Description
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Prepare the Chicken:
- Season the chicken breasts with salt and pepper on both sides.
- Sear the Chicken:
- In a large skillet, heat the olive oil over medium-high heat.
- Add the chicken breasts to the skillet and cook until golden brown on both sides, about 5-6 minutes per side. Remove the chicken from the skillet and set aside.
- Caramelize the Onions:
- In the same skillet, add the sliced onions and cook over medium heat, stirring occasionally, until softened and caramelized, about 15-20 minutes.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
- Make the Sauce:
- Pour the chicken broth into the skillet and deglaze the pan, scraping up any browned bits from the bottom.
- Stir in the heavy cream, Dijon mustard, and whole grain mustard until well combined. Allow the sauce to simmer for 2-3 minutes to thicken slightly.
- Simmer with Chicken:
- Return the seared chicken breasts to the skillet, nestling them into the sauce.
- Simmer gently over medium-low heat for 10-12 minutes, or until the chicken is cooked through and the sauce has thickened to your desired consistency.
- Serve:
- Garnish the chicken with chopped fresh parsley, if desired, before serving.
- Serve the Chicken in Onion and Mustard Sauce hot, spooning the sauce over the chicken breasts.
Enjoy the exquisite flavors of this Chicken in Onion and Mustard Sauce, a comforting and satisfying dish that’s perfect for any occasion!
Notes
Tips for Making Perfect Chicken in Onion and Mustard Sauce
- Thinly Slice Onions:
- For quicker caramelization, slice the onions thinly and cook them over medium heat until golden brown and sweet.
- Use Boneless, Skinless Chicken Breasts:
- Opt for boneless, skinless chicken breasts for a leaner option. Pound them to an even thickness for more uniform cooking.
- Season Chicken Liberally:
- Season the chicken breasts with salt and pepper before searing to enhance their flavor.
- Sear Chicken for Flavor:
- Sear the chicken breasts in hot oil until golden brown on both sides to lock in juices and add flavor.
- Deglaze Pan for Flavorful Sauce:
- Use chicken broth to deglaze the skillet after searing the chicken. This helps loosen browned bits and adds depth to the sauce.
- Combine Mustards for Complexity:
- Use a combination of Dijon mustard and whole grain mustard for a flavorful sauce with varying textures and levels of tanginess.
- Simmer Gently:
- Once the chicken is added back to the skillet, simmer it gently in the sauce over medium-low heat to ensure it cooks evenly and absorbs the flavors.
- Check Chicken Doneness:
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
- Adjust Sauce Consistency:
- If the sauce is too thin, simmer it for a few extra minutes to thicken. If it’s too thick, add a splash of chicken broth or cream to reach the desired consistency.
- Serve with Garnish:
- Garnish the Chicken in Onion and Mustard Sauce with freshly chopped parsley for a pop of color and freshness before serving.
By following these tips, you’ll create a delicious Chicken in Onion and Mustard Sauce that’s sure to impress!