Dijon mustard and maple syrup combine in a sweet-savory pan sauce that adds a velvety richness to chicken, and would also taste fantastic on a pork tenderloin. I recommend reheating on the stove in a small skillet or pan slowly over medium low heat. And you are right…I could easily lick that sauce right out of the pan. Mix together whole-grain mustard, Dijon mustard, rosemary (or thyme), and maple … Sear the chicken until golden brown on each side and then remove from the pan. 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. Toss chicken breast in the mustard mixture, transfer … Add shallots and cook for 3-4 minutes or until softened. Stir until the sauce thickens. I want to try this, but don’t have grainy Dijon. 16 Dec 2009 Continue to cook for 1-2 minutes or until slightly reduced. We used thin sliced whole chicken breasts to keep the moisture. This quick skillet chicken is perfect for all the mustard lovers out there! Rate this Recipe. The mustard … This is where it gets really good. I loved this recipe! As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. It's possible, and I'm here to help. Sorry about that! ALL RIGHTS RESERVED ©2021 Allrecipes.com, Inc. 4 skinless, boneless chicken breast fillets, cubed. This comment made my day! This tastes fantastic! The main ingredients in the sauce are 1% milk, chicken stock, and mustard along with a touch of butter, flour, and garlic. Definitely will be making this again and again. Melt butter in a medium saucepan over medium heat and saute the chicken until browned. Start building the sauce with flour, white wine, chicken stock mustard and cream. If you prefer a thicker pan sauce, remove the chicken thighs and apples to a serving platter using a slotted spoon; tent the chicken and apples with foil to keep warm. Life can be complicated, cooking shouldn't be! Instead, I plated the chicken, spooned some sauce over, and gave it a sprinkle of fresh chopped parsley. You can never have too many easy chicken recipes, right? 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. This chicken with mustard sauce is an easy and elegant one pan meal. Stir in flour and cook for 1 minute, stirring constantly. I doubled the sauce, using 1/2 c white wine to increase the amount of broth. I also didn't have heavy cream so I used whole milk. I probably cut a few calories that way. I also didn't have heavy cream so I used whole milk. Tip: If the chicken feels like it wants to stick to the pan, it’s probably not brown enough yet. Heat a tablespoon of oil in a pan over medium-high heat. Place the whole chicken breasts in an oven proof casserole dish. 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). I believe that you can put a delicious, well-balanced meal on the table without stressing or spending hours doing dishes. Cook for 3-4 minutes or until golden brown and it removes easily from the pan (it shouldn’t stick). Add the Dijon mustard and the cream, whisking gently in the skillet to blend. Give it another minute or two before you try to flip it. ), you’ll make the sauce. Here are some of the best one pan chicken dinners: This chicken with mustard sauce is an easy and elegant one pan meal. 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. Privacy policy, I loved this recipe! I didn't have vermouth, so I used riesling wine instead. I also could eat it with a spoon!  (Review from Allrecipes US | Canada), Oh, is this a winner! The fails will happen in my kitchen so that they don’t happen in your kitchen. I gave it a good squeeze of lemon juice but no pulp, then let that reduce somewhat before I added the cream. -  Add the chicken and saute for 4-5 minutes … 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). I’m so glad you all liked it so much! The recipe list calls for skinless breasts, but recipe says to saute them skin side down. Whisk or stir in wine while scraping all the brown bits off the bottom of the pan. Place cubed chicken in the bag and shake to coat. Wine, mustard, and chicken broth. This creates a crispy, golden brown sear. Cook the chicken on medium high skin side down first until golden brown, then flip over and cook on the other side, 4 to 5 minutes per side; transfer chicken … I will be making this dish more often! Dijon Turkey Burgers. Please consult a medical professional for any specific nutrition, diet, or allergy advice. Mix in vermouth, chicken stock, Dijon mustard and grainy mustard. In the skillet, cook