Creamy chicken breasts cooked in a rich Dijon mustard sauce using one skillet for an easy, comforting meal.

1½ lbs boneless, skinless chicken breasts

½ teaspoon salt

¼ teaspoon black pepper

2 tablespoons olive oil

1½ tablespoons unsalted butter

1 cup sliced shallots

1 cup low-sodium chicken broth

⅓ cup heavy cream

2 tablespoons Dijon mustard

1 tablespoon whole grain mustard

2–5 sprigs fresh thyme

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1. Pat chicken dry and pound evenly. Season with salt and pepper.

2. Heat olive oil in a skillet over medium-high heat. Add butter.

3. Cook chicken 5–7 minutes per side until golden. Remove and set aside.

4. Lower heat, add shallots, and sauté until soft.

5. Deglaze with ½ cup broth and reduce by half.

6. Stir in remaining broth, cream, mustards, and thyme. Simmer until slightly thickened.

7. Return chicken to pan and simmer briefly until heated through.

Serve with mashed potatoes or roasted vegetables. Use gentle heat when reheating to keep the sauce smooth.