Creamy Dijon Mustard Chicken Recipe
Introduction
This Creamy Dijon Mustard Chicken recipe delivers a flavorful and comforting meal that’s quick enough for weeknights yet elegant for guests. Tender chicken breasts are cooked to perfection and then coated in a rich, tangy mustard cream sauce infused with herbs. It’s a delightful dish that pairs beautifully with rice or roasted vegetables.
Ingredients
- 4 (6 oz) boneless skinless chicken breasts
- Salt and freshly ground black pepper
- 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 (such as Grey Poupon, adjust to taste)
- 1 1/2 tsp chopped fresh thyme
- 1/2 tsp dried sage
- 1 tsp honey
- Fresh parsley, minced (for garnish, optional)
Instructions
- Step 1: Using a meat mallet, flatten the chicken breasts evenly to about 1/2-inch thickness to ensure even cooking.
- Step 2: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Pat the chicken dry with paper towels and season both sides with salt and pepper.
- Step 3: Place the chicken in the hot oil and cook for 5 to 6 minutes per side until cooked through. The internal temperature should reach 165°F (74°C). Remove chicken and transfer to a plate; cover loosely with foil to keep warm.
- Step 4: Reduce heat to medium-low. Add the remaining 1 tablespoon of olive oil and the minced garlic to the pan. Sauté for about 10 seconds until garlic becomes fragrant and lightly golden.
- Step 5: Stir in the chicken broth, fresh thyme, and dried sage. Allow the liquid to reduce by half, about 1 minute, stirring occasionally.
- Step 6: Add the heavy cream and Dijon mustard to the pan. Simmer while stirring frequently until the sauce thickens slightly, about 1 more minute.
- Step 7: Stir in the honey, taste, and adjust seasoning with salt and pepper if needed.
- Step 8: Return the chicken to the skillet or place on serving plates. Spoon the creamy mustard sauce over the top and garnish with minced fresh parsley if desired.
Tips & Variations
- For a lighter option, substitute half-and-half for heavy cream, but the sauce will be less rich.
- Add a splash of white wine to the broth for extra depth of flavor.
- Serve over cooked rice, mashed potatoes, or buttered noodles to soak up the delicious sauce.
- If fresh thyme is unavailable, increase dried thyme to 1 teaspoon to enhance the herb flavor.
Storage
Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, stirring occasionally to prevent the sauce from separating. If the sauce thickens too much, add a splash of chicken broth or cream to loosen it.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use bone-in chicken breasts for this recipe?
You can, but bone-in breasts will take longer to cook and require adjusting cooking times. Flattening them evenly may also be more difficult, so consider using boneless for best results.
How can I make the sauce thicker?
Simmer the sauce a little longer to reduce it further, or add a small slurry of cornstarch mixed with cold water at the end and cook until thickened.
PrintCreamy Dijon Mustard Chicken Recipe
This Creamy Dijon Mustard Chicken recipe features tender, pan-seared chicken breasts smothered in a luscious sauce made from Dijon mustard, heavy cream, garlic, and fresh herbs. It’s a quick and easy stovetop dish perfect for an elegant weeknight dinner or a comforting meal any day of the week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Chicken
- 4 (6 oz) boneless skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 Tbsp olive oil, divided
Sauce
- 2 tsp minced garlic (from 2 cloves)
- 1/2 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 2 Tbsp Dijon mustard (such as Grey Poupon)
- 1 1/2 tsp chopped fresh thyme
- 1/2 tsp dried sage
- 1 tsp honey
Garnish
- Fresh parsley, minced (optional)
Instructions
- Prepare Chicken: Using a meat mallet, flatten the chicken breasts evenly to about 1/2-inch thickness to ensure even cooking.
- Season and Heat Oil: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Dab chicken dry with paper towels and season both sides with salt and freshly ground black pepper.
- Cook Chicken: Add the chicken breasts to the hot oil and cook for 5 to 6 minutes per side until fully cooked through, reaching an internal temperature of 165°F (74°C) when checked with an instant-read thermometer. Transfer the chicken to a plate and cover with foil to keep warm.
- Sauté Garlic and Reduce Broth: Lower the heat to medium-low and add the remaining 1 tablespoon of olive oil to the skillet. Add minced garlic and sauté for about 10 seconds until fragrant and just beginning to deepen in color. Pour in the chicken broth along with fresh thyme and dried sage. Allow the mixture to reduce by half over approximately 1 minute.
- Make Creamy Mustard Sauce: Stir in the heavy cream and Dijon mustard. Let the sauce simmer, stirring frequently, until it thickens slightly, about 1 minute more. Mix in the honey and adjust seasoning by adding salt and pepper to taste.
- Serve: Spoon the creamy Dijon mustard sauce over the cooked chicken breasts. Garnish with minced fresh parsley if desired, and serve immediately.
Notes
- Flattening the chicken ensures even cooking and helps the meat stay tender.
- Using low-sodium chicken broth helps control the salt level in the sauce.
- Dijon mustard varieties can vary in intensity, so adjust the amount according to your preference.
- Use a meat thermometer to ensure chicken is safely cooked to 165°F.
- This dish pairs well with steamed vegetables, mashed potatoes, or rice.
Keywords: Creamy Dijon Mustard Chicken, chicken recipe, easy chicken dinner, stovetop chicken, creamy sauce, Dijon mustard sauce, garlic chicken, weeknight dinner
