Mustard Chicken
User Reviews
5
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
460 kcal
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Course
Main Course
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Cuisine
American
Mustard Chicken
Description
In this Mustard Chicken recipe, chicken breasts are first seared in butter until browned but not fully cooked. The sauce begins with a roux made from butter and flour browned until golden, to which chicken stock, milk, and grainy Dijon mustard are added and whisked together. Simmering the sauce thickens it to a creamy texture. Fresh and dried herbs—parsley, rosemary, thyme—along with paprika, add aroma and flavor complexity.
After the sauce thickens, the browned chicken and its drippings return to the pan to finish cooking in the mustard sauce. This method keeps the chicken juicy and infuses it with rich mustard and herb notes. The result is a creamy, tangy sauce that pairs well with the tender chicken breasts.
Fresh herbs are preferred, but dried and flaked options can be used. The recipe can be adapted to dairy-free by substituting butter with olive oil and milk with unsweetened non-dairy milk, accommodating dietary preferences.
Ingredients
- 4 tablespoons butter divided, salted
- 4 chicken breast about 1 ½ lbs
- salt to taste, kosher salt
- black pepper to taste, kosher salt
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken stock
- ½ cup milk whole
- 2 tablespoons Dijon mustard grainy
- 1 tablespoon parsley fresh, chopped
- 1 teaspoon rosemary fresh, chopped
- ½ teaspoon thyme dried
- ½ teaspoon paprika
Instructions
Make the chicken
- Melt 2 tablespoons of butter in a large skillet over medium-high heat.
- Season the chicken breasts liberally with salt and pepper.
- Transfer the chicken to the pan, and sear until browned on both sides. (We aren’t looking to cook it through, so as long as the chicken browns beautifully on both sides, we’re good. This will cook in the sauce later.)
- Remove the chicken from the pan. Place on a plate, and set aside.
Make the sauce
- Add the rest of the butter to the pan and melt.
- Measure in the flour, mixing with the butter to create a roux. Stir constantly, moving the roux around the pan for a few minutes until the flour turns a golden brown.
- Pour in the chicken stock, whisking constantly, then add the milk.
- Measure in the Dijon mustard.
- Bring the sauce to a simmer, and let thicken. This should take 5-10 minutes tops.
Finish the chicken and the sauce
- Add the chicken and whatever drippings are on the plate back into the sauce.
- Season with parsley, thyme, rosemary and paprika.
- Simmer for 20-30 minutes, or until the chicken breasts are cooked through.
- Serve warm, and enjoy!
Notes
- If fresh herbs are unavailable, use 2 teaspoons parsley flakes and ½ teaspoon dried rosemary as substitutes.
- To make this recipe dairy free, replace butter with olive oil and use your preferred unsweetened non-dairy milk instead of whole milk.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 460kcal | 23% |
| Carbohydrates | 9g | 3% |
| Protein | 57g | 114% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 12g | 71% |
| Cholesterol | 165mg | 55% |
| Sodium | 475mg | 20% |
| 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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