About this recipe

Dijon mustard brings a sharp, savory depth that pairs beautifully with garlic, fresh herbs, and the subtle sweetness of coconut milk. Coating the chicken lightly in arrowroot starch gives the exterior a pleasant golden crust and helps the sauce thicken slightly without using flour. This skillet method keeps cleanup to a minimum and lets the chicken finish cooking gently in the sauce so it stays moist.

Ingredients

1. 2 tbsp olive oil
2. 4 boneless, skinless chicken breasts
3. Salt and pepper, to taste
4. 3–4 tbsp arrowroot starch (for a light coating)
5. 1 tbsp ghee (or butter)
6. 2 cloves garlic, minced
7. 3/4 cup chicken broth
8. 1/2 cup unsweetened canned coconut milk (shake or blend so it is smooth and combined)
9. 2 tbsp Dijon mustard
10. 1 tbsp freshly chopped sage leaves (or other fresh herb)

Instructions

1. Season the chicken breasts on both sides with salt and pepper.
2. Pour arrowroot starch onto a plate or into a wide, shallow bowl. Lightly dredge each chicken breast so it has just a thin dusting of starch—avoid a heavy coating.
3. Heat a large skillet over medium-high heat and add the olive oil. When hot, add the chicken breasts and sear until golden brown and slightly crisped, about 4–5 minutes per side depending on thickness. Work in batches if needed to avoid crowding the pan.
4. Reduce the heat to low. Add the ghee to the pan and tilt or swirl to coat the surface evenly.
5. Add the minced garlic and gently cook for about 30 seconds, stirring, being careful not to let it brown or burn.
6. Pour in the chicken broth, then add the Dijon mustard and the coconut milk. Whisk or stir thoroughly to combine the ingredients into a smooth sauce, scraping up any browned bits from the bottom of the pan for extra flavor.
7. Return the seared chicken breasts to the skillet, nestling them into the sauce. Increase the heat to medium so the sauce comes to a gentle simmer.
8. Stir in the chopped sage, then cover the skillet and simmer until the chicken is cooked through and reaches an internal temperature of 165°F (about 5–10 minutes more, depending on thickness). The sauce will thicken slightly as it simmers.
9. Taste the sauce and adjust seasoning with additional salt and pepper if needed. Spoon fresh parsley or more chopped sage over the chicken before serving for color and brightness.

Tips, Variations and Serving Suggestions

Tips:

• If you don’t have arrowroot, a light dusting of cornstarch works similarly, though arrowroot tends to give a glossier finish.
• Use full-fat, unsweetened coconut milk for a creamier sauce. Shake or blend the can before measuring so the fat and liquid are uniform.
• Allow the pan to come back to a gentle simmer after adding the chicken to ensure even cooking without drying the meat.

Variations:

• Swap sage for thyme or rosemary if you prefer a different herb profile.
• Add sautéed mushrooms, wilted spinach, or roasted cherry tomatoes to the sauce for more texture and color.

Serving suggestions: Serve this creamy Dijon chicken over steamed rice, mashed potatoes, egg noodles, or alongside roasted vegetables and a simple green salad. Leftovers keep well in the refrigerator for 2–3 days; reheat gently on the stove so the sauce doesn’t separate.