French Mustard Chicken (Printable)
Tender chicken in a silky Dijon and wholegrain mustard cream, finished with tarragon and parsley.
# What You’ll Need:
→ Proteins
01 - 4 boneless, skinless chicken breasts (about 1.3 lb)
→ Dairy
02 - ¾ cup heavy cream
→ Pantry Staples
03 - 2 tbsp Dijon mustard
04 - 1 tbsp wholegrain mustard
05 - 2 tbsp olive oil
06 - 1 tsp honey
07 - ½ cup chicken stock
→ Aromatics & Vegetables
08 - 2 cloves garlic, minced
09 - 1 small onion, finely chopped
→ Herbs & Seasoning
10 - 1 tbsp fresh tarragon, chopped (or 1 tsp dried)
11 - Salt and freshly ground black pepper, to taste
12 - Fresh parsley, chopped, for garnish
# How-to Steps:
01 - Pat the chicken breasts dry with paper towels and season both sides generously with salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear until golden brown, about 4 minutes per side. Remove the chicken from the skillet and set aside on a plate.
03 - In the same skillet, add the chopped onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
04 - Reduce heat to medium. Stir in the Dijon and wholegrain mustard, mixing thoroughly to combine with the onion and garlic.
05 - Pour in the chicken stock and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan to incorporate into the sauce.
06 - Stir in the heavy cream and honey until well combined. Return the seared chicken breasts to the skillet, spooning the sauce over the top.
07 - Simmer uncovered for 15 to 20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the sauce has thickened to a luxurious consistency.
08 - Stir in the chopped tarragon and adjust seasoning with salt and pepper to taste. Garnish with fresh chopped parsley and serve immediately.
# Expert Advice:
01 -
- The double mustard trick, Dijon for smoothness and wholegrain for texture, creates a sauce that tastes like it took hours but comes together in one pan.
- It is the kind of meal that makes weeknight dinners feel like a bistro night without any fuss or expensive ingredients.
02 -
- Do not skip scraping the fond from the pan because those caramelized bits are where half the sauce flavor lives.
- If your sauce seems thin after 20 minutes, remove the chicken and reduce the liquid on high heat for 2 to 3 minutes before pouring it back over.
03 -
- Let the chicken rest for two minutes after searing before returning it to the sauce so the juices redistribute and the meat stays tender.
- Adding the tarragon at the very end instead of during the simmer preserves its delicate anise flavor that would otherwise cook away.