Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 1 tablespoon olive oil or unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard (or wholegrain mustard for more texture)
- 1 cup heavy cream or double cream (substitute with crème fraîche for a tangier touch)
- 1 cup sharp cheddar cheese, freshly grated
- Salt and freshly ground black pepper, to taste
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- Optional: a splash of white wine or chicken stock to deglaze the pan
- Chopped fresh parsley for garnish
Instructions
- Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper. This is a simple step but essential — like my mum always said, seasoning is the foundation of flavour.
- Heat the olive oil or butter in a large skillet over medium-high heat. When shimmering, add the chicken breasts and sear for about 5-6 minutes on each side until golden brown and cooked through. The internal temperature should reach 165°F (75°C). Remove the chicken and set aside, loosely covered with foil to keep warm.
- Reduce the heat to medium and add the chopped onion to the pan. Sauté for 3-4 minutes until soft and translucent, scraping up any browned bits left by the chicken — this is where the magic starts to build.
- Add the garlic and cook for another minute until fragrant, taking care not to let it burn.
- If using, pour in a splash of white wine or chicken stock to deglaze the pan, stirring to lift all the flavour-packed bits from the base. Let it reduce slightly, about 2 minutes.
- Stir in the Dijon mustard and thyme, then pour in the cream. Bring to a gentle simmer, allowing the sauce to thicken for about 5 minutes. This step reminds me of those slow afternoons watching stews bubble on the stove — patience pays off.
- Reduce the heat to low and gradually stir in the grated cheddar cheese. Keep stirring until the sauce is smooth and creamy. If the sauce feels too thick, add a splash of milk or cream to loosen it.
- Return the chicken breasts to the skillet, spooning the mustard-cheddar sauce over them. Let everything warm together for 2-3 minutes so the chicken soaks up some of the sauce’s richness.
- Garnish with chopped fresh parsley and serve immediately, with plenty of crusty bread or your favourite sides.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
