A delightful Pan-Seared Mustard Chicken recipe featuring tender chicken breasts in a rich, tangy sauce with apple cider, thyme, and sage. This comforting dish is perfect for a quick and flavorful weeknight dinner.
Savory Pan-Seared Mustard Chicken
A delightful Pan-Seared Mustard Chicken recipe featuring tender chicken breasts in a rich, tangy sauce with apple cider, thyme, and sage. This comforting dish is perfect for a quick and flavorful weeknight dinner.
Ingredients
- 2 pound boneless skinless chicken breasts
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 cloves garlic minced
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 0.5 cup apple cider
- 0.5 teaspoon fresh thyme leaves chopped
- 0.5 teaspoon fresh sage chopped
Instructions
- Season the chicken breasts generously with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear for 5-7 minutes per side, until golden brown and cooked through. Remove chicken from the pan and set aside on a plate.
- Stir in garlic and cook 1 minute more until fragrant, scraping up any browned bits from the bottom of the pan.
- Stir in Dijon mustard and whole grain mustard, ensuring they are well combined with the garlic.
- Pour in apple cider, bringing it to a simmer and stirring constantly to deglaze the pan.
- Add fresh thyme and sage to the sauce, along with a pinch of salt.
- Nestle the cooked chicken breasts back into the pan, spooning the sauce over them. Let simmer for 2-3 minutes to allow the flavors to meld.
- Serve immediately with your favorite side dishes, drizzled generously with the pan sauce.
Notes
Serve this flavorful chicken with mashed potatoes, roasted vegetables like asparagus or green beans, or a simple side salad. For a richer sauce, stir in a tablespoon of heavy cream at the very end. You can also experiment with different herbs like rosemary or tarragon, or use chicken thighs for a darker, richer meat option. If you prefer a thicker sauce, mix a teaspoon of cornstarch with a tablespoon of cold water and stir into the simmering sauce until thickened.
