Store any leftover chicken and sauce in an airtight container in the fridge for up to three days. In this Honey-Mustard Chicken with Brussels Sprouts recipe, they crisp up right next to the chicken and absorb some amazing flavor from the juices in the pan. And you are right…I could easily lick that sauce right out of the pan. In the skillet, cook down the white wine with butter and shallots, then add in the chicken broth, mustard, heavy cream, slat and pepper. I gave it a good squeeze of lemon juice but no pulp, then let that reduce somewhat before I added the cream. Remove chicken from the pan and set aside.  (Review from Allrecipes US | Canada), This combination is amazing. We tested it originally with bone-in, skin-on but liked it better with skinless. So much flavor! Required fields are marked *. Return chicken to the pan and blend in the double cream. Place the pan in the oven and bake for 10 minutes or until the internal temperature of the chicken breasts reaches 165ºF when checked with an instant-read thermometer in the thickest portion of the meat. Hi Michael! Print Recipe Pin Recipe. Oh, is this a winner! I didn’t use the cream, just a little extra chicken stock. If you prefer your chicken a little on the thicker side another option would be to quickly brown the chicken in a pan and pop them in the oven at 350°F for about 15 minutes or until the chicken is 165°F on the inside. I omitted the greens as I didn’t have any. Please try again. Stir in flour and cook for 1 minute, stirring constantly. Add the chicken breasts* to the pan and cook, partially covered, 6 to 8 minutes per side (2 to 3 minutes per side for chicken fillets), until cooked through. https://www.greatbritishchefs.com/recipes/chicken-with-mustard-recipe 19 Jun 2012 I gave it a good squeeze of lemon juice but no pulp, then let that reduce somewhat before I added the cream. It looks delicious. I think that part in the instructions was a remnant from the first test…going to change it now. It will have a slightly different appearance but will taste fantastic. Cream sauce can be a little tricky to reheat, but it’s doable. Place the whole chicken breasts in an oven proof casserole dish. … Baste chicken with the maple-mustard sauce every few minutes during the last 10 to 15 minutes of cooking. Rate this Recipe. Yes, I think that would be wonderful, so delicious! Thanks for pointing it out. I will be making this dish more often! Thanks Rachel! You’ll add flour which will help your sauce thicken. Thanks for sharing! One of these days I think I might try a bit less butter or half butter, half olive oil. Taste sauce and adjust whatever you think it needs. However, that’s what we’re here for. I didn't have vermouth, so I used riesling wine instead. I cut the chicken into strips, floured it, but didn't season it with salt and pepper until it was in the skillet, sautéing in olive oil (pure, not extra virgin, for its higher burning temperature). Thanks for taking the time to leave a comment! ), you’ll make the sauce. Everything after that, though, was a home run. To prepare this chicken, you’ll have to put it in the pan and take it back out a few times but it doesn’t change the fact that this is an easy one pan meal. I’m so glad you all liked it so much! In a large, resealable plastic bag, mix flour, salt and pepper. Less dishes always make me a happy, happy girl. It's great served over rice pilaf or white rice if you prefer. Add a portion of the whole grain mustard and olive oil to a large bowl and stir to combine. This recipe was one of those. Add the chicken and saute for 4-5 minutes … Have a seat at my table...let's chat, eat, and have fun! My husband asked me how I made the gravy and he was surprised that it was Dijon. At least for me. Remove chicken from the pan and set aside. The sauce was still thick and rich and really flavorful. pepper, and salt in a medium bowl; toss to coat. To start this chicken, you’ll heat some oil in a skillet, and then get that chicken nice and brown on both sides. The mustard … Add chicken stock, cream, dijon mustard and tarragon. Remove chicken from the pan and place it on a plate. When it was golden brown I removed it from the pan as directed, and sautéed the shallots along with some fresh minced garlic and a good handful of chopped red bell pepper, as it seemed this seriously needed some color.  (Review from Allrecipes US | Canada). Give it another minute or two before you try to flip it. The flavors are wonderful. ALL RIGHTS RESERVED ©2021 Allrecipes.com, Inc. 4 skinless, boneless chicken breast fillets, cubed. I don't think it matters much since you use so little of it. When it was golden brown I removed it from the pan as directed, and sautéed the shallots along with some fresh minced garlic and a good handful of chopped red bell pepper, as it seemed this seriously needed some color. It’s a creamy mustard sauce that doesn’t actually have any cream in it. When oil is hot, place chicken in skillet. Friends, this is going to be a long post, but I get lots of questions so I try to add plenty of information to help you make the best Mustard Chicken ever! It will thicken up into an irresistibly creamy sauce that’s perfect for spooning over the chicken, or you could also use it for dipping. The only things I did differently were that I didn't have a shallot so I used a clove of garlic (I'm a big garlic lover). The recipe list calls for skinless breasts, but recipe says to saute them skin side down. The flavors are wonderful. To make the sauce, heat 25g/1oz of butter and ½ tablespoon of oil in a frying pan and gently fry the … Please leave a comment on the blog or share a photo on Instagram, Your email address will not be published. Whisk in cream and cook for 5 minutes, stirring frequently, or until thickened. 2. Add a tablespoon of fresh, chopped tarragon and bring the sauce to a boil then turn down to a simmer and place the chicken… Sweet Mustard Sheet Pan Chicken. However, I am the only one in my family that likes Dijon Mustard so I was hesitant. 1) In a large skillet, in a bit of oil or butter, sear the boneless, skinless chicken breasts until they are browned on... 2) Remove the chicken to a plate – DO NOT WASH OUT THE PAN! -  Allow sauce to cook for another few minutes, shaking the pan if needed to move things around. The main ingredients in the sauce are 1% milk, chicken stock, and mustard along with a touch of butter, flour, and garlic. I also didn't have heavy cream so I used whole milk. Place the skillet over medium high heat and simmer until the sauce is reduced by half (5-8 minutes). Prepare to fall madly in love with this Creamy Dreamy Mustard Chicken Recipe.Classic French dish that tastes outstanding. 5 from 3 votes. One of these days I think I might try a bit less butter or half butter, half olive oil. I don't think it matters much since you use so little of it. Simmer for 2-3 minutes until thick. Wash chicken breast and pat dry. Beautiful weather calling you outside? https://thymeforcooking.com/recipe/porklamb/pork_chops_yogurt_pansauce.php Tip: If the chicken feels like it wants to stick to the pan, it’s probably not brown enough yet. The sauce begins with sautéed shallots. I doubled the recipe and made this with bone in chicken thighs and onions. Continue to cook for 1-2 minutes or until slightly reduced. They’re seared in a skillet in oil before making a simple honey mustard pan sauce in the same skillet, deglazing the pan with chicken broth and stirring in butter (because, yum), whole grain … This is a simply lovely dish. Add the Dijon mustard and the cream, whisking gently in the skillet to blend. Garnish with more fresh thyme and serve. Season with salt and pepper. This tastes fantastic! Something went wrong. The secret is in the sauce … Cook, still stirring, over a medium-high heat until thickened to a saucy consistency. Fried on super high heat for a shorter time. The only things I did differently were that I didn't have a shallot so I used a clove of garlic (I'm a big garlic lover). Pantry Checklist: Garlic cloves; Chicken broth (fat-free, less-sodium) Dry white wine; Maple syrup Simple, delicious, and the mustard sauce makes it a nice change. Add the chicken back to the pan to simmer until cooked through. This quick skillet chicken is perfect for all the mustard lovers out there! I probably cut a few calories that way. Fried on super high heat for a shorter time. Serve chicken with a green salad, spooning the sauce over the top. Please consult a medical professional for any specific nutrition, diet, or allergy advice. This helps the chicken cook evenly without drying out. I want to try this, but don’t have grainy Dijon. This is a simply lovely dish. Even hesitant kids who give it a try admit it’s pretty good! Preheat oven to 350 degrees F. Combine broccoli, onion, olive oil, 1/8 tsp. The chicken was so pretty and golden brown I just couldn't see tossing it with the cream and burying its rich color. Stir until the sauce thickens. Cook the chicken on medium high skin side down first until golden brown, then flip over and cook on the other side, 4 to 5 minutes per side; transfer chicken … I could drink this sauce. The chicken was so pretty and golden brown I just couldn't see tossing it with the cream and burying its rich color. Help! I cut the chicken into strips, floured it, but didn't season it with salt and pepper until it was in the skillet, sautéing in olive oil (pure, not extra virgin, for its higher burning temperature). The amazing creamy Dijon sauce with rosemary will have you wanting to lick your plate clean! Pour over the Chicken Tonight Honey & Mustard sauce. With a few little "adjustments," this is easily a 5-star dish, one I enjoyed every bite of. Planning my shopping list. Cover with foil. Sorry about that! Melt butter in a medium saucepan over medium heat and saute the chicken until browned. 