Description
Juicy pan-seared chicken breasts simmered in a silky Dijon cream sauce with garlic, shallot, broth, and fresh herbs. This cozy skillet dinner is rich, savory, and perfect for an easy but elegant meal.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 small shallot, finely chopped
- 3 cloves garlic, minced
- 3/4 cup chicken broth
- 3/4 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon fresh thyme, chopped
- 1 tablespoon parsley, chopped
Instructions
- Place a large skillet over medium heat and let it warm for 1 to 2 minutes.
- Pat the chicken breasts dry and season both sides with the salt and black pepper.
- In a small bowl, stir together the Dijon mustard, heavy cream, and chopped thyme.
- Add the olive oil to the hot skillet. Add the chicken and cook for 5 to 6 minutes per side, until golden and cooked through. Transfer the chicken to a plate.
- In the same skillet, melt the butter. Add the shallot and cook for 2 minutes until softened. Stir in the garlic and cook for 30 seconds.
- Pour in the chicken broth and scrape up the browned bits from the bottom of the skillet.
- Add the mustard cream mixture and stir until smooth. Simmer gently for 3 to 4 minutes until slightly thickened.
- Return the chicken to the skillet and spoon the sauce over the top. Simmer for 2 more minutes.
- Sprinkle with chopped parsley, taste, and adjust seasoning if needed.
- Serve hot with mashed potatoes, rice, noodles, or vegetables.
Notes
- Slice especially thick chicken breasts in half horizontally for faster and more even cooking.
- Keep the sauce at a gentle simmer so the cream stays smooth.
- Add a splash of broth when reheating leftovers if the sauce thickens too much.
- Mushrooms or spinach can be added for an easy variation.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420
- Sugar: 2g
- Sodium: 610mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 155mg