Indulge your guests with this decadent, flavorful Mustard Chicken recipe that’s easy to prepare and ready in just 35 minutes!
I’ll tell you a secret – I hate mustard! I mean, I never touch the stuff! But I use it in cooking all the time – weird, right? I guess that’s a sign of a real cook – using ingredients you don’t like with the faith that it will be delicious!
Mustard is a tremendously delicious addition to so many recipes. I use it in my Mac and Cheese to add richer flavor and in my potato salad for a zesty kick, and the sauce in this Mustard Chicken is AMAZING! The floured chicken breasts soak up the rich gravy, loaded with Dijon mustard, fresh aromatics, and white wine. It’s pure decadence!
Why This Recipe Works
- Dredging the chicken in flour seals the flavor and helps the sauce thicken nicely.
- Browning the chicken in butter and oil creates a beautiful golden crust. The oil prevents the butter from browning too fast, and the butter keeps the oil from burning.
- Creme Fraiche, Dijon mustard, and white wine create a silky, indulgent sauce with a bit of tang that compliments the chicken perfectly.
Ingredient Notes
- Chicken: I use boneless, skinned chicken breasts for this dish
- Mustard: Dijon mustard is the best choice for this dish. It is a mild, creamy mustard, and other mustards might be too sharp and ruin the sauce’s flavor.
- Shallots: I like to use shallots due to their lovely mild flavor. If you don’t have them, you can use a small onion in its place.
- Garlic: It’s best to use fresh garlic in this sauce for the best possible flavor. You can use garlic powder or store-bought chopped if you don’t have it.
- Creme Fraiche: Use full-fat Creme Fraiche, or you can make your own by mixing heavy cream (or double cream) with equal parts of sour cream. Please note that your mixture won’t be as thick as Creme Fraiche and may need to reduce longer to thicken.
- Wine: Always use a wine that you would happily drink. It can be omitted if you can’t use wine, but I recommend finishing your sauce with a teaspoon of white vinegar or lemon juice for acidity and brightness.
Step By Step Instructions
Using a very sharp knife, carefully slice each chicken breast in half horizontally, then Put the chicken breasts on a cutting board and lay a piece of plastic wrap over them.
Pound the chicken breasts with a meat mallet or rolling pin until they are about a quarter-inch thick.
Put the flour in a shallow platter, season with salt and pepper, and mix. In a separate shallow bowl, beat the eggs with three tablespoons of water.
Dredge both sides of the chicken in the egg mixture, then in the seasoned flour, shake off the excess.
Melt the butter over medium heat in a large skillet. Add the onions to the pan and cook until softened.
Add the coated chicken to the pan fry for two minutes on each side until golden, turning once. Remove to a large platter in a single layer to keep warm.
If you’ve never fried your chicken in butter and oil, you’re in for a treat! It creates the most beautiful golden crust all over your chicken, the oil prevents the butter from browning too fast, and the butter keeps the oil from burning.
Add the remaining oil and butter to the pan and lower the heat to medium-low. Allow to melt together, and then add the garlic and shallots. Cook until softened.
Raise the heat to high. Add the wine to the pan, and mix well to stir in any browned bits that may have stuck to the pan. Bring to a boil and cook down until it’s reduced by half.
Making the mustard sauce using the wine and all of the delicious, browned pieces on the bottom of the pan adds incredible flavor. Blending all that with butter, shallots, and garlic makes this Mustard chicken succulent!
Mix in the chicken stock, mustard, and Creme Fraiche, bring to a boil, lower the heat and cook for another 5 minutes to thicken and reduce.
The Creme Fraiche is the true finalé to this dish, bringing the flavors together with that creamy, tangy flavor. It creates a pan full of sauce begging to be soaked up into some crusty bread!
Stir in the parsley and return chicken to the pan with any accumulated juices and cook until warmed through. Taste for seasoning and add more salt as needed before serving.
Please note: The color of your finished Mustard Chicken may vary depending on the brand of mustard you use.
Erren’s Top Tips
- You’re only browning the chicken at the start. It will finish cooking in the pan. The easiest way to tell if the chicken is done is to use an instant-read thermometer. You’re looking for an internal temperature of 165°F/74°C.
- You can switch the type of mustard, but keep in mind that you may need to do a bit of tweaking as some mustards are pretty strong and spicy.
- Chicken thighs would go great in this dish, too, so if you’re a fan of dark meat – have at it!
