Step by step

Method

4 steps

1. 1

   Pat 4 boneless skinless chicken breasts dry and season with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high until it shimmers. Sear the chicken 4–5 minutes per side until golden; transfer to a plate (it won't be cooked through yet).

2. 2

   Lower heat to medium. Add 1 tablespoon unsalted butter and 1 finely chopped shallot; cook 2 minutes until the shallot softens. Pour in 1 cup low-sodium chicken broth and scrape up every browned bit — that's your sauce base.

3. 3

   Whisk in 2 tablespoons Dijon mustard, ⅓ cup heavy cream, and 1 teaspoon fresh thyme leaves. Return the chicken and any juices. Simmer gently 5–8 minutes until the chicken hits 165°F and the sauce coats a spoon.

4. 4

   Taste the sauce for salt, spoon it over the chicken, and finish with chopped parsley. You want juicy chicken dijon in a tangy cream sauce — not dry chicken or a thin watery mustard broth.