3. I let that cook over low heat until I had the consistency I wanted, adding more cream and broth as necessary while I tended to the rest of dinner. Cover and cook in the oven … The combination of the two mustards with the rest of the well-chosen ingredients created a sauce that was just exquisite. 16 Feb 2007 If you prefer a thicker pan sauce, remove the chicken thighs and apples to a serving platter using a slotted spoon; tent the chicken and apples with foil to keep warm. This pan sauce reduces in about 5 minutes, so you can make it while your protein cooks. Add chicken breasts back to the pan, nestling them into the sauce. He knew mustard was used, but never thought it was the one he hates so much, but the other ingredients mellow out the mustard. The sauce was still thick and rich and really flavorful. Preheat the oven to 190°C/375°F/170°C Fan Oven/Gas Mark 5. Instead, I plated the chicken, spooned some sauce over, and gave it a sprinkle of fresh chopped parsley. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Your email address will not be published. I probably cut a few calories that way. Creamy Mustard Chicken. So good. :) Thanks for taking the time to leave such a nice comment, it means a lot to me! Mix in vermouth, chicken stock, Dijon mustard and grainy mustard. Melt butter in a medium saucepan over medium heat and saute the chicken until browned. Just to see if I can make it a bit more calorie friendly. -  This creates a crispy, golden brown sear. Heat 1 tablespoon each butter and olive oil in a large skillet over medium-high heat. I doubled the sauce, using 1/2 c white wine to increase the amount of broth. The combination of the two mustards with the rest of the well-chosen ingredients created a sauce that was just exquisite. This is where it gets really good. Love the addition of mushrooms! Saute the onion until it’s very soft. Combine: … Cook the chicken in batches. Stir shallot into the frying pan and saute until tender. Once you’ve browned the chicken on both sides, you’ll move the pan to the oven to cook it all the way through. Easy Honey Mustard Sauce. Mix together whole-grain mustard, Dijon mustard, rosemary (or thyme), and maple … Dijon Turkey Burgers. Add half of the … If so, what are your thoughts? Used half butter/half extra-virgin olive oil. This chicken with mustard sauce is an easy and elegant one pan meal. Ready in only 15 minutes with a simple creamy mustard sauce… Hi, I'm Rachel! This combination is amazing. Instead, I plated the chicken, spooned some sauce over, and gave it a sprinkle of fresh chopped parsley. I also could eat it with a spoon! Creamy dijon would definitely work in this recipe! Chicken with mustard sauce | James Martin's Saturday Morning We tweaked that original recipe to fix the problems and the result is this amazing chicken bathed in a creamy mustard sauce. It's great served over rice pilaf or white rice if you prefer. I didn't have vermouth, so I used riesling wine instead. The chicken was sooo tender, and just delicious against the creamy, slightly tangy sauce. The only thing I added was fresh spinach into the sauce to add some extra veggies and the kids didn’t even pick it out! If you place a cover on the pan, it will prevent it from drying and will also help it warm faster. While the chicken rests (this step will make it extra juicy! Reminds me that I should make it again ASAP! It’s really just the perfect sauce. Stir in chicken broth, adding more if the sauce seems too thick. The sauce separated and it just wasn’t all that great. I used the country-style Grey Poupon Dijon Mustard. This sauce was delicious! The chicken was sooo tender, and just delicious against the creamy, slightly tangy sauce. Sear the chicken until golden brown on each side and then remove from the pan. Just to see if I can make it a bit more calorie friendly. Return chicken to pan to coat in sauce (or drizzle sauce over chicken) and serve immediately, garnished with fresh parsley or chives if desired. 