Description
A delicious and simple dish with tender chicken in a creamy mustard sauce, perfect for weeknights or special occasions.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 3 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 1 teaspoon fresh thyme leaves
- 1 tablespoon chopped fresh parsley for garnish (optional)
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Instructions
- 1. Season the chicken breasts generously with salt and pepper.
- 2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- 3. In the same skillet, add the butter and melt it over medium heat. Add the chopped onion and sauté until translucent, about 4 minutes. Stir in the garlic and cook for an additional minute.
- 4. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Reduce the heat to low and let simmer for about 3 minutes.
- 5. Stir in the heavy cream, Dijon mustard, whole grain mustard, and thyme leaves. Mix well to combine and let the sauce simmer and thicken for about 5 minutes.
- 6. Return the chicken breasts to the skillet, turning to coat them in the mustard sauce. Allow the chicken to simmer in the sauce for an additional 5 minutes, or until heated through.
- 7. Garnish with chopped fresh parsley before serving, if using. Serve the chicken with your choice of sides.