Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 2 tablespoons (30 ml) olive oil
  • Salt and pepper, to taste
  • 4 cloves garlic, minced
  • 1 cup (240 ml) chicken broth
  • 1 cup (240 ml) heavy cream
  • 1 tablespoon (15 ml) Dijon mustard
  • Juice of 1 lemon (about 2 tablespoons or 30 ml)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces in a single layer and sauté until golden brown and cooked through (about 5-7 minutes). Remove chicken from skillet and set aside.
  3. In the same skillet, reduce heat to medium and add minced garlic; sauté until fragrant (about 30 seconds).
  4. Pour in chicken broth, stirring to deglaze the pan, then add heavy cream, Dijon mustard, lemon juice, and thyme.
  5. Bring sauce to a gentle simmer until it slightly thickens (about 3-4 minutes). Return chicken to the skillet, stirring to coat in the sauce. Cook for an additional 2-3 minutes.
  6. Adjust seasoning with salt and pepper, garnish with fresh parsley, and serve warm.