Description
A quick and comforting chicken dish featuring a creamy, tangy garlic wine sauce with Dijon mustard, perfect for cozy weeknight dinners.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs / 680g)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 large garlic cloves, minced (about 2 tablespoons)
- ½ cup dry white wine (120ml) – Sauvignon Blanc or Pinot Grigio
- ½ cup low sodium chicken broth (120ml)
- 2 tablespoons Dijon mustard (30g)
- ½ cup heavy cream (120ml)
- 1 teaspoon fresh thyme leaves (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Pat the chicken breasts dry with paper towels and season generously with salt and pepper on both sides. Mince garlic and measure out wine, broth, cream, and Dijon mustard. Strip thyme leaves if using.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook without moving for 3-4 minutes until browned on the bottom. Flip and cook another 3-4 minutes until golden. Remove chicken to a plate and tent with foil.
- Reduce heat to medium. Add remaining tablespoon of butter to the skillet. Add minced garlic and thyme leaves, stirring constantly for about 30 seconds until fragrant. Pour in white wine and chicken broth, scraping browned bits from the pan. Simmer for 2-3 minutes to reduce slightly.
- In a small bowl, whisk together Dijon mustard and heavy cream. Pour into skillet and stir well. Simmer gently for 2 minutes until sauce thickens and coats the back of a spoon.
- Return chicken breasts to the skillet, spoon sauce over top, cover, and simmer for 4-5 minutes until chicken reaches 165°F (74°C) internally.
- Sprinkle chopped parsley over the top and serve immediately with your favorite sides.
Notes
[‘Patience when searing chicken ensures a golden crust and juicy meat.’, ‘Use dry white wine like Sauvignon Blanc for best flavor; avoid sweet wines.’, ‘Cook garlic gently to avoid bitterness.’, ‘Heavy cream is essential for a rich, velvety sauce; half-and-half will thin the sauce.’, ‘Fresh thyme adds earthiness but dried thyme can be used if needed.’, ‘Taste before adding extra salt as broth and mustard add saltiness.’, ‘Scrape browned bits from the pan for maximum flavor.’, ‘Double the sauce ingredients if extra sauce is desired.’, ‘To reheat leftovers, warm gently in a skillet with a splash of broth or cream to restore sauce texture.’]
- Prep Time: 5 minutes
- Cook Time: 20-22 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 430
- Sugar: 1
- Sodium: 480
- Fat: 28
- Saturated Fat: 16
- Carbohydrates: 4
- Protein: 38
Keywords: Dijon chicken, garlic wine sauce, easy chicken recipe, weeknight dinner, creamy sauce, cozy meals