Description
Tender and juicy chicken breasts smothered in a rich, velvety garlic cream sauce, perfect for a cozy and satisfying weeknight dinner.
Ingredients
4 boneless, skinless chicken breasts
2 tablespoons olive oil
Salt and pepper to taste
1 tablespoon garlic, minced
1 teaspoon dried thyme
1/2 teaspoon paprika
1 cup chicken broth
1/2 cup heavy cream
1 tablespoon Dijon mustard
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken with salt, pepper, thyme, and paprika.
- Cook chicken for 6–7 minutes per side until golden brown and fully cooked, then set aside.
- In the same skillet, sauté garlic for 30 seconds until fragrant.
- Pour in chicken broth, scraping up any browned bits from the bottom of the skillet.
- Stir in heavy cream and Dijon mustard, letting the sauce simmer for 3–4 minutes until thickened.
- Return chicken to the skillet, spoon sauce over it, and simmer for 5 minutes.
- Garnish with fresh parsley before serving.
Notes
For extra flavor, add sautéed mushrooms or spinach to the sauce.
Replace Dijon mustard with whole-grain mustard for a tangier taste.
Swap heavy cream with coconut cream for a dairy-free version.
Chicken thighs can be used instead of breasts for a richer flavor.
Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 380
- Sugar: 1g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 140mg
