Pan-Seared Chicken and Broccolini in Creamy Mustard Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 Servings
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Calories
491 kcal
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Course
Main Course
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Cuisine
American
Pan-Seared Chicken and Broccolini in Creamy Mustard Sauce
Description
Pan-Seared Chicken and Broccolini in Creamy Mustard Sauce highlights chicken tenderloins seasoned and flour-dusted for a pan-crisped surface. The chicken cooks briefly in olive oil to develop a golden sear, then stays warm while broccolini is blanched in salted water to retain tender crispness. Shallots sauté in the pan, followed by chicken broth and fresh thyme to build flavor, before heavy cream and Dijon mustard finish the sauce with creamy tang. The chicken returns to the pan to warm through in the sauce, which coats broccolini halves added for a green contrast. The dish offers a balance between the tender chicken, slight crunch of broccolini, and the smooth, mustard-forward cream sauce seasoned with thyme.
Serve this dish immediately to enjoy the crisp edges on the chicken with the silky sauce and vegetable freshness. The creamy mustard sauce complements the mild chicken and the subtly bitter, delicate broccolini. It's a straightforward pan-cooked entrée that uses simple but thoughtful techniques to layer flavors and textures effectively. The included herb and mustard notes add interest without complicating the method.
For best results, pat the chicken dry and season generously with salt and pepper before flouring to ensure proper searing. The broccoli should be blanched just until bright green and tender-crisp to maintain texture in the sauced dish. Adjust sauce thickness by simmering briefly if needed, and keep the cooked chicken warm in a low oven until ready to serve.
Ingredients
- 1 & 1/2 pounds chicken tenderloin thawed
- salt
- black pepper
- 1/4 cup flour
- 2-3 tablespoons olive oil
- 1 pound broccolini trimmed and sliced in half lengthwise
- water to blanch broccolini
- salt to blanch broccolini
- 1 tablespoons olive oil pluse more if needed
- 1 large shallot or 2 regular, diced
- 2 cups chicken broth **
- 4 prigs thyme fresh, plus more to garnish
- 1/2 cup heavy whipping cream
- 2 tablespoons Dijon mustard or spicy brown mustard
Instructions
- Preheat your oven to 170 degrees F, or the "keep warm" setting.
- Pat the chicken dry and sprinkle both sides with salt and pepper (don't be shy!)
- Sprinkle the flour over the chicken (or dredge it on a plate) to get them coated in flour.
- In a large saucepan, heat 2 tablespoons olive oil over medium-high heat. Add the chicken, but don't crowd the pan; you want it to sear not steam. Do it in batches if your pan isn't big enough.
- Sear the chicken for 4 minutes; flip and cook another 2-4 minutes, until cooked through. Add more oil to the pan before flipping if it is dry.
- Transfer the chicken to a sheet pan or other oven safe dish and put it in the warm oven.
- While the chicken is cooking, bring a medium pot of salted water to a rolling boil over high heat. (Add at least 2 teaspoons salt. It should taste like seawater.)
- Prep the broccolini: trim about 1 and 1/2 inches from the bottom stems, and remove any leaves. Slice any larger pieces lengthwise so they are all a similar size.
- When the water is boiling, add the broccolini all at once, cover with a lid, and set a timer for 2 minutes.
- If the chicken is done and removed, add a tablespoon of oil to the hot pan over medium high heat. Transfer the broccolini from the water to the pan (careful! It will splatter). Saute for 1 minute, then remove to the pan of chicken in the oven. (If the broccolini is done before the chicken, don't leave it in the pot of water! It will get mushy. Transfer it to a bowl of cold water to stop the cooking process. Then saute as described.)
- Add the shallots to the hot pan over medium high heat. (add a bit more oil if necessary) Saute for 2-3 minutes until soft.
- Stir in the chicken broth and thyme sprigs. Bring to a boil and then simmer for 3 minutes. Stir in the cream and mustard. Simmer for 5-6 minutes, until the sauce has reduced and thickened some. Remove from heat and discard the thyme stems.
- You can either add the warm chicken and broccolini to the pan or serve on a platter with the sauce over the top.
- This would be great served with salad, bread, roasted potatoes, etc.
Notes
- If chicken tenderloins are unavailable, use thin-cut fresh chicken breasts or pound regular breasts thin for even cooking.
- Chicken broth can be prepared using water and easy-to-keep Better Than Bouillon as a convenient substitute.
- Trim broccolini by removing tough stems and slicing thick pieces lengthwise for even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Serving | 1chicken breast | |
| Calories | 491kcal | 25% |
| Carbohydrates | 20g | 7% |
| Protein | 42g | 84% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 150mg | 50% |
| Potassium | 781mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 2540IU | 51% |
| Vitamin C | 117mg | 130% |
| Calcium | 123mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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