Make this creamy Dijon chicken skillet for a quick and flavorful dinner. Tender chicken breasts cook in a savory sauce perfect for busy weeknights.
Author:Claire
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:4 servings 1x
Category:Dinner
Method:Skillet Cooking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 tablespoon butter
1 small onion, minced
2 cloves garlic, minced
1 cup chicken broth
1/2 cup heavy cream
1/4 cup Dijon mustard
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Season the chicken breasts with salt and pepper.
Heat olive oil and butter in a large skillet over medium-high heat.
Add chicken breasts to the skillet and cook for 5-7 minutes per side until golden brown and cooked through (internal temperature of 165°F or 74°C). Remove chicken and set aside.
Reduce heat to medium. Add minced onion to the skillet and cook until softened, about 3 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
Whisk in Dijon mustard and dried thyme. Let the sauce simmer until it begins to thicken slightly.
Stir in the heavy cream. Heat through, but do not boil.
Return the cooked chicken to the skillet. Spoon the sauce over the chicken.
Simmer for 2-3 minutes to heat the chicken through and coat it with the sauce.
Garnish with fresh parsley before serving. This pairs well with sides often included in a meal planning strategy.
Notes
For a richer flavor, you can marinate the chicken in a mix of Dijon mustard and a splash of white wine for 30 minutes before cooking.
If you prefer a thicker sauce, you can mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and whisk it into the simmering sauce in step 6.
This recipe is quick enough to fit into any meal delivery companies schedule for fast weeknight options.