Mustard Chicken Recipe
This creamy Dijon mustard chicken is a 30-minute, one-pan dinner that delivers tender, seared chicken in a rich, tangy sauce. It’s an easy, family-friendly meal perfect for weeknights or serving to guests.
Servings: 4 people
Calories: 418kcal
Ingredients
- 2 boneless, skinless chicken breasts *
- ¼ cup all-purpose flour
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon ground black pepper plus more to taste
- 4 tablespoons unsalted butter ½ stick, divided
- ⅓ cup diced shallots
- ½ cup white wine **
- 1 cup low-sodium chicken broth
- 2 tablespoons Dijon mustard ***
- ½ cup heavy cream room temperature
- 1 tablespoon chopped fresh parsley
Instructions
- Halve each chicken breast lengthwise to create 4 even-sized pieces.2 boneless, skinless chicken breasts
- Whisk together the flour, salt, and pepper in a shallow bowl.¼ cup all-purpose flour, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Dredge both sides of the chicken in the flour mixture. Set aside.
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Add in the chicken and sear on both sides until golden. Remove from the pan and set aside.4 tablespoons unsalted butter
- Add in the remaining butter and shallots. Sauté until the shallots soften.⅓ cup diced shallots, 4 tablespoons unsalted butter
- Add in the wine, and cook until evaporated, scraping the brown bits from the bottom of the pan.½ cup white wine
- Add in the chicken broth, mustard, heavy cream, salt and pepper to taste.1 cup low-sodium chicken broth, 2 tablespoons Dijon mustard, ½ cup heavy cream
- Stir to combine and simmer for 2-3 minutes until the sauce slightly thickens, then add back the chicken pieces.
- Cook, until the sauce thickens and the chicken is warmed through to 165°F. Sprinkle with parsley and serve!1 tablespoon chopped fresh parsley
Video
Notes
*You can use boneless, skinless thighs instead. Just note that the cook time will increase slightly.
**A dry white wine, like Sauvignon Blanc, works best for the mustard sauce. You can also substitute more chicken broth instead.
***For a slightly rustic look and added pop of flavor, try using 1 tablespoon Dijon and 1 tablespoon whole-grain mustard instead of all Dijon. It gives the sauce a little texture and depth.
Tips:
- Make sure to cut the chicken into even size so they all cook at the same time.
- When searing the chicken, go for medium-high heat.
- When adding the wine, scrape up every bit of those browned bits (fond) at the bottom of the pan--that’s where the flavor lives. If you skip this step, your sauce won’t be as rich or savory.
- Don't overheat the skillet before adding the cream. This can cause the sauce to curdle. Instead, take the pan off the heat for 30 seconds before stirring in the cream, or whisk a few spoonfuls of warm broth into the cream first to “temper” it.
- Once the sauce thickens, taste and adjust. A tiny squeeze of lemon or an extra half-teaspoon of mustard can really brighten it up right before serving.
- Properly cooked chicken should read 165°F on an instant-read thermometer.
- After cooking, let the chicken rest in the warm sauce for 3-5 minutes off the heat. This helps it reabsorb juices and lets the sauce cling better to the surface.
- This creamy Dijon chicken pairs perfectly with mashed potatoes, rice, or buttered noodles--anything that soaks up that silky mustard sauce!
Nutrition
Serving: 1serving | Calories: 418kcal | Carbohydrates: 12g | Protein: 29g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 139mg | Sodium: 409mg | Potassium: 634mg | Fiber: 1g | Sugar: 3g | Vitamin A: 914IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 2mg