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French Mustard Chicken breasts in a white wine cream sauce is the decadence you simply must add to your weekly dinner rotation.
Boneless chicken breasts soaked in a rich, Dijon sauce, simmered with herbs and wine. Midweek dinner has never looked so lush! Spoil yourself and your loved ones with this succulent chicken recipe!
CREAMY FRENCH MUSTARD CHICKEN
When cooked properly, mustard can be an incredibly delicious addition to a number of recipes. Lacking potency, Dijon allows chicken, beef and pork dishes to shine. By throwing a good quality (inexpensive) dry white wine into the mix, you’ll find you are left with some truly impressive flavours.
Creamy French mustard chicken is an easy, comforting meal you can throw together at the end of a long day. The whole dish comes together in under 30 minutes, using only one skillet!
HOW TO COOK MUSTARD CHICKEN
French style mustard chicken is normally pan fried without any coating. In saying that, I love dredging them in flour before pan frying to create an incredible outer crust. You can skip this part if you prefer, but the coating does help the chicken to retain its moisture while cooking.
The chicken then gets fried in a butter/oil mixture. If you’ve never done this and have only previously fried your chicken in oil, you don’t know what you’ve been missing! It forms a soft crust, preventing the chicken from burning and creating an even golden sear all over. You’ll be frying your chicken in butter and oil from now on – guaranteed!
HOW TO MAKE FRENCH MUSTARD CHICKEN SAUCE
We prepare our sauce by deglazing the pan and using all of the crispy browned bits left on the bottom of the pan after searing our chicken. This adds incredible flavour to the sauce along with a generous amount of butter, shallots and garlic.
A touch of cream is the epic finale! All of those aromatic flavours come together, giving you a pan full of sauce, begging to be devoured.
TIPS
- Letting the wine simmer and reduce to at least half of its volume, allows the alcohol to evaporate and enhance the flavour and aroma of our sauce.
- Allow the sauce to simmer for a good 4-5 minutes once you’ve added your browned chicken breasts back into the pan.
- The sauce will reduce and thicken thanks to the flour coating! If you’re anything like me and have zero patience, you’ll be tempted to thicken the sauce with flour or cornstarch… but please don’t!
DRY WHITE WINE
People tend to use whatever “cooking wine” they have lying around the house, including half drunk, sometimes months-old bottles of wine. As always, I recommend cooking all of your dishes with a good quality dry wine.
If you can’t drink it, don’t cook with it!
Anything goes really, from a nice chardonnay to sauv blanc. I personally love a good pinot grigio or pinot gris. It doesn’t need to be an expensive bottle, but one from a good, respectable brand helps. Brown Brothers is my go-to.
You then get the added bonus of finishing off your crisp, white wine along with your dinner… just the drink to pair with this rich, mustard chicken recipe. You deserve it!
A simple dinner, great for any night of the week; hearty, creamy, indulgent and so good!
WHAT TO SERVE WITH FRENCH MUSTARD CHICKEN
Serve with Creamy Mashed Potatoes, over buttery egg noodles, or even our Buttery Cauliflower Mash with Sautéed Green Beans on the side. Mop up the left over sauce with a piece of our crusty Artisan Bread!
MORE CHICKEN BREAST RECIPES
Chicken Breasts with Honey Mustard Sauce
Juicy Oven Baked Chicken Breast
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French Mustard Chicken Breasts
Ingredients
FOR THE CHICKEN
- 2 boneless skinless chicken breasts halved horizontally to make 4 fillets
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon cracked pepper
- 4 tablespoons flour for dredging
- 1 tablespoon butter
- 1 tablespoon olive oil
FOR THE MUSTARD SAUCE
- 2 tablespoons butter
- 1 brown shallots chopped
- 4 cloves garlic minced
- 1 cup dry white wine or chicken broth
- 1-2 tablespoons Dijon mustard
- 3/4 cup chicken broth
- 1 teaspoon fresh chopped tarragon leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon rosemary leaves fresh chopped
- 1/2 cup heavy cream (thickened cream)
- 1 pinch salt to taste
- 1 pinch cracked pepper to taste
Instructions
- Season chicken breasts with garlic powder, salt and pepper. Dredge in flour, shaking off the excess. Set aside.
- Heat the butter and olive oil in a large pan or skillet over medium-high heat.
- When hot, fry chicken breasts until golden on each side and just cooked through, about 3-4 minutes each side, depending on the thickness of your chicken. Transfer to a warm plate.
- Heat the remaining 2 tablespoons of butter in the pan. Sauté shallots until soft, about 4 minutes, then add the garlic and cook until fragrant, about 1 minute.
- Add the wine to deglaze the pan, scraping up the browned bits from bottom of pan with the end of your wooden spoon. Simmer until reduced to half, about 4 minutes.
- Stir the Dijon mustard into the pan juices. Add the chicken broth and herbs. Bring to a boil, then reduce heat to medium. Stir in cream and let simmer until sauce starts to thicken, about 3 minutes.
- Add chicken back into the pan. Simmer gently until chicken is heated through and sauce has thickened, about 5 minutes. Taste test and adjust salt and pepper, if desired.
- Serve chicken with sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Was looking for inspiration for tonight’s dinner and this hit the spot. Yum! If you omit the mustard and add 2 cups of white or red vinegar and blister a few tomatoes into the sauce you’re not far off a classic poulet au vinaigre, a bistro classic from Lyon.
This dish is exceptional!! The whole family loved it. I served it with couscous and pinenuts. The sauce on the couscous is to die for!
Love it. I add diced sun dried tomatoes and serve over white rice.
So good! Added an extra TBSP of Dijon mustard and left out the tarragon because I’m not a fan of the flavor. It took a little bit longer to cook the sauce down after I added the chicken broth but that’s probably on me. Served with a box of roasted garlic couscous I had in my pantry and some seared zucchini. Will definitely be making this again!
It was too delicious. I bought very cheap ingredients and it still came out fantastic. With every bite I wonder how exquisite it would be with better brand ingredients. 5/5.
Delish. Could just drink the sauce after haha. Used onion instead of the shallot and parsley instead of tarragon. Will definitely be adding to our rota. Thank you for sharing this recipe.
Ah, moderation….I make this about once a month. My first experience with shallots. The fumes are fretty intense. This recipe is a keeper. Lots of flavors that mesh BEAUTIFULLY !!!!
I double the sauce recipe for serving over Basmati rice.
Same, except we do it over egg noodles. SO good.
This is incredible. Dredging the chicken in flour really added something! I used a $7 bottle of Chardonnay and it came out fantastic. Definitely going into the rotation!
I have made this a million times, tonight i’m gonna throw some sauteed garlic scapes and Maitake mushrooms in.
Dang! Pretty darn good. Thanks for the recipe.