Chicken With Mustard Cream Sauce is a delightful meal recipe full of Chicken, Mustard and Cream. The marinade makes it so tasty and tender.
I’ve always been a fan of chicken with mustard cream sauce. It’s such an easy recipe that compliments chicken beautifully. The sauce is creamy, a little tangy from the mustard and mustard powder and goes perfectly with the poultry.
Chicken Breasts With Mustard Cream Sauce
Easy recipe for chicken breasts with a quick mustard cream sauce! Ready in under 30 minutes. Great with rice, pasta, or a green salad.
This elegant dish is so easy to make, it’s almost criminal. But luckily, I don’t think anyone will get in trouble just for making really special chicken fit for anything from a weeknight meal to a dinner party — even if it does only take a half an hour.
The first trick is to brown the chicken in a mix of butter and oil. This gives you the best combination of flavor and browning for your chicken.
If the breasts are slightly thick (which they probably will be), they won’t cook all the way through at this point. That is a good thing! Place them on a baking sheet and let them gently finish cooking in the oven while you make the sauce.
For that sauce, just add some wine to the skillet and let it reduce by half. Don’t worry about exact measurements here, so just eyeball it. Most of the alcohol evaporates at this point and just leaves flavor and acidity behind.
Next, add some cream to the pan. Don’t skimp and try to use half and half. You need the fat in the cream to keep the sauce smooth.
Last but not least, stir in the mustard, capers and parsley. Spoon this over your (now finished) chicken, and serve!
Oh, and try not to lick the plateSAVE ITPRINT
Chicken Breasts With Mustard Cream Sauce
PREP TIME5 mins
COOK TIME25 mins
TOTAL TIME30 mins
- 4 skinless, boneless chicken breasts (about 1 1/2 pounds total)
- Salt and pepper, to taste
- 1/4 cup all-purpose flour
- 1 1/2 tablespoons unsalted butter
- 1 1/2 tablespoons oil
- 1 cup white wine
- 1 cup heavy cream
- 1 rounded teaspoon Dijon mustard
- 3 tablespoons capers, rinsed well
- 2 tablespoons chopped fresh parsley
- Heat the oven:to 350F. Place a baking sheet near the stove, ready for the chicken.
- Prepare the chicken:Season the chicken breasts on both sides with salt and pepper.Pour the flour onto a large plate and dredge the chicken breasts until well coated. Shake off the excess.
- Brown the chicken:In a large skillet over medium high-heat, heat the butter and oil. When the butter has melted and looks foamy, add the chicken. (Work in batches if your pan isn’t big enough so that you don’t crowd the pan.)Brown the chicken for 3 minutes per side, or until golden.
- Finish the chicken in the oven:Transfer the chicken to the baking sheet and place in the oven for 5 minutes (longer if the chicken breasts are thick), or until a thermometer inserted into the thickest part of a breast registers 165 degrees.If the chicken is done before the sauce, transfer it to a serving platter and tent it loosely with foil to keep warm.
- Make the sauce:While the chicken finishes cooking, return the skillet to medium heat and add the wine. Be careful since the oil in the pan will sputter a little when you add the wine. Cook for 5 minutes, or until the wine is reduced by about half.Add the cream and simmer for 2 to 3 minutes, or until the sauce coats the back of a spoon.Stir in the mustard, capers and parsley, reserving a little parsley for sprinkling over top. Taste and add more salt and pepper, if you like.
- Serve the chicken:Place each chicken breast on a plate, drizzle with the sauce, and sprinkle with the remaining parsley.
Chicken with Mustard Cream Sauce
Pan sauces are my life, and this tangy mustard sauce makes chicken (or pork chops…or medium rare steak) delectable. The addition of brandy gives it a decidedly different edge.
