Dreamy One-Pan Chicken Dijon
I consider it a WIN when a recipe requires no chopping and one pan, and the result is a big bang of flavor. Well this is it—my take on the bistro classics. Succulent chicken breasts enrobed in a bright creamy sauce that only uses fridge staples—both Dijon and whole grain mustard, a dash of soy sauce for some background depth of flavor and cream cheese to create that silky delicious sauce. Add a salad, a glass of vino and dinner is done.
PS Note: To create a truly one-pan dinner, add 1-1½ cups of frozen peas when adding the broth to the pan.
Serves 3-4
INGREDIENTS
3 to 4 boneless skinless chicken breasts
2 tbsp olive oil
1¼ cup chicken broth
2 tbsp dry white wine
2 tsp soy sauce
6 oz cream cheese, softened
2 tbsp Dijon
1 tbsp whole grain mustard
1 tbsp fresh thyme leaves
Flat leaf parsley and chives, for garnish
Kosher salt and freshly ground black pepper
METHOD
Preheat oven to 425F.
Pat chicken breast dry with a paper towel and salt and pepper both sides. In a cast iron skillet or other oven-proof pan over medium-high heat, add olive oil and cook chicken 3-4 mins per side until deep golden brown on each side, then place in oven and roast for 4-6 minutes (or longer, if your chicken breasts are large) until internal temperature registers 160F. Transfer chicken to a plate.
Return skillet to stove and over medium heat, and add broth, wine, soy sauce and thyme to pan, and let reduce for 1-2 minutes. Reduce heat to low and add Dijon and whole grain mustard to pan along with cream cheese. Stir until cream cheese is fully melted and sauce is smooth and creamy, season with salt and pepper, then return chicken to pan (along with any juices) and simmer for 1 more minute.
To serve, spoon sauce over chicken, garnish with parsley and chives, finish with flaky sea salt and serve.
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