Description
This Creamy Dijon Chicken is what fancy restaurant dreams are made of, but you can whip it up at home in your PJs with a glass of wine in hand.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon butter
- 6 cloves garlic, minced (about 2 tablespoons)
- 1 small shallot, finely diced (about ¼ cup)
- 1 cup chicken broth
- 2 tablespoons Dijon mustard
- 1 cup heavy cream
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Pat chicken breasts dry with paper towels and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook undisturbed for 5-6 minutes until golden brown. Flip and cook another 4-5 minutes until internal temperature reaches 160°F. Transfer to a plate and tent with foil.
- Reduce heat to medium and add butter to the same pan. Add garlic and shallot, sautéing for 1-2 minutes until fragrant.
- Pour in chicken broth, scraping up browned bits from pan. Simmer until reduced by half, about 3-4 minutes.
- Whisk in Dijon mustard until fully incorporated, then add heavy cream and thyme. Simmer gently for 2-3 minutes until slightly thickened.
- Return chicken to the pan along with any accumulated juices. Spoon sauce over chicken and simmer for 2-3 minutes more.
- Garnish with fresh parsley before serving.