Description
A delicious and creamy Dijon mustard chicken recipe featuring tender boneless skinless chicken breasts cooked in a flavorful sauce made with garlic, chicken broth, heavy cream, Dijon mustard, fresh thyme, and a touch of honey. 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
- Prepare the chicken: Using a meat mallet, flatten the chicken breasts evenly to about 1/2-inch thickness to ensure they cook uniformly.
- 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 chicken to the hot oil and cook for 6 minutes per side until cooked through, reaching an internal temperature of 165 degrees Fahrenheit. Transfer the chicken to a plate, cover with foil, and keep warm.
- Prepare the sauce base: Return the pan to medium-low heat. Add the remaining 1 Tbsp olive oil and minced garlic. Sauté for about 10 seconds until the garlic just starts to deepen in color and becomes fragrant.
- Deglaze and reduce: Pour in the chicken broth, add the chopped fresh thyme and dried sage. Let the liquid reduce by half, simmering for about 1 minute to concentrate the flavors.
- Finish the sauce: Stir in the heavy cream and Dijon mustard. Simmer while stirring frequently until the sauce thickens slightly, about 1 minute. Stir in the honey and season with additional salt and pepper if needed.
- Serve: Place the cooked chicken breasts back into the pan or serve individually topped with the creamy Dijon mustard sauce. Garnish with minced fresh parsley if desired.
Notes
- You can substitute 2 Tbsp minced shallot for the garlic; sauté the shallots for about 1 minute instead of 10 seconds.
- For a deeper flavor, replace the 1/2 cup chicken broth with 1/2 cup dry white wine plus 1/2 cup low-sodium chicken broth. If using wine, simmer the mixture about 3 to 4 minutes until reduced by half and the alcohol scent dissipates.
- Using a meat thermometer ensures perfectly cooked chicken without drying out.
- Grey Poupon Dijon mustard is recommended as it provides a balanced flavor without harshness, but you can adjust the mustard quantity to taste.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 120 mg
