chicken mustard white vermouth creme fraiche Mustard and creme fraiche baked chicken

Hello everyone! If you are tired of the same old fried chicken or soy sauce braised dishes, you really need to try these creamy mustard chicken recipes. In my house, we always look for ways to make dinner feel special without spending hours in the kitchen, and let me tell you, these flavors are a total game changer. The tanginess of the mustard combined with the rich cream makes a sauce so delicious, your family will be asking for extra rice or bread just to soak up every last drop! It is the ultimate comfort food that tastes like it came straight from a fancy French bistro, but it is so easy to make at home. Trust me, even the pickiest eaters will love the savory, velvety texture of these dishes. Let’s get cooking!

Creamy French Mustard Chicken Recipe

This first recipe is a classic that never fails to impress. It uses a mix of Dijon and whole grain mustard to give it that authentic French flair. The secret is to get a really nice golden crust on the chicken first, which locks in all those wonderful juices. When the cream hits the pan and picks up all those browned bits from the chicken, the aroma in your kitchen will be absolutely incredible. It is savory, slightly tangy, and very satisfying!

Ingredients:

• 4 to 6 chicken thighs (skin-on or boneless, whichever you prefer)
• 2 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard
• 1 cup heavy cream or double cream
• 3 cloves of garlic, minced very finely
• 1 small shallot, diced
• 1/2 cup chicken broth
• 1 tablespoon olive oil and 1 tablespoon butter
• Fresh thyme or parsley for garnish
• Salt and cracked black pepper to taste

Instructions:

1. Start by seasoning your chicken thighs generously with salt and pepper on both sides.
2. Heat the olive oil and butter in a large skillet over medium-high heat. Place the chicken in the pan and sear until the skin is crispy and golden brown, about 5-7 minutes per side. Once done, remove the chicken and set it aside on a plate.
3. In the same pan, turn the heat down to medium. Add the diced shallots and sauté until soft, then add the garlic and cook for just another minute until fragrant.
4. Pour in the chicken broth to deglaze the pan, scraping up all the tasty browned bits from the bottom.
5. Whisk in the Dijon mustard, whole grain mustard, and the heavy cream. Let the sauce simmer gently for a few minutes until it begins to thicken.
6. Place the chicken back into the skillet, nestling it into the sauce. Let it simmer for another 5 minutes to ensure the chicken is cooked through and the flavors have melded together.
7. Garnish with fresh herbs and serve immediately over mashed potatoes or steamed rice.

Chicken Mustard Sauce with Creme Fraiche

If you want something even richer and a bit more sophisticated, this version using creme fraiche is the way to go. Creme fraiche has a slight tanginess that complements the mustard perfectly, and it doesn't curdle as easily as regular cream, making it very beginner-friendly. This dish feels very "high-end" but is actually a one-pan wonder that you can whip up on a busy weekday evening. It's so creamy and luxurious, you'll feel like a professional chef!

Ingredients:

• 2 large chicken breasts, sliced into thick medallions
• 200ml creme fraiche
• 2 tablespoons smooth Dijon mustard
• 1/2 cup dry white wine (optional, can substitute with more chicken stock)
• 1/4 cup chicken stock
• 1 tablespoon vegetable oil
• A squeeze of fresh lemon juice
• Freshly chopped chives for topping
• Salt and white pepper to taste

Instructions:

1. Season the chicken pieces with salt and a little bit of white pepper.
2. Heat the oil in a frying pan over medium heat. Add the chicken and cook until it is nicely browned on both sides and cooked all the way through. Remove from the pan and keep warm.
3. To the empty pan, add the white wine or chicken stock. Let it bubble and reduce by half to concentrate the flavor.
4. Stir in the Dijon mustard until smooth, then add the creme fraiche. Whisk constantly over low heat until you have a smooth, thick, and velvety sauce.
5. Add a squeeze of lemon juice to brighten up the flavors. This really cuts through the richness of the cream!
6. Return the chicken to the pan and coat each piece thoroughly with the mustard sauce.
7. Sprinkle with fresh chives and serve. This goes amazingly well with some crunchy green beans or a side of pasta. Enjoy!

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