Instructions
Step 1: Heat olive oil in a large skillet over medium-high heat. Season your sliced chicken breasts with salt and pepper, then cook for 6-7 minutes per side until golden and cooked through. Remove and set aside on a plate.
Step 2: In the same skillet, add minced garlic and cook for about 30 seconds until fragrant. Pour in the heavy cream and Dijon mustard, whisking to combine the flavors smoothly.
Step 3: Stir in the butter and let the sauce simmer for 2-3 minutes until it thickens slightly. Taste and adjust seasoning with salt and pepper as needed.
Step 4: Return the sliced chicken to the skillet and coat it generously with the creamy mustard sauce. Keep warm over low heat.
Step 5: While the sauce develops, prepare your vegetables. Arrange the boiled baby potatoes, steamed broccoli, and sliced carrots on a serving plate. Top with avocado slices.
Step 6: Plate the creamy mustard chicken in the center of your vegetables, pouring extra sauce over the top. Garnish with fresh parsley and serve immediately.
Storage and Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce keeps beautifully and actually tastes even richer the next day.
To reheat, gently warm the chicken and sauce in a skillet over low heat, adding a splash of cream if it seems too thick. The potatoes, broccoli, and carrots reheat wonderfully this way.
Save the avocado slices for fresh plating just before serving, as they don’t keep well when stored with the warm dish.
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