Description
Pan-seared chicken breasts simmered in a creamy Dijon mustard sauce with herbs, ready in under 30 minutes.
Ingredients
- 4 boneless, skinless chicken breasts (6 oz each)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil, divided
- 2 teaspoons minced garlic (about 2 cloves)
- ½ cup low-sodium chicken broth
- ½ cup heavy cream
- 2 tablespoons Dijon mustard (plus more to taste)
- 1½ teaspoons fresh thyme, chopped
- ½ teaspoon dried sage
- 1 teaspoon honey
- Fresh parsley, minced (optional, for garnish)
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.
- Reduce heat to medium and add remaining olive oil. Stir in garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth, scraping up any browned bits from the pan.
- Stir in heavy cream, Dijon mustard, thyme, sage, and honey. Simmer 3–4 minutes until slightly thickened.
- Return chicken to the skillet and spoon sauce over the top. Simmer 2–3 minutes.
- Garnish with fresh parsley if desired and serve warm.
Notes
- Use room-temperature chicken for even cooking
- Adjust Dijon mustard for stronger or milder flavor
- Simmer gently to prevent sauce from separating
- Fresh herbs add brightness, but dried work well
- Prep Time: 10 minutes
- Cook Time: 20 minutes