Description
A comforting and elegant baked chicken breast coated with a tangy Dijon sauce, perfect for weeknight dinners and special occasions.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
- 1/2 cup Dijon mustard
- 1/4 cup heavy cream
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
- 1 teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking dish or rimmed sheet with foil or parchment.
- Pat the chicken breasts dry and season both sides with salt, pepper, and paprika. Let rest while making the sauce.
- In a small bowl, whisk together the Dijon mustard, heavy cream, minced garlic, dried thyme, and 1 tablespoon olive oil. Adjust seasoning to taste.
- Heat the remaining 1 tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Sear the chicken breasts for 2–3 minutes per side until golden.
- Reduce heat to medium-low and pour the mustard-cream mixture over the seared chicken.
- Transfer the skillet to the preheated oven and bake for 20–25 minutes until cooked through (internal temperature of 160–165°F / 71–74°C).
- Remove from the oven and let rest for 5 minutes. Garnish with chopped parsley before serving.
Notes
For a lighter sauce, substitute Greek yogurt for heavy cream. For a sweet glaze, add honey or maple syrup. Don’t overcook the chicken to prevent dryness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 1g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 54g
- Cholesterol: 150mg