French Mustard Chicken (Printable version)

Tender chicken in a creamy Dijon mustard sauce ready in 45 minutes.

# What You'll Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts (5-6 oz each)

→ Seasoning

02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper

→ For Searing

04 - 2 tablespoons olive oil
05 - 1 tablespoon unsalted butter

→ Sauce

06 - 2 shallots, finely chopped
07 - 3 cloves garlic, minced
08 - 2 tablespoons Dijon mustard
09 - 1 tablespoon whole-grain mustard
10 - ½ cup dry white wine
11 - 1 cup low-sodium chicken stock
12 - ½ cup heavy cream
13 - 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)

→ Garnish

14 - 2 tablespoons chopped fresh parsley

# How to Prepare:

01 - Pat chicken breasts dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper.
02 - Heat olive oil and butter in a large skillet over medium-high heat until butter foams. Add chicken and sear for 4-5 minutes per side until golden brown and caramelized. Transfer chicken to a plate and set aside.
03 - Reduce heat to medium. Add chopped shallots and minced garlic to the skillet; sauté for 2-3 minutes, stirring frequently, until shallots are translucent and fragrant.
04 - Stir in Dijon mustard and whole-grain mustard until combined. Pour in white wine and deglaze the pan, scraping up any browned bits from the bottom. Let simmer for 2 minutes to reduce slightly.
05 - Pour in chicken stock and bring to a gentle simmer. Add heavy cream and fresh thyme leaves, stirring to incorporate all ingredients.
06 - Return chicken breasts to the skillet along with any accumulated juices. Cover and cook for 10-12 minutes, until chicken reaches internal temperature of 165°F and sauce has thickened enough to coat a spoon.
07 - Taste sauce and adjust seasoning with additional salt and pepper if needed. Plate chicken and spoon sauce generously over each portion. Garnish with chopped fresh parsley.

# Expert advice:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Leftovers somehow taste even better the next day, if you manage to have any
02 -
  • Don't rush the sear—those browned bits on the pan bottom are essential for depth of flavor
  • The sauce will continue thickening as it stands off the heat, so don't over-reduce it in the pan
03 -
  • Let the chicken rest for 5 minutes before serving so the juices redistribute
  • If the sauce seems too thick, a splash more stock or cream brings it back to life

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