Description
This creamy and delicious Chicken with Mustard Sauce recipe features tender, oven-baked chicken breasts smothered in a flavorful grainy Dijon mustard and herb cream sauce. The chicken is first browned on the stovetop, then finished in the oven for juiciness, while the sauce is made by sautéing shallots and garlic, deglazing the pan, and simmering a luscious creamy mustard sauce. Perfect for an elegant yet easy dinner that comes together in just 45 minutes.
Ingredients
Chicken
- 4 boneless skinless chicken breasts (1 ½ – 2 pounds total)
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarse ground black pepper
- 1 tablespoon oil (vegetable, canola, or grapeseed)
Sauce
- 1 medium shallot, finely diced (or finely chopped onion)
- 1 teaspoon finely chopped fresh rosemary
- 1 large clove garlic, minced (about 1 teaspoon)
- 1 tablespoon all-purpose flour
- ½ cup chicken stock + 1 teaspoon vinegar or lemon juice
- 3 tablespoons grainy Dijon mustard
- 1 cup unsalted or reduced sodium chicken stock
- ½ cup heavy cream
- Optional: fresh chives or parsley for garnish
Instructions
- Preheat oven: Preheat your oven to 400ºF (204ºC) to prepare for baking the chicken.
- Season chicken: Trim any excess fat from the chicken breasts and season both sides evenly with kosher salt and coarse ground black pepper.
- Brown: Heat the oil in a large oven-safe skillet over medium heat. Once hot, place the chicken breasts in the skillet. Cook undisturbed for 3 to 4 minutes until golden brown and the chicken releases easily from the pan. Flip each breast and cook another 3 to 4 minutes on the other side.
- Bake: Transfer the skillet to the preheated oven and bake for 10 minutes or until an internal temperature of 165ºF (74ºC) is reached to ensure the chicken is fully cooked. Remove the chicken from the pan and place it on a plate; cover loosely with foil to keep warm.
- Sauté shallots and herbs: Place the skillet back on the stovetop over medium heat. Add the finely diced shallots and cook for 3 to 4 minutes until softened. Add the chopped rosemary and minced garlic, stirring constantly, cooking for 1 minute until fragrant.
- Add flour: Sprinkle the all-purpose flour into the pan and stir continuously for 1 minute to create a roux and cook out the raw flour taste.
- Deglaze and build sauce: Whisk in the ½ cup chicken stock combined with 1 teaspoon vinegar or lemon juice, scraping the browned bits from the bottom for extra flavor. Allow this to simmer for 1 to 2 minutes until slightly reduced. Stir in the grainy Dijon mustard while whisking, then add the remaining 1 cup chicken stock. Continue cooking for 5 to 6 minutes until the sauce begins to thicken.
- Finish with cream: Whisk in the heavy cream and cook the sauce for about 5 minutes, stirring frequently until it thickens to a creamy consistency.
- Serve: Return the cooked chicken breasts to the pan to coat with the mustard cream sauce, or alternatively plate the chicken and drizzle the sauce over the top. Garnish with fresh chopped parsley or chives if desired and serve immediately.
Notes
- For the best flavor and texture, use boneless, skinless chicken breasts that are uniform in size for even cooking.
- If you do not have shallots, finely chopped yellow or white onion can be used as a substitute.
- Make sure to measure the internal temperature of the chicken to prevent undercooking or overcooking.
- Grainy Dijon mustard adds a pleasant texture and tang—use regular Dijon for a smoother sauce if preferred.
- This recipe can be paired with steamed vegetables, rice, or mashed potatoes for a complete meal.
- To make the dish gluten free, substitute all-purpose flour with a gluten-free all-purpose flour blend or cornstarch slurry.
