Creamy Horseradish Chicken
Elevate your weeknight dinner game with this Creamy Horseradish Chicken recipe, a luxurious yet easy-to-make dish that combines juicy, pan-seared chicken breasts with a velvety sauce bursting with bold flavor. The secret lies in the vibrant pairing of prepared horseradish and Dijon mustard, which add a delightful tang to the creamy base of chicken broth and heavy cream. Perfectly cooked in one skillet, this recipe delivers both convenience and sophistication. Garnished with fresh parsley for an optional pop of color, this dish pairs beautifully with mashed potatoes, roasted vegetables, or steamed rice. Ready in just 40 minutes, it’s a must-try for fans of rich and zesty dinners.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons prepared horseradish
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season both sides of the chicken breasts with salt and black pepper.
In a large skillet over medium-high heat, heat olive oil. Add the chicken breasts and sear for 4-5 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the minced garlic and sauté for 1-2 minutes until fragrant.
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Simmer for 3-4 minutes to slightly reduce the broth.
Stir in the heavy cream, prepared horseradish, and Dijon mustard. Mix well and let the sauce simmer for 4-5 minutes until slightly thickened.
Return the chicken breasts to the skillet, spooning some sauce over the top. Cover and simmer for another 10-12 minutes, or until the chicken is fully cooked and registers an internal temperature of 165°F (74°C).
Taste the sauce and adjust seasoning if necessary by adding more salt or pepper.
To serve, plate the chicken breasts and generously spoon the creamy horseradish sauce over each piece. Garnish with chopped parsley, if desired.
Serve hot with your choice of sides, such as mashed potatoes, roasted vegetables, or steamed rice.
Nutrition Facts
Calories |
2627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.4 g | 226% | |
| Saturated Fat | 76.0 g | 380% | |
| Polyunsaturated Fat | 12.0 g | ||
| Cholesterol | 910 mg | 303% | |
| Sodium | 4098 mg | 178% | |
| Total Carbohydrate | 7.3 g | 3% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 3.5 g | ||
| Protein | 220.3 g | 441% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 138 mg | 11% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2115 mg | 45% | |
*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.
