- 3-4 boneless skinless 6 oz. chicken breasts
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 1 clove garlic, finely minced
- ¼ cup low-sodium chicken broth
- ½ cup heavy cream
- 2 tbsp Dijon mustard
- 1 tsp chopped fresh thyme, more for garnish
- ½ tsp dried sage
- 1 tsp honey
- Heat olive oil in a large skillet over medium-high heat.
- Season both sides of chicken with salt and pepper.
- Add chicken to hot oil in skillet, cook 5-6 minutes per side until cooked through. Transfer to plate, cover.
- Add garlic to remaining oil in pan and sauté ten seconds, then add chicken broth, cream, mustard, thyme and sage and cook, stirring constantly until sauce thickens, about one to two minutes. Stir in honey.
- Serve chicken with sauce and garnish with additional thyme.
I can’t emphasize enough, please do not discount this recipe if you are not a fan of mustard! I personally hate mustard but am in love with this creamy sauce, it was ridiculously delicious. It’s a pretty straightforward recipe, very quick and simple. This dish is a perfect “weeknight” dinner, but tastes like an awesome, time-consuming “weekend” dinner. I was pleasantly surprised at how delightful it turned out to be. I hope you enjoy it as much as I did!