Hey Everyone! Today, I’m thrilled to share this easy creamy mustard chicken recipe. It is perfect for those days when you want to impress guests or simply indulge your family in a delicious, comforting meal. And the creamy mustard sauce? Its sooooo goooood! If you’ve ever found yourself stuck in a chicken-cooking rut, this dish is a great way to break free from the routine.
1. Season your boneless and skinless chicken breasts generously with garlic powder, and salt. Coat each piece with a light layer of flour, making sure to shake off any excess. Set the prepared chicken aside.
2. In a large skillet, heat a mixture of butter and olive oil over medium-high heat. Once hot, carefully fry the chicken breasts until golden brown on each side and are just cooked through, approximately 4 minutes per side (internal temperature of 165F). Once done, transfer the cooked chicken to plate on the side. Remember to not crowd your pan, you will need to make it in batches.
4. Deglaze the pan by adding wine, ensuring to scrape up any browned bits from the bottom of the pan. Allow it to simmer until the liquid is reduced by half. This takes usually around 5 minutes.
5. Incorporate Dijon mustard into the pan juices, followed by the addition of chicken broth and your chosen herbs.
6. Bring the mixture to a boil, then lower the heat to medium. Stir in the cream and let the sauce gently simmer until it begins to thicken, usually around 4 minutes.
7. Return the cooked chicken to the pan, allowing it to simmer gently until fully heated through and the sauce has achieved the desired thickness, approximately 5 minutes.
8. Perform a taste test and add more salt if necessary. It is ready to serve. Just don’t leave the creamy sauce behind, spoon it over your chicken!
I think this creamy chicken goes well with mashed potatoes. But, if you know me I am likely going to have it with rice :). For a complete meal, consider serving it alongside a glass of your favorite white wine or a refreshing lemonade.
If you happen to have leftovers (though this dish is so tasty, that I doubt it!), store them in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in the microwave or on the stovetop, ensuring the chicken is thoroughly heated.
Don’t have Dijon mustard? You can substitute it with whole-grain mustard for a different flavor profile.
Feel free to experiment with different herbs and spices in the sauce to suit your taste. Adding a touch of tarragon or a pinch of red pepper flakes can create exciting variations.
You can substitute the red wine for white wine. It will still taste great, but It will alter the color of the dish.
Creamy Mustard Chicken
This Creamy Mustard chicken bathes in a rich Dijon mustard sauce. Indulge in layers of flavor for a memorable dining experience.
4skinless and boneless chicken breasts (approx. 1kg)halved horizontally to make 8 fillets
1tablespoongarlic powder
Salt to tasteI used about one tablespoon
1/4cupflourfor dredging
2tablespoonsbutter
2tablespoonsolive oil
For the Sauce
2tablespoonsbutter
1small onionchopped
4clovesgarlicminced
1/2cupred wine (I used pinot noir)dry white wine, or chicken broth
2-4tablespoonsDijon mustardAdd as much mustard as you like. I like to add 2 tablespoons
3/4cupchicken broth
2teaspoonsdried thyme
1cupheavy creamwhipping cream 35%
Salt and cracked black pepper to taste
fresh herbs to garnishI used fresh parsley
Instructions
Season your boneless and skinless chicken breasts generously with garlic powder, salt, and pepper. Coat each piece with a light layer of flour, making sure to shake off any excess. Set the prepared chicken aside.
In a large skillet, heat a mixture of butter and olive oil over medium-high heat. Once hot, carefully fry the chicken breasts until golden brown on each side and are just cooked through, approximately 4 minutes per side (internal temperature of 165F). Once done, transfer the cooked chicken to plate on the side. Remember to not crowd your pan, you will need to make it in batches.
Deglaze the pan by adding wine, ensuring to scrape up any browned bits from the bottom of the pan. Allow it to simmer until the liquid is reduced by half. This takes usually around 5 minutes.
Incorporate Dijon mustard into the pan juices, followed by the addition of chicken broth and your chosen herbs.
Bring the mixture to a boil, then lower the heat to medium. Stir in the cream and let the sauce gently simmer until it begins to thicken, usually around 4 minutes.
Return the cooked chicken to the pan, allowing it to simmer gently until fully heated through and the sauce has achieved the desired thickness, approximately 5 minutes.
Perform a taste test and make adjustments to the salt and pepper if necessary. It is ready to serve. Just don’t leave the creamy sauce behind, spoon it over your chicken!
If the sauce is too thick, you can thin it out with a bit of chicken broth or cream. On the flip side, if it’s too thin, simmer it for a few more minutes until it reaches your desired consistency.
Can I use bone-in chicken for this recipe?
Absolutely! Adjust the cooking time accordingly to ensure the chicken is cooked through.
Now, give this easy creamy mustard chicken try, share your thoughts in the comments below, and don’t forget to visit my Instagram page for more delicious recipes! I like to serve this on special occasions. It is not a very elaborate recipe, but if you have kids, anything that takes longer than 5 min feels elaborate đ If you enjoyed this, subscribe to Tasty Recollections for more mouthwatering ideas. Happy cooking and until next time!
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