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Pan-Seared Chicken and Broccolini in Creamy Mustard Sauce from The Food Charlatan
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5 from 13 votes

Pan-Seared Chicken and Broccolini in Creamy Mustard Sauce

 This easy pan-seared chicken is a great weeknight dinner! It seriously tastes restaurant quality. The creamy mustard sauce compliments the broccolini perfectly! 
 
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 4 Servings
Calories: 491kcal
Author: The Food Charlatan

Ingredients

  • 1 & 1/2 pounds chicken tenderloins * thawed
  • salt and pepper
  • 1/4 cup flour
  • 2-3 tablespoons olive oil
  • 1 pound broccolini trimmed and sliced in half lengthwise
  • water and salt to blanch broccolini
  • 1 tablespoons olive oil pluse more if needed
  • 1 large shallot or 2 regular, diced
  • 2 cups chicken broth **
  • 4 sprigs 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 you can't find chicken tenderloins (they are in the frozen section) buy fresh thin-cut chicken breasts. If you can't find that, then be sure to pound your regular chicken breast so that it sears easier.
** I always use water and Better Than Bouillon. So easy to keep on hand in the fridge!
 
Source: this recipe is adapted from my friend Amy's amazing new cookbook, Good Fast Eats!

Nutrition

Serving: 1chicken breast | Calories: 491kcal | Carbohydrates: 20g | Protein: 42g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 150mg | Potassium: 781mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2540IU | Vitamin C: 117mg | Calcium: 123mg | Iron: 3mg