French mustard chicken breasts in a white wine cream sauce are just what your weeknight needs!

The Best Creamy French Mustard Chicken – creamy dijon chicken

Boneless chicken breasts dry up a refreshing sauce filled with Dijon, herbs. There is only one feeling you get when relaxing down to eat this French Mustard Chicken – chicken dijon… real decadence! Spoil yourself or your loved ones with this extravagant chicken recipe!

creamy French mustard chicken – creamy dijon chicken

When prepared accurately, mustard is an incredibly delicious addition to many recipes. Dijon allows chicken, beef dishes to shine, but throwing a good quality (inexpensive) dry white wine into the mix makes for an eloquent dinner. If you’ve never cooked with mustard and white wine together, you will love using them both to make this creamy, savory sauce.

The Best Creamy French Mustard Chicken – creamy dijon chicken

A comforting meal to grow home to at the end of an occupied day, you can’t go back with a dinner like this. And it all comes together in under 30 minutes using only one skillet! Serve with creamy mashed potatoes, over buttery egg noodles, or even our buttery cauliflower mash with green beans on the side.

INGREDIENTS TO MAKE Creamy French Mustard Chicken

FOR THE CHICKEN

  • 2 boneless and skinless chicken breasts, halved horizontally to make 4 fillets
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 4 tablespoons flour, for dredging
  • 1 tablespoon butter
  • 1 tablespoon olive oil

You will read a long article because I want to explain the recipe in detail. Please read before attempting the recipe. Most of the information is in the text, not the abbreviated instructions.

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French mustard chicken – mustard chicken thighs

A comforting meal to grow home to at the end of an occupied day, you can’t go back with a dinner like this. And it all comes together in under 30 minutes using only one skillet! Serve with creamy mashed potatoes, over buttery egg noodles, or even our buttery cauliflower mash with green beans on the side.

mustard chicken thighs

French-style mustard chicken is usually pan-fried without any cover, but I love dredging them in flour before pan-frying to give us an incredible outer crust. You can skip this part if you prefer, but you may just love how the breasts stay so juicy on the inside.

Why two kinds of mustard?

mustard sauce for chicken without cream

You’re probably wondering why you need two kinds of mustard for this dish. Whole-grain mustard enhances the flavor of the chicken while it’s baking, and creamy Dijon is hurried in at the end to add and emulsify the sauce and append a bit of acidity and salt.
The last crowning ingredient here is just a bit of cream. It really brings the sauce together, converting it into something that begs to be swiped up with a crusty baguette. I recommend cooking this with a good wine

Ingredients for mustard sauce cream chicken :

FOR THE MUSTARD SAUCE

  • 2 tablespoons butter
  • 1 brown shallot, chopped
  • 4 cloves garlic, minced
  • 1 cup dry white wine, or chicken broth
  • 1-2 tablespoons Dijon mustard*
  • 3/4 cup chicken broth
  • 1 teaspoon fresh chopped tarragon leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon fresh chopped rosemary leaves
  • 1/2 cup heavy cream, (thickened cream)
  • Salt and cracked black pepper, to taste

Don’t miss the next page you found instruction and tips to prepare The Best Creamy French Mustard Chicken – creamy dijon chicken

INSTRUCTIONS

  1. Season chicken breasts with garlic powder, salt, and pepper. Dredge in flour, shaking off the excess. Set aside.
  2. Heat the butter and olive oil in a large pan or skillet over medium-high heat.
  3. When hot, fry chicken breasts until golden on each side and just cooked through, about 3-4 minutes each side, depending on the thickness of your chicken. Transfer to a warm plate.
  4. Heat the remaining 2 tablespoons of butter in the pan. Sauté shallots until soft, about 4 minutes, then add the garlic and cook until fragrant, about 1 minute.
  5. Add the wine to deglaze the pan, scraping up the browned bits from the bottom of the pan with the end of your wooden spoon. Simmer until reduced to half, about 4 minutes.
  6. Stir the Dijon mustard into the pan juices. Add the chicken broth and herbs. Bring to a boil, then reduce heat to medium. Stir in cream and let simmer until sauce starts to thicken about 3 minutes.
  7. Add chicken back into the pan. Simmer gently until chicken is heated through and the sauce has thickened about 5 minutes. Taste test and adjust salt and pepper, if desired.
  8. Serve chicken with sauce.
tips to make Creamy French Mustard Chicken – creamy dijon chicken

tips to make Creamy French Mustard Chicken – creamy dijon chicken

1Letting the wine simmer and reduce at least to half allows the alcohol to evaporate and enhances the flavor and aroma of our sauce
2- Let the sauce simmer for a good 4-5 minutes once you’ve added your browned chicken breasts back in. The sauce will reduce and thicken thanks to the flour coating! If you’re anything like me and have a patience level of zero, you’ll be tempted to thicken the sauce with flour or cornstarch…but please don’t!

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