Go Back
french-mustard-chicken-creamy-dijon-skillet

French Mustard Chicken

Tender seared chicken breasts simmered in a rich creamy sauce made with Dijon mustard, whole grain mustard, garlic, onion, and fresh thyme. A one-skillet dinner ready in 45 minutes.
Print Recipe Save to Pins
Prep Time 15 minutes
Cook Time 25 minutes
Rest Time 5 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, French
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • salt and freshly ground black pepper to taste; season generously
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 yellow onion finely chopped
  • 2 garlic cloves minced
  • 1 cup chicken broth low-sodium recommended
  • 0.5 cup heavy cream do not substitute milk
  • 3 tbsp Dijon mustard
  • 1 tbsp whole grain mustard
  • 1 tsp fresh thyme leaves
  • 1 tbsp fresh parsley chopped, optional garnish

Equipment

  • Large skillet
  • Wooden spoon
  • Tongs

Method
 

  1. Season the chicken breasts generously with salt and freshly ground black pepper on both sides.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook for about 5 minutes per side until deep golden brown and cooked through to an internal temperature of 165 degrees F. Remove from the skillet and set aside to rest.
  3. Reduce heat to medium. Add butter to the same skillet and let melt. Add the finely chopped onion and saute for about 4 minutes until soft and translucent. Add minced garlic and cook for 1 more minute until fragrant.
  4. Pour in the chicken broth and scrape up all the browned bits from the bottom of the pan. Reduce heat to low and simmer for about 3 minutes.
  5. Stir in the heavy cream, Dijon mustard, whole grain mustard, and fresh thyme. Simmer gently for about 5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
  6. Return the chicken to the skillet, turning to coat in the sauce. Simmer on low for 5 minutes until heated through and fully flavored.
  7. Garnish with fresh parsley and serve immediately with your choice of sides.

Notes

The sauce can be made up to 2 days ahead and stored separately. Reheat on low and add freshly cooked chicken before serving. For a lighter version, substitute half-and-half for heavy cream, noting the sauce will be thinner.