PREP TIME:0 hours 5 mins
COOK TIME:0 hours 20 mins
TOTAL TIME:0 hours 25 mins
4 whole Boneless, Skinless Chicken Breasts
2 tbsp. Olive Oil
2 tbsp. Butter
3 whole Garlic Cloves, Minced
1 c. Brandy (or White Wine If Preferred)
1 tbsp. (heaping) Dijon Mustard
1 tbsp. (heaping) Grainy Mustard
1/4 c. (to 1/2) Heavy Cream
1/4 c. (to 1/2) Chicken Broth
Salt And Pepper, to taste
*Amount of cream and broth has slightly decreased; add more as needed.
Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets. Salt and pepper both sides.
Heat oil and butter in a large skillet over medium-high heat. Cook cutlets on both sides until nice and golden brown and cooked through. Remove chicken from the skillet and keep on a plate.
Reduce the heat to medium. Add the garlic to the pan and saute it for a minute, stirring to make sure it won’t burn. Next pour in the brandy (or wine if using) being careful if cooking over an open flame. Then just let the booze bubble up and cook until it’s reduced by half.
Throw in the mustards and stir to combine, then pour in the cream. Stir in chicken broth, adding more if the sauce seems too thick. Taste sauce and adjust whatever you think it needs. Add chicken breasts back to the pan, nestling them into the sauce. Allow sauce to cook for another few minutes, shaking the pan if needed to move things around.
Serve chicken with a green salad, spooning the sauce over the top.
This delectable, tangy, strange, creamy, and bold pan sauce is one of my favorites, and I’m getting ready to tell you why. Are you ready? Here goes:
It’s delectable, tangy, strange, creamy, and bold! That’s why.
But really, guys. So good. Instantly transforms plain ol’ chicken breasts, plain ol’ pork chops, plain ol’ medium rare steak.
Make it for someone you love sometime soon.
The Cast of Characters: boneless/skinless chicken breasts, garlic, brandy, Dijon mustard, grainy Dijon mustard, heavy cream, and (not pictured because I am chronically airheaded when it comes to taking complete Cast of Character photos) olive oil, butter, chicken broth, salt, and pepper.
Cut the chicken breasts in half like this…
(Nice hand, Ree. You should be so proud.)
So that you wind up with eight smaller, thinner chicken cutlets.
Thoroughly salt and pepper both sides of the chicken…
Then I need you to use your imagination. I need you to imagine that I heated some olive oil and butter in a skillet, then cooked the chicken until it was golden brown on both sides and (just about) done in the middle.
The reason I need you to imagine it is that I inexplicably forgot to take photos of the chicken cooking in the skillet. I was cooking three different things at the time and completely forgot to snap this stage.
Don’t be like me.
Reduce the heat in the skillet a bit, then throw in a bunch of minced garlic. Stir it around and let it cook for less than a minute…
Then pour in the brandy! Oh, and be careful if you’re cooking over an open flame. Turn off the burner temporarily to be on the safe side; sometimes the fumes from the booze can ignite.
About the brandy: you can use dry white wine instead, and most of the time I would probably reach for the wine because it’s a much more familiar, predictable (and dang delicious flavor). But oh, is the brandy a deliciously different experience. Try it sometime!
Let the booze bubble up and reduce by half.
When the liquid has reduced, throw in the mustards. The two different varieties strike a balance between the tangy and the grainy, but you can certainly choose one variety and go with that.
Whisk it around and let it heat up…
Then pour in…
Whisk it together until it’s nice and smooth…
Then splash in some chicken broth. A half a cup or so is good, but you can add more if it seems too thick.
Then just whisk it together and let this bubble up a bit and start to thicken.
Then add the chicken breasts back into the skillet.
Oh, and don’t let any of the good stuff on the plate go to waste.
Now it’s just about simmering the chicken in the sauce so the chicken becomes fully cooked and the sauce finishes thickening. Shake the skillet around a bit if you need to move things around a bit. Just keep going until the sauce is nice and thick.
Serve one or two pieces of chicken per person, depending on how ravenous they are, and spoon the creamy, tangy, dreamy sauce over the top.
Now that’s a dinner, babycakes. It’s yummy with just a simple salad. Nothing heavy on the side.
