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Pan-seared chicken breasts smothered in a creamy mustard and garlic sauce with fresh parsley.

Creamy Dijon Chicken Breasts

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 485
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 0.5 teaspoon sal t
  • 0.25 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 cloves garlic , minced
  • 0.5 cup dry white wine
  • 1 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 1 teaspoon dried tarragon
  • 1 tablespoon fresh parsley, chopped

Method
 

  1. Season chicken breasts on both sides with salt and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5 to 7 minutes per side until the internal temperature reaches 165°F (74°C). Remove chicken from the pan and set aside.
  3. In the same skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.
  4. Add the white wine to the skillet, scraping the bottom with a spatula to deglaze. Simmer for 2 to 3 minutes until the liquid is reduced by half.
  5. Reduce heat to medium-low. Whisk in the heavy cream and Dijon mustard until well combined.
  6. Add the dried tarragon and simmer the sauce for 3 to 5 minutes until it thickens slightly.
  7. Return the chicken breasts to the skillet, spooning the sauce over the meat to coat. Garnish with chopped parsley and serve immediately.