Description
Creamy Dijon Mustard Chicken is a flavorful and easy-to-make dish featuring tender chicken breasts cooked in a rich, creamy sauce infused with mustard, fresh herbs, and a touch of honey. Perfect for a quick weeknight dinner that feels indulgent yet wholesome.
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 Chicken: Using a meat mallet, gently flatten the chicken breasts to an even thickness of about 1/2 inch to ensure even cooking.
- Cook Chicken: Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Pat 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 the internal temperature reaches 165 degrees Fahrenheit. Remove chicken from skillet and transfer to a plate. Cover loosely with foil to keep warm.
- Saute Garlic: Lower the heat to medium-low and add the remaining 1 Tbsp olive oil to the skillet. Add minced garlic and sauté for about 10 seconds until fragrant and just starting to brown.
- Deglaze and Reduce: Pour in the chicken broth along with chopped fresh thyme and dried sage. Allow the liquid to reduce by half, approximately 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.
- Finish Sauce: Stir in honey and adjust seasoning with salt and freshly ground pepper to taste.
- Serve: Plate the cooked chicken and spoon the creamy mustard sauce over the top. Garnish with minced fresh parsley if desired.
Notes
- You can substitute 2 Tbsp minced shallot for garlic; if so, sauté shallots for about 1 minute until translucent.
- For a different flavor, use 1/2 cup dry white wine combined with 1/2 cup low-sodium chicken broth instead of just chicken broth. If using wine, simmer the mixture for 3 to 4 minutes until reduced by half and the alcohol scent dissipates before adding cream.
- Use an instant-read thermometer to ensure chicken is cooked to a safe internal temperature of 165°F for best results.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 27 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 130 mg
