Chicken in Creamy Mustard Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Servings
4 people
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Calories
364 kcal
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Course
Main Course
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Cuisine
American
Chicken in Creamy Mustard Sauce
Description
Chicken in Creamy Mustard Sauce uses skinless, boneless chicken thighs seared until deeply golden to develop flavorful caramelization. The creamy mustard sauce combines heavy cream with Dijon and whole grain mustard, seasoning with salt, pepper, and optional fresh herbs like tarragon and parsley. The sauce is cooked gently in the same pan, incorporating the browned bits left from the chicken to add richness. This preparation yields tender chicken with a smooth, tangy sauce combining creaminess and the piquancy of mustard.
The dish serves well on its own or alongside vegetables or grains. The slight complexity from the whole grain mustard and fresh herbs balances the creamy texture of the sauce. Using thighs ensures juiciness, though breast can also be used with adjusted cooking times.
If reheating leftovers, warm gently to preserve sauce texture, and note that the sauce does not freeze well. For optimal flavor, fresh tarragon contributes a subtle aniseed aroma but can be omitted without significant loss.
Ingredients
- 700g / 1.4 lb chicken thigh fillet , skinless boneless (4 - 6 pieces, Note 1)
- 1 1/2 tbsp olive oil
- 1/2 tsp kosher salt cooking salt
- 1/4 tsp black pepper
Creamy mustard sauce:
- 1/2 cup heavy cream thickened
- 1 tbsp Dijon mustard
- 1 tbsp whole grain mustard
- 1/4 tsp kosher salt cooking salt
- 1/4 tsp black pepper
- 1-2 tbsp water , as needed
Optional herbs:
- 2 tsp tarragon finely chopped (Note 2, fresh
- 2 tsp parsley , finely chopped
Instructions
- Season chicken with the salt and pepper.
- Sear chicken thighs - Heat oil in a large pan that is not non-stick over medium-high heat. (Note 3) Place chicken in pan smooth side-down and cook for 4 minutes or until deep golden. Turn and cook the other side for 3 minutes until cooked through (internal temperature 72°C/162°F, Note 4). Remove to a plate.
- Breast - If using breast (prepared per Note 1), sear on high for 2 minutes on each side, target temp 67°C/153°F.)
- Clean pan - Scrape any loose black bits out of the pan and discard.
- Make sauce - Return the pan to medium heat. Add cream and both mustards. Mix with a wooden spoon until mustard dissolves, scraping up any brown bits stuck to the pan. Once sauce is hot but not simmering, stir in salt, pepper and herbs (if using). If getting too thick loosen with a touch of water.
- Serve - Place chicken on serving plates. Spoon over sauce. Enjoy!
Notes
- Chicken thighs provide more juiciness, but chicken breast can be used by adjusting cooking time to about 2 minutes per side; pound breasts to even thickness before cooking.
- Fresh tarragon adds a mild aniseed and vanilla note; if unavailable or undesired, omit it as the sauce remains tasty without it.
- Use a non-nonstick pan such as cast iron to create flavorful browned bits (fond) that enrich the sauce.
- Cook chicken thighs to an internal temperature of 72°C (162°F) for safety.
- Cooked chicken and sauce keep in the fridge for 3-4 days but do not freeze as the sauce loses quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Calories | 364cal | 18% |
| Carbohydrates | 2g | 1% |
| Protein | 35g | 70% |
| Fat | 24g | 37% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 200mg | 67% |
| Sodium | 683mg | 28% |
| Potassium | 502mg | 11% |
| Fiber | 0.5g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 532IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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