Chicken with Creamy Dijon Mustard Sauce
Chicken with Creamy Dijon Mustard Sauce is a simple, incredibly delicious recipe made with pan-seared chicken breasts in a luscious, rich sauce made with white wine, cream, and Dijon mustard. It's simple enough to be enjoyed on a busy weeknight, yet fancy enough for a special dinner party or event.
Servings: 4 servings
Calories: 383kcal
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts (small or thin cut breasts)
- salt
- pepper
- 2 tablespoons butter (divided)
- 2 cloves garlic (minced)
- 1 shallot (minced)
- 1/2 cup white wine
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh thyme leaves
Instructions
- Pat the chicken dry with paper towels and season with salt and pepper.1 1/2 pounds boneless, skinless chicken breasts, salt, pepper
- Melt 1 tablespoon of the butter in a large, deep skillet over medium-high heat.2 tablespoons butter
- Add the chicken and cook for 3-4 minutes, or until golden brown. Flip and cook until the chicken is done through. Chicken needs to reach 165°F on a meat thermometer inserted into the center of the thickest portion.
- Remove the chicken to a plate and tent with foil to keep warm.
- Lower the heat to medium and add the remaining 1 tablespoon of butter. Stir in the garlic and shallots. Cook for 1-2 minutes to soften.2 tablespoons butter, 2 cloves garlic, 1 shallot
- Carefully pour in the white wine and scrape any bits up off the bottom of the pan with a spatula.1/2 cup white wine
- Whisk in the heavy cream and Dijon mustard. Cook until well blended and starting to thicken. Stir in the thyme.1/2 cup heavy cream, 2 tablespoons Dijon mustard, 1 tablespoon fresh thyme leaves
- Add the chicken back to the pan and spoon sauce over the top. Garnish with additional fresh thyme, if desired.
Notes
Tips and Techniques
- Use small or thin cut chicken breasts so that they will fully cook on the stove top. If all you have are larger chicken breast, you can cut them in half or pound them thinner.
- Chicken stock can be used if you prefer not to cook with wine. The overall flavor of the finished dish will be slightly different.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days.
Nutrition
Serving: 1serving | Calories: 383kcal | Carbohydrates: 4g | Protein: 38g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 158mg | Sodium: 582mg | Potassium: 731mg | Fiber: 1g | Sugar: 2g | Vitamin A: 753IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 1mg