Mustard Chicken with Sun Dried Tomatoes

Seared chicken breast braised in a quick pan sauce of whole grain mustard, sun-dried tomatoes, and shallots. Seven ingredients, one pan, thirty minutes. This is a weeknight dinner that tastes like you spent way longer than you did.

Browning the chicken in butter first builds a golden crust and leaves fond in the pan. Then olive oil, shallots, and garlic go in to pick up all those caramelized bits. The seeded mustard and chopped sun-dried tomatoes create an intensely flavored sauce right there in the pan while the chicken finishes cooking covered.

The sun-dried tomatoes are concentrated flavor bombs. They add a sweet, tangy intensity that fresh tomatoes can’t match in this short cooking time.

Chef Tips

• Don’t move the chicken once it hits the hot butter. Let it sear undisturbed for 3 to 4 minutes per side to develop a proper golden crust.
• Use oil-packed sun-dried tomatoes, drained and chopped. Dry-packed ones need rehydrating first and won’t have the same silky texture.
• Cover the pan when the chicken goes back in. The trapped steam helps cook the breast through evenly without drying out the exterior.
• Check doneness by pressing the thickest part of the breast. It should feel firm but spring back. Internal temp should read 165°F (74°C).

Variations

• Stir in a splash of white wine or chicken broth with the mustard for a saucier finish.
• Add a handful of fresh basil torn over the top just before serving for a bright, aromatic lift.
• Use chicken thighs instead of breasts for juicier, more forgiving results.