A quick, healthy, delicious meal that is easy enough for a busy weeknight, but classy enough for Sunday dinner. So creamy and yummy! You will want to make this one over and over again. We have for quite a few years and I will say it’s one of my son’s favorites.
I know that I have been making a lot of dinner recipes lately, and I promise I have more up my sleeve than just chicken dinners. 🙂 But bare with me, I have a couple more to get written and then I will focus on some breakfasts, snacks, and treats. 🙂
So for this dish, I like to fillet the chicken into two thinner pieces so that it cooks quickly in a pan on the stove top. Like this:
Heat a large skillet to medium heat and add the butter. Once the butter is melted, add the chicken, seasoned with salt and pepper, and brown about 6-7 minutes on first side. Flip it over and cook another 5-6 minutes or so. Now add the chicken stock and spices, but not the mustard or yogurt yet. Turn the heat a little lower and cover to let simmer about 10 more minutes or so until cooked through.
When the chicken is cooked through, take the chicken out of the pan and let rest on a plate while you finish the sauce. Leave the heat on low for now. Add the mustard and mix thoroughly. Turn the heat off and add the yogurt and mix it until sauce is creamy and no lumps. It should make about a cup of sauce.
You can serve this alone with some steamed veggies, or over some rice, egg noodles, or potatoes. We’ve done all three and I love them all! My son’s favorite is with egg noodles but I love it over rice. 🙂 Tell me what you like best!
- 6 thin sliced 4oz chicken breast fillets
- 2 T butter
- 1/2 C chicken stock
- salt and pepper
- 1/4 t garlic powder
- 1 t dried tarragon
- 1/2 t thyme
- 2 T course ground mustard
- 1/4 C greek yogurt
- Heat large skillet and add butter to it. Add chicken breasts and brown on both sides about 6-7 minutes.
- Add chicken stock and spices. Lower heat to medium low, cover and let chicken simmer about another 10 minutes until chicken is cooked through.
- Take the chicken out and let rest on a plate while you finish the sauce.
- Add mustard and stir until combined. Turn off heat and add greek yogurt and stir until creamy.
- Makes about 1 cup of sauce. (Can add more chicken stock if pan dried out)
- Macros: Calories 155; Fat 5; Carbs 0.5; Protein 23
- Serving size: 4 ounces chicken with 2.5 T sauce.
This was delicious! My two very pick eaters loved it and one of them even said it was their new favorite meal! 🙂 I didn’t have the mustard but it turned out great.
oh yay! I’m so glad. I know, I was shocked when my 12 year old said “yes!” when I told him I was making it for dinner. 🙂
I have a question about the mustard. Is it suppose to be 2 Tablespoons or 2 teaspoons? I didn’t have “coarse” ground mustard, so I used regular ground mustard and it was REALLY hot. At first I thought it was because I used too much. Is it because I didn’t use coarse ground mustard? I might have to just try making it again and make sure I get the mustard right!
Oh no! Ok, I just looked at my mustard again and it is called coarse ground mustard and it is 2 Tablespoons. Double check your mustard and make sure it’s not spicy brown mustard or something like that. I guess they are all a little different. Mine isn’t hot, but I did eat some yesterday at work that I thought was just coarse mustard, and it was pretty hot. So maybe try another brand or something? I just used the great value brand from Walmart that says coarse ground. Good Luck!
Thanks! I’ll pick up some of that and give it another try!