Chicken in Mustard Sauce
Indulge in this mouthwatering chicken in a velvety mustard sauce that’s sure to warm your soul! With tender chicken breasts simmered to perfection in a rich blend of creamy goodness and zesty Dijon mustard, this dish is a delightful twist on comfort food. Serve it over fluffy rice or alongside roasted veggies for a meal that’s as satisfying as it is delicious!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- •200ml chicken stock
- •6 chicken thighs
- •60ml cream
- •fresh baguette
- •fresh parsley
- •3 garlic cloves
- •1½ tbsp Maille Dijon mustard
- •1½ tbsp Maille wholegrain mustard
- •3 shallots
- •side salad
- •150ml white wine
Pantry Items
Amounts also listed in instructions below
- •Olive oil
- •Salt
👨🍳 Instructions
- 1
Heat the olive oil in a large lidded saucepan over medium heat.
- 2
Season the chicken thighs on the skin side with salt and place them skin-side down in the pan.
- 3
Season the other side and cook for 6–7 minutes, until the skin is golden and crisp.
- 4
Flip the chicken and briefly sear the other side, then remove and set aside on a tray.
- 5
Discard most of the excess oil from the pan, reserving a little for later use.
- 6
Add the sliced shallots with a pinch of salt and sauté for 2–3 minutes until softened.
- 7
Add the garlic and sauté for another minute.
- 8
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom.
- 9
Stir in both mustards, mixing well to combine.
- 10
Add the chicken stock and bring to a gentle simmer.
- 11
Return the chicken to the pan, cover with a lid, and simmer for 10–12 minutes until fully cooked.
- 12
Remove the lid and take the chicken out one last time.
- 13
Stir the cream into the sauce, mixing well, and finish with chopped parsley.
- 14
To serve, place the chicken on a plate and spoon over plenty of mustard sauce and shallots.
- 15
Garnish with more parsley and serve with fresh baguette and a side salad.
💡 Pro Tips
- ✓Prep all ingredients before starting to cook for a smoother workflow.
- ✓Use a meat thermometer to ensure chicken reaches an internal temperature of 75°C (165°F) for perfect doneness.
- ✓If short on time, substitute fresh shallots with pre-chopped shallots or onion powder.
- ✓For a richer sauce, consider adding a tablespoon of Dijon mustard to the chicken stock before simmering.