Ingredients:
For the Chicken with Mustard Sauce:
4 boneless, skinless chicken breasts
2 tbsp olive oil
Salt and pepper, to taste
1/2 cup chicken broth
1/4 cup Dijon mustard
1/4 cup heavy cream
1 tbsp honey
1 tsp garlic, minced
1 tsp fresh thyme leaves (optional)
For the Mashed Potatoes:
4 large russet potatoes, peeled and cubed
1/4 cup butter
1/2 cup milk or heavy cream
Salt and pepper, to taste
For the Broccoli:
2 cups broccoli florets
Salt and pepper, to taste
1 tbsp olive oil (optional)
Directions:
Prepare the Mashed Potatoes:
Place the peeled and cubed potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender. Drain the potatoes and return them to the pot. Add butter and milk, mashing until smooth. Season with salt and pepper to taste. Keep warm.
Steam the Broccoli:
While the potatoes cook, steam the broccoli florets in a steamer basket over boiling water for about 5-6 minutes, or until tender. Alternatively, toss the broccoli in olive oil, salt, and pepper, and roast at 400°F (200°C) for 12-15 minutes for a slightly charred flavor.
Cook the Chicken:
Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then cook for 6-7 minutes on each side, or until golden brown and cooked through (internal temperature of 165°F / 74°C). Remove the chicken from the skillet and set aside.
Make the Mustard Sauce:
In the same skillet, add the minced garlic and cook for 1 minute until fragrant. Pour in the chicken broth, scraping up any brown bits from the bottom of the pan. Stir in Dijon mustard, heavy cream, honey, and thyme (if using). Let the sauce simmer for 3-4 minutes, or until slightly thickened. Season with salt and pepper to taste.
Assemble and Serve:
Plate each chicken breast and drizzle generously with the mustard sauce. Serve with a side of creamy mashed potatoes and steamed broccoli. Garnish with extra thyme or parsley if desired.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Kcal: 550 | Servings: 4
Tips:
For extra flavor, add a splash of white wine to the mustard sauce while deglazing the pan.
For a lighter version, use Greek yogurt instead of heavy cream in the mustard sauce.
Enjoy your Chicken with Mustard Sauce,
Mashed Potatoes, and Broccoli!