20-Min Creamy Mustard Chicken & Broccoli
Tender chicken thighs sear golden, then finish in a silky Dijon-cream sauce. Steamed broccoli on the side makes this a complete, restaurant-worthy dinner in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 485
- Protein
- 42g
Ingredients
- 4 pieces (about 1.25 lbs) boneless, skinless chicken thighs
- 3 tbsp Dijon mustard
- ½ cup heavy cream or crème fraîche
- 1 medium shallot, minced
- 2 sprigs fresh thyme sprigs (or 0.5 tsp dried)
- 1 lb broccoli florets
Instructions
- 1
Pat chicken dry and season generously with salt and pepper on both sides.
- 2
Heat 1 tbsp olive oil in a 12-inch skillet over medium-high until shimmering, about 60 seconds.
- 3
Sear chicken 5 minutes per side without moving until golden brown. Transfer to a plate.
- 4
Add minced shallot to the pan, stirring, until fragrant, about 1 minute. Whisk in mustard and cream.
- 5
Return chicken to the pan, add thyme, and simmer on medium-low for 4 minutes until sauce coats the back of a spoon.
- 6
Meanwhile, steam broccoli in salted water for 5 minutes until tender-crisp. Serve chicken and sauce with broccoli.
Tools you’ll need
- 12-inch skillet
- pot for steaming broccoli
- steamer basket or colander
- whisk
- tongs
- paper towels
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