Creamy Dijon Mustard Chicken
A delightful dish combining rich, tangy flavors of Dijon mustard with the smoothness of heavy cream, transforming basic chicken breasts into a flavorful meal.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts about 3-4 breasts
- 4 cloves fresh garlic, minced
- 1/2 cup Dijon mustard
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 2 tablespoons olive oil
- 2 tablespoons low-sodium soy sauce
- to taste salt and pepper for seasoning
- optional fresh herbs (e.g., thyme or parsley) for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and spray a baking dish with cooking spray.
- Season the chicken breasts generously with salt and pepper.
Cooking
- In a skillet over medium heat, heat the olive oil. Once hot, add the chicken breasts and sear for about 5-7 minutes on each side until golden brown.
- While the chicken is searing, whisk together the Dijon mustard, heavy cream, soy sauce, chicken broth, minced garlic, and herbs in a mixing bowl until smooth.
- Transfer the browned chicken to the prepared baking dish and pour the creamy mixture over the chicken, ensuring it is well coated.
- Bake for 25-30 minutes or until the internal temperature of the chicken reaches 165°F (75°C).
Serving
- Allow the chicken to rest for a few minutes after baking before serving.
- Drizzle remaining sauce over the chicken before serving.
Notes
For added flavor, consider adding spices like paprika or variations of herbs. Rest the chicken for a few minutes after baking to keep it juicy. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months. Optionally, add vegetables like mushrooms or spinach to the baking dish.