French Mustard Chicken (Printable)

Tender chicken in creamy Dijon mustard sauce, a classic French favorite ready in 45 minutes.

# What You’ll Need:

→ Poultry

01 - 4 boneless skinless chicken breasts (5-6 oz each)

→ Seasoning

02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper

→ For Searing

04 - 2 tablespoons olive oil
05 - 1 tablespoon unsalted butter

→ Sauce

06 - 2 shallots, finely chopped
07 - 3 cloves garlic, minced
08 - 2 tablespoons Dijon mustard
09 - 1 tablespoon whole-grain mustard
10 - ½ cup dry white wine
11 - 1 cup low-sodium chicken stock
12 - ½ cup heavy cream
13 - 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)

→ Garnish

14 - 2 tablespoons chopped fresh parsley

# How To Make It:

01 - Pat chicken breasts completely dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
02 - Heat olive oil and butter in a large skillet over medium-high heat until butter foams. Sear chicken breasts for 4 to 5 minutes per side until golden brown. Remove from pan and set aside on a plate.
03 - Reduce heat to medium. Add chopped shallots and minced garlic to the same skillet. Sauté for 2 to 3 minutes, stirring frequently, until shallots are softened and fragrant.
04 - Stir in Dijon mustard and whole-grain mustard until well combined. Deglaze the pan with dry white wine, using a wooden spoon to scrape up any browned bits from the bottom. Simmer for 2 minutes to reduce slightly.
05 - Pour in chicken stock and bring to a gentle simmer. Stir in heavy cream and fresh thyme leaves. Continue cooking for 2 minutes until the sauce begins to thicken.
06 - Return chicken breasts along with any accumulated juices to the skillet. Cover and cook for 10 to 12 minutes, until chicken is cooked through (internal temperature reaches 165°F) and sauce has thickened to a creamy consistency.
07 - Taste the sauce and add additional salt or pepper if needed. The sauce should be rich and creamy with a balanced mustard flavor.
08 - Transfer chicken to serving plates. Spoon the mustard cream sauce generously over each portion. Sprinkle with chopped fresh parsley and serve immediately.

# Expert Advice:

01 -
  • The velvety sauce coats every bite like a warm hug from someone who knows exactly what you need tonight
  • It looks and tastes like you spent hours at the stove but actually comes together in under an hour
  • The whole grain mustard adds these tiny pops of texture that make each spoonful interesting
02 -
  • If your sauce looks curdled or broken remove the pan from heat completely before whisking in the cream
  • The sauce will continue thickening as it rests so don't panic if it seems slightly loose in the pan
03 -
  • Let the chicken rest for at least 5 minutes before serving so the juices redistribute
  • Always warm your cream slightly before adding it to prevent it from shocking the sauce

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