Description
This Creamy Mustard Skillet Chicken recipe features tender, juicy boneless chicken breasts cooked to perfection in a flavorful sauce made from Dijon and whole grain mustard, garlic, chicken broth, and heavy cream. A fragrant touch of thyme elevates this easy-to-make dish, perfect for a comforting weeknight dinner served over mashed potatoes, rice, or pasta.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and black pepper to taste
For Cooking
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
Sauce
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
Garnish (optional)
- Fresh parsley, chopped
Instructions
- Season the chicken: Generously season both sides of the chicken breasts with salt and black pepper to enhance flavor.
- Sear the chicken: Heat olive oil and butter in a large skillet over medium heat until melted and hot. Add the chicken breasts and cook for 6–7 minutes on each side, until they are golden brown and cooked through. Remove from skillet and set aside.
- Sauté garlic: In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant but not browned.
- Deglaze and build sauce: Pour in chicken broth and scrape up any browned bits from the bottom of the skillet to build flavor. Then stir in heavy cream, Dijon mustard, whole grain mustard, and fresh thyme leaves.
- Simmer the sauce: Bring the sauce to a gentle simmer and let it cook for 3–5 minutes, until it slightly thickens and flavors meld together.
- Return chicken to skillet: Place the cooked chicken breasts back into the skillet and spoon the creamy mustard sauce over them. Let simmer for an additional 2–3 minutes to warm through and allow the chicken to absorb the flavors.
- Garnish and serve: Sprinkle chopped fresh parsley over the dish, if desired. Serve hot over your choice of mashed potatoes, rice, or pasta to enjoy the rich sauce.
Notes
- Serve over mashed potatoes, rice, or pasta to soak up the creamy mustard sauce.
- Chicken thighs can be substituted for breasts for more flavor and juiciness.
- For a lighter version, substitute half-and-half in place of heavy cream.