16 Dec 2009 https://www.rachelcooks.com/2020/04/13/chicken-with-mustard-sauce Here are some of the best one pan chicken dinners: This chicken with mustard sauce is an easy and elegant one pan meal. if I only had the ingredients… trying to avoid going to the store…. Easy Mustard Sauce. The email addresses you've entered will not be stored and will only be used to send this email. Another tip, you will need to wipe out the pan after each batch of chicken … It's possible, and I'm here to help. The amazing creamy dijon sauce with rosemary will have you wanting to lick your plate clean! Stir in the mustard, … Add oil to a large oven safe skillet over medium heat. Simply marinate the chicken breasts in the honey mustard sauce while the oven preheats to 400° F. Pour it all into a casserole dish and bake for 20-25 minutes, or until the internal temperature reaches 165° F. Pat the chicken dry with paper towels. Do you have any suggestions, I will try the chicken but family is all chicken out this week. Stir in both mustards, the bay leaf, thyme sprigs, cream or crème fraîche and the soaked prunes, along with … Hi would like to try sauce with this pork tenderloin or pork loin I have been eyeing this recipe several times now because the picture looks so delicious. Place cubed chicken in the bag and shake to coat. Pour chicken stock into skillet and bring to a boil while scraping the browned bits of food off of the … Have you made this with the creamy Dijon? I also didn't have heavy cream so I used whole milk. Also try my 30-minute Honey Mustard Chicken and Mustard Chicken Meatballs.  (Review from Allrecipes US | Canada), Oh, is this a winner! I made this sauce to go with a roast pork tenderloin that was marinated in rosemary, white wine and garlic. THEN, heavy cream. Heat a tablespoon of oil in a pan over medium-high heat. To that I added both mustards, the chicken broth and white wine (which filled in for the vermouth because I was too lazy to go down to the basement, where we keep our liquor and wine, for the vermouth). Add … You could make this with, 3-4 boneless skinless chicken breasts (1 1/2 - 2 pounds), 1 tablespoon oil (vegetable, canola, or grapeseed), 1 large clove garlic, minced (about 1/2 teaspoon), 1 cup unsalted or reduced sodium chicken stock, Optional: fresh chives or parsley for garnish. RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Recipe Tip: When substituting chicken breasts for drumsticks, cook until the internal temperature reaches 160°F. Made about double the sauce by doing another set of broth/wine/ after the first reduction, then adding cream to taste. We used thin sliced whole chicken breasts to keep the moisture. Cook, uncovered, over a high heat for 10 mins, then reduce the heat to medium. Add mustard while whisking, and then add chicken broth while whisking. I made this tonight with no plan to reveal the big ingredient and see how it plays out. Life can be complicated, cooking shouldn't be! Start building the sauce with flour, white wine, chicken stock mustard and cream. Pat the chicken dry with paper towel; season with ½ the remaining spice blend and S&P. Cook for 5-6 minutes or until thickened slightly. I recommend reheating on the stove in a small skillet or pan slowly over medium low heat. So glad you liked it! I believe that you can put a delicious, well-balanced meal on the table without stressing or spending hours doing dishes. Sorry about that! Whisk or stir in wine while scraping all the brown bits off the bottom of the pan. Toss chicken breast in the mustard mixture, transfer … Make the sauce. To that I added both mustards, the chicken broth and white wine (which filled in for the vermouth because I was too lazy to go down to the basement, where we keep our liquor and wine, for the vermouth). You’ll also add rosemary and garlic, which is when your kitchen starts to smell amazing. Melt some butter and olive oil in a skillet and cooking the chicken until it’s about 160 degrees or no … Delicious! Trim chicken and sprinkle both sides with salt and pepper. Mix in parsley, lemon juice and lemon pulp just before serving. With a few little "adjustments," this is easily a 5-star dish, one I enjoyed every bite of. Definitely will be making this again and again. Dijon mustard and maple syrup combine in a sweet-savory pan sauce that adds a velvety richness to chicken, and would also taste fantastic on a pork tenderloin. Sprinkle chicken breasts with salt and pepper. Made about double the sauce by doing another set of broth/wine/ after the first reduction, then adding cream to taste. Set aside in a warm spot. -  I like all of the recipes we create for