Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 3 tbsp Dijon mustard
- 1 tbsp fresh rosemary, chopped
- 1 cup chicken broth
- 1/2 cup Greek yogurt or heavy cream
- Salt and pepper to taste
- Roasted vegetables (carrots, zucchini, bell peppers)
Instructions
- Preheat oven to 375°F (190°C). Season chicken breasts with salt, pepper, and chopped rosemary.
- Heat olive oil in a skillet over medium-high heat and sear chicken until golden brown on both sides, about 3-4 minutes per side.
- Transfer chicken to a baking dish. In the same skillet, add chicken broth and Dijon mustard, scraping up browned bits. Simmer for 2 minutes.
- Add Greek yogurt or heavy cream, stirring until smooth, then pour sauce over chicken.
- Bake in the oven for 20-25 minutes until cooked through. Serve with roasted vegetables.
Notes
- Adjust Dijon mustard amount for more tangy flavor.
- Use Greek yogurt for a healthier sauce option.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Baking and searing
- Cuisine: French-Inspired
- Diet: Heart-Healthy, Gluten-Free
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 85mg