Description
This Creamy Dijon Mustard Chicken recipe features tender, juicy chicken breasts cooked in a rich and flavorful sauce made with Dijon mustard, garlic, heavy cream, and chicken broth. Ready in just 20 minutes, it’s an easy stovetop meal perfect for weeknight dinners, served best with rice, mashed potatoes, or steamed vegetables.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
For Cooking
- 1 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic, minced
Sauce
- 1/2 cup Dijon mustard
- 1 cup heavy cream
- 1/4 cup chicken broth
Garnish (Optional)
- 1 tbsp fresh parsley, chopped
Instructions
- Season the Chicken: Generously season both sides of the boneless, skinless chicken breasts with salt and pepper to enhance their flavor.
- Sear the Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 5-7 minutes per side until they develop a golden-brown crust and are cooked through. Remove the chicken from the skillet and set aside to rest.
- Sauté Garlic: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Prepare the Sauce: Stir in the Dijon mustard, heavy cream, and chicken broth. Bring the mixture to a simmer and cook for 3-5 minutes, allowing the sauce to thicken slightly and the flavors to meld.
- Combine Chicken and Sauce: Return the seared chicken breasts to the skillet, spooning the creamy Dijon sauce over them. Cook for an additional 2-3 minutes to warm the chicken through and let it absorb some sauce.
- Serve: Plate the chicken with the sauce spooned on top and optionally garnish with fresh chopped parsley. This dish pairs beautifully with rice, mashed potatoes, or steamed vegetables for a complete meal.
Notes
- Ensure chicken breasts are of even thickness for uniform cooking.
- You can substitute heavy cream with half-and-half for a lighter sauce.
- For extra flavor, add a splash of white wine when making the sauce.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to prevent curdling of the cream sauce.