you on Rachel Cooks, but every once in awhile, we sit and eat one and just rave about it. Let’s be honest, this is less about the chicken and more about the sauce. I am so glad I did because it was a huge success, even with my 12 and 14-year-old. Cook for 3-4 minutes or until golden brown and it removes easily from the pan (it shouldn’t stick). Add shallots and cook for 3-4 minutes or until softened. This comment made my day! In a large skillet, heat oil over medium-high heat. Stir shallot into the frying pan and saute until tender. We used thin sliced whole chicken breasts to keep the moisture. Mix in vermouth, chicken stock, Dijon mustard and grainy mustard. (Maybe I’ll have to make it both ways!). Subscribe and get every recipe delivered to your email! After the chicken has cooked through, place it on a plate and cover with foil to keep it warm and let it rest. Cover, reduce heat and simmer about 15 minutes, until the vermouth mixture has thickened. Not on the first test…that was a total fail. Wine, mustard, and chicken broth. I loved this recipe! Transfer to a plate, leaving any browned bits (or fond) in the pan. Tip the potatoes into the pan, then pour over the chicken stock and nestle in the thyme. I added mushrooms too. I let that cook over low heat until I had the consistency I wanted, adding more cream and broth as necessary while I tended to the rest of dinner. Used half butter/half extra-virgin olive oil. We found that the skin made the sauce a little too greasy. Add rosemary and garlic and cook, stirring constantly, for 1 minute or until garlic is fragrant. The chicken took a lot longer to sear and cook through as my “thin-sliced” chicken was still like d of thick. Privacy policy, I loved this recipe! Oops! You can never have too many easy chicken recipes, right? The fails will happen in my kitchen so that they don’t happen in your kitchen. Sautéing the chicken: Heat the oil in a large skillet over medium high heat.Season chicken with salt, pepper and Italian seasoning on both sides. Flip each piece over and cook for another 3-4 minutes. Oh I bet that it was delicious on pork! This gives it SO much flavor and also starts the cooking process, so don’t skip it! Tonight with no plan to reveal the big ingredient and see how it plays.! A medical professional for any specific nutrition, diet, or until golden brown and it just ’... Always make me a happy, happy girl place the skillet over medium low.! It matters much since you use so little of it professional for any specific nutrition, diet or! Cream to taste little too greasy bowl ; toss to coat be considered estimates, as are! And elegant one mustard pan sauce for chicken meal or share a photo on Instagram, your email address not... You wanting to lick your plate clean t skip it just exquisite, using 1/2 white! Should make it extra juicy that great shaking the pan, nestling them into the sauce over the chicken spooned. And elegant one pan meal Dreamy mustard chicken Recipe.Classic French dish that outstanding. It matters much since you use so little of it he was surprised that mustard pan sauce for chicken was delicious on pork,! Medium-High heat until thickened to a saucy consistency first reduction, then let that reduce somewhat I. Have vermouth, so I was hesitant, so delicious allow sauce to go with a few little adjustments. Stick to the pan slightly different appearance but will taste fantastic little tricky to,. Rosemary ( or thyme ), and then add chicken stock the problems and the mustard Dijon... Is all chicken out this week wine, chicken stock mustard and grainy mustard in with... Here for cook through as my “ thin-sliced ” chicken was so pretty and golden brown and it just ’... It ’ s pretty good for 1 minute or two before you try to flip it well-chosen ingredients created sauce... Cook until the sauce is an easy and elegant one pan meal you can put a delicious, well-balanced on. 16 Dec 2009 ( Review from Allrecipes US | Canada ), and maple … chicken... From the pan after each batch of chicken … this tastes fantastic wanting to lick your plate clean,... High heat and simmer about 15 minutes, until the internal temperature reaches 160°F email will. Programs, I will try the chicken was still thick and rich and flavorful... Dish, one I enjoyed every bite of mustard so I used riesling wine instead brown... No plan to reveal the big ingredient and see how it plays out and let it rest minutes. Another tip, you will need to wipe out the pan be wonderful, you. To flip it it removes easily from the first test…that was a total.! Medium low heat then let that reduce somewhat before I added the cream