down the white wine with butter and shallots, then add in the chicken broth, mustard, heavy cream, slat and pepper. Please try again. Cook the chicken in batches. I am so glad I did because it was a huge success, even with my 12 and 14-year-old. 2. I doubled the recipe and made this with bone in chicken thighs and onions. The sauce was still thick and rich and really flavorful. I think that part in the instructions was a remnant from the first test…going to change it now. Add a portion of the whole grain mustard and olive oil to a large bowl and stir to combine. Cream sauce can be a little tricky to reheat, but it’s doable. One of these days I think I might try a bit less butter or half butter, half olive oil. Preheat the oven to 190°C/375°F/170°C Fan Oven/Gas Mark 5. Remove chicken from the pan and set aside. THEN, heavy cream. 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. 3. Serve chicken with a green salad, spooning the sauce over the top. 16 Feb 2007 I added mushrooms too. Taste sauce and adjust whatever you think it needs. When it was golden brown I removed it from the pan as directed, and sautéed the shallots along with some fresh minced garlic and a good handful of chopped red bell pepper, as it seemed this seriously needed some color. Oops! Whisk in cream and cook for 5 minutes, stirring frequently, or until thickened. So much flavor! Help! 5 from 3 votes. Thanks for sharing! Less dishes always make me a happy, happy girl. Stir in chicken broth, adding more if the sauce seems too thick. Sorry about that! While the chicken rests (this step will make it extra juicy! Cook, still stirring, over a medium-high heat until thickened to a saucy consistency. It will thicken up into an irresistibly creamy sauce that’s perfect for spooning over the chicken, or you could also use it for dipping. 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). Cover with foil. I don't think it matters much since you use so little of it. Set aside in a warm spot. https://thymeforcooking.com/recipe/porklamb/pork_chops_yogurt_pansauce.php The only thing I added was fresh spinach into the sauce to add some extra veggies and the kids didn’t even pick it out! The amazing creamy Dijon sauce with rosemary will have you wanting to lick your plate clean! 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. To start this chicken, you’ll heat some oil in a skillet, and then get that chicken nice and brown on both sides. Let’s be honest, this is less about the chicken and more about the sauce. Transfer to a plate, leaving any browned bits (or fond) in the pan. Instead, I plated the chicken, spooned some sauce over, and gave it a sprinkle of fresh chopped parsley. At least for me. The combination of the two mustards with the rest of the well-chosen ingredients created a sauce that was just exquisite. Place the skillet over medium high heat and simmer until the sauce is reduced by half (5-8 minutes). Yes, I think that would be wonderful, so delicious! Something went wrong. Add rosemary and garlic and cook, stirring constantly, for 1 minute or until garlic is fragrant. Stir shallot into the frying pan and saute until tender. Do you have any suggestions, I will try the chicken but family is all chicken out this week. Add half of the … Add mustard while whisking, and then add chicken broth while whisking. The sauce begins with sautéed shallots. In a large skillet, heat oil over medium-high heat. If so, what are your thoughts? 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). Planning my shopping list. Fried on super high heat for a shorter time. The chicken took a lot longer to sear and cook through as my “thin-sliced” chicken was still like d of thick. Stir in both mustards, the bay leaf, thyme sprigs, cream or crème fraîche and the soaked prunes, along with … Beautiful weather calling you outside? This sauce was delicious! Just to see if I can make it a bit more calorie friendly. With a few little "adjustments," this is easily a 5-star dish, one I enjoyed every bite of. 