Uploaded July 2025 | Updated September 2026, 1 hour ago
I've been meaning to make this dish for a while now. I showed the recipe to the Ravishing Mrs. Ritter and she said, "You had me at creamy mustard chicken." This turned out really well. Serve over mashed potatoes, boiled potatoes, or even gnocchi.
Ingredients:
4 chicken thighs
4 chicken breasts (or substitute more thighs)
2 tablespoons olive oil for browning the chicken
1 shallot, thinly sliced
2 cloves garlic, minced
3 bay leaves
1 cup dry white wine
1 1/4 cups chicken stock
3/4 cup heavy cream, room temperature
2 teaspoons dijon mustard
2 teaspoons whole grain mustard
1/2 teaspoon white pepper
2 tablespoons chopped parsley
1 1/2 teaspoons salt
Directions:
1. Rinse and pat dry the chicken. Season both sides with salt.
2. Heat the oil in a large skillet over medium high heat. Add the chicken and brown until the skin on the thighs is crispy (about 10 minutes). Remove and set aside.
3. Leave 1 tablespoon of the oil in the skillet. Saute the shallots in the oil until lightly browned. Add garlic and cook another 2 minutes.
4. Add white wine and deglaze pan. Reduce liquid by 2/3. Should take about 5 minutes.
5. Add chicken stock, bay leaves, dijon mustard, salt, white pepper, and stir together. Simmer until reduced by 2/3s.
6. Stir in cream. Add chicken back in and use a spoon to coat the chicken with the sauce. Cover and simmer for 20 minutes. Every 5 minutes or so, baste the chicken in the sauce.
7. Remove chicken again. Add whole grain mustard and chopped parsley, and stir. Simmer for another 1-2 minutes.
8. Serve over your choice of potatoes or gnocchi.
I've been meaning to make this dish for a while now. I showed the recipe to the Ravishing Mrs. Ritter and she said, "You had me at creamy mustard chicken." This turned out really well. Serve over mashed potatoes, boiled potatoes, or even gnocchi.
Ingredients:
4 chicken thighs
4 chicken breasts (or substitute more thighs)
2 tablespoons olive oil for browning the chicken
1 shallot, thinly sliced
2 cloves garlic, minced
3 bay leaves
1 cup dry white wine
1 1/4 cups chicken stock
3/4 cup heavy cream, room temperature
2 teaspoons dijon mustard
2 teaspoons whole grain mustard
1/2 teaspoon white pepper
2 tablespoons chopped parsley
1 1/2 teaspoons salt
Directions:
1. Rinse and pat dry the chicken. Season both sides with salt.
2. Heat the oil in a large skillet over medium high heat. Add the chicken and brown until the skin on the thighs is crispy (about 10 minutes). Remove and set aside.
3. Leave 1 tablespoon of the oil in the skillet. Saute the shallots in the oil until lightly browned. Add garlic and cook another 2 minutes.
4. Add white wine and deglaze pan. Reduce liquid by 2/3. Should take about 5 minutes.
5. Add chicken stock, bay leaves, dijon mustard, salt, white pepper, and stir together. Simmer until reduced by 2/3s.
6. Stir in cream. Add chicken back in and use a spoon to coat the chicken with the sauce. Cover and simmer for 20 minutes. Every 5 minutes or so, baste the chicken in the sauce.
7. Remove chicken again. Add whole grain mustard and chopped parsley, and stir. Simmer for another 1-2 minutes.
8. Serve over your choice of potatoes or gnocchi.
