Tender, juicy chicken bathed in a divine cream sauce made with garlic, cream, Dijon mustard, and a splash of wine for extra flavor!! This restaurant-quality EASY stovetop chicken is ready in 20 minutes and will be a family FAVORITE!
1.75poundsboneless skinless chicken breastspounded to an even thickness
2teaspoons21 Salute Seasoning or poultry seasoning
¾teaspoonkosher saltor to taste
¾teaspoonfreshly ground black pepperor to taste
½cupdry white wine*or as needed (chicken or vegetable stock may be substituted, see Notes)
3 to 4clovesgarlicfinely minced or pressed
1cuphalf-and-half*see Notes
¼ to ⅓cupDijon mustard
¾cupfinely grated Parmesan cheesedivided; or to taste
2teaspoonsfresh parsleyoptional for garnishing
Instructions
To a large skillet (use stainless steel or seasoned cast iron if you have it), add the oil, chicken breasts, evenly season with 21 Salute or poultry seasoning, salt, pepper, and allow chicken to sear over medium high heat for about 5-7 minutes on the first side. Do not touch, move, or disturb the chicken while it is searing.
Flip chicken over and sear on the second side for about 5 minutes, or until chicken is cooked through. It should have a medium golden color. For thicker/bigger chicken breasts, sear for 6-7 minutes.
Remove chicken with a slotted spatula and place it on a plate to rest.
Turn the heat to medium low, and using caution, deglaze your skillet by adding wine (or broth) and allow the liquid to bubble up and steam violently for a few seconds.
Add the garlic and allow it to cook for about 1 minute; stir continuously.
Add the half-and-half, Dijon mustard, and whisk to combine.
Add 1/2 cup of the Parmesan cheese to the skillet and stir to combine until cheese has melted.
Turn the heat off, add the chicken back into the skillet, flip it around in the cream sauce, and spoon the sauce over the chicken.
Evenly sprinkle the remaining 1/4 cup Parmesan over the chicken.
Optionally garnish with parsley, and serve immediately.
Notes
1. I recommend white wine because I think the flavor is better than with chicken broth, and I personally believe that the alcohol burns off, and what you're left with is the flavor imparted by the wine. However, use broth if that is a better option for your lifestyle or needs.2. Half-and-half is a mixture of heavy cream and whole milk and in my opinion is perfect for this recipe. You could try using solely heavy cream or solely whole milk but the sauce may be too thick/too thin but it's personal preference.Storage: Chicken will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months.