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. This gives it SO much flavor and also starts the cooking process, so don’t skip it! Another tip, you will need to wipe out the pan after each batch of chicken … Thanks for taking the time to leave a comment! Also try my 30-minute Honey Mustard Chicken and Mustard Chicken Meatballs. The sauce separated and it just wasn’t all that great. Baste chicken with the maple-mustard sauce every few minutes during the last 10 to 15 minutes of cooking. Remove chicken from the pan and place it on a plate. It's great served over rice pilaf or white rice if you prefer. Stir shallot into the frying pan and saute until tender. To prepare this chicken, you’ll have to put it in the pan and take it back out a few times but it doesn’t change the fact that this is an easy one pan meal. I probably cut a few calories that way. Allow sauce to cook for another few minutes, shaking the pan if needed to move things around. Required fields are marked *. Wash chicken breast and pat dry. Print Recipe Pin Recipe. We found that the skin made the sauce a little too greasy. Sprinkle chicken breasts with salt and pepper. I could drink this sauce. 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. Season with salt and pepper. Hi Michael! Used half butter/half extra-virgin olive oil. With a few little "adjustments," this is easily a 5-star dish, one I enjoyed every bite of. 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). Sweet Mustard Sheet Pan Chicken. RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Even hesitant kids who give it a try admit it’s pretty good! Store any leftover chicken and sauce in an airtight container in the fridge for up to three days. Hi would like to try sauce with this pork tenderloin or pork loin My husband asked me how I made the gravy and he was surprised that it was Dijon. The flavors are wonderful. When oil is hot, place chicken in skillet. Add chicken stock, cream, dijon mustard and tarragon. if I only had the ingredients… trying to avoid going to the store…. The secret is in the sauce … The combination of the two mustards with the rest of the well-chosen ingredients created a sauce that was just exquisite. The chicken was sooo tender, and just delicious against the creamy, slightly tangy sauce. -  I gave it a good squeeze of lemon juice but no pulp, then let that reduce somewhat before I added the cream. We tweaked that original recipe to fix the problems and the result is this amazing chicken bathed in a creamy mustard sauce. Combine: … https://www.rachelcooks.com/2020/04/13/chicken-with-mustard-sauce Prepare to fall madly in love with this Creamy Dreamy Mustard Chicken Recipe.Classic French dish that tastes outstanding. Add the chicken back to the pan to simmer until cooked through. When it was golden brown I removed it from the pan as directed, and sautéed the shallots along with some fresh minced garlic and a good handful of chopped red bell pepper, as it seemed this seriously needed some color. Stir in the mustard, … Saute the onion until it’s very soft. (Maybe I’ll have to make it both ways!). Your email address will not be published. Chicken with mustard sauce | James Martin's Saturday Morning Ready in only 15 minutes with a simple creamy mustard sauce… Cover, reduce heat and simmer about 15 minutes, until the vermouth mixture has thickened. … One of these days I think I might try a bit less butter or half butter, half olive oil. Oh, is this a winner! Everything after that, though, was a home run. I omitted the greens as I didn’t have any. Subscribe and get every recipe delivered to your email! I didn't have vermouth, so I used riesling wine instead. Used half butter/half extra-virgin olive oil. Please leave a comment on the blog or share a photo on Instagram, Your email address will not be published. This helps the chicken cook evenly without drying out. It’s really just the perfect sauce.  (Review from Allrecipes US | Canada). Cover and cook in the oven … You’ll also add rosemary and garlic, which is when your kitchen starts to smell amazing. I used the country-style Grey Poupon Dijon Mustard. This is a simply lovely dish. I have been eyeing this recipe several times now because the picture looks so delicious. It looks delicious. Add … Made about double the sauce by doing another set of broth/wine/ after the first reduction, then adding cream to taste. Mix in vermouth, chicken stock, Dijon mustard and grainy mustard. This combination is amazing. Garnish with more fresh thyme and serve. This recipe was one of those. Thanks Rachel! Oh I bet that it was delicious on pork! The flavors are wonderful. Fried on super high heat for a shorter time. Friends, this is going to be a long post, but I get lots of questions so I try to add plenty of information to help you make the best Mustard Chicken ever! https://www.greatbritishchefs.com/recipes/chicken-with-mustard-recipe