Creamy Mustard Chicken
Creamy Mustard Chicken
Ingredients
- 2 chicken breasts, about 1.1 pounds
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 garlic, cloves, minced
- 1 cup chicken stock
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Place the chicken breasts between two pieces of parchment paper or plastic wrap. Using a meat mallet or a heavy pan, pound the chicken breasts until they are about 1/2 inch thick.
⏱️ 2 min
- 2
In a shallow dish, combine the all-purpose flour, salt, and black pepper. Dredge each chicken breast in the flour mixture, ensuring it's lightly coated on all sides. Shake off any excess flour.
⏱️ 3 min
- 3
Heat the olive oil and butter in a large pan or skillet over medium-high heat. Once the butter is melted and foaming, add the floured chicken breasts to the pan. Cook for 3 to 4 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.
⏱️ 8 min
- 4
In the same pan, add the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn it.
⏱️ 1 min
- 5
Pour in the chicken stock, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the stock to a simmer and let it reduce slightly for 2 to 3 minutes.
⏱️ 3 min
- 6
Stir in the heavy cream and Dijon mustard. Mix well until combined.
⏱️ 1 min
- 7
Add the grated Parmesan cheese and stir until the cheese is melted and the sauce is smooth and creamy.
⏱️ 1 min - 8
Return the cooked chicken breasts to the pan, nestling them into the creamy mustard sauce. Spoon some sauce over the chicken.
⏱️ 1 min
- 9
Garnish with fresh chopped parsley before serving.
- 10
Serve immediately, ideally with mashed potatoes to soak up the sauce, or with rice, pasta, or crusty bread.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Mustard Chicken
- 2 chicken breasts, about 1.1 pounds
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 garlic, cloves, minced
- 1 cup chicken stock
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Place the chicken breasts between two pieces of parchment paper or plastic wrap. Using a meat mallet or a heavy pan, pound the chicken breasts until they are about 1/2 inch thick.
⏱️ 2 min - 2
In a shallow dish, combine the all-purpose flour, salt, and black pepper. Dredge each chicken breast in the flour mixture, ensuring it's lightly coated on all sides. Shake off any excess flour.
⏱️ 3 min - 3
Heat the olive oil and butter in a large pan or skillet over medium-high heat. Once the butter is melted and foaming, add the floured chicken breasts to the pan. Cook for 3 to 4 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.
⏱️ 8 min - 4
In the same pan, add the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn it.
⏱️ 1 min - 5
Pour in the chicken stock, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the stock to a simmer and let it reduce slightly for 2 to 3 minutes.
⏱️ 3 min - 6
Stir in the heavy cream and Dijon mustard. Mix well until combined.
⏱️ 1 min - 7
Add the grated Parmesan cheese and stir until the cheese is melted and the sauce is smooth and creamy.
⏱️ 1 min - 8
Return the cooked chicken breasts to the pan, nestling them into the creamy mustard sauce. Spoon some sauce over the chicken.
⏱️ 1 min - 9
Garnish with fresh chopped parsley before serving.
- 10
Serve immediately, ideally with mashed potatoes to soak up the sauce, or with rice, pasta, or crusty bread.