Creamy Mustard Chicken Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
330 kcal
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Course
Main Course
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Cuisine
American
Creamy Mustard Chicken Recipe
Description
This recipe features boneless, skinless chicken breast halves tenderized by pounding to an even thinness that ensures quick and even cooking. Coated in a lightly seasoned flour mixture, the chicken develops a delicate crust as it cooks in butter on the stovetop. The reserved drippings in the pan provide a flavorful base for the sauce.
The sauce blends heavy cream with dry white wine and Dijon mustard, cooked together to a smooth, slightly thickened consistency. This creamy mustard sauce is swirled over the chicken and enhanced with fresh thyme leaves, contributing aromatic brightness and gentle complexity. The pan sauce helps keep the chicken moist and adds savory tang.
This dish suits a straightforward weeknight meal or a more refined dinner when paired with vegetables or grains. It highlights the classic flavor combination of mustard and cream while maintaining a simple ingredient list.
Butter may be substituted with olive oil for a different flavor profile. White wine can be replaced by chicken broth if preferred. Using fresh thyme maximizes aroma, though other fresh herbs can be used as alternatives. Ensure the chicken reaches 165°F internal temperature for safety and optimal juiciness.
Ingredients
- 4 chicken breast about 1-1/4 to 1-1/2 pounds total, boneless, skinless, halves
- 1/4 cup all-purpose flour
- 1/4 teaspoon black pepper ground
- 2 tablespoons butter
- 1/2 cup heavy cream
- 1/4 cup white wine dry
- 3 tablespoons Dijon mustard
- thyme fresh
- black pepper ground
Instructions
- Place each chicken breast half between two pieces of plastic wrap.
- Using the flat side of a meat mallet, lightly pound chicken to 1/4- to 1/8-inch thickness. Discard plastic wrap.
- Mix flour and pepper together in a shallow dish.
- Coat both sides of chicken pieces with flour mixture.
- Melt butter in a large skillet over medium heat.
- Add chicken to skillet, and cook chicken to 165 F, about 6 minutes, turning once.
- Transfer chicken to a plate, reserving drippings in skillet. Cover chicken to keep warm.
- For sauce, stir heavy cream, white wine, and mustard together in now-empty skillet.
- Cook, stirring constantly, for 1-2 minutes, or until smooth and slightly thickened.
- Spoon sauce over chicken, and sprinkle with fresh thyme leaves and black pepper.
Notes
- Chicken breast halves are sometimes called cutlets or thin-sliced breasts.
- Butter can be substituted with olive oil for cooking.
- White wine may be replaced with chicken broth if desired.
- Fresh thyme adds brightness, but feel free to use other fresh herbs.
- Nutrition values are estimates based on ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 330kcal | 17% |
| Carbohydrates | 7g | 2% |
| Protein | 25g | 50% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 128mg | 43% |
| Sodium | 320mg | 13% |
| Potassium | 466mg | 10% |
| Vitamin A | 645IU | 13% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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