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French Mustard Chicken

French Mustard Chicken

Succulent chicken breasts in a rich, creamy Dijon and whole grain mustard sauce, ready in 45 minutes with simple pantry ingredients.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, French
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts 6-8 oz each
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 3 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon fresh parsley chopped, for garnish (optional)

Equipment

  • 10-12 inch large skillet
  • Wooden spoon
  • Meat thermometer

Method
 

  1. Season the chicken breasts generously on both sides with salt and freshly ground black pepper. For even cooking, pound chicken to 3/4 inch even thickness.
  2. Heat the olive oil in a 10-12 inch skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 5-6 minutes on each side until golden-brown and internal temperature reaches 165°F with no pink remaining. Remove chicken to a plate and set aside.
  3. Reduce heat to medium and add butter to the same skillet. Once melted, add the chopped onion and sauté for 4 minutes until translucent. Stir in the garlic and cook for 1 minute until fragrant, watching closely so it doesn't burn.
  4. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Reduce heat to low and simmer for 3 minutes to concentrate flavors.
  5. Stir in the heavy cream, Dijon mustard, whole grain mustard, and fresh thyme leaves. Mix well and let the sauce simmer for 5 minutes until it thickens to coat the back of a spoon with a creamy, pourable consistency.
  6. Return the chicken breasts to the skillet, turning to coat in the mustard sauce. Simmer for 5 minutes until chicken is heated through. Garnish with fresh parsley if using and serve immediately.

Notes

This dish pairs wonderfully with mashed potatoes, steamed vegetables, or crusty bread. For a lighter version, substitute half-and-half for heavy cream. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet with a splash of broth or cream, or in microwave at 50-70% power.