Creamy Mustard Chicken with Green Beans and Shallots
Ingredients
- 1½ poundschicken breast (boneless, skinless)
- 1 poundfresh green beans
- 3shallot
- 3 clovesgarlic
- 3 tablespoonDijon mustard
- ½ cupsour cream
- ¾ cupchicken broth
- 2 tablespoonolive oil
- 1 tablespoonbutter
- ·salt
- ·black pepper
- 2 teaspoonfresh thyme (or 1 teaspoon dried)
Prep
- 01
Trim the stem ends from 1 pound fresh green beans.
- 02
Mince 3 cloves garlic.
- 03
Slice 3 shallots into thin half-moons.
Method
- 01
Pat chicken breasts dry with paper towels and season both sides generously with salt and pepper.
- 02
Heat olive oil in a large skillet over medium-high heat. Once shimmering, add chicken and cook 6–7 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a plate.
- 03
In the same skillet, melt butter over medium heat. Add shallots and cook, stirring occasionally, for 3 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- 04
Stir in Dijon mustard, thyme, and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
- 05
Add green beans and return chicken to the skillet. Simmer for 8–10 minutes until the green beans are tender-crisp.
- 06
Remove from heat and stir in sour cream until smooth. Taste and adjust seasoning with salt and pepper. Serve immediately over rice or egg noodles if desired.
Spice Tips
If you prefer more depth, add 1/2 teaspoon smoked paprika when stirring in the mustard. For brightness, finish with a squeeze of fresh lemon juice or a splash of white wine vinegar. A pinch of cayenne offers subtle heat.
Serve over buttered egg noodles or with crusty bread to soak up the creamy sauce. The dish tastes even better made a day ahead and gently reheated; just add the sour cream before serving to prevent curdling.