Chicken with Creamy Dijon Herb Sauce
Elevate your weeknight dinner routine with this irresistibly rich and flavorful Chicken with Creamy Dijon Herb Sauce. Juicy, pan-seared chicken breasts are nestled in a velvety sauce made with heavy cream, tangy Dijon mustard, and a medley of fresh herbs like thyme and parsley, creating a dish that feels both elegant and comforting. A splash of lemon juice at the end brightens up the creamy base, making it a perfect pairing for roasted vegetables, fluffy rice, or buttery mashed potatoes. Ready in just 45 minutes, this one-pan recipe is ideal for busy evenings or intimate gatherings, offering a restaurant-quality experience from the comfort of your own kitchen. Perfect for fans of easy dinner ideas, creamy chicken dishes, and flavorful meals!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 piece Shallot, finely minced
- 3 pieces Garlic cloves, minced
- 1 cup Chicken broth
- 1 cup Heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon Fresh thyme leaves, chopped
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
Instructions
Season both sides of the chicken breasts with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat.
Add the chicken breasts and sear for 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the unsalted butter to the skillet.
Add the minced shallot and sauté for 2 minutes until softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet with a wooden spoon.
Reduce the heat to low and stir in the heavy cream and Dijon mustard.
Allow the sauce to simmer for 2-3 minutes until it begins to thicken slightly.
Add the fresh thyme and parsley, then return the chicken breasts to the skillet, nestling them in the sauce.
Cover and cook for another 10-12 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
Remove the chicken from the heat and stir in the lemon juice for a bright, fresh finish.
Serve the chicken with the creamy Dijon herb sauce spooned generously over the top. Pair with roasted vegetables, rice, or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
2521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.2 g | 209% | |
| Saturated Fat | 73.4 g | 367% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 894 mg | 298% | |
| Sodium | 4212 mg | 183% | |
| Total Carbohydrate | 10.4 g | 4% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 1.6 g | ||
| Protein | 220.8 g | 442% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 152 mg | 12% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2186 mg | 47% | |
*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.
