Ingredients
Here’s a list of what you’ll need to recreate this wonderful dish. Feel free to tweak the ingredients to suit your personal preferences or to use what you have on hand.
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 cup Dijon mustard
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley (for garnish)
If you’re out of fresh thyme, don’t worry! Dried herbs work just fine in a pinch. And if you’re looking to lighten things up, you can substitute the heavy cream with half-and-half for a less rich version.
Instructions
Let’s get cooking! Follow these steps, and you’ll have a delightful meal ready in no time.
- Begin by heating the olive oil and butter in a large skillet over medium-high heat.
- Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 6-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds, just until fragrant.
- Stir in the Dijon mustard and chicken broth, scraping up any browned bits from the bottom of the skillet. Let the mixture simmer for about 2-3 minutes.
- Add the heavy cream and thyme, stirring until the sauce is smooth and slightly thickened, about 2 minutes.
- Return the chicken to the skillet, turning to coat in the sauce. Allow it to simmer for another 2-3 minutes, ensuring the chicken is heated through.
- Garnish with fresh parsley before serving.
One of the things I love about this recipe is how adaptable it is. When I first tried my hand at French cuisine, I learned that it’s all about balance and taste. Feel free to play with the flavors and make it your own!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International