French Mustard Chicken (Printable)

Tender chicken in creamy Dijon mustard sauce with shallots 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. 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. Add chicken breasts and sear for 4–5 minutes per side until golden brown. Remove chicken from skillet and set aside on a plate.
03 - Reduce heat to medium. Add chopped shallots and minced garlic to the skillet. Sauté for 2–3 minutes until softened and fragrant, stirring occasionally.
04 - Stir in Dijon mustard and whole-grain mustard until combined. Pour in dry white wine, scraping up any browned bits from the bottom of the pan. 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. Let the sauce 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.
07 - Taste the sauce and adjust seasoning with additional salt and pepper if needed. Transfer chicken to serving plates and spoon sauce generously over the top. Garnish with chopped fresh parsley.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like it simmered for hours
  • Its fancy enough for dinner guests but simple enough for a weeknight
  • Leftovers actually taste better the next day
02 -
  • Letting chicken rest at room temperature for 15 minutes before cooking prevents it from seizing up in the pan
  • Don't rush the searing step those browned bits are the foundation of the sauce's depth
  • The sauce will continue thickening as it stands, so remove from heat when it looks slightly thinner than you want
03 -
  • Don't move the chicken while searing; let it develop a proper crust before flipping
  • If the sauce tastes too sharp, add a tiny pinch of sugar to balance the mustard
  • A splash of Cognac or brandy in the sauce at the very end makes it feel positively restaurant worthy

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