Chicken in mustard sauce

Chicken in mustard sauce is a delicious stovetop dish, perfect for a cozy meal. The chicken is seared in a large pan or Dutch oven, then simmered in a rich, creamy sauce made from onions, mustard, and heavy cream. This flavorful dish is great to serve with rice or your favorite sides.

Why You’ll Love Chicken in Mustard Sauce

You’ll love this dish because it’s full of flavor and easy to make in one pot. The chicken turns out tender and juicy, while the mustard sauce is creamy and tangy. It’s a comforting dish that’s perfect for weeknights and tastes great with rice or mashed potatoes.

Ingredient Information and Substitutes

• Chicken breasts: Chicken breasts are leaner and cook quickly, making them a healthier option for this dish. They absorb the mustard sauce well, keeping the meat tender. If you prefer richer flavor and juicier meat, you can use chicken thighs or legs instead.
• Paprika: This spice adds a mild smokiness that enhances the flavor of the chicken. If you want a bolder flavor, you can use smoked paprika or chili powder for a hint of spice.
• Onion: Onions give the sauce a sweet, savory base that balances the mustard and cream. Shallots or leeks work as milder alternatives, offering a sweeter flavor.
• Heavy cream: It gives the sauce its creamy, smooth texture. For a lighter version, you can use half-and-half, or try coconut milk if you need a dairy-free option.
• Mustard: Mustard adds tanginess and a sharp flavor that cuts through the richness of the cream. Dijon is best, but yellow mustard or grainy mustard adds more texture and a similar taste.
• Chicken broth: Broth deepens the savory flavor of the sauce. Vegetable broth can be used for a lighter flavor or to accommodate a meat-free alternative.
• Caraway: Adds a warm, slightly nutty flavor that complements the mustard. If you don’t have caraway, cumin or fennel seeds offer a similar earthy taste.
• Marjoram: This herb adds a subtle earthy flavor that works well with the other spices. Oregano or thyme can be used if marjoram isn’t available, bringing a similar herbal note.

Cooking Tips or Advice

1. Sear the chicken first: Searing the chicken in hot oil locks in its flavor and gives the skin a nice crispy texture.
2. Deglaze the pan: After cooking the chicken and onions, add water to scrape up any brown bits from the bottom of the pan. This boosts the flavor of the sauce.
3. Simmer for tenderness: Once the chicken is added back to the mustard sauce, cover and simmer on low to keep it tender and flavorful.
4. Blend the gravy (optional): For a smoother gravy, remove the chicken and blend the sauce with an immersion blender before serving.
5. Season to taste: Adjust the seasoning, especially the mustard, salt, and pepper, to suit your flavor preferences.

How to Serve Chicken in Mustard Sauce

Serve chicken in mustard sauce over rice or mashed potatoes, so the creamy gravy can soak in. Garnish with fresh parsley for added color and flavor. This dish also pairs well with roasted vegetables or a light green salad, making it a complete, satisfying meal.

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Chicken in a Mustard Sauce

Chicken in mustard sauce is a delicious stovetop dish, perfect for a cozy meal. The chicken is seared in a large pan or Dutch oven, then simmered in a rich, creamy sauce made from onions, mustard, and heavy cream. This flavorful dish is great to serve with rice or your favorite sides.

Servings 4

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Ingredients

• 2 pounds chicken breast chopped or whole
• Salt to taste
• Pepper to taste
• 2 tablespoons oil
• 1 tablespoon paprika
• 1 1/4 cups water divided
• 1 onion onion chopped
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 2 tablespoons mustard
• 1 tablespoon caraway
• 1 tablespoon marjoram
• Parsley to garnish

Instructions

• In a large pan or dutch oven over medium heat, sear chicken in heated oil on both sides.
• Remove the chicken and sauté onions for 5 minutes, adding a little more oil if necessary.
• Season with salt, pepper, marjoram, caraway, and paprika. Add 1/4 cup of water and scrape up any brown bits.
• Mix in the mustard, chicken broth, and heavy cream. Nestle the chicken breast into the mixture. Set the heat to medium-low, cover, and simmer for about 10-15 minutes, until fully cooked through.
• Serve chicken on a plate with rice, and pour the gravy over. Garnish with parsley.

Notes

Optional: you can remove the chicken after cooking and use an immersion blender to smooth out the gravy.

Calories: 453kcal

Course: Main

Keyword: Chicken, gravy, mustard sauce, paprika

Nutrition

Calories: 453kcal | Carbohydrates: 6g | Protein: 50g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 179mg | Sodium: 468mg | Potassium: 956mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1419IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 2mg

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