I’m a mustard girl. I’ve always been that way. There’s no room for ketchup on a hot dog. And mustard on my fries? Oh yes. Eric Church was onto something there. So now that you know my love affair with mustard, it totally makes sense why I am obsessed with this chicken.
Dijon-Herb Chicken Breasts are so flavorful, delicious, and mustard-y. Yes, mustard-y is totally a word. At least it is today.
The ingredients come together effortlessly—I do not lie—to create a tangy, creamy sauce that pairs so wonderfully with chicken. Dijon mustard, cream cheese, chicken broth, canola oil, a garlic clove and fresh parsley are whisked together. The sauce is poured over chicken breasts, and it is baked.
Whoa. Talk about easy. You know that I’m all about easy meals. Things can get a liiiiiitle crazy around here, so the easier, the better. I’m sure you know exactly what I mean.
I’m always on the hunt for easy and delicious recipes that are perfect for taking to a friend on the mend. Dijon-Herb Chicken Breasts is one of those recipes. Serve this chicken with some hot, buttery vegetables and dinner rolls, and it’s a fantastic meal.
Dijon-Herb Chicken Breasts
Adapted from: French’s
1 to 1-1/2 lbs. chicken breasts
4 oz. cream cheese or Neufchatel cheese
6 Tbsp. Dijon mustard
1 clove garlic, minced
2 Tbsp. fresh parsley, roughly sliced
1/2 cup low-sodium chicken broth
1 Tbsp. canola oil
Preheat oven to 375F degrees. Butter or spray a baking dish with non-stick cooking spray. Lay chicken breasts in the dish.
In a medium bowl, warm the cream cheese in the microwave until it can be stirred smooth. Add mustard, garlic and parsley and whisk until well incorporated. Add chicken broth and oil and continue whisking until the ingredients are blended. Pour the sauce over the chicken.
Bake for 40 minutes or until a meat thermometer reads 180F degrees. Using a spoon, gently stir the sauce and spoon over the chicken. Serves 4-6.