Description
This Creamy Mustard Chicken recipe features tender, oven-baked chicken breasts seasoned with a flavorful spice rub and served with a luscious mustard cream sauce made from white wine, chicken stock, and cream. The dish balances savory, tangy, and creamy elements, making it perfect for an elegant weeknight dinner or a special occasion.
Ingredients
Chicken and Seasoning
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 1 tablespoon plus 1 teaspoon kosher salt, divided
- ½ teaspoon freshly cracked black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 1 teaspoon brown sugar (optional)
- 1 tablespoon extra-virgin olive oil, for brushing chicken
Mustard Cream Sauce
- 1 tablespoon extra-virgin olive oil
- 1 small shallot, minced
- ¾ cup dry white wine (such as Sauvignon Blanc)
- 1 tablespoon whole grain mustard
- 1 tablespoon Dijon mustard
- ⅓ cup chicken stock
- ⅓ cup heavy cream
- ½ teaspoon kosher salt
- 1 tablespoon salted butter, softened
- 1 tablespoon flour
- 1 tablespoon chopped fresh flat leaf parsley (optional)
Instructions
- Soak the chicken: Place the chicken breasts in a large bowl with 1 tablespoon of kosher salt. Fill the bowl with cold water, cover it, and refrigerate for at least 1 hour or up to overnight to help tenderize and season the chicken.
- Preheat the oven: Set your oven to 450°F (232°C) and position a rack in the center.
- Make the spice rub: In a small bowl, mix the remaining 1 teaspoon kosher salt with black pepper, garlic powder, onion powder, paprika, and brown sugar if using. This blend will add a savory, slightly sweet crust to the chicken.
- Prepare and bake the chicken: Remove the chicken from the soaking water, pat dry thoroughly with paper towels. Brush each chicken breast with 1 tablespoon olive oil, then season all over with the prepared spice rub. Arrange the chicken breasts evenly in a 9x13-inch baking dish. Bake in the preheated oven for about 18 minutes or until the internal temperature reaches 165°F (74°C).
- Broil for color: Change your oven setting to broil. Broil the chicken for about 3 minutes until the tops turn golden brown and slightly crisp.
- Make the mustard cream sauce: While the chicken cooks, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the minced shallot and sauté until translucent, about 5 minutes. Pour in the white wine and cook, stirring occasionally, until reduced by half, approximately 3 minutes.
- Add mustard and liquids: Stir in the whole grain mustard and Dijon mustard until smooth. Slowly whisk in the chicken stock and heavy cream, keeping the mixture combined.
- Prepare the roux: In a small bowl, mix the softened butter and flour until smooth to form a roux. Add the roux to the skillet and bring the sauce to a simmer. Stir continuously and cook for about 4 minutes until the sauce thickens enough to coat the back of a spoon.
- Finish and serve: Season the sauce with ½ teaspoon kosher salt. Plate the baked chicken breasts and generously spoon the creamy mustard sauce over the top. Garnish with chopped fresh parsley if desired, and serve immediately.
Notes
- Soaking the chicken in salted water ensures juicier, well-seasoned meat.
- Broiling after baking adds a lovely golden crust for both texture and flavor.
- Use dry white wine like Sauvignon Blanc or Pinot Grigio for the best sauce flavor.
- The brown sugar is optional but adds a subtle sweetness that balances the tangy mustard.
- You can substitute chicken stock with vegetable stock for a lighter variation.
- Make sure to pat the chicken dry before seasoning to help the rub stick and promote even browning.
- Prep Time: 10 minutes (plus 1 hour soaking time)
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
