French Mustard Chicken (Printable)

Tender chicken in a rich, creamy Dijon mustard sauce with white wine and herbs

# What You'll Need:

→ Poultry

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

→ Seasoning

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

→ For Searing

04 - 2 tbsp olive oil
05 - 1 tbsp unsalted butter

→ Sauce

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

→ Garnish

14 - 2 tbsp chopped fresh parsley

# How To Make It:

01 - Pat chicken breasts dry with paper towels and 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. Add chicken breasts and sear for 4–5 minutes per side until golden brown and caramelized. Transfer chicken to a plate and set aside.
03 - Reduce heat to medium. Add chopped shallots and minced garlic to the skillet; sauté for 2–3 minutes until softened and fragrant, being careful not to burn the garlic.
04 - Stir in Dijon mustard and whole-grain mustard until evenly distributed. Deglaze the pan with white wine, using a wooden spoon to scrape up the browned bits from the bottom. Let 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. Allow the sauce to cook for 1–2 minutes until slightly thickened.
06 - Return chicken breasts to the skillet, nestling them into the sauce. Cover and cook for 10–12 minutes until chicken is cooked through (internal temperature reaches 165°F) and sauce has thickened to a creamy consistency.
07 - Taste the sauce and adjust salt and pepper as needed. If sauce is too thick, add a splash of chicken stock; if too thin, continue simmering uncovered for a few minutes.
08 - Transfer chicken to serving plates and spoon the mustard sauce generously over the top. Sprinkle with chopped fresh parsley and serve immediately.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like something from a corner bistro in Lyon
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Patting the chicken completely dry before searing is the difference between golden brown and sad gray meat
  • The sauce will continue thickening as it stands off the heat, so do not let it get too thick in the pan
03 -
  • If the sauce breaks or looks curdled, whisk in a teaspoon of cold butter off the heat and it will come back together
  • Let chicken rest for 5 minutes before serving so the juices redistribute throughout the meat

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