Description
Creamy Dijon Mustard Chicken
A rich and flavorful dish that’s easy to prepare yet perfect for an indulgent dinner!
Ingredients
4 boneless, skinless chicken breasts
2 tablespoons olive oil
2 tablespoons unsalted butter
2 garlic cloves, minced
1/2 cup chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon whole-grain mustard
1 teaspoon poppy seeds (optional)
Salt and pepper to taste
1 tablespoon fresh parsley, chopped
Instructions
Cook the Chicken:
Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until golden and cooked through. Remove and set aside.
Make the Sauce:
In the same skillet, melt butter and sauté minced garlic until fragrant. Deglaze the pan with chicken broth, scraping any brown bits. Reduce the heat to low and stir in heavy cream, Dijon mustard, and whole-grain mustard.
Simmer the Sauce:
Add poppy seeds (if using) and let the sauce simmer until slightly thickened. Adjust seasoning with salt and pepper.
Combine:
Return the chicken to the skillet, spooning the sauce over each piece. Simmer for 2-3 minutes to meld flavors.
Garnish and Serve:
Garnish with fresh parsley and serve hot with a side of rice, mashed potatoes, or roasted vegetables.
This creamy Dijon mustard chicken is comfort food at its finest—simple, satisfying, and packed with flavor!
Step-by-Step Guide
For perfect results, follow this detailed guide. First, pat the chicken breasts dry with paper towels; this ensures a proper sear. Season generously. When searing, do not move the chicken for the first 4-5 minutes to develop a golden crust. Use a meat thermometer to confirm an internal temperature of 165°F. After removing the chicken, reduce the skillet heat to medium before adding butter to prevent the garlic from burning. When deglazing with broth, scrape the pan thoroughly to incorporate the flavorful fond. When adding the cream and mustards, keep the heat low to prevent curdling. Let the sauce simmer gently until it coats the back of a spoon.
Serving Suggestions
This rich chicken pairs beautifully with sides that can soak up the luxurious sauce. Creamy mashed potatoes or buttery egg noodles are classic choices. For a lighter option, serve with steamed green beans, asparagus, or a crisp garden salad. To elevate a weeknight meal, pair it with a glass of Chardonnay or a light Pinot Noir.
How-to Summary
Season and sear chicken until golden and cooked through. Set aside. In the same pan, sauté garlic in butter. Deglaze with chicken broth. Reduce heat and whisk in cream, Dijon, and whole-grain mustard. Simmer until thickened. Return chicken to the pan, coat with sauce, and warm through. Garnish with parsley.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, bone-in or boneless thighs work wonderfully. Adjust cooking time to ensure they reach 165°F internally, as they may take slightly longer.
How can I make this dish dairy-free?
Substitute the butter with olive oil and use a full-fat coconut cream instead of heavy cream. The flavor will be slightly different but still delicious.
What can I use if I don’t have whole-grain mustard?
You can use all Dijon mustard, or substitute the whole-grain mustard with an additional teaspoon of Dijon and a 1/2 teaspoon of honey for a hint of sweetness.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat, adding a splash of broth or cream to loosen the sauce.
Can I prepare the sauce ahead of time?
Yes, you can make the sauce 1-2 days in advance. Store it separately and reheat gently before adding freshly cooked chicken to prevent overcooking.
Common Mistakes to Avoid
- Overcrowding the Pan: Sear chicken in batches if necessary to avoid steaming.
- High Heat for the Sauce: Adding cream to high heat can cause it to curdle. Always reduce to low.
- Not Deglazing Properly: Those brown bits are flavor gold. Scrape the pan thoroughly after adding broth.
- Overcooking the Chicken: Using a meat thermometer is the best way to ensure juicy, not dry, chicken.
Conclusion
This Creamy Dijon Mustard Chicken is a testament to how a few quality ingredients can create a restaurant-worthy meal at home. The combination of tangy mustard and rich cream creates a sophisticated, velvety sauce that transforms simple chicken into a memorable dinner. By following the detailed steps and avoiding common pitfalls, you can consistently achieve a perfectly balanced, comforting dish that is sure to impress any guest or satisfy a weeknight craving. Enjoy the process and the delicious results!