Chicken a La Creme
Indulge in the creamy decadence of Chicken a La Creme, a French-inspired dish that combines tender, pan-seared chicken breasts with a luxuriously velvety sauce. This elegant recipe features a rich blend of heavy cream, Dijon mustard, and fresh thyme, all brought together over a base of sautéed onions and garlic. A touch of flour creates a silky roux, while chicken broth adds depth to the sauce. Perfectly seasoned and simmered to perfection, this comforting meal is ideal for a special occasion or an elevated weeknight dinner. Serve it over a bed of fluffy mashed potatoes, buttery pasta, or fragrant rice, and garnish with fresh parsley for a restaurant-quality finish. Ready in just 45 minutes, Chicken a La Creme is the perfect harmony of simplicity and sophistication, offering an irresistible balance of flavor and texture.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium, finely chopped yellow onion
- 2 minced garlic cloves
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon, chopped fresh thyme
- 1 to taste salt
- 1 to taste black pepper
- 2 tablespoons, chopped (for garnish) fresh parsley
Instructions
Season the chicken breasts with salt and black pepper on both sides.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat.
Add the chicken breasts to the skillet and sear for 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
Lower the heat to medium and add the remaining 1 tablespoon of butter to the skillet.
Add the chopped onion and sauté for 4-5 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken broth while whisking to ensure a smooth consistency. Let the mixture simmer for 2-3 minutes until slightly thickened.
Stir in the heavy cream, Dijon mustard, and chopped thyme. Let the sauce simmer gently for 3-4 minutes, stirring occasionally.
Return the seared chicken breasts to the skillet, nestling them into the sauce. Cover the skillet and let the chicken simmer in the sauce for 15-20 minutes until the chicken is fully cooked through and tender.
Taste the sauce and adjust seasoning with additional salt and black pepper, if needed.
Garnish with freshly chopped parsley and serve hot over rice, mashed potatoes, or pasta.
Nutrition Facts
Calories |
2638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.2 g | 218% | |
| Saturated Fat | 80.2 g | 401% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 905 mg | 302% | |
| Sodium | 3634 mg | 158% | |
| Total Carbohydrate | 26.8 g | 10% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 5.4 g | ||
| Protein | 220.8 g | 442% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 508 mg | 11% | |
*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.
