Creamy Mustard Chicken
User Reviews
5
Creamy Mustard Chicken
Description
Creamy Mustard Chicken combines boneless, skinless chicken thighs pan-seared to develop flavor and finished in an oven-safe skillet with a sauce made from shallots, garlic, and fresh rosemary. White wine deglazes the pan, lifting browned bits that deepen the sauce's taste. Chicken broth alongside whole grain mustard is incorporated before baking, infusing the meat as it reaches the proper internal temperature.
After baking, Dijon mustard and heavy cream are whisked into the pan liquids and simmered to thicken, creating a smooth, tangy, and herbaceous sauce. The dish’s texture combines tender chicken with a luscious, creamy sauce. Fresh parsley and rosemary garnishes add brightness and aroma at serving.
This recipe suits a main course served with sides like rice, potatoes, or vegetables. The creamy mustard sauce offers a balanced sharpness without overwhelming the chicken, making it a practical meal option.
Ingredients
- 2 tablespoons olive oil divided
- 1 1/2 pounds chicken thigh boneless, skinless
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
- 1/2 cup shallot diced
- 1/2 teaspoon garlic grated
- 1 teaspoon rosemary finely chopped fresh
- 1/2 cup white wine dry
- 1 cup chicken broth low sodium
- 2 tablespoons whole grain mustard
- 2 tablespoons Dijon mustard
- 1/4 cup heavy cream
- flat leaf parsley chopped; for garnish
- rosemary chopped; for garnish
Instructions
- Preheat oven to 375° F. Heat 2 teaspoons of olive oil over medium-high heat in a large oven safe skillet. Season the chicken with salt and pepper and place it in the skillet. Cook the chicken for 4 minutes then flip it over and cook another 4 minutes. Remove it from the pan onto a plate.
- Add in the remaining 2 teaspoons of olive oil and shallots. Sauté for 2 minutes then add in the garlic and rosemary, sauté another 30 seconds. Pour in the wine and scrape up all the brown bits from the bottom of the pan.
- Pour in the chicken broth and whole grain mustard and stir it until the mustard is incorporated. Place the chicken back into the pan and put the skillet in the oven. Bake for 10-15 minutes or until the thickest part of the chicken reaches 165° F.
- Remove the skillet from the oven back onto the stove over medium heat. Place the chicken back onto a clean plate and add the dijon mustard to the skillet and whisk it in. Let the sauce simmer for 2-3 minutes or until it’s reduced slightly. Turn off the heat and whisk in the cream. Nestle the chicken back into the sauce and top it with chopped parsley and rosemary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 6g | 2% |
| Protein | 37g | 74% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 14g | 82% |
| Cholesterol | 190mg | 63% |
| Sodium | 562mg | 23% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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