Pan-Seared Chicken with Creamy Mustard Sauce
Ingredients
- 4chicken breasts (boneless, skinless)
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- 2 tablespoonolive oil
- 1shallot
- 2 clovegarlic
- 2 tablespoonwhole grain mustard
- ¾ cupchicken broth
- ½ cupheavy cream
- 2 teaspoonfresh thyme (or 1/2 teaspoon dried)
Prep
- 01
Mince 1 shallot.
- 02
Mince 2 cloves garlic.
Method
- 01
Pat the 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 the chicken breasts and cook for 6-7 minutes per side, until golden brown and cooked through (165°F internal temperature). Transfer to a plate.
- 03
In the same skillet, add the minced shallot and cook for 1 minute over medium heat, stirring often.
- 04
Add the minced garlic and cook for 30 seconds until fragrant.
- 05
Stir in the mustard, then pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes.
- 06
Reduce heat to low and stir in the heavy cream and thyme. Return the chicken to the pan and simmer gently for 2-3 minutes to warm through. Taste and adjust seasoning with salt and pepper.
- 07
Serve the chicken with sauce spooned over the top.
Spice Tips
For a touch of heat, add 1/4 teaspoon cayenne pepper or a pinch of red pepper flakes to the sauce. A small splash of white wine or apple cider vinegar brightens the mustard flavor if you prefer more acidity.
Serve alongside egg noodles, rice, or crusty bread to soak up the sauce. Leftovers keep refrigerated for up to 3 days and reheat gently on the stovetop.