Mustard Chicken Recipe
So, here’s the thing about mustard chicken. When it’s done wrong, it’s way off the mark. When it’s done right? Perfection.
Surprisingly, finding an easy mustard chicken recipe is quite a challenge! There are far too many recipes that promise rich flavor, only to deliver a dish that’s nice to look at, but heavy on the tangy and over-powering.
Well, we found that ever-elusive easy chicken recipe thanks to our friends at The Speckled Palate, and we’re passing it on to you. It’s just too good not to share.
Two core ingredients make this easy chicken recipe a must-have
There are two MVP ingredients in this recipe for mustard chicken. The first is dijon mustard. The spicy flavor of crushed black mustard seeds perfectly complements the earthy notes of thyme and the slight bitterness of paprika. In this recipe, this deli-favorite shines.
And, here’s a quick, mind-blowing fact about mustard. Some historic reports say mustard was actually the very first condiment humans used on food!
In fact, there is definitely an advantage to having high-quality mustard in your cabinet – it lasts for a long, long time. With antibacterial ingredients, you don’t even need to refrigerate it, and if it loses that familiar, potent taste after proper storage, or turns brown and/or dries out, you can sometimes revive your mustard by adding a dash of vinegar or wine.
The other star of the show is butter, specifically that of the high-quality, high-butterfat kind. As someone who’s in the fifth generation of a family (six generations total!) to manage the oldest family owned creamery in American, Minerva Dairy, I can assure you that if you want truly creamy sauce for your mustard chicken, or other recipes, for that matter, go with the highest butterfat content butter you can find. For our dairy, that’s 85%.
Tips and tricks for preparing that perfect batch of mustard chicken
By combining all your other ingredients with top quality butter, whether it’s sea salt butter or unsalted butter, with deli-staple dijon mustard, you’ll create an easy chicken dish and a flavorful experience you (or your guests) won’t forget. Have this recipe ready when anyone asks for it, along with the following advice to help in the prep phase.
Tip #1: Don’t skimp on the simmer. How many times have you assembled the ingredients to a main course, added it all to a pot to simmer, and found yourself taking the entire dish off the flame because it “feels” like it’s ready? Keep your emotions out of the kitchen for this one, and simmer for the proper amount of time.
That’s right – even if you are tempted beyond belief to take that skillet of delicious mustard chicken off the stove, resist. The wait will be worth it!
My second bit of advice is to add your mustard chicken to a base that will bring out the flavor. This base might be starchy – like white or brown rice – or extra nutritious by way of vegetables. Broccoli is especially delectable with this easy chicken recipe, but spinach, zucchini, and other veggies work just as well, whether you’re vegan, watching your diet, or even just a fan of plant-based sides.
Better butter: Our family legacy
One final note about butter. Our family, including our beloved Grandma Lorraine, who famously told us that “there’s not much in life that can’t be made better with butter,” has made developing the perfect batch of butter our family legacy. This goal is more than 125 years in the making, a passion passed on from generation to generation, including our children, who make up generation six.
The end result is a line high butterfat butter in multiple, dreamy flavors, from maple syrup butter to the garlic herb variety.
You can grab the rolled version of our butter – or the rectangular kind you’ll often find on store shelves – from your local market or specialty store, by using our location tool. And whether you go with sweet or savory versions, you’ll always end up with the same spectacular quality our family is known for.
So, without further ado, here’s The Speckled Palate’s recipe for delightful mustard chicken:
- 4 tablespoons Minerva Sea Salt Butter, divided
- 4 chicken breasts
- Salt and pepper, to taste
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken stock
- 1/2 cup milk
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped parsley
- 1 teaspoon chopped rosemary
- 1 teaspoon thyme
- 1/2 teaspoon paprika
- Heat the half of the butter in a large skillet over medium heat. Season the chicken with salt and pepper, then sear until brown on both sides. Remove chicken from the pan.
- Add the rest of the butter, and melt. Mix the flour with the melted butter to create a roux. Cook until light gold.
- Pour in the stock, whisking constantly, and be sure to scrape up any browned bits in the bottom of your pan. Add the milk and mustard, too. Simmer until thick, about 7-10 minutes. Add the parsley, thyme, rosemary and paprika.
- Place the chicken and any juices into the sauce. Simmer for 20-30 minutes, or until the chicken is fully cooked. The internal temperature should read 165F.
- Serve warm over rice with extra sauce and steamed veggies.