Friday Night Bistro Chicken

Transform your kitchen into a cozy French bistro with this indulgent and flavor-packed Friday Night Bistro Chicken recipe. Juicy, golden-brown chicken breasts are cooked to perfection and bathed in a velvety Dijon mustard and white wine cream sauce, infused with the delicate flavors of shallots, garlic, fresh thyme, and a hint of parsley. Ready in just 40 minutes, this elegant yet approachable dish pairs beautifully with crusty bread, creamy mashed potatoes, or roasted vegetables, making it a versatile choice for date night or a relaxed dinner with friends. Ideal for weeknight indulgence or special occasions, this irresistible recipe brings classic French flavors right to your table.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 medium, finely minced shallot
• 2 minced garlic cloves
• 0.5 cups dry white wine
• 0.75 cups chicken stock
• 0.25 cups heavy cream
• 2 tablespoons Dijon mustard
• 1 teaspoon fresh thyme leaves
• 2 tablespoons, chopped parsley

Directions

Step 1

Season the chicken breasts on both sides with salt and black pepper, then lightly coat them with the all-purpose flour, shaking off any excess.

Step 2

In a large skillet over medium heat, melt 1 tablespoon of butter with the olive oil. Once hot, add the chicken breasts to the skillet and cook for 4-5 minutes per side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate, tenting with aluminum foil to keep warm.

Step 3

In the same skillet, add the remaining 1 tablespoon of butter. Once melted, add the finely minced shallot and cook for 2-3 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.

Step 4

Deglaze the skillet by pouring in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly.

Step 5

Stir in the chicken stock, heavy cream, Dijon mustard, and fresh thyme. Simmer the sauce for 4-5 minutes, allowing it to thicken slightly.

Step 6

Return the chicken breasts to the skillet, spooning the sauce over the top. Let them simmer in the sauce for 2-3 minutes to reheat and soak up some of the flavors.

Step 7

Remove the skillet from heat and sprinkle the chopped parsley over the chicken for garnish.

Step 8

Serve the chicken hot with the sauce spooned generously over the top. Pair with crusty bread, mashed potatoes, or roasted vegetables for a full bistro-style meal.

Nutrition Facts

Serving size	1302.7 grams (1302.7g)

Amount per serving	% Daily Value*
Calories	2124

Total Fat 105.90g	136%
Saturated Fat 37.30g	186%
Polyunsaturated Fat 2.70g
Cholesterol 730mg	243%
Sodium 3698mg	161%
Total Carbohydrate 25.30g	9%
Dietary Fiber 2.40g	9%
Total Sugars 5.20g
Protein 228.90g	458%

Vitamin D 7IU	35%
Calcium 152mg	12%
Iron 10mg	54%
Potassium 2064mg	44%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.4%

Protein: 46.5%

Carbs: 5.1%