Easy Chicken Tenderloin with Dijon Cream Sauce
A delicious and comforting dish featuring tender chicken loins coated in a rich Dijon cream sauce, perfect for family dinners or busy weeknights.
Ingredients
Main Ingredients
- 1 pound chicken tenderloins Tender chicken cut for easy cooking.
- Salt and pepper, to taste For seasoning.
- 2 tablespoons olive oil For cooking the chicken.
- 1/2 cup heavy cream Forms the base of the sauce.
- 2 tablespoons Dijon mustard Adds tanginess to the sauce.
- 1 tablespoon honey Balances the flavors in the sauce.
- 1 tablespoon chopped fresh parsley Optional garnish for serving.
Instructions
Preparation
- Pat dry chicken tenderloins and season generously with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat until hot.
Cooking Chicken
- Add chicken to the skillet in a single layer and sauté for 4-5 minutes on each side until golden brown and cooked through.
- Ensure chicken reaches an internal temperature of 165°F (75°C).
Making Sauce
- Remove cooked chicken from the skillet and set aside.
- Lower the heat and add heavy cream, Dijon mustard, and honey to the skillet. Stir well and let simmer for 2-3 minutes until slightly thickened.
Combining and Serving
- Return the chicken to the skillet and coat with the creamy sauce. Simmer for an additional minute.
- Garnish with fresh parsley if desired, and serve hot over cooked rice or pasta.
Notes
For substitutions, use half-and-half or coconut cream instead of heavy cream. Avoid overcrowding the skillet to achieve a good sear on the chicken.