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Tender Chicken Breasts in Creamy Dijon Sauce

Juicy pan-seared chicken breasts simmered in a rich, tangy Dijon mustard cream sauce. Elegant enough for guests, easy enough for weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, French
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil or butter
  • 4 boneless skinless chicken breasts
  • salt and pepper to taste
  • 2 cloves garlic minced
  • 1 small shallot finely chopped
  • 1 cup chicken broth
  • 1 tbsp Dijon mustard
  • 0.5 tbsp whole-grain mustard optional
  • 0.5 cup heavy cream
  • 1 tsp fresh thyme or 1/2 tsp dried thyme
  • 1 tsp lemon juice optional
  • fresh parsley for garnish

Equipment

  • Large skillet
  • Wooden spoon
  • Mixing bowl
  • Whisk

Method
 

  1. Season chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear chicken on both sides until golden and cooked through. Remove and set aside.
  2. In the same pan, sauté garlic and shallots for 1–2 minutes until fragrant.
  3. Deglaze the pan with chicken broth, scraping up brown bits. Whisk in Dijon mustard and thyme.
  4. Add cream and stir until smooth. Simmer until slightly thickened.
  5. Return chicken to pan and coat with sauce. Simmer 3–5 minutes to blend flavors.
  6. Stir in lemon juice and garnish with parsley before serving.

Notes

For a deeper flavor, replace half the broth with dry white wine. Serve over rice or mashed potatoes.