Description
Pan-seared chicken breasts smothered in a rich, creamy Dijon mustard sauce, perfect for a quick and satisfying weeknight dinner.
Ingredients
Scale
- 4 (6 oz) boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 Tbsp olive oil, divided
- 2 tsp minced garlic (about 2 cloves)
- 1/2 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 2 Tbsp Dijon mustard (e.g., Grey Poupon, or more to taste)
- 1 1/2 tsp chopped fresh thyme
- 1/2 tsp dried sage
- 1 tsp honey
- Fresh parsley, minced (for garnish, optional)
Instructions
- Flatten the chicken breasts to about 1/2-inch thickness using a meat mallet. Season both sides with salt and pepper.
- Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Dab the chicken dry with paper towels and add to the skillet. Cook for 5-6 minutes per side until the internal temperature reaches 165°F (75°C). Transfer the chicken to a plate and cover with foil to keep warm.
- Return the skillet to medium-low heat and add the remaining 1 Tbsp olive oil. Add the minced garlic and sauté for about 10 seconds until fragrant and golden.
- Pour in the chicken broth, thyme, and sage, allowing the liquid to reduce by half for about 1 minute.
- Stir in the heavy cream and Dijon mustard. Simmer and stir frequently until the sauce thickens slightly, about 1 more minute.
- Add the honey and season with salt and pepper to taste.
- Serve the chicken breasts with the creamy Dijon mustard sauce poured over the top. Garnish with minced fresh parsley if desired.
Notes
- Ensure the chicken reaches an internal temperature of 165°F (75°C) for safety.
- Feel free to adjust the amount of Dijon mustard to your taste.
- For a richer sauce, add more heavy cream or a splash of white wine.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 100mg