How long it takes: 45 minutes Equipment you’ll need: large skillet, instant read thermometer (optional) Servings: 4 However, that’s what we’re here for. The fails happen in my kitchen so that they don’t happen in your kitchen. Everything after that, though, was a home run. We tweaked that original recipe to fix the problems and the result is this amazing chicken bathed in a creamy mustard sauce. Let’s be honest, this is less about the chicken and more about the sauce (at least for me). I could drink this sauce. Serve this chicken with something that will soak up the sauce. I like jasmine rice, mashed potatoes, or cooked noodles. Lately I’ve been on a polenta kick. Instant Pot polenta is a game-changer. P.S. If you’re a fan of creamy sauces, be sure to try my creamy chicken and asparagus pasta or creamy coconut shrimp.
How To Make This Chicken recipe
To prepare this chicken, you’ll have to put it in the pan and take it back out a few times but it doesn’t change the fact that this is an easy one pan meal. Less dishes always make me a happy, happy girl. Brown the chicken. To start this chicken, you’ll heat some oil in a skillet, and then get that chicken nice and brown on both sides. This gives it SO much flavor and also starts the cooking process, so don’t skip it! Bake the chicken. Once you’ve browned the chicken on both sides, you’ll move the pan to the oven to cook it all the way through. This helps the chicken cook evenly without drying out. After the chicken has cooked through, place it on a plate and cover with foil to keep it warm and let it rest. While the chicken rests (this step will make it extra juicy!), you’ll make the sauce. Make the sauce. The sauce begins with sautéed shallots. You’ll also add rosemary and garlic, which is when your kitchen starts to smell amazing. A bit of flour will help your sauce thicken. This is where it gets really good with wine, mustard, and chicken broth. So much flavor! THEN, heavy cream. It’s really just the perfect sauce. It will thicken up into an irresistibly creamy sauce that’s perfect for spooning over the chicken, or you could also use it for dipping.
Recipe Variations
Omit the cream. If you’d like to lighten this up a little or make it dairy free, you could try making it without cream. I just love the cream but it still has a lot of great flavor without. Omit the wine. You can substitute an extra half cup of chicken broth instead. More/less garlic: Feel free to add more garlic or leave it out, depending on your preferences. Amp up the garlic with sweet and creamy roasted garlic. Prefer dark meat? Chicken thighs work well with this recipe, too. Keep in mind that you may have to adjust cooking time. Sub in pork or salmon. This sauce is amazing with pretty much anything: pork chops, pork tenderloin, salmon, tilapia, you name it. This sauce would be stunning with a whole roasted cauliflower for a vegetarian entree. Grill the chicken. Beautiful weather calling you outside? You could make this recipe with grilled chicken and then just whip up the sauce on the stovetop. Gluten-free: Instead of thickening with flour, try using a gluten-free flour or cornstarch.
Storage & Reheating Tips
Refrigerate: Store any leftover chicken and sauce in an airtight container in the fridge for up to three days. Reheat: Cream sauce can be a little tricky to reheat, but it’s doable. I recommend reheating it on the stove in a small skillet or pan slowly over medium low heat. If you place a cover on the pan, it will prevent it from drying and will also help it warm faster.
