Tender chicken breasts seasoned with a savory spice rub, baked to perfection, and served with a rich, creamy mustard sauce made with white wine, Dijon, and whole grain mustard.
Nutrition
Provides high-quality protein from chicken with moderate fat from cream and butter, though relatively high in sodium and saturated fat from the creamy sauce.
This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
Creamy Mustard Chicken Recipe
The Modern Proper (Holly Erickson)
4
servings
0
per serve
0
minutes
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Ingredients
Baked Chicken
Mustard Cream Sauce
Equipment
Large bowl
Small bowl
9x13-inch baking dish
Oven
Instant-read thermometer
Medium skillet
Plate
Brush
Instructions
Add the chicken and 1 tablespoon of the salt to a large bowl. Fill with cold water, cover, and refrigerate for at least 1 hour or up to overnight.
In a small bowl, combine the remaining 1 teaspoon salt, pepper, garlic powder, onion powder, paprika, and brown sugar (if using).
Transfer the chicken to a plate and pat dry. Brush with the olive oil and season all over with the spice rub. Arrange the chicken in a 9x13-inch baking dish and bake for about 18 minutes, or until the internal temperature of the chicken reaches 165°F on an instant-read thermometer. Turn the oven to broil. Broil until the tops are golden, about 3 minutes.
Meanwhile, make the mustard cream sauce. Heat the olive oil in a medium skillet over medium heat. Once the oil is glistening, add the shallot and cook, stirring, until translucent, about 5 minutes. Stir in the white wine and cook, stirring, until reduced by half, about another 3 minutes. Stir the whole grain mustard and Dijon mustard until smooth, then slowly pour in the chicken stock and the heavy cream, stirring constantly.
In a small bowl, combine the butter and flour to create a roux. Add the roux to the sauce and bring to a simmer. Cook, stirring, until thickened enough to coat the back of the spoon, about 4 minutes.
Creamy Mustard Chicken Recipe
The Modern Proper (Holly Erickson)
4
servings
0
per serve
0
minutes
Tender chicken breasts seasoned with a savory spice rub, baked to perfection, and served with a rich, creamy mustard sauce made with white wine, Dijon, and whole grain mustard.
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Ingredients
Baked Chicken
Mustard Cream Sauce
Equipment
Large bowl
Small bowl
9x13-inch baking dish
Oven
Instant-read thermometer
Medium skillet
Plate
Brush
Instructions
Add the chicken and 1 tablespoon of the salt to a large bowl. Fill with cold water, cover, and refrigerate for at least 1 hour or up to overnight.
In a small bowl, combine the remaining 1 teaspoon salt, pepper, garlic powder, onion powder, paprika, and brown sugar (if using).
Transfer the chicken to a plate and pat dry. Brush with the olive oil and season all over with the spice rub. Arrange the chicken in a 9x13-inch baking dish and bake for about 18 minutes, or until the internal temperature of the chicken reaches 165°F on an instant-read thermometer. Turn the oven to broil. Broil until the tops are golden, about 3 minutes.
Meanwhile, make the mustard cream sauce. Heat the olive oil in a medium skillet over medium heat. Once the oil is glistening, add the shallot and cook, stirring, until translucent, about 5 minutes. Stir in the white wine and cook, stirring, until reduced by half, about another 3 minutes. Stir the whole grain mustard and Dijon mustard until smooth, then slowly pour in the chicken stock and the heavy cream, stirring constantly.
In a small bowl, combine the butter and flour to create a roux. Add the roux to the sauce and bring to a simmer. Cook, stirring, until thickened enough to coat the back of the spoon, about 4 minutes.
Nutrition
Provides high-quality protein from chicken with moderate fat from cream and butter, though relatively high in sodium and saturated fat from the creamy sauce.
This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
