make the dish dairy-free, substitute heavy cream with coconut cream or a dairy-free cream alternative, adjusting cooking time for thickening.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 110 mg
