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Irresistible Chicken with Creamy Mustard Cheddar Sauce Recipe

Irresistible Chicken with Creamy Mustard Cheddar Sauce Recipe - Featured Image
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Learn how to make delicious Chicken with Creamy Mustard-Cheddar. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 4 boneless, skinless chicken breasts (about 6 ounces each)
  • 1 tablespoon olive oil or bacon fat (for that smoky farmhouse touch)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup sharp cheddar cheese, shredded (feel free to use a farmhouse cheddar for more depth)
  • 1/3 cup Dijon mustard (or whole-grain mustard if you want more texture)
  • 1 cup heavy cream (or half-and-half for a lighter option)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 1 tablespoon butter
  • Optional: pinch of cayenne pepper for a subtle warmth

If you don’t have heavy cream on hand, a mix of cream cheese and milk can work in a pinch, but don’t skip the sharp cheddar—that’s the real magic here. And if you’re watching salt intake, adjusting the salt to taste after cooking is a good idea, especially since mustard and cheddar can bring their own saltiness.

Instructions

  1. Start by patting your chicken breasts dry with paper towels. Season both sides generously with kosher salt and black pepper. This step is key—Mama Lu always said, “Season like you mean it, or don’t bother.”
  2. Heat the olive oil or bacon fat in a large skillet over medium-high heat until shimmering. If you’re lucky enough to have bacon fat, this adds a smoky depth that takes me right back to those mornings on the porch.
  3. Place the chicken breasts in the skillet and cook undisturbed for about 5 to 6 minutes on one side, until a golden crust forms. Flip and cook for another 4 minutes. The chicken should be nearly cooked through but still juicy inside.
  4. Remove the chicken from the skillet and set aside on a warm plate. Lower the heat to medium and add the butter and minced garlic to the skillet, stirring for about 30 seconds until fragrant—don’t let it burn, or you’ll lose that delicate flavor Mama Lu talked about.
  5. Pour in the heavy cream and stir in the Dijon mustard and thyme. Let the mixture simmer gently for 2-3 minutes until it thickens slightly. If you like a little heat, sprinkle in a pinch of cayenne pepper here.
  6. Reduce the heat to low and gradually stir in the shredded cheddar cheese until melted and smooth. You’ll see that creamy, golden sauce come together, just like the kind that made Sunday dinners special.
  7. Return the chicken breasts to the skillet, spooning the sauce over the top. Let them cook together for another 2-3 minutes to marry the flavors and warm through.
  8. Serve immediately, spooning extra sauce over each piece. I like to imagine Mama Lu smiling from her rocking chair as I do this—the simple act of care, made with love.

Find it online: https://claracooking.com/chicken-with-creamy-mustard-cheddar/