French Mustard Cream Chicken (Printable)

Tender chicken simmers in a rich Dijon mustard cream sauce with shallots, garlic, and fresh herbs. An elegant French main ready in 45 minutes.

# What You'll Need:

→ Poultry

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

→ Seasoning

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

→ For Searing

04 - 2 tbsp olive oil
05 - 1 tbsp unsalted butter

→ Sauce

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

→ Garnish

14 - 2 tbsp chopped fresh parsley

# How To Make:

01 - Pat chicken breasts completely dry with paper towels, then season both sides generously with kosher salt and freshly ground black pepper.
02 - Heat olive oil and butter in a large skillet over medium-high heat until butter foams. Add chicken and sear for 4-5 minutes per side until golden brown. Transfer chicken to a plate and set aside.
03 - Reduce heat to medium. Add chopped shallots and minced garlic to the skillet; sauté for 2-3 minutes until softened and fragrant, being careful not to burn the garlic.
04 - Stir in Dijon mustard and whole-grain mustard until well combined. 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 to reduce slightly.
05 - Pour in chicken stock and bring to a gentle simmer. Add heavy cream and fresh thyme leaves, stirring to incorporate. Let the sauce cook for 1-2 minutes until slightly thickened.
06 - Return chicken breasts along with any accumulated juices to the skillet. Cover and cook for 10-12 minutes until chicken is cooked through (internal temperature reaches 165°F) and sauce has thickened to coat the back of a spoon.
07 - Taste the sauce and adjust seasoning with additional salt and pepper if needed. If sauce is too thick, add a splash more chicken stock to reach desired consistency.
08 - Transfer chicken to serving plates or a platter. Spoon the creamy mustard sauce generously over the top. Garnish with chopped fresh parsley and serve immediately.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like something you'd order at a bistro
  • It uses pantry staples you probably already have on hand
02 -
  • Don't rush the sear, that golden crust is where all the flavor develops
  • Let the sauce simmer gently, boiling will cause the cream to separate
03 -
  • If sauce gets too thick, splash in a little more chicken stock
  • Chicken thighs stay juicier if you prefer dark meat

Go Back