Introduction
Indulge in a rich and creamy chicken dish that’s sure to impress. This recipe combines tender chicken breasts with a luxurious sauce made from garlic, shallots, Dijon mustard, and heavy cream. Perfect for a cozy dinner or a special occasion, this dish is simple enough for a weeknight meal yet elegant enough to serve to guests.
Detailed Ingredients with measures
4 boneless, skinless chicken breasts
Salt and freshly ground black pepper
2 tablespoons olive oil
1 tablespoon butter
3 cloves garlic, minced
1 small shallot, finely chopped (about 1/4 cup)
3/4 cup chicken broth
1/4 cup dry white wine (or additional chicken broth if not using wine)
3 tablespoons Dijon mustard
1 cup heavy cream
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1 tablespoon fresh parsley, chopped, plus more for garnish
1/2 teaspoon lemon zest (optional but recommended)
1 tablespoon lemon juice
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Yield
Serves 4
Detailed Directions and Instructions
Prepare the Chicken:
– If the chicken breasts are thick, slice them horizontally to create cutlets of even thickness or pound them between plastic wrap.
– Season both sides generously with salt and pepper.
Cook the Chicken:
– Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
– Add the chicken breasts to the hot skillet and cook for about 5-6 minutes on each side until golden brown and cooked through (internal temperature of 165°F).
– Transfer the chicken to a plate and cover loosely with foil to keep warm.
Prepare the Sauce:
– In the same skillet, reduce heat to medium and add 1 tablespoon of butter.
– Once melted, add the minced garlic and chopped shallot. Sauté for 1-2 minutes until fragrant and translucent, but not browned.
– Pour in the white wine (or additional broth) and use a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pan. Let simmer for about 2 minutes until slightly reduced.
– Add the chicken broth and Dijon mustard, whisking to combine until smooth. Let this simmer for about 3 minutes to reduce slightly.
– Reduce heat to low and slowly whisk in the heavy cream. Add the thyme leaves and bring to a gentle simmer (avoid boiling to prevent curdling).
– Stir in the parsley, lemon zest (if using), and lemon juice. Taste and adjust seasoning with more salt and pepper if needed.
Combine and Serve:
– Return the chicken to the skillet, spooning the sauce over the top. Let everything simmer together for 2-3 minutes until the chicken is warmed through and the sauce has thickened slightly.
– Plate the chicken, generously spoon the sauce over the top, and garnish with additional fresh parsley.
Notes
Even Thickness:
– Evenly thick pieces of chicken cook more uniformly, so take the time to pound or slice them if needed.
Flavor Variation:
– For an even richer flavor, use a mix of heavy cream and crème fraîche.
Sauce Consistency:
– The sauce will continue to thicken as it cools, so don’t reduce it too much if you want to have plenty for serving.
Mushroom Addition:
– If desired, add some sautéed mushrooms to the sauce right before adding the chicken back in.
Meal Prep:
– This dish reheats well, making it suitable for meal prep—store the chicken and sauce together in an airtight container.
Cook techniques
Preparing Chicken Breasts
Ensure even cooking by either slicing the breasts horizontally into cutlets or using a meat mallet to pound them to an even thickness. Season generously with salt and freshly ground black pepper.
Cooking Chicken
Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-6 minutes on each side until golden brown and fully cooked, reaching an internal temperature of 165°F. Keep the cooked chicken warm by covering it loosely with foil.
Making the Sauce
In the same skillet, reduce heat and melt butter. Sauté minced garlic and chopped shallots until fragrant, then deglaze with wine or broth to add depth. Combine with chicken broth and Dijon mustard, then whisk in heavy cream slowly to create a smooth sauce.
Thickening Sauce
Allow the sauce to simmer gently after adding cream and herbs, avoiding boiling to prevent curdling. It will thicken slightly as it cooks—don’t over-reduce if you want plenty of sauce for serving.
Combining Ingredients
Return the chicken to the skillet with the sauce for a few minutes to reheat and meld the flavors. Spoon sauce generously over the chicken when serving.
FAQ
Can I use skin-on chicken breasts for this recipe?
Yes, skin-on chicken can be used, but it may require adjusting the cooking time to render the fat properly.
What can I substitute for white wine?
You can either use additional chicken broth or a splash of vinegar, though broth will keep the flavor profile more similar to the original recipe.
Can I make this dish ahead of time?
Yes, this dish reheats well. Store the chicken and sauce together in an airtight container for easy meal prep.
Is there an alternative to heavy cream?
For a lighter option, you can substitute half-and-half or use a mix of heavy cream and crème fraîche for a richer flavor.
What herbs can I use instead of thyme?
You can substitute thyme with fresh tarragon, rosemary, or even Italian seasoning if you prefer a different flavor profile.
Conclusion
This creamy Dijon chicken dish combines the richness of heavy cream with the tanginess of Dijon mustard, producing a delightful flavor that elevates the tender chicken. The addition of fresh herbs and a splash of lemon juice brightens the sauce, making it perfect for a comforting meal. Serve it with a side of vegetables or over rice to enjoy the full experience of this delectable dish.
Creamy Garlic Mushroom Chicken
Enhance the dish by adding sautéed mushrooms to the sauce. The earthy flavor of the mushrooms will complement the creamy sauce beautifully.
Lemon Herb Grilled Chicken
For a lighter option, marinate chicken breasts in olive oil, lemon juice, and fresh herbs before grilling. Serve with a fresh salad for a refreshing meal.
Chicken with Spinach and Artichokes
Stir in fresh spinach and artichoke hearts into the sauce for a delicious twist. This combination adds richness and texture, making for an exciting dish.
Honey Mustard Baked Chicken
Create a sweet and tangy alternative by using honey in the marinade alongside the Dijon mustard. Bake the chicken for a different flavor profile.
Chicken Piccata
Adapt the recipe by including capers and substituting some of the chicken broth with lemon juice. This will give you a bright and zesty piccata-style dish.
Vegetarian Option
Replace chicken with thick slices of eggplant or portobello mushrooms. Cook similarly and enjoy a creamy vegetarian version that’s just as satisfying.
