Description
This creamy Dijon mustard chicken recipe features tender, juicy chicken breasts cooked in a rich and tangy mustard cream sauce. Ready in just 20 minutes, it’s a quick and flavorful dish perfect for an impressive weeknight dinner. The velvety sauce combines Dijon mustard, heavy cream, and chicken broth, creating a luscious coating for the chicken, garnished with fresh parsley for a touch of brightness.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
Sauce
- 1 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic, minced
- 1/2 cup Dijon mustard
- 1 cup heavy cream
- 1/4 cup chicken broth
- 1 tbsp fresh parsley, chopped (optional for garnish)
Instructions
- Season the Chicken: Season the chicken breasts generously with salt and pepper on both sides to enhance their natural 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 to 7 minutes on each side until they develop a golden brown color and are fully cooked through. Remove from skillet and set aside.
- Sauté Garlic: In the same skillet, add minced garlic and sauté for about 1 minute until fragrant, ensuring it doesn’t burn.
- Make the Sauce: Add Dijon mustard, heavy cream, and chicken broth into the skillet, stirring well to combine all ingredients. Bring the mixture to a gentle simmer and cook for 3 to 5 minutes, allowing the sauce to thicken slightly.
- Combine Chicken and Sauce: Return the cooked chicken breasts to the skillet. Spoon the creamy mustard sauce over the chicken and cook for an additional 2 to 3 minutes to heat through and let the flavors meld.
- Serve: Plate the chicken and spoon the sauce generously over the top. Garnish with chopped fresh parsley if desired. This dish pairs wonderfully with rice, mashed potatoes, or steamed vegetables for a complete meal.
Notes
- Ensure chicken breasts are of even thickness to cook uniformly.
- You can substitute heavy cream with half-and-half for a lighter sauce.
- Adjust Dijon mustard quantity to taste for more or less tanginess.
- Leftovers can be refrigerated up to 3 days and reheated gently on the stovetop.
- For a dairy-free version, replace butter and cream with olive oil and coconut cream, respectively.