- Be sure to allow the wine to simmer and reduce by half so that the alcohol evaporates the alcohol and enhances the flavor of the sauce.
- Give the sauce 4-5 minutes once you’ve returned the browned chicken to the pan. The sauce will thicken and reduce, which is the crowning glory of this dish!
- If your sauce gets too thick, you can loosen it with a bit of extra stock or water. Don’t use wine as you won’t have time to cook out the alcohol.
Make ahead and Freezing Instructions
Making Ahead: To make Mustard Chicken ahead, follow the recipe and then store in an airtight container for up to 3 days.
Freezing Instructions: Add to a freezer-safe, airtight container, label, and freeze for up to 3 months. When ready to use, thaw overnight in the fridge.
Leftovers & Reheating -Store in an airtight container in the refrigerator for up to 3 days. Reheat your Mustard Chicken on the stovetop until warmed through or in the microwave for about 2 minutes.
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Let’s Make Mustard Chicken
Ingredients
- 4 chicken breasts skinless and boneless about 1.5 pounds
- ½ cup all-purpose flour for dredging
- salt and freshly ground black pepper
- 4 large eggs
- 3 tablespoons water
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 shallot chopped
- 3 cloves garlic minced
- ½ cup white wine
- ¾ cup chicken stock
- ⅓ cup Dijon mustard
- 2 tablespoons Creme Fraiche
- 2 tablespoon parsley chopped
- Salt & pepper to taste
Instructions
- Using a very sharp knife, carefully slice each chicken breast in half horizontally, then Put the chicken breasts on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a meat mallet or rolling pin until they are about a quarter-inch thick.
- Put the flour in a shallow platter and season with salt and pepper and mix to combine.
- In a separate shallow bowl, beat the eggs with 3 tablespoons of water.
- Dip each piece of chicken in the egg and then dredge both sides of the chicken in the seasoned flour to coat completely, then shake off the excess.
- Heat the 1 tablespoon of butter and 1 tablespoon of the oil over medium-high heat in a large skillet.
- Add the coated chicken to the hot pan and fry for 2 minutes on each side until golden, turning once. Remove to a large platter in a single layer to keep warm.
- Melt the remaining butter and oil in the same pan and lower the heat to medium low.
- Add the shallots and garlic to the pan and cook until softened.
- Raise the heat to high. Add the wine to the pan, and mix well to stir in any browned bits that may have stuck to the pan. Bring to a boil and cook down to reduce by half.
- Mix in the chicken stock, mustard, and Creme Fraiche, bring to a boil.
- Stir in the parsley and return chicken to the pan with any accumulated juices. Lower the heat and cook for another 5 minutes to cook the chicken and allow the sauce to thicken and reduce. Taste for seasoning and add more salt as needed before serving.
Tips + Notes
- You’re only browning the chicken at the start. It will finish cooking in the pan. The easiest way to tell if the chicken is done is to use an instant-read thermometer. You’re looking for an internal temperature of 165°F/74°C.
- You can switch the type of mustard, but keep in mind that you may need to do a bit of tweaking as some mustards are pretty strong and spicy.
- Chicken thighs also would go great in this dish so if you’re a fan of dark meat – have at it!
- Be sure to allow the wine to simmer and reduce by half to evaporate the alcohol and enhance the sauce’s flavor.
- Give the sauce 4-5 minutes once you’ve returned the browned chicken to the pan. The sauce will thicken and reduce, which is the crowning glory of this dish!
- If your sauce gets too thick, you can loosen it with a bit of extra stock or water. Don’t use wine as you have time to cook out the alcohol.
Pusa says
I am making this recipe right now, I have special friends for dinner, I did the chicken breast as in voltini, with a piece of asparagus in the middle, rolled and seared in oil and butter. I use grainy mustard, wine, cream and leaks a pinch of chilli paper, for the sauce. Just before serving, I’ll make a big pot of polenta! Served with a white Chateauneuf du Pape, Beaucastle!
Erren Hart says
Wow, your variation of this Mustard Chicken recipe sounds amazing! I love the addition of asparagus in the chicken; the sauce sounds delicious with the grainy mustard, wine, cream, leaks, and a pinch of chili paper. The polenta pairing sounds like a perfect accompaniment to this dish. It’s great to hear how you’ve personalized and adapted this recipe to suit your tastes and occasion. I hope your special friends enjoy the meal and the white Chateauneuf du Pape, Beaucastle. Thank you for sharing your experience and creative twist on this recipe!