French Mustard Chicken (Printable version)
Tender chicken in a creamy Dijon and wholegrain mustard sauce, brightened with tarragon and parsley.
# What You’ll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts (about 1 1/3 lb)
→ Dairy
02 - 3/4 cup heavy cream
→ Pantry
03 - 2 tbsp Dijon mustard
04 - 1 tbsp wholegrain mustard
05 - 2 tbsp olive oil
06 - 1 tsp honey
07 - 1/2 cup chicken stock
→ Vegetables & Aromatics
08 - 2 cloves garlic, minced
09 - 1 small onion, finely chopped
→ Herbs & Seasoning
10 - 1 tbsp fresh tarragon, chopped (or 1 tsp dried)
11 - Salt and freshly ground black pepper, to taste
12 - Fresh parsley, chopped, for garnish
# How to Make It:
01 - Pat the chicken breasts dry with paper towels and season both sides generously with salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear until golden brown, about 4 minutes per side. Remove the chicken from the skillet and set aside on a plate.
03 - In the same skillet, add the chopped onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
04 - Reduce the heat to medium. Stir in the Dijon mustard and wholegrain mustard, mixing thoroughly with the onion and garlic until well combined.
05 - Pour in the chicken stock and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan to incorporate into the sauce.
06 - Stir in the heavy cream and honey until the sauce is smooth and evenly blended. Return the seared chicken breasts to the skillet, spooning the sauce over the top.
07 - Simmer uncovered for 15 to 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F and the sauce has thickened to a rich consistency.
08 - Stir in the chopped tarragon, adjust seasoning with salt and pepper to taste, and garnish with fresh chopped parsley before serving.
# Expert tips:
01 -
- The dual mustard trick, Dijon for depth and wholegrain for texture, creates a sauce that tastes like it took hours but needs only minutes of real attention.
- It transforms a plain weeknight chicken breast into something that feels like a bistro dinner without any fussy techniques.
02 -
- Resist the urge to crank the heat when simmering the sauce or the cream will separate and turn grainy instead of silky.
- Letting the chicken rest for a couple of minutes after searing keeps the juices inside rather than running out into the pan.
03 -
- If your sauce seems too thin at the end, remove the chicken and let the sauce reduce for a few more minutes uncovered until it reaches the right consistency.
- A splash of dry white wine added with the chicken stock adds an extra layer of complexity that pairs wonderfully with the mustard.