I’m so excited to share this mustard chicken breast recipe with you, it’s become a staple in our household. I discovered it a few years ago, and since then, it’s been a go-to dish for family gatherings and everyday meals. The recipe originated from a classic French technique, but I’ve adapted it to suit our American tastes.
The combination of tangy mustard and savory chicken is a perfect match. My kids love helping me prepare the dish, and they always ask for seconds (if not thirds!) It’s an incredibly easy recipe to make, requiring minimal ingredients and effort.
But don’t let its simplicity fool you – the flavors are rich and satisfying. This recipe is perfect for a weeknight dinner or a special occasion. It’s also great for meal prep, as you can cook the chicken ahead of time and store it in the fridge or freezer for later use.
The health benefits are another reason I adore this recipe – it’s low in calories and fat, making it an excellent choice for those watching their diet. My husband loves how the mustard adds a depth of flavor without overpowering the dish. And let me tell you, the aroma that fills our kitchen when this recipe is cooking is absolutely divine!
It’s an unbeatable combination of spices that will leave your home smelling like a French bistro.
Mustard Chicken Breast
4.7 from 1725 votes
Juicy chicken breasts are coated in a creamy mustard sauce and baked to perfection. This simple yet flavorful dish is perfect for a quick weeknight dinner.
4 boneless, skinless chicken breasts (about 6 oz each)
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
For the Mustard Sauce
1/2 cup chicken broth
1/4 cup heavy cream
3 tablespoons Dijon mustard
1 tablespoon whole grain mustard
2 cloves garlic, minced
1 teaspoon dried thyme
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
👨🍳Directions
1Preheat your oven to 400°F.
2Season the chicken breasts evenly with salt and pepper on both sides.
3Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4Add the chicken breasts and sear for 3 to 4 minutes per side until golden brown.
5The chicken should release easily from the pan when properly seared.
6Remove the chicken from the skillet and set aside on a plate.
7Reduce the heat to medium and add minced garlic, cooking for about 30 seconds until fragrant.
8Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
9Whisk in the heavy cream, Dijon mustard, whole grain mustard, and dried thyme until the sauce is smooth.
10Return the chicken breasts to the skillet, spooning some sauce over each piece.
11Transfer the skillet to the preheated oven and bake for 15 to 20 minutes, until the chicken reaches an internal temperature of 165°F and the sauce is bubbling.
12Remove the skillet from the oven and place the chicken on a cutting board.
13Let it rest for 5 minutes before slicing.
14If the sauce seems thin, whisk in the cornstarch slurry and simmer on the stovetop for 1 to 2 minutes until thickened.
15Slice the chicken against the grain and serve with the mustard sauce spooned over the top.
For a lighter version, substitute half-and-half for heavy cream. You can also use all Dijon mustard if whole grain is unavailable.
Watch Video Of How Mustard Chicken Breast Works
This mustard chicken breast recipe is always a good idea for any occasion – whether it’s a family gathering or just an everyday meal. One of my favorite things about this recipe is how easily it reheats in the oven or microwave without losing its flavor or texture.
For added convenience, consider making multiple portions at once and storing them in individual containers for later use. This way, you’ll have healthy meals ready at hand whenever you need them.
❓ Frequently Asked Questions About Mustard Chicken Breast
Q: What type of mustard should I use for this recipe?
A: You can use either yellow mustard or Dijon mustard for this recipe, depending on your personal preference. Yellow mustard has a milder flavor, while Dijon mustard has a slightly sweeter and nuttier taste.
Q: Can I use boneless chicken breasts instead of bone-in?
A: Yes, you can use boneless chicken breasts if you prefer. However, keep in mind that bone-in chicken breasts will have more flavor and texture due to the marrow content.
Q: How do I prevent the chicken from drying out?
A: To prevent the chicken from drying out, make sure to not overcook it. Use a meat thermometer to check for doneness, and remove the chicken from heat when it reaches an internal temperature of 165°F (74°C). Also, ensure that your oven is preheated to the correct temperature before cooking.
Q: Can I make this recipe in advance?
A: Yes, you can make this recipe in advance by cooking the chicken ahead of time and storing it in the fridge or freezer for later use. When reheating, make sure to add some liquid (such as broth or water) to keep the chicken moist.
Q: What sides pair well with this dish?
A: Some popular side dish options include roasted vegetables (such as asparagus or Brussels sprouts), mashed potatoes, or crusty bread. You can also serve it with a simple green salad or steamed broccoli for added nutrition.
Q: Can I adjust the amount of mustard according to my taste?
A: Yes, you can adjust the amount of mustard according to your taste preferences. If you prefer a stronger mustard flavor, add more; if you prefer a milder flavor, reduce the amount used.
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