This quick skillet chicken is perfect for all the mustard lovers out there! Add oil to a large oven safe skillet over medium heat. Ready in only 15 minutes with a simple creamy mustard sauce… Remove chicken from the pan and set aside. Add mustard while whisking, and then add chicken broth while whisking. Used half butter/half extra-virgin olive oil. The amazing creamy dijon sauce with rosemary will have you wanting to lick your plate clean! Thanks for pointing it out. I omitted the greens as I didn’t have any. Melt butter in a medium saucepan over medium heat and saute the chicken until browned. However, I am the only one in my family that likes Dijon Mustard so I was hesitant. Cover and cook in the oven … Cook for 3-4 minutes or until golden brown and it removes easily from the pan (it shouldn’t stick). Your email address will not be published. Garnish with more fresh thyme and serve. In a large, resealable plastic bag, mix flour, salt and pepper. Remove chicken from the pan and set aside. 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. pepper, and salt in a medium bowl; toss to coat. It will have a slightly different appearance but will taste fantastic. Stir in the mustard, … Creamy Mustard Chicken. Not on the first test…that was a total fail. Heat a tablespoon of oil in a pan over medium-high heat. Whisk in cream and cook for 5 minutes, stirring frequently, or until thickened. Serve chicken with a green salad, spooning the sauce over the top. When oil is hot, place chicken in skillet. 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. Please consult a medical professional for any specific nutrition, diet, or allergy advice. 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! Add a tablespoon of fresh, chopped tarragon and bring the sauce to a boil then turn down to a simmer and place the chicken… This pan sauce reduces in about 5 minutes, so you can make it while your protein cooks. The fails will happen in my kitchen so that they don’t happen in your kitchen. With a few little "adjustments," this is easily a 5-star dish, one I enjoyed every bite of. Here are some of the best one pan chicken dinners: This chicken with mustard sauce is an easy and elegant one pan meal. I also didn't have heavy cream so I used whole milk. We used thin sliced whole chicken breasts to keep the moisture. We used thin sliced whole chicken breasts to keep the moisture. The chicken took a lot longer to sear and cook through as my “thin-sliced” chicken was still like d of thick. The sauce separated and it just wasn’t all that great. Creamy dijon would definitely work in this recipe! After the chicken has cooked through, place it on a plate and cover with foil to keep it warm and let it rest. Place the skillet over medium high heat and simmer until the sauce is reduced by half (5-8 minutes). This comment made my day! The sauce was still thick and rich and really flavorful. Just to see if I can make it a bit more calorie friendly. Season with salt and pepper. I don't think it matters much since you use so little of it. Reminds me that I should make it again ASAP! Have a seat at my table...let's chat, eat, and have fun! 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. Everything after that, though, was a home run. And you are right…I could easily lick that sauce right out of the pan. Sprinkle chicken breasts with salt and pepper. While the chicken rests (this step will make it extra juicy! Sorry about that! Remove chicken from the pan and place it on a plate. Definitely will be making this again and again. You’ll also add rosemary and garlic, which is when your kitchen starts to smell amazing. The sauce begins with sautéed shallots. (Maybe I’ll have to make it both ways!). Baste chicken with the maple-mustard sauce every few minutes during the last 10 to 15 minutes of cooking. https://www.rachelcooks.com/2020/04/13/chicken-with-mustard-sauce 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). Trim chicken and sprinkle both sides with salt and pepper. 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). THEN, heavy cream. Add rosemary and garlic and cook, stirring constantly, for 1 minute or until garlic is fragrant. Beautiful weather calling you outside? I want to try this, but don’t have grainy Dijon. I didn't have vermouth, so I used riesling wine instead. Used half butter/half extra-virgin olive oil. I have been eyeing this recipe several times now because the picture looks so delicious. The chicken was sooo tender, and just delicious against the creamy, slightly tangy sauce. In a large skillet, heat oil over medium-high heat. Sweet Mustard Sheet Pan Chicken. Hi would like to try sauce with this pork tenderloin or pork loin Cover with foil. I recommend reheating on the stove in a small skillet or pan slowly over medium low heat. This combination is amazing. We found that the skin made the sauce a little too greasy. Made about double the sauce by doing another set of broth/wine/ after the first reduction, then adding cream to taste. Rate this Recipe. Return chicken to the pan and blend in the double cream. So glad you liked it! 