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–+ servings

Creamy Dijon Mustard Chicken

Pan seared chicken breasts are covered in a rich and creamy, delicious dijon mustard infused sauce. A perfectly easy and satisfying dinner recipe.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Calories: 373
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 (6 oz) boneless skinless chicken breasts
  • Salt and freshly ground black pepper
  • 2 Tbsp olive oil, (divided)
  • 2 tsp minced garlic ((2 cloves)*)
  • 1/2 cup low-sodium chicken broth**
  • 1/2 cup heavy cream
  • 2 Tbsp dijon mustard ((I like Grey Poupon it's not overly harsh, can add more to taste))
  • 1 1/2 tsp chopped fresh thyme
  • 1/2 tsp dried sage
  • 1 tsp honey
  • Fresh parsley, (minced, for garnish (optional))

Method
 

  1. Using a meat mallet flatten the chicken portions out even to about 1/2-inch thickness.
  2. Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Dab chicken dry with paper towels and season both sides with salt and pepper.
  3. Add chicken to hot oil in skillet and cook 5 - 6 minutes per side until cooked through (chicken should register 165 degrees in thickest part of chicken on an instant read thermometer). Transfer to a plate, cover with foil to keep warm.
  4. Return pan to medium-low heat. Add remaining 1 Tbsp oil add the garlic to pan. Saute until just lightly deepening in color and fragrant, about 10 seconds. Pour in chicken broth, thyme and sage and and let liquid reduce by half, for about 1 minute.
  5. Stir in cream and mustard. Let simmer stirring frequently, until thickened slightly, about 1 minute longer. Stir in honey, season with salt if needed and pepper to taste.
  6. Serve chicken with sauce over top and garnish with parsley if desired.

Nutrition

Serving: 1gCalories: 373kcalCarbohydrates: 3gProtein: 37gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 299mgPotassium: 450mgFiber: 1gSugar: 2gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

  • For perfectly cooked chicken, use an instant-read thermometer; it should reach 165°F in the thickest part for safe eating.
  • To prevent dryness, make sure to flatten the chicken evenly and avoid overcooking; aim for a golden brown exterior without burning.
  • If you prefer a creamier sauce, consider substituting half of the heavy cream with Greek yogurt, but be sure to add it at a lower temperature to prevent curdling.
  • For quick meal prep, pound the chicken breasts ahead of time and store them in the fridge; they can be cooked directly from the fridge with minimal timing adjustments.
  • Store any leftovers in an airtight container in the fridge for up to 3 days, and reheat gently on the stove over low heat to maintain the sauce's creaminess.

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