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Chicken breasts in creamy mustard sauce stand toe-to-toe with restaurant-quality dishes. Juicy chicken pieces bathed in a smooth mustard cream sauce, all ready in under 20 minutes to bring elegance to your dinner table. This mouth-watering creation will win over anyone who enjoys sophisticated yet homey cooking.
Why you'll love this dish
This dish showcases tender chicken enhanced by bold mustard and velvety cream. It's a budget-friendly way to make something fancy at home without complicated steps or lots of time. Whether you're feeding your family or entertaining friends, everyone will ask for seconds.
Key ingredients you'll need
- Chicken breasts: 4 nice pieces, cut into cubes for even cooking.
- Shallots: 2 finely chopped for their gentle aroma.
- Thick cream: 25cl to make a rich sauce.
- Dijon mustard: 2 tablespoons, adjust to taste.
- Unsalted butter: 30g for extra softness while cooking.
- Neutral oil: 1 tablespoon for cooking.
Step-by-step instructions
- Getting ready
- Chop the shallots finely and cut chicken breasts into even-sized cubes for perfect cooking.
- Starting to cook
- Melt butter with oil in a large pan over medium heat. Cook shallots until they turn clear.
- Cooking the chicken
- Add chicken pieces and brown them for 5-6 minutes, gently stirring occasionally.
- Making the sauce
- Stir in mustard followed by cream. Gently mix to coat all chicken pieces.
- Simmering
- Let everything simmer for 10 minutes on low heat so the sauce naturally thickens.
- Finishing touch
- Taste and adjust seasoning if needed, then serve hot with your favorite side dish.
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Tasty customization ideas
Make this dish your own by throwing in some sautéed button mushrooms or seasonal veggies. Fresh herbs like thyme or tarragon can add wonderful flavor notes. If you're watching calories, light cream works just as well and tastes just as good.
Frequently Asked Questions
- → What’s the best mustard to use?
- Go for strong Dijon mustard. Adjust the amount if you prefer it milder.
- → Can light cream work?
- Yep, but it won’t be as rich, and thickening might take longer. Heavy cream still wins here.
- → Any tips to avoid splitting sauce?
- Keep the heat low before mixing in the mustard and cream. Stir gently and skip boiling—it could mess things up.
- → Can I make it ahead of time?
- Totally. Reheat gently on low, adding a splash of cream if the sauce seems too thick.
- → What sides go well?
- White rice soaks up the sauce beautifully. Fresh pasta or steamed potatoes are great too.