Mustard Chicken Recipe
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 people
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Calories
394 kcal
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Course
Main Course
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Cuisine
American
Mustard Chicken Recipe
Description
The chicken breasts are halved for even thickness and coated in a flour seasoned with salt and pepper, then seared in butter to a golden crust. Shallots are softened in the pan before deglazing with white wine. The sauce base is built by combining chicken broth, Dijon mustard, heavy cream, and seasonings, then simmered briefly to thicken.
The chicken is returned to the skillet to warm through in the sauce, which thickens further and clings to the meat, creating a smooth, creamy coating with a mild sharpness from the mustard. Fresh parsley adds color and a subtle herbal note on serving.
This dish pairs well with rice, potatoes, or steamed vegetables. Even cooking of the chicken pieces ensures uniform doneness. Use of boneless, skinless breasts keeps the preparation straightforward, and the sauce provides a balanced richness without heaviness.
Ingredients
- 2 chicken breast boneless, skinless
- ¼ cup all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 4 tablespoons butter divided (½ stick, unsalted
- ⅓ cup shallot diced
- ½ cup white wine (can sub low-sodium chicken broth)
- 1 cup chicken broth low-sodium
- 2 tablespoons Dijon mustard
- ½ cup heavy cream
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 tablespoon parsley chopped, fresh
Instructions
- Halve each chicken breast lengthwise to create 4 even-sized pieces.
- Whisk together the flour, salt, and pepper in a shallow bowl. Dredge both sides of the chicken in the flour mixture. Set aside.
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Add in the chicken and sear on both sides until golden. Remove from the pan and set aside.
- Add in the remaining butter and shallots. Saute until the shallots soften.
- Add in the wine, and cook until evaporated, scraping the brown bits from the bottom of the pan.
- Add in the chicken broth, mustard, heavy cream, salt and pepper.
- Stir to combine and simmer for 2-3 minutes until the sauce slightly thickens. Add the chicken back into the skillet. Cook, until the sauce thickens and the chicken is warmed through. Sprinkle with parsley and serve!
Notes
- Store leftover mustard chicken in an airtight container refrigerated for up to 3 days.
- Chicken thighs can be used instead of breasts; adjust cooking time accordingly.
- Cut chicken pieces evenly to ensure uniform cooking.
- Sear chicken over medium-high heat in a nonstick pan to develop a golden crust without sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Calories | 394kcal | 20% |
| Carbohydrates | 12g | 4% |
| Protein | 28g | 56% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 143mg | 48% |
| Sodium | 648mg | 27% |
| Potassium | 593mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 905IU | 18% |
| Vitamin C | 4mg | 4% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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