Description
A quick recipe for pan-seared chicken breasts coated in a savory Dijon mustard sauce.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/4 cup Dijon mustard
- 2 tablespoons white wine or chicken broth
- 1 clove garlic, minced
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Instructions
- Season both sides of the chicken breasts with salt and pepper.
- Heat the olive oil in a skillet over medium-high heat.
- Sear the chicken for 5-7 minutes per side, until cooked through (internal temperature reaches 165°F or 74°C). Remove chicken from the skillet and set aside.
- Reduce the heat to medium. Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
- Pour in the white wine or broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 1 minute.
- Whisk in the Dijon mustard and dried thyme. Cook until the sauce thickens slightly, about 1-2 minutes.
- Return the chicken to the skillet and spoon the sauce over the top. Heat through for 1 minute.
- Serve immediately.
Notes
- You can substitute honey for a slightly sweeter sauce.
- Use fresh thyme if you have it, using about 1 teaspoon.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Dinner
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 280
- Sugar: 2
- Sodium: 450
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 0
- Protein: 40
- Cholesterol: 100