It happens to each and every one of us…the dreaded chicken rut.
I know it’s Monday and just getting through the day will be an accomplishment in itself. Consider the “what’s for dinner” dilemma solved with this simple, healthy and delicious one-pan dish. Yes, Teta Lizza is here to save the day! Well, not me so much but my recipe for Chicken with Dijon Buttermilk Sauce.
I love chicken and I eat a lot of it. It’s so versatile – you can dress it up or keep it simple…sounds like the perfect date 😉 Often even I stick to my old tried, tested and true chicken recipes…just like those worn in comfy pants you’ve been holding onto for probably two years too many… But sometimes, you just want something different…still chicken, still comfy…but different.
To me, any dish with a sauce is already fancy. This sauce is creamy, a little tangy, and very flavorful. Did I mention it can all be made in one pan? I think it’s important to highlight that, again, because it’s Monday…ugh.
If you don’t cook with buttermilk or aren’t familiar with it – despite it’s name, buttermilk is actually a great healthy swap over cream or whole milk! I know…I was just as shocked as you when I learned this. Buttermilk is the liquid left behind after making butter. It has a mildly sour taste and can be used to tenderize meat, add moisture to baked goods and to add creaminess to sauces and soups. Triple-duty ingredient? HOLLA!
TIP: Opt for reduced-fat or fat-free buttermilk instead of the full-fat version and you’ll scoop up a ton of benefits including probiotic cultures, high protein, riboflavin and calcium.
Need more chicken ideas? I’ve got you. Check out my Lightened Up Spicy Moroccan Chicken, Vegetable and Feta Chicken Pie, or this Lemon Chicken with White Wine Sauce for those days you need a “reason” to open a bottle of wine.
enjoy | liz | xo
- 4 boneless, skinless chicken breast halves
- salt and pepper
- 2 tbsp olive oil
- 1/2 cup low-sodium chicken broth
- 1/2 cup buttermilk
- 2 tbsp dijon mustard
- 1/2 tsp dried thyme
- Sprinkle each piece of chicken with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken (do not crowd) and cook until no both sides have nicely browned (about 10-12 minutes). Transfer to a plate and set aside.
- Add the broth to the hot skillet and cook until liquid reduces to half. Add the buttermilk, mustard and thyme and whisk until thickened, about 2 minutes.
- Add back in the chicken breasts and spoon the cream sauce over top. Let heat for 2-3 minutes, remove from skillet and serve.