Description
Pan-seared chicken breasts simmered in a creamy Dijon mustard sauce with fresh herbs, creating a simple yet comforting skillet dinner.
Ingredients
- 4 (6 oz) boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil, divided
- 2 teaspoons minced garlic (about 2 cloves)
- 1/2 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 1/2 teaspoons fresh thyme, chopped
- 1/2 teaspoon dried sage
- 1 teaspoon honey
- Fresh parsley, minced, for garnish (optional)
Instructions
- Season chicken breasts on both sides with salt and black pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook 5–6 minutes per side until golden and cooked through. Remove and set aside.
- Add remaining olive oil to the skillet and sauté garlic for 30 seconds until fragrant.
- Pour in chicken broth and scrape up browned bits. Simmer for 2–3 minutes.
- Stir in heavy cream, Dijon mustard, honey, thyme, and sage. Simmer until slightly thickened, about 3–4 minutes.
- Return chicken to the skillet and spoon sauce over the top. Simmer 2–3 minutes until heated through.
- Garnish with parsley before serving.
Notes
- Use chicken thighs for extra juiciness if preferred.
- Add mushrooms or shallots for more depth of flavor.
- Adjust Dijon mustard to taste for milder or sharper flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes