Creamy Dijon Chicken with Caramelized Onions

• 4 boneless, skinless chicken breasts
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 2 medium onions, thinly sliced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 teaspoon dried thyme
• 2 tablespoons chopped fresh parsley

Steps

1. 1 Season chicken breasts with salt and pepper.
2. 2 Heat olive oil in a large skillet over medium heat. Cook chicken for 6-7 minutes per side until golden brown and cooked through, transfer to a plate.
3. 3 In the same skillet, add onions and cook over medium heat until caramelized, about 15 minutes.
4. 4 Add garlic to onions and cook for 1 minute.
5. 5 Stir in chicken broth, scraping up any browned bits from the pan.
6. 6 Whisk in heavy cream, Dijon mustard, honey, and thyme.
7. 7 Return chicken to skillet, coat with sauce, and simmer for 5 minutes.
8. 8 Garnish with parsley before serving.

Equipment

• Large skillet

Variations

• Add mushrooms for extra flavor and texture.
• Use bone-in chicken thighs for a heartier dish.

Substitutions

• If Dijon mustard is too strong, use whole grain mustard.
• Substitute coconut milk for a dairy-free option.

Pairings

• A side of garlic mashed potatoes
• A crisp green salad

Nutrition

Tips

• For a richer sauce, cook the onions until deeply caramelized.
• If you prefer thicker sauce, simmer it longer or add a teaspoon of cornstarch mixed with water.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Serving Suggestions

• Serve with steamed asparagus or roasted potatoes.
• Pairs well with a glass of Chardonnay.

FAQ