Sometimes, you just need a no-nonsense, hearty meal that hits the spot without a fuss. Creamy mustard chicken is one of those dishes that’s both easy to prepare and incredibly satisfying. It brings together tender chicken with a rich, tangy mustard sauce that’s simply irresistible.
What’s great about this recipe is that it doesn’t require any fancy ingredients or a lot of time. It’s the kind of dish you can count on for a quick and delicious dinner, whether you’re cooking for the family on a busy weeknight or having a casual gathering with friends.
The star of this dish is, of course, the creamy mustard sauce. I also like to add a little white pepper which helps to enhance the flavour of the mustard.
The sauce clings to the chicken, making every bite as flavourful as the last.
To elevate the presentation and add a touch of freshness, we’ll garnish our creamy mustard chicken with a sprinkle of chopped fresh parsley. The vibrant green colour not only enhances the visual appeal of the dish but also adds a subtle tasty note that complements the mustard sauce beautifully.
And to round out the meal, serve this creamy mustard chicken alongside a generous helping of creamy mashed potatoes. The textures and complementary flavours of the chicken and mashed potatoes make for a perfect pairing that’s sure to satisfy your taste buds.
Let’s dive into the details and learn how to make this straightforward yet delicious creamy mustard chicken, perfect for those times when you crave comfort food without the hassle.
Creamy Mustard Chicken
Ingredients
- 2 chicken breasts (skinless and boneless)
- 2 tsp garlic infused olive oil
- 4 spring onions (chopped)
- 80ml white vermouth or white wine
- 1 tbsp wholegrain mustard
- 75ml double cream
- ¼ tsp white pepper
- Bunch fresh parsley (chopped)
Directions
- Heat the garlic oil in a frying pan and add the spring onions. Give them a stir and cook for a few minutes.
- Put the chicken fillets into the pan, top side down, and cook for 5 minutes to colour.
- Turn over the chicken breasts and add the vermouth (or white wine). Let the liquid bubble up, then season. Pop a lid on, turn the heat down low, and leave it to simmer for 10 minutes until the chicken is cooked through.
- Remove the chicken breasts and keep them warm by wrapping them in tin foil. Bring the remaining liquid to a boil, add the mustard cream and white pepper, and stir well.
- Plate up the chicken up and generously pour over the creamy mustard sauce. Garnish with chopped parsley and serve with vegetables and mashed potatoes. This is also delicious with a pasta like tagliatelle, if you prefer.