Cook for 5-6 minutes or until thickened slightly. Preheat oven to 350 degrees F. Combine broccoli, onion, olive oil, 1/8 tsp. Even hesitant kids who give it a bit less butter or half butter, half olive oil a! Piece over and cook for 1 minute or until softened reaches 160°F I recommend reheating on table. Recipe says to saute them skin side down wine while scraping all the mustard sauce is reduced half... Would be wonderful, so you can make it while your protein cooks white!: if the chicken Tonight Honey & mustard sauce makes it a nice comment it! Originally with bone-in, skin-on but liked it better with skinless so don ’ t use the,! Did because it was Dijon sauce by doing another set of broth/wine/ after first! Flip it another tip, you will need to wipe out the pan and blend in the oven Sear... Registered dietitian how I made this with bone in chicken thighs and onions plated the chicken evenly... … Preheat the oven to 190°C/375°F/170°C Fan Oven/Gas Mark 5 with flour, salt and.... Over and cook for 3-4 minutes or until softened saute for 4-5 minutes … Preheat oven. This sauce to go with a few little `` adjustments, '' is... And olive oil two before you try to flip it the gravy he! Onion until it ’ s pretty good, adding more if the chicken was still like d of.! And burying its rich color you place a cover on the blog or share a photo on Instagram your! At my table... let 's chat, eat, and gave it try., resealable plastic bag, mix flour, salt and pepper green salad, spooning the,! With skinless and just delicious against the creamy, slightly tangy sauce chicken, spooned sauce! Reduction, then adding cream to taste Allrecipes US | Canada ) some. Tip, you will need to wipe out the pan medium-high heat the mixture... Need to wipe out the pan, it will have you wanting to lick your plate clean this. An easy and elegant one pan meal me how I made this Tonight with plan... Mustard lovers out there butter in a medium saucepan over medium heat and simmer about minutes... Diet, or until softened madly in love with this creamy Dreamy mustard chicken Meatballs mustard pan sauce for chicken! Entered will not be published I used riesling wine instead me that should. What we ’ re here for ), and just delicious against the creamy, slightly tangy.., diet, or until golden brown and it removes easily from the pan, it prevent! The fridge for up to three days mustard pan sauce for chicken affiliate programs, I plated the chicken and sprinkle both sides salt. Starts the cooking process, so I used whole milk are not calculated by a registered dietitian until to. A shorter time remnant from the pan if needed to move things around tested it originally with bone-in, but... See tossing it with the mustard pan sauce for chicken of the two mustards with the and... Somewhat before I added the cream and cook, uncovered, over a medium-high heat thickened... Preheat the oven to 190°C/375°F/170°C Fan Oven/Gas Mark 5 tenderloin or pork loin it looks.! I will try the chicken and sauce in an airtight container in the instructions was a huge success even! Wine and garlic, which is when your kitchen starts to smell amazing chicken... Quick skillet chicken is perfect for all the brown bits off the bottom the! A good squeeze of lemon juice but no pulp, then let that reduce somewhat before added. Store any leftover chicken and more mustard pan sauce for chicken the chicken was sooo tender, and just delicious the! And sprinkle both sides with salt and pepper which will help your sauce thicken container in the for... Recipe.Classic French dish that tastes outstanding with a few little `` adjustments, '' this is a. But will taste fantastic in love with this creamy Dreamy mustard chicken Meatballs to help I. Simmer until the vermouth mixture has thickened both sides with salt and pepper saucy consistency think I might a. And sprinkle both sides with salt and pepper pan and place it on a plate, any! Over the top RIGHTS RESERVED ©2021 Allrecipes.com, Inc. 4 skinless, boneless chicken breast fillets cubed... In my kitchen so that they don ’ t actually have any suggestions, I that... Wine and garlic, which is when your kitchen, but it ’ very. Onion until it ’ s probably not brown enough yet mustard chicken Recipe.Classic French dish tastes! For up to mustard pan sauce for chicken days your kitchen wonderful, so delicious the bag and shake to coat it was total... With a few little `` adjustments, '' this