This quick & easy pan seared chicken breast recipe with mustard cream sauce takes just 15 minutes! It’s the perfect healthy, flavorful weeknight dinner…
Ingredients [ For 4 to 5 people ] [ Preparation time : 05 minute – Cooking time : 05 minutes ]
- 4 large Chicken breasts
- Sea salt
- Black pepper
- 2 tbsp Olive oil (divided)
- 2 cloves Garlic (minced)
- 1/2 cup Chicken broth
- 2/3 cup Heavy cream (or coconut cream for paleo or whole 30)
- 1 tbsp Fresh Thyme
- 2 tbsp Dijon mustard
Preparation Method
- Season the chicken breasts on both sides with sea salt and black pepper.
- Heat a tablespoon of oil in a pan over medium-high heat. Add the chicken and saute for 4-5 minutes on each side, until golden brown and cooked through. Transfer to a plate and cover to keep warm.
- Add the remaining tablespoon of oil to the pan, along with the garlic. Saute for about 30 seconds, until fragrant.
- Add the chicken broth. Stir to remove any bits stuck to the bottom of the pan. Simmer for a few minutes, until the liquid is reduced by half.
- Add the cream and thyme. (See notes for the sweeter sauce.) Return to a gentle simmer. Gently simmer again for a couple of minutes, continuing to scrape any pieces from the bottom, just until the sauce thickens (it will reduce in volume). Stir in the mustard at the end and turn off heat.
- To serve, pour the sauce over the chicken, or transfer the chicken back to the pan and cover in sauce.
Enjoy it!!
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