Creamy Dijon Chicken Skillet. I made this in one pan in just 30 minutes. Made with flavorful dried tarragon, rich cream, tangy Dijon, mushrooms, asparagus, green olives and capers for just the right amount of briny flavor.
2 pounds boneless, skinless chicken breasts, cut into tender sized pieces
sea salt and black pepper
4 tablespoons butter
1 cup chopped asparagus
1 can green olives
1 can of quartered artichoke hearts
10 ounces cremini mushrooms, halved
1 cup chicken stock
2 cup heavy cream
1 cup grated Parmesan cheese
4 tablespoons Dijon mustard
1 tbsp lemon juice
1 tablespoon chicken bouillon granules
2 tsp capers
1/4 tsp dried tarragon
Season both sides of the chicken breasts generously with salt and pepper and set aside.
In a bowl whisk together the heavy cream, parmesan cheese, dijon mustard.
In a large skillet, melt the butter over medium-high heat. Add the chicken to the pan and sear until it is golden brown on both sides
Remove the chicken from the pan and set aside (chicken will not be fully cooked at this stage)
Deglaze the pan with chicken stock and use a rubber spatula to scrape off and mix in any bits that are stuck to the bottom of the pan.
To the chicken stock, mix in the bouillon granules and tarragon until dissolved. Reduce heat to medium-low and let simmer for 5 minutes
Add the asparagus, olives, mushrooms and artichokes cook for 2 mins.
Add the heavy cream, Parmesan cheese, Dijon mustard, and bring to a boil, then reduce to simmer. Let simmer for an additional 5 minutes.
Add the chicken back to the pan and let simmer until the chicken is cooked all the way through 10-15 mins, and the sauce has reduced and thickened.