Mustard Chicken

This creamy Mustard Chicken recipe is an easy stovetop dinner the whole family will love. Chicken breasts are seared, then cooked in a creamy mustard sauce. Serve with rice and your favorite veggie to make an excellent dinner in 45 minutes or less.

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 460kcal

Ingredients

4 tablespoons salted butter divided
4 chicken breasts about 1 ½ lbs.
Kosher salt and pepper to taste
2 tablespoons all-purpose flour
1 ½ cups chicken stock
½ cup whole milk
2 tablespoons grainy Dijon mustard
1 tablespoon chopped parsley fresh
1 teaspoon chopped rosemary fresh
½ teaspoon dried thyme
½ teaspoon paprika

Instructions

Make the chicken

Melt 2 tablespoons of butter in a large skillet over medium-high heat.
Season the chicken breasts liberally with salt and pepper.
Transfer the chicken to the pan, and sear until browned on both sides. (We aren’t looking to cook it through, so as long as the chicken browns beautifully on both sides, we’re good. This will cook in the sauce later.)
Remove the chicken from the pan. Place on a plate, and set aside.

Make the sauce

Add the rest of the butter to the pan and melt.
Measure in the flour, mixing with the butter to create a roux. Stir constantly, moving the roux around the pan for a few minutes until the flour turns a golden brown.
Pour in the chicken stock, whisking constantly, then add the milk.
Measure in the Dijon mustard.
Bring the sauce to a simmer, and let thicken. This should take 5-10 minutes tops.

Finish the chicken and the sauce

Add the chicken and whatever drippings are on the plate back into the sauce.
Season with parsley, thyme, rosemary and paprika.
Simmer for 20-30 minutes, or until the chicken breasts are cooked through.
Serve warm, and enjoy!

Notes

If you don't have fresh herbs, use 2 teaspoons parsley flakes and ½ teaspoon dried rosemary.

This recipe can be made dairy free! To do this, swap the butter with olive oil, and use your favorite unsweetened non-dairy milk.

Nutrition