French Mustard Cream Chicken (Printable)

Tender chicken in a luscious Dijon cream sauce with shallots and thyme

# What You'll Need:

→ Poultry

01 - 4 boneless skinless chicken breasts (6-7 oz each)

→ Seasoning

02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper

→ For Searing

04 - 2 tablespoons olive oil
05 - 1 tablespoon unsalted butter

→ Sauce

06 - 2 shallots finely chopped
07 - 3 cloves garlic minced
08 - 2 tablespoons Dijon mustard
09 - 1 tablespoon whole-grain mustard
10 - ½ cup dry white wine
11 - 1 cup low-sodium chicken stock
12 - ½ cup heavy cream
13 - 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)

→ Garnish

14 - 2 tablespoons chopped fresh parsley

# How To Make It:

01 - Pat chicken breasts thoroughly dry with paper towels. Generously season both sides with kosher salt and freshly ground black pepper, pressing seasoning into meat to adhere.
02 - Heat olive oil and butter in a large skillet over medium-high heat until butter foams. Add chicken breasts and sear for 4-5 minutes per side until deeply golden brown. Transfer chicken to a plate and set aside.
03 - Reduce heat to medium. Add chopped shallots to the skillet and sauté for 1 minute until fragrant. Add minced garlic and continue cooking for 1-2 minutes until softened but not browned.
04 - Stir in Dijon mustard and whole-grain mustard, coating the aromatics evenly. Pour in white wine and deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let simmer for 2 minutes until slightly reduced.
05 - Pour in chicken stock and bring to a gentle simmer. Stir in heavy cream and fresh thyme leaves. Cook for 2 minutes until sauce begins to thicken slightly.
06 - Return chicken breasts and any accumulated juices to the skillet. Cover and reduce heat to low. Cook for 10-12 minutes until chicken is cooked through (165°F internal temperature) and sauce has thickened to coat the back of a spoon.
07 - Taste sauce and adjust seasoning with additional salt and pepper if needed. If sauce is too thick, add a splash of chicken stock or water to reach desired consistency.
08 - Transfer chicken to serving plates. Spoon generous amounts of mustard cream sauce over each breast. Sprinkle with freshly chopped parsley and serve immediately.

# Expert Suggestions:

01 -
  • The mustard cream sauce is so luxurious youll want to lick the plate
  • It comes together in under an hour but tastes like something youd order at a bistro
  • Leftovers reheat beautifully for an impressive lunch the next day
02 -
  • Letting the chicken rest for a few minutes after searing keeps it juicy when it goes back into the sauce
  • The sauce will continue thickening as it stands off the heat so dont reduce it too much
  • Using cold cream can cause it to separate so let it come to room temperature before adding
03 -
  • Take the time to really scrape up those browned bits when deglazing because theyre pure concentrated flavor
  • If your sauce seems too thin after cooking remove the chicken and let it reduce for a few minutes more

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