French Mustard Chicken Creamy (Print View)

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 Make:

01 - Pat chicken breasts dry with paper towels. 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 breasts and sear for 4-5 minutes per side until golden brown. Remove chicken from pan and set aside on a plate.
03 - Reduce heat to medium. Add chopped shallots and minced garlic to the skillet. Sauté for 2-3 minutes until shallots are translucent and fragrant, being careful not to burn the garlic.
04 - Stir in Dijon mustard and whole-grain mustard until well combined. Pour in white wine and deglaze the pan, using a wooden spoon to scrape 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. Stir in heavy cream and fresh thyme leaves. Let the sauce cook for 1-2 minutes until slightly thickened.
06 - Return chicken breasts and any accumulated juices to the skillet. Cover and cook for 10-12 minutes until chicken is cooked through (internal temperature reaches 165°F) and sauce has thickened to coat the back of a spoon.
07 - Taste sauce and adjust seasoning with additional salt and pepper if needed. Transfer chicken to serving plates and spoon sauce generously over the top. Garnish with chopped fresh parsley and serve immediately.

# Expert Suggestions:

01 -
  • The sauce achieves that perfect restaurant quality gloss with zero technique beyond stirring and patience
  • It's fancy enough for dinner guests but comes together in under an hour on a Tuesday
  • The combination of mustards creates layers of flavor that make everyone think you studied French cooking
02 -
  • The sauce might look thin when you first add the cream, but it will thicken as it simmers with the chicken back in the pan
  • White wine can be swapped with dry vermouth or even additional chicken stock if you prefer not to cook with alcohol
03 -
  • Use room temperature cream to prevent it from separating when it hits the hot pan
  • Let the chicken rest for a few minutes before serving so it retains its juices

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