Biltmore Estate Chicken
Transport your taste buds to culinary elegance with Biltmore Estate Chicken, a rich and flavorful dish inspired by refined Southern cuisine. This recipe pairs tender, pan-seared chicken breasts with a luscious cream sauce infused with Dijon mustard, dry white wine, and fragrant fresh thyme. Perfectly balanced with a touch of garlic and a hint of fresh parsley, it’s a restaurant-quality meal you can easily create at home. Ready in just 45 minutes, this one-skillet wonder is ideal for cozy weeknight dinners or sophisticated entertaining. Serve it alongside creamy mashed potatoes, fluffy rice, or steamed vegetables for a meal that’s as impressive as it is comforting. Keywords: Biltmore Estate Chicken, creamy Dijon sauce, skillet chicken recipe, easy weeknight dinner.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 pieces garlic cloves, minced
- 0.5 cups dry white wine
- 0.75 cups chicken stock
- 0.5 cups heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat a large skillet over medium heat and add the olive oil.
Season the chicken breasts with salt and black pepper on both sides.
Place the chicken breasts in the skillet and cook for 4 to 5 minutes on each side until golden brown. Remove the chicken and set aside.
Lower the heat to medium-low and add the butter to the skillet. Once melted, stir in the minced garlic and sauté for 1 minute until fragrant.
Deglaze the skillet by adding the white wine. Use a wooden spoon to scrape any browned bits off the bottom of the skillet.
Pour in the chicken stock and bring to a gentle boil. Let the liquid reduce by about half, which should take 5 minutes.
Stir in the heavy cream, Dijon mustard, and fresh thyme. Simmer the sauce for another 2 minutes until slightly thickened.
Return the chicken breasts to the skillet and spoon the sauce over the top. Cover the skillet and cook for 10 to 12 minutes until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Garnish the dish with fresh parsley before serving. Pair with mashed potatoes, rice, or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.6 g | 91% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 140 mg | 6% | |
| Total Carbohydrate | 6.9 g | 3% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 1.9 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 120 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
