I love simple and delicious dishes. This chicken recipe falls under that category. Boneless chicken breasts are seasoned, coated in flour, browned and put in the oven to finish cooking. I adapted the original recipe by adding the last step, which I think is necessary to make sure the chicken are fully cooked. Just be careful not to overcook the chicken though. The chicken breast, when properly cooked, should be tender and juicy. The whole-grain mustard and dill sauce makes this simple dish stand out. I never thought these two together can be so good. I had this tasty dish with my favorite greens and I even used the sauce as the dressing. Enjoy!
Cooking Tips for Perfect Chicken Breast
Cooking chicken breast can be tricky, but with a few tips, you can achieve perfectly cooked, juicy chicken every time. Start by bringing your chicken to room temperature before cooking. This helps it cook more evenly. Season generously with salt and pepper, as chicken breast can be quite bland on its own. For the browning step, use a heavy skillet, ideally cast iron, to get that nice golden crust. Make sure the skillet is hot enough before adding the chicken, as this prevents the meat from sticking. After searing, transfer the chicken to the oven to finish cooking at 375 degrees Fahrenheit. Use a meat thermometer to check for doneness; the internal temperature should reach 165 degrees Fahrenheit. If you don’t have a thermometer, cut into the thickest part of the breast to ensure the juices run clear. Let the chicken rest for a few minutes before slicing. This allows the juices to redistribute, keeping the meat moist and tender.
Serving Suggestions and Pairings
This sautéed chicken breast with mustard dill sauce pairs wonderfully with a variety of sides. For a fresh and healthy option, consider serving it over a bed of mixed greens. The sauce doubles as a dressing, enhancing the flavors of the salad. Roasted vegetables like asparagus, carrots, or Brussels sprouts complement the dish nicely. If you prefer something heartier, try pairing the chicken with quinoa or brown rice. Both options will soak up the flavorful sauce beautifully. For a twist, you can also serve it with a side of creamy mashed potatoes, which balances the tanginess of the mustard dill sauce. Don’t forget about garnishes; a sprinkle of fresh dill or chopped parsley adds a fresh touch. If you have leftovers, slice the chicken and use it in a wrap with fresh veggies and extra sauce for a quick lunch the next day.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Chicken thighs can work great in this recipe. They are more forgiving when it comes to cooking, so you might end up with juicier results.
What if I don’t have dry white wine?
If you don’t have dry white wine, you can substitute it with chicken broth or a splash of apple cider vinegar mixed with water. It will still add some acidity to the sauce, which is important.
How should I store leftovers?
Leftover chicken can be stored in an airtight container in the fridge for up to three days. Just reheat it gently on the stove or in the microwave to keep it from drying out.
Can I make the mustard dill sauce ahead of time?
You can definitely make the mustard dill sauce ahead of time. Just store it in the fridge for a couple of days, and give it a good stir before using it to refresh the flavors.
What sides pair well with this dish?
This chicken goes really well with a simple green salad, roasted vegetables, or even some fluffy rice. The sauce also makes a great dressing, so you can get creative with your sides.
Sauteed Chicken Breast with Mustard Dill Sauce
Ingredients
- ½ cup all-purpose flour
- 4 boneless skinless chicken breasts
- Sea salt and freshly ground pepper
- 2 tbsp vegetable oil
- 1 shallot minced
- ¾ cup chicken broth
- ½ cup dry white wine
- 2 tbsp unsalted butter
- 2 tbsp chopped fresh dill
- 1 tbsp whole-grain mustard
Instructions
- Spread flour in shallow dish. Pat chicken dry with paper towels and season with salt and pepper. Dredge chicken in flour, shaking off excess.
- Preheat oven to 350 degree F.
- Heat 1 tbsp oil in a large heavy skillet over medium high heat. Add the chicken and brown on both sides, 3-4 minutes per side. Transfer to a baking sheet lined with foil and bake for 8-10 or until chicken is cooked. Be careful not to overcook the chicken; cut into one to see if it is done.
- Prepare the sauce: Heat remaining 1 tbsp oil in now empty skillet. Add shallot and cook over medium heat until softened. Stir in broth and wine, scraping up any browned bits. Simmer for 8 minutes or until slightly thickened. Off heat, whisk in butter, dill and mustard. Season with salt and pepper to taste. Spoon sauce over chicken.
- Serve and enjoy!
Notes
Nutrition
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