Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5 pounds or 680 grams)
  • 2 tablespoons olive oil (30 ml)
  • Salt and pepper, to taste
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup chicken broth (240 ml)
  • 1 tablespoon soy sauce (15 ml)
  • 2 tablespoons Dijon mustard (30 g)
  • 1 teaspoon dried thyme (1 g)
  • 2 tablespoons fresh parsley, chopped (optional for garnish)

Instructions:

  1. Pat chicken breasts dry with paper towels. Season both sides with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5-6 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove chicken from skillet and set aside.
  3. In the same skillet, reduce heat to medium. Add chopped onion and sauté until translucent, about 3-4 minutes. Stir in minced garlic and cook for an additional minute.
  4. Pour in chicken broth, soy sauce, and Dijon mustard, stirring to combine. Add dried thyme and bring the sauce to a simmer.
  5. Place the seared chicken back into the skillet. Let it cook in the sauce for 5-7 minutes to absorb flavors.
  6. Garnish with chopped parsley (if using) and serve warm.