Creamy Mustard Shallot Chicken
This weeknight one-skillet recipe features creamy mustard chicken breasts in a velvety sauce with Dijon, thyme, and a hint of turmeric.
Yield
2
Ingredients
1 Tbsp. all-purpose flour
1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided
1½ tsp. ground turmeric, divided
2 skinless, boneless chicken breasts (about 1½ lb. total)
2 Tbsp. extra-virgin olive oil, divided
2 medium shallots, thinly sliced
4 garlic cloves, finely chopped
3 sprigs thyme, plus leaves for serving
1 cup heavy cream
3 Tbsp. Dijon mustard
1 Tbsp. honey
1 tsp. freshly ground pepper
Steamed rice or toasted country-style bread (for serving)
Instructions
Step 1
Preheat oven to 375°. Mix 1 Tbsp. all-purpose flour, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 1 tsp. ground turmeric in a small bowl to combine. Sprinkle 2 skinless, boneless chicken breasts (about 1½ lb. total) all over with flour mixture.
Step 2
Heat 1 Tbsp. extra-virgin olive oil in a medium ovenproof skillet over medium-high. Cook chicken until golden brown on both sides, about 5 minutes per side; transfer to a plate.
Step 3
Reduce heat to medium; heat remaining 1 Tbsp. extra-virgin olive oil in same skillet. Cook 2 medium shallots, thinly sliced, and 4 garlic cloves, finely chopped, stirring often, until shallots are translucent, about 4 minutes. Add 3 sprigs thyme, 1 cup heavy cream, 3 Tbsp. Dijon mustard, 1 Tbsp. honey, 1 tsp. freshly ground pepper, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and ½ tsp. ground turmeric; stir to combine. Bring to a simmer, then return chicken and any accumulated juices to skillet.
Step 4
Transfer skillet to oven and bake until sauce is slightly reduced and chicken is cooked through (an instant-read thermometer inserted into thickest part of breasts should register 160°), 20–25 minutes.
Step 5
Remove skillet from oven and transfer chicken to a cutting board. Let rest 5 minutes, then slice against the grain ¼" thick. Return chicken to sauce; remove and discard thyme sprigs.
Step 6
Scatter thyme leaves over chicken. Serve with steamed rice or toasted country-style bread.
