Chicken Breasts with Red Wine Mustard Sauce
Elevate your weeknight dinner game with these irresistible Chicken Breasts with Red Wine Mustard Sauce—a restaurant-quality dish made right in your kitchen! Juicy, golden-seared chicken breasts are paired with a luxurious sauce crafted from bold red wine, rich chicken broth, tangy Dijon mustard, and a touch of heavy cream. Infused with the aromatic depth of sautéed shallots and garlic, this recipe strikes the perfect balance between elegance and comfort. Ready in just 35 minutes, it’s ideal for entertaining guests or indulging in a special family meal. Serve it alongside velvety mashed potatoes, roasted vegetables, or crusty bread to soak up every luscious drop of sauce. Whether you’re cooking for date night or a cozy dinner at home, this easy yet refined dish will leave everyone reaching for seconds!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 small (finely chopped) shallots
- 2 minced garlic cloves
- 1 cup red wine
- 1 cup chicken broth
- 2 tablespoons Dijon mustard
- 2 tablespoons heavy cream
- 1 teaspoon (optional, for garnish) fresh thyme
Instructions
Season the chicken breasts on both sides with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4-5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, melt the butter over medium heat. Add the finely chopped shallots and sauté for 2-3 minutes until softened, then add the minced garlic and cook for 30 seconds more until fragrant.
Pour in the red wine and chicken broth, scraping the bottom of the skillet with a wooden spoon to deglaze and release any browned bits. Bring the mixture to a simmer and cook for 5-7 minutes to reduce slightly.
Whisk in the Dijon mustard and heavy cream until the sauce is smooth and creamy. Return the chicken breasts to the skillet, along with any juices that accumulated on the plate.
Reduce the heat to medium-low, cover, and simmer for 7-10 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Remove the chicken breasts from the skillet and place them on a serving platter. Spoon the red wine mustard sauce over the top.
Garnish with fresh thyme if desired. Serve immediately with your choice of sides, such as mashed potatoes, steamed vegetables, or a simple salad.
Nutrition Facts
Calories |
498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 932 mg | 41% | |
| Total Carbohydrate | 3.6 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 1.0 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 603 mg | 13% | |
*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.
