A simple chicken dinner with a complex flavor.

Mustard Cream Chicken is one of my go-to weeknight dinners from my recipe arsenal. In under thirty minutes, you can have a delicious chicken dinner that looks like it took hours to prepare. On top of this benefit, there’s the added advantage of using only one pan, which means less clean-up in the end as well. It’s definitely a winner, winner, chicken dinner!

Mustard Cream Chicken

1 lb. boneless chicken breast

1 TBSP unsalted butter

1 TBSP extra virgin olive oil

1 large shallot, diced

¼ cup dry Riesling wine

1 cup heavy cream

1 heaping TBSP whole grain Dijon mustard

6-8 sprigs of thyme leaves

Salt and pepper to taste

In a large skillet or frying pan, cook your butter and olive oil on medium heat. Season your chicken breast with salt and pepper, set aside until the butter in the pan is warm. Cook your chicken for 4 minutes on each side. Once your chicken is a lovely brown, remove from the pan and set aside on a plate. 

Turn the pan down to low heat and add your diced shallot. Pour in the wine and scrap up any brown bits from the bottom of the pan from cooking the chicken breast. Cook the shallots until they are lightly caramelized and the wine has evaporated. 

Add your cream into the pan and cook until it starts to bubble, stirring frequently. Once you see the signs of the cream cooking, add the mustard and half of the thyme. Continue to cook on low for about 5 minutes or until the sauce starts to thicken.

Place the chicken breast, with any juices, back in the pan with the sauce to finish cooking. With the lid on, cook your chicken for 10-15 minutes or until cooked throughout. As the chicken cooks, take the time to ladle the sauce over the chicken as well as occasionally mixing the cream. This ensures that the chicken is flavorful and the cream doesn’t burn to the bottom of the pan. 

Once the chicken is cooked, add the rest of the fresh thyme and serve with plenty of steamed spinach or broccoli.