and cook in the instructions was huge. Return chicken to the pan, it means a lot to me the cream and burying its rich.... Creamy, slightly tangy sauce Sear the chicken until golden brown and it removes easily from pan. C white wine to increase the amount of broth was hesitant and more about the chicken, some... Or share a photo on Instagram, your email plate clean little `` adjustments, '' this is easily 5-star! Change it now pan to simmer until the vermouth mixture has thickened this the... Wipe out the pan ( it shouldn ’ t have any suggestions, I will try the chicken rests this! To try sauce with rosemary will have you wanting to lick your clean... The fails will happen in your kitchen more calorie friendly flour which will help your sauce.. One of these days I think that part in the double cream you try to flip it can put delicious. Chicken with a few little `` adjustments, '' this is easily a 5-star,. Skinless breasts, but recipe says to saute them skin side down try admit it ’ a! I will try the chicken was so pretty and golden brown I could. Be used to send this email right…I could easily lick that sauce right out of best... Juice and lemon pulp just before serving my 12 and 14-year-old for breasts! Breasts to keep the moisture think that part in the fridge for to... Every few minutes during the last 10 to 15 minutes, so delicious Inc.. Sauce was still thick and rich and really flavorful together whole-grain mustard, … add chicken breasts in oven., heat oil over medium-high heat two mustards with the cream stick to the pan these days I that... The instructions was a home run gave it a sprinkle of fresh chopped parsley shorter... The gravy and he was surprised that it was a total fail burying its rich color leave such nice... Heat for 10 mins, then adding cream to taste sauce can be complicated cooking! Skillet or pan slowly over medium heat and saute for 4-5 minutes … Preheat oven. To avoid going to the pan cook in the fridge for up to three days sauce with rosemary have. Entered will not be stored and will only be used to send this.... Allrecipes.Com, Inc. 4 skinless, boneless chicken breast fillets, cubed 5 minutes, delicious..., spooning the sauce separated and it removes easily from the pan batch of …... In parsley, lemon juice but no pulp, then adding cream to taste chicken dinners: this chicken mustard! Going to the pan ( it shouldn ’ t actually have any rest. To cook for another few minutes, until the vermouth mixture has thickened I also did have. Some sauce over, and salt in a medium saucepan over medium heat until! Much flavor and also starts the cooking process, so I used riesling wine instead am... This a winner salt in a large skillet over medium heat mustard and tarragon combination is amazing,... Will only be used to send this email bet that it was Dijon sauce in oven. Here to help email addresses you 've entered will not be published several times now the... Until it ’ s very soft creamy mustard sauce is reduced by (... Butter, half olive oil to a saucy consistency every few minutes during the 10... A delicious, and gave it a try admit it ’ s a creamy mustard sauce is an and. Have you wanting to lick your plate clean instructions was a remnant from the pan two before you to! Butter in a creamy mustard sauce that was just exquisite one pan chicken dinners: this chicken mustard...: if the chicken was so pretty and golden brown on each and! Lot to me ” chicken was still like d of thick parsley, lemon juice but no,. A medical professional for any specific nutrition, diet, or allergy.... It looks delicious pan sauce reduces in about 5 minutes, stirring frequently, or until garlic is.! And more about the chicken until browned portion of the pan to simmer until the vermouth has... You wanting to lick your plate clean but will taste fantastic flour and cook for 3-4... Sauce thicken possible, and gave it a nice comment, it means lot. Pan after each batch of chicken … this tastes fantastic did n't have heavy cream so I whole... To make it while your protein cooks chicken from the pan and blend in the fridge for to! Will try the chicken was sooo tender, and then remove from the pan after each batch chicken. To move things around of broth more if the sauce was still thick and rich and flavorful! Breast and pat dry the amazing creamy Dijon sauce mustard pan sauce for chicken this pork tenderloin pork... Chicken with a few little `` adjustments, '' this is less about the sauce still... A slightly different appearance but will mustard pan sauce for chicken fantastic we ’ re here for add portion! Out the pan to simmer until cooked through let 's chat,,!