Chicken with Cream and Mustard is a comforting, flavorful dish that’s surprisingly simple to make. The creamy sauce, enhanced with the tang of mustard, creates a luxurious meal perfect for any occasion. Serve it with rice, pasta, or vegetables for a restaurant-quality dinner at home.
Ingredients for Chicken with Cream and Mustard
For the Chicken:
- Chicken Breasts (4, boneless and skinless)
Tender and juicy, they serve as the perfect base for the creamy sauce. - Olive Oil (2 tablespoons)
For searing the chicken and adding a light Mediterranean flavor. - Butter (1 tablespoon)
Adds richness to the dish. - Salt and Black Pepper (to taste)
Essential for seasoning the chicken.
For the Mustard Cream Sauce:
- Shallots (2, finely chopped)
Adds a delicate sweetness to the sauce. - Garlic (2 cloves, minced)
Enhances the depth of flavor. - Dry White Wine (½ cup)
Provides a subtle acidity and deglazes the pan. Substitute with chicken broth if preferred. - Dijon Mustard (2 tablespoons)
The star ingredient, lending a tangy, sharp note. - Whole Grain Mustard (1 tablespoon, optional)
Adds texture and an additional layer of mustard flavor. - Heavy Cream (1 cup)
Creates the rich, velvety sauce. - Thyme (1 sprig, fresh or ½ teaspoon dried)
Adds an earthy, aromatic touch. - Parsley (2 tablespoons, chopped, for garnish)
Brightens the dish and adds a fresh finish.
How to Make Chicken with Cream and Mustard
Step 1: Sear the Chicken
- Season the chicken breasts with salt and pepper.
- Heat olive oil and butter in a large skillet over medium heat.
- Sear the chicken for 4–5 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
Step 2: Prepare the Sauce Base
- In the same skillet, add the shallots and sauté for 2–3 minutes until soft and translucent.
- Add the minced garlic and cook for 1 minute until fragrant.
Step 3: Deglaze the Pan
- Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2–3 minutes to reduce slightly.
Step 4: Create the Mustard Cream Sauce
- Stir in the Dijon mustard and whole grain mustard, mixing well to combine.
- Add the heavy cream and thyme, stirring until the sauce is smooth and slightly thickened, about 3–4 minutes.
Step 5: Combine the Chicken and Sauce
- Return the chicken breasts to the skillet, spooning the sauce over them.
- Simmer gently for 5 minutes, allowing the flavors to meld and the chicken to heat through.
Step 6: Garnish and Serve
- Remove the thyme sprig and garnish the dish with fresh parsley.
- Serve hot over rice, pasta, or alongside steamed vegetables.
Equipment Needed
- Large skillet
- Spatula or tongs
- Measuring cups and spoons
- Knife and cutting board
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work beautifully in this dish. They may require a slightly longer cooking time.
What can I use instead of wine?
Chicken broth is a great substitute for wine, offering a flavorful, non-alcoholic alternative.
Can I make this dish dairy-free?
Yes! Use a non-dairy cream alternative, such as coconut cream or cashew cream, for a dairy-free version.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Can I add vegetables to the dish?
Absolutely! Mushrooms, spinach, or green beans make great additions and complement the creamy mustard sauce.
Is this dish gluten-free?
Yes, this recipe is naturally gluten-free as long as the Dijon mustard and whole grain mustard used are certified gluten-free.
Can I prepare this dish ahead of time?
Yes, you can make the sauce and cook the chicken in advance. Store them separately and reheat together just before serving.
Conclusion
Chicken with Cream and Mustard is a timeless dish that combines simple ingredients for a rich, elegant meal. Whether you’re hosting a dinner party or enjoying a cozy meal at home, this recipe is sure to impress.
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