Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Season both sides of the chicken breasts generously with salt and pepper.
- Add the chicken breasts to the skillet and cook for 6 to 7 minutes per side until golden brown and cooked through (internal temp 165 degrees F). Remove and set aside.
- In the same skillet, add the sliced onions and cook, stirring occasionally, for 3 to 4 minutes until softened.
- Add the minced garlic and cook for 1 to 2 minutes until fragrant.
- Stir in the chicken broth, scraping the bottom of the skillet to loosen any brown bits.
- Add the heavy cream, Dijon mustard, and dried thyme. Stir to combine.
- Return the chicken breasts to the skillet and spoon the sauce over them.
- Reduce heat to low, cover the skillet, and simmer for 5 to 10 minutes until the sauce thickens.
- Garnish with chopped fresh parsley and serve immediately.
Notes
Swap heavy cream for half-and-half or coconut milk for a lighter or dairy-free version. Stir in grated parmesan for extra richness. Store leftovers in an airtight container for up to 4 days in the fridge or 2 months in the freezer.
