Description
This Creamy Mustard Chicken recipe features tender, juicy baked chicken breasts seasoned with a flavorful spice rub and topped with a rich, velvety mustard cream sauce. Inspired by French cuisine, the dish is perfect for a comforting yet elegant dinner, easily prepared in under 35 minutes.
Ingredients
Chicken and Spice Rub
- 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)
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 and cover them with cold water. Refrigerate for at least 1 hour or up to overnight to enhance juiciness and flavor.
- Preheat the oven: Set your oven to 450°F and position the rack in the center.
- Make the spice rub: In a small bowl, mix the remaining 1 teaspoon kosher salt, black pepper, garlic powder, onion powder, paprika, and optional brown sugar.
- Prepare the chicken: Remove chicken from water, pat dry thoroughly, and brush all over with 1 tablespoon olive oil. Season evenly with the prepared spice rub.
- Bake the chicken: Arrange the chicken in a 9×13-inch baking dish and bake for about 18 minutes, or until the internal temperature reaches 165°F. Switch the oven to broil and broil the chicken for about 3 minutes until golden on top.
- Make the mustard cream sauce: While the chicken bakes, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add minced shallot and cook, stirring, until translucent, about 5 minutes. Add white wine and cook until reduced by half, approximately 3 minutes. Stir in whole grain and Dijon mustards until smooth.
- Add liquids to sauce: Slowly pour in chicken stock and heavy cream, stirring constantly to combine everything smoothly.
- Prepare and add roux: In a small bowl, mix softened butter and flour to make a roux. Whisk the roux into the sauce and bring to a simmer, cooking and stirring until thickened enough to coat the back of a spoon, about 4 minutes. Season with ½ teaspoon kosher salt.
- Serve: Plate the baked chicken breasts and spoon the creamy mustard sauce over the top. Garnish with chopped parsley if desired and serve immediately.
Notes
- Soaking the chicken in salted water helps retain moisture during cooking, resulting in juicier meat.
- For best flavor, use dry white wine such as Sauvignon Blanc, but any dry white wine will work.
- Broiling at the end gives the chicken a beautiful golden finish and slightly crispy top.
- If you do not have chicken stock, low-sodium broth or water can be a substitute but may slightly affect depth of flavor.
- Optional brown sugar in the spice rub adds a subtle sweetness and helps with browning but can be omitted for a less sweet profile.
- This recipe is gluten-free if using gluten-free flour for the roux.
- Prep Time: 1 hour 10 minutes
- Cook Time: 21 minutes
- Category: Dinner
- Method: Baking
- Cuisine: French-inspired
