Chicken Breasts Royal
Indulge in the elegance of Chicken Breasts Royal, a luxurious one-pan recipe that's perfect for a special dinner yet simple enough for a weeknight treat. Juicy, golden-seared chicken breasts are smothered in a rich and velvety sauce made with white wine, chicken stock, heavy cream, and a touch of Dijon mustard for a hint of tangy depth. The aromatic blend of garlic, fresh thyme, and parsley adds layers of flavor, while the sauce's creamy texture turns every bite into comfort-food perfection. Ready in just 45 minutes, this restaurant-quality dish pairs beautifully with mashed potatoes, rice, or crusty bread to soak up every drop of the luscious sauce. Ideal for those searching for "easy chicken dinner ideas" or "creamy chicken recipes," Chicken Breasts Royal is a feast fit for any occasion.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic cloves, minced
- 0.5 cup white wine
- 1 cup chicken stock
- 0.75 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Dredge each chicken breast lightly in all-purpose flour, shaking off the excess.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Sear the chicken breasts in the skillet until golden brown on both sides, about 4-5 minutes per side, then transfer them to a plate and set aside.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of butter.
Sauté the garlic for 1-2 minutes until fragrant, being careful not to burn it.
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly.
Stir in the chicken stock, heavy cream, Dijon mustard, and thyme. Bring the mixture to a gentle simmer.
Return the chicken breasts to the skillet, spoon the sauce over them, and cover the skillet with a lid.
Cook for 15-20 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
Garnish the dish with fresh parsley and serve hot, alongside mashed potatoes, rice, or crusty bread for a complete meal.
Nutrition Facts
Calories |
663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 750 mg | 33% | |
| Total Carbohydrate | 13.9 g | 5% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 0.8 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 519 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.
