Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 3 tbsp Dijon mustard
- 1 tbsp whole grain mustard
- 1 tsp fresh thyme leaves
- 1 tbsp chopped fresh parsley, for garnish (optional)
Instructions
- Season chicken breasts with salt and pepper.
- Heat olive oil in skillet over medium-high heat. Cook chicken 5 minutes per side until golden brown and cooked through. Remove and set aside.
- Add butter to skillet, sauté onion until translucent (about 4 min). Stir in garlic, cook 1 min.
- Pour in chicken broth, scraping browned bits. Simmer 3 min.
- Stir in cream, Dijon, whole grain mustard, and thyme. Simmer 5 min until thickened.
- Return chicken to skillet, coat with sauce, simmer 5 min more.
- Garnish with parsley if desired. Serve with sides.
Notes
- Pairs well with steamed vegetables or mashed potatoes.
- Add cayenne for heat.
- Use half-and-half for a lighter version.
- Sauce can be made ahead and reheated.
- Try different mustard varieties to change flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes