Pan Seared Chicken with a Creamy Mustard Sauce
If you're looking for a recipe to switch up your chicken routine, try this pan seared chicken with a creamy mustard sauce! Simple. Easy. Flavorful!
Servings: 4 servings
Ingredients
- 3 - 4 boneless skinless chicken breasts
- salt and pepper to taste
- dried onion flakes and dried thyme to taste, or onion powder
- 2 Tbsp olive oil
- 3 cloves garlic finely minced
- 1 shallot finely minced
- 1/4 cup chicken stock
- 1/2 cup heavy cream
- 2 Tbsp grainy mustard or dijon
- 1 tsp chopped fresh thyme plus more for garnish
- 1/2 tsp dried sage
- 1 tsp honey
Instructions
- Heat oil in a large skillet over medium-high heat. While the oil is heating up, season both sides of the chicken breasts with salt, pepper, onion flakes, and dried thyme.
- Add chicken to the skillet and cook 6-7 minutes per side until cooked through and golden brown. Transfer to a plate, cover loosely with foil.
- Reduce heat to medium and add garlic and shallots to the same skillet and saute 1 minute.
- Add chicken broth, mustard, cream, thyme and sage and whisk until thickened to your liking, about 2-3 minutes. Stir in honey and season with salt and pepper to taste.
- Serve chicken with sauce spooned over top and sprinkle with some chopped fresh thyme and parsley.