Chicken and Potatoes with Dijon Cream Sauce
Total Time:30 MINUTES
Chicken and Potatoes with Dijon Cream Sauce is a flavorful one-pot wonder that’s good for any night of the week. Italian seasonings and Dijon mustard blend beautifully together in a rich, buttery sauce that goes perfectly with the tender chicken and potatoes.
Easy chicken and potato dishes are a great way to use up pantry staples like potatoes and herbs and freezer staples, like plain old boneless, skinless chicken breasts. Putting these two together in a rich, creamy dijon sauce is a great idea, honestly.
Why, you ask? Well, because dijon is a great flavoring. It’s mustardy, but milder than using yellow mustard or whole-grain mustard. It’s a little salty, a little acidic, and has a touch of heat believe it or not. But this recipe only uses two tablespoons so it’s just enough flavor without being overpowering.
My kids love to eat this dish with a side of roasted vegetables or over egg noodles (I know, I know, gimme all the carbs right?). They don’t even mind that the sauce is “mixed in.” Now that’s a real feat!
Chicken and Potatoes with Dijon Cream Sauce
WHAT INGREDIENTS ARE IN CHICKEN AND POTATOES WITH DIJON CREAM SAUCE?
- Boneless, skinless chicken breasts
- Italian blend seasoning OR Herbs de Provence
- Salt and pepper to taste
- Olive oil
- Baby potatoes
- Minced garlic
- Chicken broth (I used low sodium)
- Dijon mustard
- Heavy cream
- Cracked black pepper
HOW DO YOU MAKE CHICKEN AND POTATOES WITH DIJON CREAM SAUCE?
Let’s preheat the oven to 375 and get started making this delicious dish, shall we?
First off, let’s get to work on the chicken and potatoes — add them together in a large bowl and then drizzle them all with 1 tablespoon of olive oil. Toss everything together to coat in the oil and then add salt and pepper and Italian seasonings and mix that all together as well.
Next, take out your large, oven-safe skillet and melt the butter over medium heat. Drizzle in another tablespoon of oil and stir.
Put the chicken on one half of the skillet and the potatoes on the other half. Let everything cook for 3-4 minutes on this first side, then flip just the chicken to let it brown on the other side another 3-4 minutes. Take both the chicken and the potatoes off the skilled and put them on a plate. Cover and keep them warm while you make the cream sauce for chicken.
To prepare the sauce, use the same skillet you cooked the chicken and potatoes in and add more butter to melt over medium heat. Add the garlic and cook for 1 minute or until it gets nice and fragrant. Add to the butter/garlic mixture the chicken broth, dijon mustard, and heavy cream, salt, and pepper and whisk it all together. Take a second to bask in the heavenly scent of this sauce.
Finally, add the chicken and potatoes back to the pan and give the sauce a good toss/spooning around the chicken and potatoes so that they can retain their moisture while they finish cooking in the oven.
Put the whole pan in the oven and finish baking for 15-20 minutes or until the chicken is cooked through and the potatoes are fork-tender. Take the pan out of the oven when the chicken is done and spoon the dijon sauce over the chicken and potatoes and garnish with more black pepper and some fresh herbs if you like!
WHAT IS DIJON MUSTARD MADE OF?
What is this fabulous condiment we call dijon? Well, I’m happy to tell ya! It’s a sauce made of brown mustard seeds mixed together with white wine vinegar or white wine, plus water and salt. You can find it in a bottle with the other types of mustards. You can also sometimes find it in a paste form for mixing into sauces (or for using in this healthy chicken and potatoes recipe).
WHAT’S THE DIFFERENCE BETWEEN DIJON MUSTARD AND REGULAR MUSTARD?
So, what sets dijon apart from the regular, yellow stuff? Well, for one, the color. The color of dijon is more of a light brown/pale yellow rather than a stark yellow. It’s not made from prepared mustard like yellow mustard but is instead made from ground brown mustard seeds along with the other ingredients listed above.
Dijon is also creamier in texture than regular yellow mustard.