Here’s a recipe for boneless skinless chicken breast that is very easy to make and adds an amazing mustard cream sauce. Once you try this, you’ll wonder why you’ve never made it before!
The mustard cream sauce is actually a very simple combination on chicken broth, heavy cream and dijon mustard. Add in some black pepper and parsley flakes and it’s one of the best sauces ever.
For the chicken breast, it’s always best to slice the breasts in half lengthwise. Most boneless skinless chicken breasts nowadays are huge and trying to make the whole thing is an exercise in frustration. But the simple act of slicing them in half makes the perfect size and thickness.
The chicken is made to perfection by searing each side in an oven-proof grill pan on the stovetop, then place in the oven for 7-9 minutes.
Once you try this super easy recipe, and realize how delicious it is, please check back and let me know what you thought. I’d love to hear the feedback!
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil
- ¼ cup low sodium chicken broth
- ½ cup heavy cream
- 2 tablespoons Dijon mustard
- ¼ teaspoon black pepper
- ½ teaspoon parsley flakes
- Quick Brine:
- 1 quart warm water
- ¼ cup salt
- Preheat oven to 375 degrees F.
- Cut boneless skinless chicken breasts in half lengthwise.
- Add water and salt to a baking dish and stir salt to dissolve. Add chicken breast halves and let stand for 15 minutes.
- Add cast iron or oven safe grill pan to stovetop over high heat. Add chicken breasts and sear each side for 90 seconds, then place pan with chicken oven for 7-9 minutes or until internal temp of 165 degrees F.
- For mustard cream sauce, use a medium sauce pan and add cream, chicken broth and dijon mustard oven medium heat. Whisk well. Add pepper and parsley. Once it starts to bubble, reduce heat to medium low and stir for about 10 minutes or until sauce is thick.
- Serve chicken breast coated with desired amount of mustard cream sauce.