Creamy Dijon Mustard Chicken
A delightful blend of rich flavors and comforting textures, this creamy Dijon mustard chicken is a deliciously easy dish perfect for weeknight dinners or special gatherings.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Use quality chicken for the best flavor.
- 1 tablespoon olive oil For cooking the chicken.
- 1 medium onion, finely chopped Adds flavor to the sauce.
- 3 cloves garlic, minced Enhances the sauce's richness.
- 1 cup chicken broth
- 1 cup heavy cream Can substitute with Greek yogurt for a lighter version.
- 2 tablespoons Dijon mustard Provides tanginess to the sauce.
- 1 teaspoon dried thyme
- 1 teaspoon paprika Regular or smoked can be used.
- to taste Salt and pepper
- for garnish Fresh parsley, chopped Adds color and freshness.
Instructions
Cooking the Chicken
- Heat olive oil in a large skillet over medium-high heat.
- Season the chicken breasts with salt and pepper.
- Add them to the skillet and sear for about 5-7 minutes on each side until golden brown.
- Remove the chicken from the skillet and set aside.
Making the Sauce
- In the same skillet, add the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent.
- Pour in the chicken broth and scrape the bottom of the skillet to release any browned bits. Bring the broth to a simmer.
- Lower the heat and stir in the heavy cream, Dijon mustard, dried thyme, and paprika. Mix well to combine all the flavors.
Final Steps
- Return the chicken to the skillet, spooning some of the sauce over the breasts.
- Cover and let simmer for about 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Taste the sauce and adjust the seasoning with salt and pepper as needed.
- Once done, remove the skillet from the heat, garnish with fresh parsley, and serve warm.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Serve over rice or pasta with roasted vegetables. To store leftovers, cool to room temperature, transfer to airtight containers, and refrigerate for up to 3-4 days.