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). 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. The chicken was so pretty and golden brown I just couldn't see tossing it with the cream and burying its rich color. Another tip, you will need to wipe out the pan after each batch of chicken … Melt butter in a medium saucepan over medium heat and saute the chicken until browned. Delicious! The chicken was so pretty and golden brown I just couldn't see tossing it with the cream and burying its rich color. Add chicken stock, cream, dijon mustard and tarragon. Add the chicken back to the pan to simmer until cooked through. Taste sauce and adjust whatever you think it needs. So much flavor! I am so glad I did because it was a huge success, even with my 12 and 14-year-old. I added mushrooms too. Yes, I think that would be wonderful, so delicious! This gives it SO much flavor and also starts the cooking process, so don’t skip it! ALL RIGHTS RESERVED ©2021 Allrecipes.com, Inc. 4 skinless, boneless chicken breast fillets, cubed. Life can be complicated, cooking shouldn't be! Dijon Turkey Burgers. I could drink this sauce. Chicken with mustard sauce | James Martin's Saturday Morning I doubled the sauce, using 1/2 c white wine to increase the amount of broth. 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. I think that part in the instructions was a remnant from the first test…going to change it now. Cream sauce can be a little tricky to reheat, but it’s doable. Simple, delicious, and the mustard sauce makes it a nice change. Thanks for sharing!  (Review from Allrecipes US | Canada), This combination is amazing. 16 Dec 2009 https://www.greatbritishchefs.com/recipes/chicken-with-mustard-recipe I probably cut a few calories that way. Once you’ve browned the chicken on both sides, you’ll move the pan to the oven to cook it all the way through. The recipe list calls for skinless breasts, but recipe says to saute them skin side down. 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). Store any leftover chicken and sauce in an airtight container in the fridge for up to three days. Instead, I plated the chicken, spooned some sauce over, and gave it a sprinkle of fresh chopped parsley. With a few little "adjustments," this is easily a 5-star dish, one I enjoyed every bite of. 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. Give it another minute or two before you try to flip it. Prepare to fall madly in love with this Creamy Dreamy Mustard Chicken Recipe.Classic French dish that tastes outstanding. Pantry Checklist: Garlic cloves; Chicken broth (fat-free, less-sodium) Dry white wine; Maple syrup The flavors are wonderful. Sorry about that! Transfer to a plate, leaving any browned bits (or fond) in the pan. Set aside in a warm spot. I doubled the recipe and made this with bone in chicken thighs and onions. This is a simply lovely dish. 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. The combination of the two mustards with the rest of the well-chosen ingredients created a sauce that was just exquisite. Start building the sauce with flour, white wine, chicken stock mustard and cream. This is a simply lovely dish. This creates a crispy, golden brown sear. In the skillet, cook down the white wine with butter and shallots, then add in the chicken broth, mustard, heavy cream, slat and pepper. If so, what are your thoughts? Stir in flour and cook for 1 minute, stirring constantly. 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. Cook the chicken in batches. Add chicken breasts back to the pan, nestling them into the sauce. 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 … -  It’s really just the perfect sauce. I don't think it matters much since you use so little of it. 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. Until garlic is fragrant ’ s pretty good sauce over, and have fun minutes ) and and... Thin-Sliced ” chicken was sooo tender, and the result is this amazing chicken bathed in a small skillet pan. - 16 Feb 2007 ( Review from Allrecipes US | Canada ), and salt in a medium ;! In the mustard, rosemary ( or fond ) in the instructions was huge... 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