One Pan Chicken With Mustard Cream Sauce Food

CHICKEN WITH MUSTARD SAUCE (CREAMY & DELICIOUS!)

Steps:

• Preheat oven to 400ºF.
• Trim chicken and sprinkle both sides with salt and pepper.
• Add oil to a large oven safe skillet over medium heat. When oil is hot, place chicken in skillet. Cook for 3-4 minutes or until golden brown and it removes easily from the pan (it shouldn't stick). Flip each piece over and cook for another 3-4 minutes.
• Place the pan in the oven and bake for 10 minutes or until the internal temperature of the chicken breasts reaches 165ºF when checked with an instant-read thermometer in the thickest portion of the meat.
• Remove chicken from the pan and place it on a plate. Cover with foil.
• Return pan to burner over medium heat.
• Add shallots and cook for 3-4 minutes or until softened. Add rosemary and garlic and cook, stirring constantly, for 1 minute or until garlic is fragrant. Stir in flour and cook for 1 minute, stirring constantly.
• Whisk or stir in wine while scraping all the brown bits off the bottom of the pan. Continue to cook for 1-2 minutes or until slightly reduced.
• Add mustard while whisking, and then add chicken broth while whisking.
• Cook for 5-6 minutes or until thickened slightly. Whisk in cream and cook for 5 minutes, stirring frequently, or until thickened. Return chicken to pan to coat in sauce (or drizzle sauce over chicken) and serve immediately, garnished with fresh parsley or chives if desired.

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.

PAN-ROASTED CHICKEN WITH CREAMY MUSTARD SAUCE

Steps:

• In a large resealable bag, combine the beef broth, white wine, 1 tablespoon of the mustard powder, Worcestershire sauce, chopped garlic, onions and some salt and pepper. Add the chicken quarters to the bag, seal well, and shake a bit to coat the chicken in the marinade. Marinate in the refrigerator for at least 1 hour, or up to overnight.
• Preheat the oven to 400 degrees F
• Heat the oil in a large skillet over medium-high heat. Remove the chicken from the marinade and pat dry with paper towels; reserve the marinade. Add the chicken, skin side down, to the skillet and cook until nicely brown, 5 minutes. Flip, and brown on the reverse side, another 4 minutes. Lower the heat to medium-low and add the butter and the smashed garlic to the pan. Cook for 1 minute, basting the chicken with the melted butter.
• Transfer the skillet to the oven and roast until the chicken reaches an internal temperature of 170 degrees F, measured at the thickest part of the thigh, 10 to 12 minutes. Remove the chicken to a plate and let rest, loosely cover, for 5 minutes.
• Heat the half-and-half and rosemary in a small saucepan over low heat. Pour off all but about 2 tablespoons of the oil from the skillet the chicken was cooked in. Place the skillet over medium heat and deglaze the pan with half of the reserved marinade, scraping up any browned bit from the bottom of the pan with a wooden spoon. Cook for 2 minutes, to reduce. Strain into the heated half-and-half and remove the rosemary sprig. In a small bowl, mix together the cornstarch and 2 tablespoons cold water. Whisk the cornstarch slurry into the half-and-half, then whisk in the remaining 1 1/2 tablespoons mustard powder, the whole-grain mustard and the lemon juice. Season the sauce with a salt and pepper to taste. Bring to a simmer and cook, stirring occasionally, until the sauce coats the back of a spoon. Pour some of the sauce over the chicken and serve the rest on the side.

PAN-SEARED CHICKEN WITH MUSTARD SAUCE

Steps:

• Place chicken between 2 sheets of waxed paper. Using meat mallet, lightly pound chicken until it is 1/2 inch thick. Season generously with salt and pepper.
• In a large fry pan over medium-high heat, melt butter. Add chicken breasts, and cook, turning once, until golden on both sides and opaque throughout, 8-10 minutes total. Transfer chicken to a separate plate.
• Keep the pan on medium-high heat, and stir mustard seeds into the pan drippings. Cook, stirring for about 15 seconds. Add the wine and broth and bring to a simmer.
• Reduce heat to medium and cook, stirring until slightly reduced, 1-2 minutes.
• Stir in cream and mustard and cook for 1 minute to blend the flavors.
• Return chicken breast halves and any accumulated juices to the pan, reduce heat to medium, and simmer for about 1 minute. Season with salt and pepper.
• Slice the chicken and divide among dinner plates. Drizzle with sauce and serve immediately.

ONE-PAN HONEY MUSTARD CHICKEN THIGHS

Steps:

• Preheat the oven to 400 degrees F.
• Pat the chicken thighs dry and sprinkle the skin side generously with salt and pepper.
• Add 1 tablespoon oil to a large, high-sided ovenproof skillet and heat over medium-high heat. When the oil is shimmering, add the chicken thighs, skin-side down. (This may have to be done in batches, depending on the size on your chicken thighs, to avoid overcrowding the skillet.) Sprinkle the underside of the chicken generously with salt and pepper. Cook until the chicken skin is golden brown, crispy and easily releases from the pan, 4 to 5 minutes. Flip the chicken and continue to cook for an additional 2 minutes. Remove the chicken to a plate and set aside.
• Turn the heat down to medium-low and add the white wine. Cook, scraping up any brown bits from the bottom of the skillet, until the harsh alcohol smells burns off and the wine has slightly reduced, about 1 minute. Add the frozen onions and garlic. Cook until fragrant, about 2 minutes. Add the chicken stock and 2 tablespoons honey mustard. Stir the mixture until well combined and emulsified. Add the mushrooms and thyme leaves to the skillet and stir to coat the mushrooms in the mixture.
• Turn the heat off. Nestle the chicken into the vegetable mixture. Add the remaining tablespoon honey mustard and tablespoon oil to a small bowl. Whisk to combine. Brush the tops of the chicken thighs with the honey mustard mixture.
• Transfer the chicken to the oven and cook until the vegetables are browned and the chicken is 165 degrees F, 35 to 40 minutes.
• Turn the oven off. Remove the chicken from the oven and add the frozen peas. Stir slightly to submerge them in the sauce. Return the skillet to the oven until the peas are heated through, 2 to 3 minutes.
• To serve, plate the chicken and vegetables and top with the pan sauce.

CHICKEN WITH MUSTARD PAN SAUCE

Steps:

• Preheat oven to 350 degrees.
• Heat a large skillet over medium high heat. Pat chicken dry . Season with salt and pepper. Add the oil to the hot pan and swirl to evenly coat. Lay chicken in pan skin side down; cook without moving the pieces until the skin crisps and browns, about 5 minutes. Flip chicken and cook about another 3 minutes. Transfer to a baking dish, skin side up, and bake until cooked through, about 10 minutes.
• Pour the wine into the hot skillet. Use wooden spoon to scrape up the brown bits in the bottom of the pan. Boil until almost all the wine evaporates and it gets a little syrupy, about 3 minutes. Add the broth and bring to a boil.
• Mix the flour and water together to make thin paste. Whisk the paste and mustard into the broth and boil until the sauce thickens, 1 to 2 minutes more. Remove the pan from the heat. Swirl in the butter, if using, to give the sauce a little richness. Season with salt and pepper to taste. Pour the sauce on top and serve.