Description
Tender seared chicken breasts smothered in a velvety Dijon mustard cream sauce. This quick and cozy dinner is packed with flavor and comes together in just 30 minutes.
Ingredients
Scale
- 2 boneless skinless chicken breasts, halved lengthwise
- 2 tablespoons Dijon mustard
- 1 cup heavy cream
- 1/2 cup chicken broth
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat a large skillet over medium-high heat and drizzle in the olive oil.
- Season the chicken with salt and pepper on both sides. Mince the garlic and chop the thyme.
- Place the chicken cutlets in the hot skillet and sear for 4–5 minutes per side until golden and cooked through. Remove and set aside.
- Lower the heat. Add butter and garlic to the same pan. Stir for 1 minute until fragrant. Whisk in the Dijon mustard and chicken broth.
- Pour in the cream and thyme. Let the sauce simmer for 5–6 minutes until slightly thickened, stirring frequently.
- Return the chicken to the skillet, spoon the sauce over, and let everything simmer for 2 more minutes.
- Plate the chicken with a generous ladle of sauce. Top with cracked pepper and extra thyme if desired.
Notes
- Use room temperature cream to prevent curdling.
- Let the chicken rest in the sauce to absorb more flavor.
- Garnish with fresh herbs for extra brightness.