Chicken Breast in Mustard and White Wine Sauce
Juicy pan-seared chicken breasts in a creamy mustard and white wine sauce with sun-dried tomatoes, Parmesan, and herbs. An easy one-pan chicken dinner ready in 30 minutes.
Ingredients
- 3 large boneless skinless chicken breasts
- Salt black pepper, and garlic powder, for seasoning
- 2-3 tablespoons sun-dried tomato oil from the jar
- 1 small onion finely chopped
- 2 tablespoons butter
- 1/2 cup dry white wine
- 1 tablespoon yellow mustard
- 5 garlic cloves minced
- 1 cup chicken broth
- 1 cup heavy cream
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 2 tablespoons chopped sun-dried tomatoes
- 1/2 cup finely grated Parmesan cheese
- 3/4 cup fresh basil leaves
Instructions
- Pat the chicken breasts dry and season both sides with salt, black pepper, and garlic powder.
- Heat the sun-dried tomato oil in a large skillet over medium-high heat. Add the chicken breasts and sear for about 5 minutes per side, until golden. Transfer the chicken to a plate and set aside.
- Reduce the heat to medium. Add the butter and chopped onion to the same skillet and cook for about 5 minutes, until softened and lightly golden.
- Pour in the white wine and let it simmer for about 3 minutes, scraping up any browned bits from the bottom of the skillet.
- Add the garlic and yellow mustard. Stir and cook for about 30 seconds, just until fragrant.
- Reduce the heat to low. Stir in the chicken broth, heavy cream, thyme, oregano, red pepper flakes, and sun-dried tomatoes. Let the sauce simmer gently for a few minutes, until slightly thickened.
- Stir in the grated Parmesan and fresh basil. Return the chicken breasts to the skillet and spoon the sauce over the top. Simmer gently for a few more minutes, until the chicken is cooked through and the sauce is creamy and smooth.
Notes
- Use a dry white wine such as Sauvignon Blanc, Pinot Grigio, or Chardonnay.
- If you prefer to cook without wine, replace it with chicken broth and add a small squeeze of lemon juice at the end.
- Keep the heat low after adding the heavy cream and Parmesan to help the sauce stay smooth.
- Serve with rice, mashed potatoes, pasta, or roasted vegetables.
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