Yes, chicken breasts can be juicy and delightful. The key here is to coat them in a dusting of flour, salt, and turmeric, which yields a lightly seasoned crust and prevents them from sticking to the pan. Searing the chicken to start yields a crackly-golden exterior on the meat, and lots of flavorful browned bits too. The sauce comes together in the same skillet, with shallots and garlic infusing the olive oil before Dijon mustard, heavy cream, and fresh thyme team up for a sunny, fragrant sauce. For maximum juiciness, the chicken gently finishes cooking in the oven, until it reaches succulent, tender perfection. Rely on an instant-read thermometer if you’re feeling unsure of its doneness, and make sure to let it rest before slicing.
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What you’ll need
Instant-Read Thermometer
$35 At Thermoworks
Medium Skillet
$50 At Amazon
Wooden Spoon
$7 At Amazon
Recipe information
Total Time
45 minutes
Yield
2 servings
Ingredients
1
1½
1½
2
2
2
4
3
1
3
1
1
Preparation
Step 1
Preheat oven to 375°. Mix 1 Tbsp. all-purpose flour, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 1 tsp. ground turmeric in a small bowl to combine. Sprinkle 2 skinless, boneless chicken breasts (about 1½ lb. total) all over with flour mixture.
Step 2
Heat 1 Tbsp. extra-virgin olive oil in a medium ovenproof skillet over medium-high. Cook chicken until golden brown on both sides, about 5 minutes per side; transfer to a plate.
Step 3
Reduce heat to medium; heat remaining 1 Tbsp. extra-virgin olive oil in same skillet. Cook 2 medium shallots, thinly sliced, and 4 garlic cloves, finely chopped, stirring often, until shallots are translucent, about 4 minutes. Add 3 sprigs thyme, 1 cup heavy cream, 3 Tbsp. Dijon mustard, 1 Tbsp. honey, 1 tsp. freshly ground pepper, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and ½ tsp. ground turmeric; stir to combine. Bring to a simmer, then return chicken and any accumulated juices to skillet.
Step 4
Transfer skillet to oven and bake until sauce is slightly reduced and chicken is cooked through (an instant-read thermometer inserted into thickest part of breasts should register 160°), 20–25 minutes.
Step 5
Remove skillet from oven and transfer chicken to a cutting board. Let rest 5 minutes, then slice against the grain ¼" thick. Return chicken to sauce; remove and discard thyme sprigs.
Step 6
Scatter thyme leaves over chicken. Serve with steamed rice or toasted country-style bread.