The following post was originally featured on Cooking Classy and written by Jaclyn Bell.
I'm loving quick and easier dinners lately, especially when they tastes as good as this skillet chicken with mustard cream sauce! This recipe couldn't be any easier yet the end results are unbelievably delicious and perfectly flavorful. The sauce is so good you'll want to eat it by the spoonful! My husband isn't a huge mustard fan but he said this is some of the best chicken he's ever had. Even my three year old loved it!
This is a recipe I'll definitely add to my dinner rotation because it's an all around dinner win! And considering the 1/2 cup cream is spread out among 3 or 4 chicken breasts I'd still consider this to be a healthy dinner. I had never tried mustard and cream together but now I'm totally sold. Incredible things happen when you blend the two. Cream enhances anything it touches though, right?
Don't wait to try this one, you are going to love it!
- 2 tablespoons olive oil
- 3 to 4 (6 ounces) boneless skinless chicken breasts
- Salt and freshly ground black pepper
- 1 clove garlic, finely minced
- 1/4 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 2 tablespoons dijon mustard
- 1 teaspoon chopped fresh thyme, plus more for garnish
- 1/2 teaspoon dried sage
- 1 teaspoon honey
- Heat olive oil in a large skillet over medium-high heat. Season both sides of chicken with salt and pepper. Add chicken to hot oil in skillet and cook 5-6 minutes per side until cooked through (chicken should register 165°F in thickest part of chicken on an instant read thermometer). Transfer to a plate, cover with foil to keep warm.
- Add garlic to remaining oil in pan and sauté 10 seconds, then add chicken broth, cream, mustard, thyme, and sage and cook, stirring constantly, until thickened slightly, about 1-2 minutes. Stir in honey and (if needed) season lightly with salt. Serve chicken with sauce over top and garnish with additional thyme leaves if desired.
- Main Dishes
- North American
- 3-4 servings