Chicken with Mustard

My Simple Weeknight Chicken with Mustard

As a busy working mom, I'm always on the lookout for quick and easy recipes that don't compromise on flavor. This Chicken with Mustard recipe has become a staple in our household. It's incredibly versatile, delicious, and surprisingly simple to make, even on a weeknight after a long day at the office. The best part? It's impressive enough to serve to company, yet casual enough for a family dinner. I often find myself making a double batch – one for dinner and one for lunch the next day. The leftovers are just as flavorful reheated.

The beauty of this recipe lies in its simplicity. The marinade is straightforward, requiring only a handful of pantry staples. The cooking process is equally uncomplicated; I typically use boneless, skinless chicken breasts for convenience, though bone-in offers a richer flavor. I don't usually measure ingredients precisely; I go by taste and what feels right. The recipe is quite forgiving, so feel free to adjust the seasonings according to your preferences. A pinch more paprika here, a little extra thyme there – it all adds to the unique charm of this dish. I often use whatever fresh herbs I have on hand, adding a touch of rosemary or oregano when I'm feeling adventurous.

What I especially love is how the flavors meld together during the cooking process. The subtle sweetness of the paprika complements the sharp tang of the Dijon mustard, while the herbs add a layer of aromatic complexity. The creamy sauce is the perfect finishing touch, coating the chicken in a rich and savory glaze. I sometimes add a splash of white wine to the sauce for an extra depth of flavor, a leftover from my own attempts at creating a more sophisticated version of the dish. This is a great way to use up leftover wine and add a touch of finesse to the recipe.

I usually serve this chicken with a side of simple pasta, like angel hair or fettuccine. The creamy sauce clings beautifully to the pasta, creating a satisfying and flavorful combination. Mashed potatoes are another excellent pairing, soaking up the delicious sauce perfectly. The versatility of this dish makes it ideal for adapting to whatever vegetables or side dishes you have on hand. A simple green salad or roasted vegetables would make a nice addition to the meal.

Beyond its ease and deliciousness, this recipe is a great way to get a healthy, protein-packed meal on the table quickly. Chicken is a lean protein source, while the vegetables add essential vitamins and minerals. It’s a balanced meal that satisfies both my taste buds and my commitment to a healthy lifestyle. The ability to quickly throw this meal together has saved me countless times when I’m running short on time but still want a delicious and satisfying dinner. The recipe can also be easily doubled or tripled to feed a crowd. I’ve used this recipe for potlucks, gatherings, and even holiday meals; it's always a crowd-pleaser.

So, whether you're a seasoned cook or a kitchen novice, this Chicken with Mustard is a recipe worth trying. Its simple elegance, adaptability, and delicious taste have made it a firm favorite in our home. It's the perfect weeknight meal for a busy lifestyle, and its impressive flavor makes it worthy of any special occasion.

I encourage you to experiment with this recipe and make it your own. Add your favorite vegetables, try different types of mustard, or even explore other herbs and spices. The possibilities are endless. The most important ingredient, however, is your willingness to embrace simple, delicious home cooking. The result is a meal that's both satisfying and surprisingly elegant, perfect for busy weeknights or special occasions.

Step-by-step

• Chicken Marinade: Combine the marinade ingredients in a large bowl. Toss the chicken pieces in the marinade mixture, coating well. Set aside.
• Heat a large skillet with a cover (or a Dutch oven) over medium-high heat. Add the bacon and cook, stirring frequently, until it's just starting to brown. Remove bacon from pan into a small bowl. Leave about 1 Tbsp. of bacon fat in the pan (or add a bit of olive oil if you used pancetta and there isn't much fat).
• Add the onion and cook for about 5 minutes, until soft. Stir in the thyme and let cook for a few minutes more. Remove onion to bowl with bacon.
• Add a bit of olive oil to pan and heat. Add half the chicken to the pan (Don't overcrowd. Cooking in two batches is best). Cook over medium-high heat until browned on one side, then flip over and brown the other side. Remove to a plate and cook the second batch, adding more olive oil, as necessary. Remove this batch to a plate, as well.
• To the hot, empty skillet, add the wine and stir/scrape well to loosen the brown bits on the bottom. Return the chicken, bacon and onions to the pan.
• Cover and cook over low-medium heat for about 15 minutes, turning the chicken in the sauce a few times during cooking. Test chicken for doneness and cook a few more minutes, if necessary.
• Remove chicken from pan to a serving plate. Stir grainy mustard and creme fraiche or heavy cream into the sauce and stir just until heated through. (If sauce is too thick, you can thin with a little warm water).
• Spoon sauce over chicken and garnish with some thyme.
• This dish is nice with pasta or mashed potatoes.