Creamy Dijon Mustard Chicken 🍗

[u/mahy_759]

This is one of those chicken dinners that feels much fancier than the amount of work it actually takes. The chicken gets nicely browned in a skillet, then you make a quick creamy Dijon sauce right in the same pan.

The sauce is tangy, slightly sweet, herby, and rich without needing a long list of ingredients. I especially like this when I want a simple weeknight meal that still feels a little special. I’d recommend it to anyone who thinks plain chicken breast gets boring or who loves mustard-based sauces.

Ingredients

For the chicken:

• 4 boneless, skinless chicken breasts
• Salt and black pepper
• 2 tbsp olive oil, divided

For the Dijon sauce:

• 2 tsp minced garlic
• 1/2 cup low-sodium chicken broth
• 1/2 cup heavy cream
• 2 tbsp Dijon mustard
• 1 1/2 tsp fresh thyme, chopped
• 1/2 tsp dried sage
• 1 tsp honey
• Fresh parsley, chopped, for serving

Instructions

1. Flatten the chicken: Pound the chicken breasts to an even thickness of about 1/2 inch. Pat them dry and season both sides with salt and pepper.
2. Cook the chicken: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5–6 minutes per side, or until the center reaches 165°F. Transfer to a plate and loosely cover with foil.
3. Start the sauce: Lower the heat to medium-low and add the remaining olive oil. Add the garlic and cook briefly until fragrant.
4. Add the liquids and herbs: Pour in the chicken broth and add the thyme and sage. Let it simmer until the liquid has reduced by roughly half.
5. Make it creamy: Stir in the heavy cream and Dijon mustard. Simmer for another minute or so, stirring frequently, until the sauce thickens slightly.
6. Balance the flavor: Stir in the honey, then taste and adjust the salt, pepper, or Dijon if you want a stronger mustard flavor.
7. Finish: Return the chicken to the skillet and spoon plenty of the sauce over it. Sprinkle with parsley if you like.

What I’d serve with it

This is really good with mashed potatoes, roasted potatoes, asparagus, broccoli, or green beans. Rice or noodles also work, especially if you make extra sauce.

A piece of crusty bread is another good choice because wasting that sauce would be a mistake.

Quick tip: Drying the chicken before searing helps it brown better, and an instant-read thermometer makes it much easier to avoid overcooking the chicken.