Description
A comforting, weeknight-friendly dinner featuring golden-brown chicken breasts in a velvety, savory sauce.
Ingredients
Scale
- 4 pieces boneless skinless chicken breasts ((about 1.5 pounds))
- 1 teaspoon kosher salt ((divided))
- ½ teaspoon freshly ground black pepper ((divided))
- ¼ cup all-purpose flour
- 3 tablespoons unsalted butter ((divided))
- 3 cloves garlic ((minced))
- 1 cup chicken broth ((low-sodium))
- ¾ cup heavy cream or half-and-half
- 1 tablespoon Dijon mustard ((optional))
- 2 tablespoons fresh parsley ((chopped))
- 1 teaspoon lemon juice ((optional))
Instructions
- Pat chicken dry, season with salt and pepper, and dredge in flour.
- Sear chicken in 1 tbsp butter over medium-high heat until golden and cooked through (160°F), then set aside.
- In the same pan, melt remaining butter, sauté garlic for 1 minute, and stir in mustard.
- Add chicken broth, scraping up browned bits, and simmer until reduced by half.
- Stir in cream, simmer gently until thickened, return chicken to pan, and garnish with parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dinner
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 400
- Sugar: 1
- Sodium: 800
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 0
- Protein: 30
- Cholesterol: 100
Keywords: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or milk to restore sauce consistency. Do not freeze if possible as dairy may separate; if freezing, cool completely and use within 1 month.