Name: Creamy Mustard Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: French
Ingredients: 1 tablespoon olive oil; 2 tablespoons (40 g) unsalted butter; 2 large chicken breasts; Salt and freshly ground black pepper, to taste; 1 medium shallot, finely diced; 2 garlic cloves, finely chopped or grated; 1 teaspoon fresh thyme, finely chopped; 1 teaspoon fresh rosemary, finely chopped; 1 teaspoon fresh tarragon, finely chopped; 1/3 cup (75 ml) dry white wine; 1 tablespoon wholegrain mustard; 1/2 cup (100 ml) chicken stock; 1/2 cup (100 ml) heavy cream; Fresh parsley, for garnish

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Introduction

Creamy Mustard Chicken is a comforting and flavorful dish that combines tender chicken breasts with a rich, herb-infused mustard cream sauce. It’s perfect for an easy weeknight dinner or when you want to impress guests with minimal effort.

A black skillet filled with four pieces of golden-brown cooked chicken breasts, sitting in a thick creamy yellow sauce with small bits of herbs and spices. The chicken is garnished with fresh green chopped herbs scattered on top. The skillet is placed on a blue cloth with sprigs of fresh rosemary and thyme beside it, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
2 tablespoons (40 g) unsalted butter
2 large chicken breasts
1 medium shallot, finely diced
2 garlic cloves, finely chopped or grated
1 teaspoon fresh thyme, finely chopped
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh tarragon, finely chopped
1/3 cup (75 ml) dry white wine
1 tablespoon wholegrain mustard
1/2 cup (100 ml) chicken stock
1/2 cup (100 ml) heavy cream
Fresh parsley to garnish

Instructions

Step 1: Slice the chicken breasts halfway lengthwise to make four fillets and season them lightly with salt and freshly ground black pepper.
Step 2: Heat the olive oil in a cast iron pan and melt the butter over medium heat.
Step 3: Add the chicken cutlets and fry for 6-8 minutes until golden on both sides. Transfer the cooked chicken to a plate.
Step 4: Add the diced shallot to the pan and cook for 1-2 minutes until translucent.
Step 5: Stir in the garlic and fresh herbs, cooking for another minute. Pour in the white wine to deglaze the pan and simmer for a couple of minutes until most of the alcohol has evaporated.
Step 6: Stir in the wholegrain mustard, then add the chicken stock and simmer for 1 minute. Lower the heat and stir in the heavy cream.
Step 7: Let the sauce simmer for 3-4 minutes until it starts to thicken, then return the cooked chicken to the pan.
Step 8: Continue to simmer for a couple more minutes until the sauce is thickened and the chicken is warmed through.
Step 9: Adjust seasoning if needed and serve immediately, garnished with fresh parsley.

Tips & Variations

Use boneless, skinless chicken thighs instead of breasts for a juicier result.
If you prefer a thicker sauce, simmer it a bit longer or add a teaspoon of cornstarch dissolved in water to the sauce.
Swap white wine for dry vermouth or extra chicken stock if you want a non-alcoholic version.
Serve this dish with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.

Storage

Store leftover creamy mustard chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to prevent the cream from separating, stirring occasionally until warmed through.

How to Serve

A close-up view of four golden brown cooked chicken breasts sitting in a creamy, light yellow sauce with bits of herbs and spices throughout. The chicken pieces are arranged in a black cast iron skillet, with some finely chopped green herbs sprinkled on top, adding fresh color contrast. The skillet rests on a blue cloth napkin with sprigs of fresh rosemary and thyme around it, all placed on a white marbled surface. The creamy sauce looks smooth with visible seasoning, wrapping around the chicken in gentle waves. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried herbs instead of fresh ones?

Yes, you can substitute dried herbs, but reduce the quantity to about one-third as they are more concentrated. For example, use 1/3 teaspoon of each dried herb.

Is it possible to make this dish gluten-free?

Yes, this recipe is naturally gluten-free as long as your chicken stock and mustard are gluten-free. Always check labels to ensure they don’t contain any hidden gluten ingredients.