Creamy Mustard Chicken – Cookin’ with Mima


Rate this Recipe

Quick and easy, this Creamy Mustard Chicken is going to be the hit of the week.  This chicken tastes so decadent and will melt in your mouth. Coated in flour to give the chicken a crispy exterior while sealing in moisture, this mustard chicken is the perfect dinner. 

Mustard sauce spooned over chicken.

Made with simple everyday ingredients, this creamy mustard chicken comes together quickly and easily, making it ideal for busy weeknights. It’s always a hit with the family but is perfect for guests as well. Juicy pan-seared chicken breasts coated in a creamy mustard sauce, it’ll be inhaled in a second and there won’t be any leftovers! 

Cooked in one skillet and in less than an hour, this is one of those recipes I whip up whenever I’m in a rush. If you are looking for more one-pan recipes, try my Garlic Mushroom Chicken Thighs or Cheesecake Factory Chicken Madeira.

Why You’ll Love Dijon Mustard Chicken

  • A delicious creamy sauce. The sauce is a dream. Your family will want to soak up every last drop with some crusty bread! Mashed potatoes, pasta, and rice are great for soaking up the sauce as well.
  • It’s super flavorful. The Dijon mustard adds so much flavor to the sauce. It’s tangy, zesty, and has a kick to it. 
  • It’s quick! You’ll have dinner ready in less than 40 minutes with this flavorful chicken recipe. Even better, it’s made in a single skillet so cleaning up is quick as well.

Mustard Chicken Ingredients

Ingredients needed to make creamy mustard chicken.
  • Chicken breasts: Sliced lengthwise so they are thinner and cook faster.
  • Seasoning: I use garlic powder, dried and fresh rosemary, ground black pepper, and salt.
  • All-purpose flour: The flour coating gives the chicken a nice crispy exterior. 
  • Olive oil: Or a neutral oil of your choice.
  • Butter: Use unsalted butter as you want to salt the dish to taste.
  • Aromatics: I use shallots and garlic for flavor.
  • Chicken broth: Use low sodium chicken broth whenever possible so you can salt to taste. 
  • Dijon mustard: Dijon mustard has a tangy, sharp flavor so don’t use too much!
  • Heavy cream: This makes the mustard sauce into a dreamy cream sauce. 
  • Chopped parsley: To garnish.

How To Make Creamy Mustard Chicken

Chicken seasoned.
  • Season the chicken: Season the chicken breasts halves with garlic powder, rosemary, pepper, and salt.
Chicken dredged in flour.
  • Coat the chicken: Dredge the seasoned chicken in flour and coat them evenly.
Chicken breasts seared in a pan.
  • Sear the chicken: Heat a large skillet with oil on a medium flame, add the chicken breasts and cook for 5-6 minutes until they turn golden. Transfer them to a plate and set them aside.
  • Cook the aromatics: To the same skillet add the butter. Once the butter is melted, add shallots and garlic, cook for a minute. 
process shots showing how to make the mustard sauce
  • Creamy mustard sauce: Pour the chicken broth and whisk simultaneously, stir in the Dijon mustard and rosemary. Let it simmer for 5 minutes.
Heavy cream added to the pan.
  • Add the cream: Stir in the heavy cream, salt, and pepper, allow the sauce to slightly thicken for about 3-5 minutes.
Chicken added to creamy mustard sauce.
  • Finish the chicken: Transfer the chicken back to the skillet and cook until the chicken is cooked through.
  • Garnish and serve: Garnish the mustard chicken with chopped parsley and serve with any veggies on the side.
A plate of creamy mustard chicken with broccolini.

