Easy One Pan Creamy Dijon Mustard Chicken Food

CREAMY DIJON MUSTARD CHICKEN

Steps:

• Serve: Serve with egg noodles, rice, mashed potatoes, puréed celery root or parsnips, or serve alone or with vegetables for low carb version.

ONE-PAN CREAMY MUSTARD CHICKEN

Steps:

• Pat the chicken thighs dry with paper towels. Combine the 1/4 cup mustard with the paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
• Brush the mustard mixture on the chicken thighs with a pastry brush, coating them on both sides.
• Melt 2 tablespoons of the butter in a large skillet or cast-iron skillet over medium heat. Add the chicken thighs in a single layer. Cook until browned on one side, then flip once and brown the other side, about 10 minutes total. (If necessary, brown the chicken thighs in batches to avoid overcrowding the skillet.) Transfer the chicken to a plate, leaving the drippings in the skillet.
• Increase the heat to medium-high. Carefully add the wine to the skillet and simmer, scraping up any browned bits with a wooden spatula, until the liquid has reduced by half, about 2 minutes.
• Reduce the heat to medium-low and add the remaining 1 tablespoon butter. When it melts, whisk in the flour and cook, whisking constantly, for 1 minute. (The mixture will be very thick.)
• Whisk in the chicken broth, heavy cream, the 2 tablespoons thyme and the remaining 1 tablespoon mustard.
• Return the chicken thighs and any accumulated juices to the skillet, arranging them in a single layer, and cook until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 5 to 7 minutes.
• Transfer the chicken to serving plates, spoon the sauce on top and sprinkle with thyme. Serve with French bread, for dipping.

EASY ONE PAN CREAMY DIJON MUSTARD CHICKEN

Steps:

• Preheat oven to 400 degrees F. If using whole chicken, cut the chicken into 8 pieces, then sprinkle the chicken evenly with salt and pepper.
• Heat ghee in a large oven-safe skillet over medium high heat.
• Pan fry the chicken skin side down for 5 minutes, then flip. Cook for another 3 minutes, then remove from the pan and set aside.
• Add onion to the same skillet and cook stirring for 3 minutes, and then add garlic for 1 minute.
• Add bone broth, dijon mustard, and thyme, and stir and scrap the bottom of the pan to deglaze.
• Add chicken back in to the skillet with the skin side up. Transfer to the oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165 degrees F.
• Remove the chicken from the pan to set aside, then heat the skillet over medium high heat on the stovetop to simmer the sauce until thickened, about 3-4 minutes.
• Whisk in coconut milk and simmer for another minute.
• Turn off heat, and add chicken back to the skillet. Spoon the sauce over the chicken, then serve warm.

EASY CHICKEN DIJON

Steps:

• Heat oven to 375 degrees.
• Season chicken to your taste.
• In a small bowl, mix well the sour cream and Dijon mustard- set aside.
• Dip each seasoned breast in sour cream/ mustard mixture, coating well.
• Dredge each coated breast in seasoned bread crumbs.
• Arrange pieces in a a 13 x 9 baking pan.
• Bake for 50 minutes or until thickest part is no longer pink.

CREAMY DIJON CHICKEN

Steps:

• Whisk together cream, mustard and brown sugar. Pound chicken breasts with a meat mallet to even thickness; sprinkle with salt and pepper., In a large skillet, heat oil and butter over medium-high heat; brown chicken on both sides. Reduce heat to medium. Add onion and cream mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 10-12 minutes. Sprinkle with parsley.