Pan-Seared Chicken & Broccolini in Creamy Mustard Sauce:
This Pan-Seared Chicken & Broccolini in Creamy Mustard Sauce is the perfect weeknight dinner — elegant enough for a dinner party yet simple enough for any day of the week. The golden juicy chicken breasts are nestled in a luscious tangy mustard cream sauce alongside crisp-tender broccolini creating a wholesome and mouthwatering one-pan meal.
Cooking Time:
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients:
3 boneless skinless chicken breasts
Salt & pepper to taste
1 tbsp olive oil
1 tbsp butter
2 cups broccolini (or substitute with regular broccoli)
3 cloves garlic minced
1 cup chicken broth
1 cup heavy cream
2 tbsp Dijon mustard (grainy or smooth)
1 tsp whole-grain mustard (optional for texture)
1 tsp chopped fresh thyme (plus extra for garnish)
1 tsp lemon juice (optional for brightness)
Instructions:
Prepare the Chicken:
Season chicken breasts with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Sear chicken on both sides until golden brown (about 4-5 minutes per side), then remove and set aside (they’ll finish cooking later in the sauce).
Cook the Broccolini:
In the same skillet add butter and the broccolini.
Sauté for 3-4 minutes until bright green and slightly tender.
Remove and set aside.
Make the Creamy Mustard Sauce:
Lower the heat to medium. Add garlic and sauté for 30 seconds.
Pour in chicken broth, scraping up the brown bits.
Stir in heavy cream, Dijon mustard, and thyme.
Simmer for 3-5 minutes until thickened slightly.
Combine and Simmer:
Return chicken and broccolini to the skillet.
Spoon sauce over the top and simmer on low for another 5-7 minutes or until chicken is cooked through (internal temp: 165°F / 74°C).
Finish and Serve:
Optional: Add a splash of lemon juice.
Garnish with extra thyme and serve hot.
Tips:
For extra depth add a splash of white wine before the broth.
Use chicken thighs for a juicier cut.
If using regular broccoli cut into smaller florets for even cooking.
Add a pinch of red pepper flakes for a spicy kick.
Pair with mashed potatoes, rice, or crusty bread to soak up the sauce.
FAQs:
Q: Can I make this dairy-free?
A: Yes! Substitute the cream with coconut cream or a dairy-free heavy cream alternative.
Q: Can I make it ahead?
A: Yes this dish reheats well. Store in an airtight container and gently reheat on the stovetop or microwave.
Q: What can I use instead of broccolini?
A: Try asparagus spinach or green beans as a swap.
Q: Can I freeze this dish?
A: The cream sauce may separate slightly when thawed but it can still be frozen. Stir well while reheating.
Nutrition Estimate (Per Serving):
Calories: ~460
Protein: 38g
Fat: 30g
Carbs: 8g
Fiber: 2g
Sugars: 2g
Note: Based on 3 servings and may vary with ingredient brands and substitutions.
Conclusion:
This creamy tangy and herby chicken dish will become a new favorite. Whether you’re impressing guests or just enjoying a cozy meal this Pan-Seared Chicken & Broccolini in Creamy Mustard Sauce offers maximum flavor with minimal effort — a true one-pan wonder.