Tips to Make this Mustard Chicken Recipe

  • Try to buy chicken breasts that are similar in size so they will cook evenly. 
  • If you don’t want to cut the chicken lengthwise, you can pound the chicken breasts into even thickness and double up the quantity to make 4 pieces.
  • Swap the heavy cream for half and half for a lighter pan-sauce.
  • Be sure to pat the chicken breasts dry before pan searing. It’ll also help the seasoning stick better.
  • Use freshly minced garlic. It brings out so much flavor compared to pre-minced garlic.
  • Be careful not to overcook the chicken as it’ll become tough. Once the chicken has hit 165 F, pull it off the heat so it doesn’t overcook.
  • Feel free to add some spinach or kale to the sauce for some extra greens.
A pan of creamy mustard chicken.

Frequently Asked Questions

How do I serve with creamy mustard chicken?

Homemade Mashed Potatoes are my favorite as the potatoes can soak up the sauce! A side salad or veggies such as roasted potatoes, green beans, asparagus, broccoli, and roasted carrots are perfect as well. Rice, pasta, and bread are great as well.

Can I freeze this chicken recipe?

You can! Store the chicken and sauce in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge when ready to eat and reheat in the microwave or covered in the oven at low temperature until heated through.

Can I use chicken thighs instead?

You sure can! Chicken thighs make for a great substitute, just make sure to use boneless, skinless chicken thighs. Chicken tenderloins work as well. If you want to use bone-in chicken, you are welcome to, but the cooking time will change a lot. Make sure the internal temperature has reached 165F for it to be safe to eat.

How do I store leftover chicken?

To store the leftovers, transfer them into an airtight container, and keep them in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave until warmed throughout. 

Can I skip the flour?

I recommend you dredge the chicken in flour as it gives the chicken a nice crispy crust. The crust encourages the creamy mustard sauce to cling onto the chicken as well.

A pan of creamy mustard chicken with a spoon.

More Chicken Dinner Recipes to Try

I hope you enjoy all the recipes I share with you, including this delicious Creamy Mustard Chicken recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!

If you try this recipe and liked it, please leave a star rating and comment below. Use my hashtag to share it with me on Instagram so I can see your delicious recreations! Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.

A pan of creamy mustard chicken with a spoon.

Creamy Mustard Chicken

Quick and easy, this Creamy Mustard Chicken is going to be the hit of the week.  This chicken tastes so decadent and will melt in your mouth. Coated in flour to give the chicken a crispy exterior while sealing in moisture, this mustard chicken is the perfect dinner. 

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Instructions

  • Season the chicken breasts halves with garlic powder, rosemary, pepper and salt.

  • Dredge the seasoned chicken in flour and coat them evenly.

  • Heat a large skillet with oil on a medium flame, add the chicken breasts and cook for 5-6 minutes until they turn golden. Transfer them to a plate and set aside.

  • To the same skillet add the butter. Once the butter is melted, add shallots and garlic, cook for a minute.

  • Pour the chicken broth and whisk simultaneously, stir in the Dijon mustard and rosemary. Let it simmer for 5 minutes.

  • Stir in the heavy cream, salt and pepper, allow the sauce to slightly thicken for about 3-5 minutes.

  • Transfer the chicken back to the skillet and cook until the chicken is cooked through.

  • Garnish the mustard chicken with chopped parsley and serve with any veggies on the side.

Notes

  • Try to buy chicken breasts that are similar in size so they will cook evenly. 
  • If you don’t want to cut the chicken lengthwise, you can pound the chicken breasts into even thickness and double up the quantity to make 4 pieces.
  • Swap the heavy cream for half and half for a lighter pan-sauce.
  • Be sure to pat the chicken breasts dry before pan searing. It’ll also help the seasoning stick better.
  • Use freshly minced garlic. It brings out so much flavor compared to pre-minced garlic.
  • Be careful not to overcook the chicken as it’ll become tough. Once the chicken has hit 165F, pull it off the heat so it doesn’t overcook.
  • Feel free to add some spinach or kale to the sauce for some extra greens.

Nutrition

Calories: 267kcal | Carbohydrates: 10g | Protein: 3g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 698mg | Potassium: 131mg | Fiber: 1g | Sugar: 1g | Vitamin A: 622IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg






Source link

Leave a Reply

Your email address will not be published.