Pan-Seared Chicken with Creamy Dijon Sauce, Balsamic Grape Salad &Amp; Garlic Bread

This dish brings together tender pan-seared chicken cutlets with a rich and tangy Dijon cream sauce. The sauce, made with sour cream and chicken stock, is perfectly balanced with a hint of garlic and mustard. It’s a comforting yet elegant meal that comes together in under 30 minutes.

On the side, enjoy a refreshing salad of mixed greens, sweet red grapes and crunchy walnuts tossed in a balsamic vinaigrette. Buttery garlic bread completes the plate, ideal for sopping up every last bit of sauce.

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Ingredients

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2.25 ounce Red GrapesView ingredient guideLike ingredientDislike ingredient

1 unit Ciabatta BreadView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the broiler to high. Wash and dry the produce. Peel and mince the garlic. Halve the red grapes. Cut the ciabatta bread in half horizontally. In a small microwave-safe bowl, place 2 tablespoons of butter (4 tablespoons for 4 servings). Microwave until just softened, 10-15 seconds. Stir in half the minced garlic and season with salt and pepper. Set aside.
2. Pat the chicken cutlets dry with paper towels and season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the chicken and cook until browned and cooked through, 3-5 minutes per side. Transfer the cooked chicken to a cutting board.
3. Add the remaining minced garlic to the same pan and cook until fragrant, about 30 seconds. Stir in the chicken stock concentrate and ¼ cup of water (⅓ cup for 4 servings). Simmer until the liquid reduces, 2-3 minutes. Stir in the sour cream, half of the Dijon mustard and 1 tablespoon of plain butter (2 tablespoons for 4 servings). Remove from heat. Season with salt and pepper. Taste and add more mustard if desired.
4. Meanwhile, in a large bowl, toss the mixed greens, halved grapes and walnuts with half the balsamic vinegar (all the vinegar for 4 servings) and a large drizzle of olive oil. Season with salt and pepper.
5. Spread the cut sides of the ciabatta with the garlic butter. Place the bread cut sides up on a baking sheet. Broil until golden brown, 2-3 minutes. Watch carefully to avoid burning. Cut the garlic bread diagonally into halves.
6. Thinly slice the chicken crosswise. Divide the chicken, salad and garlic bread among plates. Top the chicken with the pan sauce and serve immediately.

Recipe Tips

FAQ

Can I use chicken thighs instead of cutlets?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until they reach an internal temperature of 165°F.

What can I substitute for sour cream?

Greek yogurt or crème fraîche are excellent substitutes for sour cream in this sauce.

How do I store leftovers?

Store chicken, salad and bread separately in airtight containers in the refrigerator for up to 2 days. Reheat chicken and sauce gently in a pan.