Pan-Seared Chicken with Creamy Mustard Green Beans
Ingredients
- 4chicken breast (about 6 ounces each)
- ·kosher salt
- ·black pepper
- 2 tablespoonolive oil
- ·yellow onion
- ·garlic
- 1 poundgreen beans
- ¾ cupchicken broth
- 2 tablespoonDijon mustard
- ¼ cupheavy cream
- 2 teaspoonfresh thyme (or 1/2 teaspoon dried)
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 2 cloves garlic.
- 03
Trim 1 pound green beans, removing the stem ends.
Method
- 01
Pat chicken breasts dry with paper towels and season both sides generously with salt and pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add chicken and sear for 6 minutes per side, until golden. Transfer to a plate.
- 03
In the same skillet, add diced onion and cook for 3 minutes, stirring, until softened. Add minced garlic and cook 1 minute more until fragrant.
- 04
Add green beans to the skillet and cook for 4 minutes, stirring occasionally.
- 05
Whisk together chicken broth, Dijon mustard, and heavy cream in a bowl. Pour into the skillet and stir to combine.
- 06
Return chicken breasts to the pan, nestling them into the sauce. Add thyme, bring to a gentle simmer, and cook for 8 to 10 minutes, until the chicken reaches 165°F on an instant-read thermometer and the green beans are tender.
- 07
Taste and adjust seasoning with salt and pepper if needed. Serve chicken with green beans and sauce spooned over top.
Spice Tips
For a sharper mustard edge, use whole-grain mustard instead of Dijon. A splash of white wine (1/4 cup) can replace half the broth for brightness. A pinch of red pepper flakes adds gentle heat without overwhelming the creamy sauce.