Baked Chicken Breast with Creamy Cheese and Mustard Sauce

- 450ml / 2 cups heavy cream (36% fat)
- 240ml / 1 cup crème fraiche
- 200g / 7 oz grated mature cheese (31% fat)
- 4 boneless skinless chicken breasts
- 30ml / 2 tbsp vegetable oil
- 5g / 1 tsp paprika powder
- 240ml / 1 cup chicken broth
- 45g / 3 tbsp Dijon mustard
- 15g / 1 tbsp honey
- Salt and pepper to taste
1. Preheat your oven to 392°F or 200°C.
2. Season the chicken breasts with a pinch of salt and a few grinds of pepper, then sear them in hot oil on both sides until they're nicely browned. Move them to a baking dish once they're done.
3. Whisk together 1 cup (240 ml) of heavy cream, 1/2 cup (120 ml) of crème fraiche, 1/4 cup (60 ml) of chicken broth, 2 tablespoons of Dijon mustard, 1 tablespoon of honey, a pinch of salt, and a few grinds of pepper in a large bowl. Be mindful of the salt content, as the mature cheese will add more saltiness.
4. Pour the creamy sauce over the chicken breasts and sprinkle the grated cheese evenly. Finish with a light dusting of paprika powder.
5. Bake the chicken in the middle of the oven for 25-30 minutes, or until it reaches an internal temperature of 160°F (72°C).
6. Serve the baked chicken breasts with the creamy sauce, alongside steamed rice, mashed potatoes, and a side salad if you like.
- oven
- baking dish
- whisk
- bowl
- cutting board
- knife
- cheese grater
- measuring cups
- measuring spoons
- wooden spoon
- plate
- serving utensils
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