Imagine transforming ordinary chicken breasts into a mouthwatering culinary masterpiece that'll have your family begging for seconds. This Skillet Chicken with Mustard Cream Sauce is not just a recipe—it's a game-changing dinner solution that combines restaurant-style elegance with home-cooking simplicity. With just a few ingredients and minimal prep time, you'll create a dish so luxurious and flavorful, it'll make weeknight dinners feel like special occasions.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped fresh parsley
Instructions
- Begin by gathering all your ingredients: 4 boneless, skinless chicken breasts, salt, pepper, 2 tablespoons of olive oil, 1 cup of heavy cream, 2 tablespoons of Dijon mustard, and 1 tablespoon of chopped fresh parsley.
- Pat the chicken breasts dry with paper towels. Season both sides generously with salt and pepper to enhance the flavor.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot and shimmering, carefully add the seasoned chicken breasts to the skillet.
- Cook the chicken for about 6-7 minutes on one side until golden brown. Avoid moving the chicken around too much to allow for a good sear.
- Flip the chicken breasts and reduce the heat to medium. Continue cooking for another 6-7 minutes, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through. Remove the chicken from the skillet and set aside on a plate, tenting it with foil to keep warm.
- In the same skillet, reduce the heat to medium-low. Pour in 1 cup of heavy cream, scraping the bottom of the skillet with a wooden spoon to incorporate the flavorful bits left from the chicken.
- Add 2 tablespoons of Dijon mustard to the cream and whisk until well combined. Allow the sauce to simmer gently for about 3-5 minutes, stirring occasionally, until it thickens slightly.
- Once the sauce has thickened, taste and adjust the seasoning with salt and pepper if necessary.
- Return the chicken breasts to the skillet, coating them with the mustard cream sauce. Let them simmer in the sauce for an additional 2 minutes to heat through.
- To serve, plate the chicken breasts and spoon the mustard cream sauce over the top. Garnish with 1 tablespoon of chopped fresh parsley for a pop of color and added flavor.
- Enjoy your delicious Skillet Chicken with Mustard Cream Sauce alongside your favorite sides, such as steamed vegetables or mashed potatoes.
Tips
- Pat chicken breasts completely dry before seasoning to ensure a perfect golden-brown sear.
- Use a meat thermometer to guarantee chicken is cooked to exactly 165°F without overcooking.
- Don't rush the searing process—allow chicken to develop a beautiful crust by not moving it around too much in the pan.
- For an extra flavor boost, use freshly ground black pepper and high-quality Dijon mustard.
- If the cream sauce is too thick, thin it with a little chicken broth or white wine.
- For a lighter version, you can substitute half-and-half for heavy cream.
- Always let the chicken rest for a few minutes after cooking to retain its juiciness.
Nutrition Facts
Calories: 636kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 30g
Cholesterol: 205mg
