Mustard Chicken is an entree the whole family will love, and it can be on the table in less than 45 minutes. Chicken breasts are seasoned and seared, then a creamy mustard sauce is created using the pan drippings, chicken stock, milk, Dijon mustard and dried herbs. Pop the chicken back into the sauce and simmer until ready. Serve the chicken over rice and smother with the decadent mustard sauce. Enjoy with bread so you can sop up more sauce!
Real talk: This is another dish I’ve been holding off from sharing with y’all.
However, it’s not because this is a super secret family recipe. In fact, this is a family recipe that Winston’s mom shared with us years ago that we’ve tinkered with because, uh, we like the sauce. A LOT.
I haven’t shared this one out of sheer laziness.
When it gets late in the day, I get pretty tired. Y’all know I chase a toddler around my house most days, and by the time I’m making our food, I do not want to make the effort to stage a photoshoot before we eat.
Mamas get hungry, y’all.
My mother was in town a few weeks back, and while she was here, I ended up photographing a lot of traditional dishes we adore that I’ve never shared. She joined me in the toddler chasing, and between the two of us, we could wrangle Lady Baby and make dinner and photograph it without everyone falling asleep at the table afterward.
And it’s a good thing.
Because this Mustard Chicken?
It’s one of my all-time favorite things to make on a weeknight. And everyone we’ve served it to loves it, as well. (Just ask my mom… Mom? Wanna back me up here?)
And the sauce that comes with this chicken? Yeaaaaaaah… you’re gonna want to dunk a chunk of bread in that because it’s so darn tasty.
You know those nights where you need a quick meal?
You first sear the chicken in the pan, then use the drippings (and a little bit ‘o butter) and flour to make a roux… then the sauce springs quickly out of that. When the sauce has thickened, the chicken goes back in and finishes cooking low and slow on the stovetop.
It’s the perfect kind of entree to make while your child is enjoying her own dinner (even though you know she’d be perfectly happy to have a piece of this chicken) and you only have a few minutes to prep your dinner while she isn’t running around the house like a Tasmanian devil, slamming doors in her wake and dunking her hands and sometimes face in the dog’s water bowl because THAT’S FUN.
No? Does that only happen in my house?
Hmm. Well. Toddlers. They, obviously, are a barrel of fun and keep you on your toes and are so giggly and perfect and sweet that your heart just wants to burst. And they wholeheartedly approve of this dish, too.
Here’s how I make it:
- 1 ½ lb . chicken breasts
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons unbleached all-purpose flour
- 1 ½ cups chicken stock
- ½ cup milk (unsweetened non-dairy or dairy OK)
- 2 tablespoons Dijon mustard
- 2 teaspoons parsley flakes
- ½ teaspoon dried thyme
- ½ teaspoon rosemary
- ½ teaspoon paprika
Make the chicken
- Heat the olive oil 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 butter to the pan and melt.
- Measure in the all-purpose flour, mixing into the butter and olive oil mixture.
- Stir the mixture into a roux, moving it around the pan constantly for a few minutes until the flour begins to brown just slightly.
- 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 30 minutes, or until the chicken breasts are cooked through.
- Serve warm, and enjoy!