Mustard Chicken

Name: Mustard Chicken
Prep time: 15 min
Cook time: 37 min
Total time: 52 min
Yield: 4
Cuisine: French
Ingredients: 1 cup low-sodium chicken broth; 1/2 cup chopped onion; 1/4 cup plus 2 tablespoons Dijon mustard; 6 garlic cloves, minced; 2 teaspoons Worcestershire sauce; 1/8 teaspoon hot pepper sauce; 2 tablespoons butter; 2 tablespoons olive oil; 3½ pounds One 3 1/2-pound chicken, cut into 8 pieces; 1 teaspoon herbes de Provence or dried thyme, crumbled; Fresh parsley, chopped; Salt and black pepper to taste

Recipe GLPRac0759d33ba6e7

French

Main Course

52 min

579 cal

Servings: 4

Stovetop

SNAP eligible

A French-inspired pan-seared chicken dish featuring a rich, tangy mustard-based sauce with garlic, Worcestershire, and herbs. Succulent chicken pieces are golden-brown and finished with a silky reduced sauce that's perfect served over rice or vegetables.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

1 cup low-sodium chicken broth

1/2 cup chopped onion

1/4 cup plus 2 tablespoons Dijon mustard

6 garlic cloves, minced

2 teaspoons Worcestershire sauce

1/8 teaspoon hot pepper sauce

2 tablespoons butter

2 tablespoons olive oil

3½ pounds One 3 1/2-pound chicken, cut into 8 pieces

1 teaspoon herbes de Provence or dried thyme, crumbled

Fresh parsley, chopped

Salt and black pepper to taste

Directions

In a small bowl, whisk together the chicken broth, chopped onion, Dijon mustard, minced garlic, Worcestershire sauce, and hot pepper sauce. Set the mustard mixture aside.
Heat the butter and olive oil in a large, heavy skillet over medium-high heat until the butter is melted and the oil is shimmering.
Season the chicken pieces on both sides with salt and pepper. Carefully place them in the hot skillet, being mindful of splashing oil. Sprinkle the herbes de Provence over the chicken.
Cook the chicken, turning occasionally, until golden brown on all sides, about 10 minutes total.
Pour the reserved mustard mixture over the browned chicken, coating the pieces evenly.
Cover the skillet, reduce the heat to low, and simmer gently until the chicken is cooked through (165°F internal temperature when measured at the thickest part without touching bone), about 20 minutes.
Using a slotted spoon, transfer the cooked chicken pieces to a serving platter. Cover loosely with foil and keep warm.
Return the skillet to medium-high heat and bring the cooking liquid to a boil. Simmer, stirring occasionally, until the sauce thickens and reduces slightly to a coating consistency, about 7 minutes.
Pour the finished sauce over the chicken on the platter. Sprinkle generously with fresh chopped parsley and serve immediately.

Comments

Grocery List Plus Editorial Staff4

Mustard Chicken hits the weeknight mark cleanly. Every ingredient is standard stock at Charlotte grocers—Dijon mustard and herbes de provence appear at any Harris Teeter or Kroger without a special trip, and the rest are staples. The dish costs roughly $3 to $3.50 per serving once chicken, butter, and broth are factored in, which is solid for a protein-forward dinner. The stated 52 minutes is honest if you count browning chicken and simmering the sauce; no hidden prep tricks. However, the recipe demands active attention to avoid scorching the pan while building the sauce, which makes it less fuss-free than a slow-braise, and leftovers reheat adequately but are best eaten fresh when the chicken stays most tender.