Description
Creamy Maple-Dijon Chicken Cutlets are tender, golden-seared chicken breasts simmered in a rich maple Dijon cream sauce. This easy one-skillet chicken recipe delivers the perfect balance of sweet maple syrup and tangy Dijon mustard, creating a comforting yet elegant meal in just 30 minutes. Ideal for weeknight dinners or special occasions, this creamy maple Dijon chicken pairs beautifully with mashed potatoes, rice, or roasted vegetables.
Ingredients
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4 boneless skinless chicken breasts, pounded thin
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¾ teaspoon salt
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½ teaspoon black pepper
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1 teaspoon garlic powder
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1 tablespoon olive oil
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1 tablespoon unsalted butter
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2 cloves garlic, minced
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½ cup chicken broth
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¾ cup heavy cream
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2 tablespoons Dijon mustard
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2 tablespoons pure maple syrup
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1 teaspoon fresh thyme leaves
Optional Garnish:
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Fresh parsley, chopped
- Cracked black pepper
Instructions
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Season the Chicken:
Pat chicken dry and season both sides with salt, black pepper, and garlic powder. -
Sear the Chicken:
Heat olive oil and butter in a large skillet over medium heat. Cook chicken cutlets for 3–4 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove and set aside. -
Sauté Garlic:
In the same skillet, add minced garlic and cook for about 30 seconds until fragrant. -
Deglaze the Pan:
Pour in chicken broth and scrape up browned bits from the bottom of the skillet. Let simmer for 2–3 minutes. -
Make the Sauce:
Stir in heavy cream, Dijon mustard, and maple syrup. Whisk until smooth and simmer gently over medium-low heat until slightly thickened. -
Add fresh thyme and adjust seasoning if needed.
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Combine:
Return the chicken to the skillet and spoon sauce over the top. Simmer for 5 minutes to blend flavors. -
Garnish with parsley and cracked black pepper before serving.
Notes
Use pure maple syrup for the best natural sweetness and depth of flavor.Keep the heat moderate when adding cream to prevent curdling.For a lighter option, substitute half-and-half for heavy cream.Whole grain mustard can be added for extra texture and tang.If the sauce thickens too much, loosen it with a splash of broth.
