Description
This creamy Dijon mustard chicken recipe features tender, flattened chicken breasts cooked to perfection in a flavorful sauce made with garlic, chicken broth, heavy cream, Dijon mustard, fresh thyme, dried sage, and a touch of honey. The sauce is rich and slightly tangy, making it a perfect dish for a comforting dinner that's quick to prepare.
Ingredients
Scale
Chicken
- 4 (6 oz) boneless skinless chicken breasts
- Salt and freshly ground black pepper
- 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
- Prepare 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. 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 on each side until cooked through and the internal temperature reaches 165°F. 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 until fragrant and just starting to brown, about 10 seconds. Pour in the chicken broth along with the fresh thyme and dried sage. Let the liquid reduce by half, approximately 1 minute.
- Make the creamy sauce: Stir in the heavy cream and Dijon mustard. Let the sauce simmer, stirring frequently, until it thickens slightly, about 1 minute. Then stir in the honey and season with additional salt and freshly ground black pepper to taste.
- Serve: Plate the chicken breasts and spoon the creamy Dijon mustard sauce over the top. Garnish with minced fresh parsley if desired and serve immediately.
Notes
- You can substitute the 2 tsp minced garlic with 2 Tbsp minced shallots, sautéing for about 1 minute instead of 10 seconds.
- For a deeper flavor, replace the 1/2 cup chicken broth with a mixture of 1/2 cup dry white wine and 1/2 cup low-sodium chicken broth. If doing so, simmer for 3 to 4 minutes until the liquid reduces by half and the alcohol scent dissipates.
- Use Grey Poupon Dijon mustard for a well-balanced tang, but you can adjust the amount to taste.
- Use an instant-read thermometer to ensure the chicken is perfectly cooked at 165°F to keep it juicy and safe to eat.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 30 g
- Cholesterol: 120 mg
