Craving a weeknight dinner that's both effortless and utterly divine? Prepare to fall in love with creamy mustard chicken—a symphony of juicy chicken thighs embraced by a luscious, tangy sauce.
This recipe transforms humble ingredients into an unforgettable flavor experience you simply have to try.
Ingredients
To nail this Chicken in Creamy Mustard Sauce Recipe, you'll need a few things, and I promise it's gonna be worth it! First, snag about 1.4 lb of boneless, skinless chicken thigh fillets—around 4 to 6 pieces. Chicken breasts work too, but thighs are way juicier if you ask me.
For that luscious creamy mustard sauce, you're lookin' at ½ cup of heavy cream; that's the secret weapon! Then, grab 1 tablespoon each of Dijon and whole grain mustard. Don't skimp; they're mustard-haves, heh. We'll also add ¼ teaspoon each of salt and pepper.
Lastly, for that *chef's kiss* restaurant vibe, 2 teaspoons of chopped fresh tarragon will work, though I've probably made it as often without as I have with! If it ain't your thing, no sweat. You'll be surprised how quickly you can whip this up, as this recipe, much like a quick chicken curry, can be ready in under 30 minutes!
Instructions
Alright, let's jump into the fun part—cooking! First, I want you to grab your chicken – the thighs work great – and season them with salt and pepper. Don't be shy; give 'em a good sprinkle!
Next, I'm going to want you to heat up some olive oil in a large pan over medium-high heat. Make sure it's nice and hot! Sear those chicken thighs for about 4 minutes on one side. Flip 'em and go for another 3 minutes, until they're cooked through. We aiming for 72°C/162°F internal temperature, so use a thermometer if you got one. Remove the chicken and set aside – we are not done with the recipe yet!
Now, clean out any loose bits from the pan. Return the pan back to medium heat. Add the cream and both mustards and mix well! To achieve restaurant-quality results, make sure to properly emulsify the sauce. Add salt, pepper, and any herbs you're using. If the sauce gets too thick, loosen it with a splash of water. Place your chicken on plates, spoon over the sauce, and enjoy!
Recipe Notes
Before we wrap things up, I want to share a few extra tips that'll help you nail this recipe every time!
First, remember that chicken thighs are juicier, but breasts will work too—just slice 'em thin and cook 'em quick! If you're going with chicken breast, make sure it hits 67°C/153°F, rising to 71°C/160°F eventually.
Also, tarragon adds a fancy, anise-like flavour, but don't sweat it if you don't have it. The sauce is still amazing without! Don't try dried tarragon, though – it's not the same!
Lastly, a regular pan is better than a non-stick one. You want those yummy browned bits—fond—stuck to the bottom! If you've got a cast iron, that is a good option.
Leftovers? Keep 'em in the fridge for 3-4 days. Freezing isn't ideal; the sauce gets weird and that's not the path we want.
Nutrition Information
Now, let's talk numbers—nutrition numbers, that is! I've calculated the nutritional information per serving, specifically chicken and sauce only, assuming four servings.
Each serving packs around 364 calories—that's 18% of your daily intake! We're looking at 2 grams of carbs. It's a tiny 1%. Then, you will get a whopping 35 grams of protein, fulfilling 70% of your needs!
Next, we have 24 grams of fat (37%) with 9 grams of saturated fat (56%). Polyunsaturated and monounsaturated fats clock in at 3 grams and 9 grams, respectively. There's also a minuscule 0.03 grams of trans fat—negligible, phew!
This dish brings 200mg of cholesterol. Salt totals 683mg, alongside 502mg of potassium—a nice 14%! We're talking 0.5 grams of fiber and 1 gram of sugar. Each portion holds Vitamin A (11%), Vitamin C (1%), Calcium (5%) and Iron (11%)!
Short Recipe Version
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1/2 cup chopped shallots
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tbsp Dijon mustard
- 1 tbsp whole grain mustard
- 1 tbsp chopped fresh thyme
- Salt and pepper to taste
Instructions:
- Season chicken with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes per side. Remove chicken from skillet and set aside.
- Add shallots to the skillet and cook until softened, about 3 minutes.
- Pour in chicken broth, scraping up any browned bits from the bottom of the pan.
- Stir in heavy cream, Dijon mustard, whole grain mustard, and thyme. Bring to a simmer.
- Return chicken to the skillet and simmer for 5 minutes, or until sauce has thickened slightly.
- Serve immediately.
Nutrition Information (per serving, approximate):
- Calories: 350
- Protein: 40g
- Fat: 20g
- Carbohydrates: 5g