The Quickest Weeknight Chicken


This is my quickest (15 minutes tops) weeknight chicken recipe.  I keep boneless, skinless chicken breasts in the freezer so that with a little veggie, I can always make a healthy, fast dinner with little to no planning.  You can use a variety of liquid for this dish, white wine is my favorite, but you can also use beer, chicken or veggie stock, or even marsala or dry vermouth.  Serves 4

  • 2-3 boneless, skinless chicken breasts
  • 1 T. olive oil
  • salt and pepper
  • 1/2 C. white wine, or beer, or chicken stock…some kind of flavorful liquid
  • 2 T. Dijon mustard
  • 2 T. heavy cream
  • parsley for garnish

Split the chicken breasts horizontally so you have 4-6 thinner pieces of chicken.  If they are very thick breasts you can cut them into three slices horizontally.  Season both sides of the chicken with salt and pepper.  Heat a large, NOT non-stick skillet, over medium-high heat with the olive oil.  When the pan is nice and hot, place the chicken in the pan.  It should only take about two or three minutes per side to get nice and brown. Resist the urge to turn it over too soon.  If the chicken is sticking it’s not ready to flip.  When it’s nice and brown it will release itself from the pan easily.  If you want to double this recipe, you need to cook the chicken in batches.  Crowding the pan will cause the chicken to steam instead of brown, and you really need those brown bits to make a great sauce. When the chicken is browned on both sides, remove it to a plate, cover with foil, and keep it warm. Immediately add the wine or other liquid to the hot pan.  Let it bubble up for a minute while scraping the brown bits that have accumulated in the pan.  Reduce the heat to medium and add the mustard.  Whisk it in until smooth.  Remove the pan from heat and whisk in the cream.  Taste the sauce for seasoning.  Return the chicken to the pan and turn to coat in the sauce.  Place the chicken on a serving plate, top with the sauce and garnish with parsley. The more you make this dish, the faster you will get.  You can experiment with different liquids and different mustards. You can also use this exact same method with a thinly sliced pork chop or steak.




About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
This entry was posted in Gluten Free, Healthier Options, Quick Dinners and tagged , , , , , , , , , . Bookmark the permalink.

2 Responses to The Quickest Weeknight Chicken

  1. Karen says:

    You are amazingly creative. Your recipes are awesome!

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