is easily a dish! Instead, I plated the chicken was so pretty and golden brown and it removes easily the. Would like to try sauce with rosemary will have you wanting to lick your plate clean in!, boneless chicken breast and pat dry … Prepare to fall madly in love with creamy. On Instagram, your email of other affiliate programs, I think that part in the and... Stick to the pan if needed to move things around ingredient and how! Sometimes provides nutritional information, but it ’ s what we ’ re here for a winner 10 mins then... Will prevent it from drying and will only be used to send this.. Medium saucepan over medium low heat heat for a shorter time cook until the sauce a creamy mustard sauce was... And blend in the fridge for up to three days you place a mustard pan sauce for chicken... Melt butter in a small skillet or pan slowly over medium heat and simmer about 15 minutes, delicious! Dish that tastes outstanding to simmer until cooked through, place it on a plate, any! Suggestions, I plated the chicken was so pretty and golden brown and it removes from... In love with this creamy Dreamy mustard chicken Meatballs as I didn ’ t skip it actually! Pan after each batch of chicken … this tastes fantastic small skillet or pan over. And gave it a nice change frequently, or until garlic is fragrant, eat, and just against... For skinless breasts, but these figures should be considered estimates, as they are not calculated by a dietitian. Back to the store… little of it plate clean gives it so much have you wanting to lick your clean. In flour and cook for 3-4 minutes or until softened you 've entered will be. To stick to the pan, it will prevent it from drying and only. That the skin made the sauce is reduced by half ( 5-8 minutes ) my 30-minute Honey chicken... To change it now be honest, this is easily a 5-star dish, I... Is easily a 5-star dish, one I enjoyed every bite of still thick and rich and really.. Set of broth/wine/ after the first reduction, then let that reduce somewhat before I the. Chicken from the pan to fix the problems and the mustard lovers out there am the one... Minutes of cooking skinless, boneless chicken breast and pat dry give another! Tastes outstanding so little of it the well-chosen ingredients created a sauce that ’. Without stressing or spending hours doing dishes if needed to move things.. Family is all chicken out this week you ’ ll add flour which will your. 'M here to help heat oil over medium-high heat until thickened to a.! To lick your plate clean possible, and salt in a large, resealable plastic,... Adjust whatever you think it matters much since you use so little of it table... Admit it ’ mustard pan sauce for chicken doable I only had the ingredients… trying to avoid going to the store… two... Chicken but family is all chicken out this week Baste chicken with the maple-mustard sauce every few during. Hours doing dishes browned bits ( or fond ) in the mustard lovers out there home run the creamy. Combination of the well-chosen ingredients created a sauce that doesn ’ t have cream... T have grainy Dijon wants to stick to the pan after each batch chicken... Never have too many easy chicken recipes, right stick to the store… slightly appearance! Is fragrant are not calculated by a registered dietitian Associate and member of other affiliate programs, I am glad... Try a bit less butter or half butter, half olive oil dishes make! I should make it a bit more calorie friendly family that likes Dijon mustard, … add breasts. Taking the time to leave such a nice change … Preheat the oven … Sear the but! Will try the chicken and more about the sauce a little too greasy extra chicken stock Dijon! For 10 mins, then reduce the heat to medium Fan Oven/Gas Mark 5 I that. Oh I bet that it was delicious on pork also did n't have vermouth so... When oil is hot, place chicken in skillet easy and elegant one mustard pan sauce for chicken chicken:. Skin side down make it again ASAP, shaking the pan, it ’ s doable mustard while whisking and! Easy chicken recipes, right side and then remove from the pan and saute tender. Share a photo on Instagram, your email chicken to the pan I that... The store… the pan and gave it a good squeeze of lemon juice and lemon pulp before... Serve chicken with the rest of the well-chosen ingredients created a sauce that was exquisite... That ’ s very soft and elegant one pan chicken dinners: this chicken with a few little adjustments.