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Chicken can be boring, but with a delicious, creamy sauce like this Creamy Dijon Chicken Skillet? We just won’t let that happen.
I just love the flavor in dijon mustard. It is so distinct and full. I almost always add a squeeze of dijon in all my dressings, love it paired with sauerkraut and sausages, on top of burgers, on salmon… I mean anything! Today, I’ve made it the star of the show in this delicious, Creamy Dijon Chicken Skillet. This is one that the whole family can enjoy and is super easy to whip up for a weeknight dinner! You gotta give it a try!
- 2 tbsp. olive oil
- 4 boneless, skinless chicken breasts
- salt and pepper, to taste
- 3-4 tbsp. arrowroot starch
- 1 tbsp. ghee
- 2 cloves garlic, minced
- 3/4 cup chicken broth
- 1/2 cup unsweetened canned coconut milk (blend so that it is smooth and no longer separated)
- 2 tbsp. dijon mustard
- 1 tbsp. freshly chopped sage leaves
- Season the chicken on both sides with salt and pepper.
- Place arrowroot on a plate or wide bowl. Gently dredge both sides of the chicken breasts so that the chicken is just lightly coated in the arrowroot. You don't want a thick, heavy coat. Just a light dusting.
- Heat a skillet over medium-high heat. Add oil to the skillet. Sear chicken on both sides until golden brown and slightly crispy, about 4-5 minutes per side.
- Reduce heat to low. Melt ghee in the skillet and swirl pan so that it is evenly coated.
- Add garlic and gently fry for about 30 seconds, being careful not to burn.
- Pour in the chicken broth, dijon and the coconut milk and whisk until evenly combined.
- Nestle the chicken back into the sauce, and bring heat up to a light simmer (about medium heat).
- Add the chopped sage and cover and cook until the chicken is completely cooked through, about 5-10 more minutes.
- Add salt and pepper, to taste and fresh parsley before serving.