Creamy Skillet Dijon Chicken
A quick and delightful dish featuring tender chicken breasts and a creamy Dijon mustard sauce, perfect for busy weeknights.
Equipment
- 1 large skillet non-stick recommended
- 1 Spatula
- 1 meat thermometer for checking doneness
Ingredients
Main Ingredients
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Fresh parsley chopped, for garnish
Instructions
Preparation
- Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
- Add the chicken to the skillet and cook for about 6 minutes per side, or until golden brown and cooked through. Remove from skillet and set aside.
- In the same skillet, add butter, chicken broth, and Dijon mustard. Stir to combine, then add the heavy cream, garlic powder, and onion powder.
- Allow the sauce to simmer for a few minutes until it thickens slightly.
- Return the chicken to the skillet, coating it with the sauce. Let it simmer for another 5 minutes to absorb the flavors.
Serving
- Garnish with fresh parsley before serving. Pair with your favorite sides such as mashed potatoes or steamed vegetables.
Storage
- Allow the chicken to cool completely before storing in an airtight container. Refrigerate for up to 3 days.
Notes
Pro Tips: Use a meat thermometer to ensure the chicken is cooked through.
Ingredient Substitutions: Swap heavy cream with Greek yogurt for a lighter version.
How to Serve: Best served with mashed potatoes or rice.
Storage & Freshness: Store in an airtight container for up to 3 days in the refrigerator.
Make-Ahead Tips: Prepare the sauce in advance and reheat with the chicken for a quick meal.
Ingredient Substitutions: Swap heavy cream with Greek yogurt for a lighter version.
How to Serve: Best served with mashed potatoes or rice.
Storage & Freshness: Store in an airtight container for up to 3 days in the refrigerator.
Make-Ahead Tips: Prepare the sauce in advance and reheat with the chicken for a quick meal.