Seared chicken simmered in a creamy Dijon mustard sauce with slow-cooked caramelized onions. A rich, satisfying one-skillet meal perfect for any night.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
2 tablespoons olive oil
1 tablespoon butter
2 large yellow onions, thinly sliced
1 ½ pounds boneless, skinless chicken thighs or breasts
3 cloves garlic, minced
1 cup low-sodium chicken broth
2 tablespoons Dijon mustard
¾ cup heavy cream
1 teaspoon fresh thyme or rosemary (optional)
Salt and pepper to taste
Instructions
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Heat olive oil and butter in a large skillet over medium-low heat.
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Add onions and a pinch of salt. Cook for 25–30 minutes, stirring regularly, until deeply caramelized. Remove and set aside.
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Season chicken with salt and pepper. Increase heat to medium-high and sear chicken 4–5 minutes per side until browned.
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Reduce heat to medium, add garlic, and sauté for 30 seconds.
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Pour in broth, scraping the pan to loosen browned bits. Stir in mustard and cream until combined.
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Return onions and chicken to the pan. Cover and simmer on low for 10–15 minutes until chicken is fully cooked.
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Add fresh herbs if using, adjust seasoning, and simmer uncovered for a few minutes to thicken the sauce if needed.