Creamy Mustard Chicken
Rossmoor Food
June 18, 2025
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Ingredients
Adjust Servings
| 4 boneless, skinless chicken breasts (or thighs) | |
| Salt & black pepper (to taste) | |
| 2 tbsp olive oil (or butter) | |
| 1 small onion, finely chopped | |
| 2 garlic cloves, minced | |
| 1 cup chicken broth | |
| 1 cup heavy cream (or half-and-half for lighter option) | |
| 3 tbsp Rossmoor mustard Sauce (or whole grain mustard for texture) | |
| 1 tbsp Rossmoor Superfine mustard powder (optional, for extra flavor) | |
| 1 tsp dried thyme (or 1 tbsp fresh thyme) | |
| 1 tsp paprika (optional) | |
| ½ cup grated Parmesan cheese (optional, for extra richness) | |
| Fresh parsley, chopped (for garnish) |
Directions
1.
Season & Sear Chicken:
Pat chicken dry, season with salt, pepper, and paprika.
Heat oil in a large skillet over medium-high heat. Sear chicken until golden (4-5 mins per side). Remove and set aside.
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2.
Sauté Aromatics:
In the same pan, sauté onion until soft (~3 mins). Add garlic and thyme, cook for 30 seconds until fragrant.
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3.
Make the Sauce:
Pour in chicken broth, scraping up any browned bits. Simmer 2 mins.
Reduce heat to medium, stir in cream, mustard sauce, and whole grain mustard. Mix well.
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4.
Finish Cooking:
Return chicken to the pan, simmer in sauce for 5-7 mins until cooked through (165°F internal temp).
Stir in Parmesan (if using) until melted.
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5.
Serve:
Garnish with fresh parsley. Pairs great with mashed potatoes, rice, or steamed veggies.
Enjoy your creamy, tangy, and flavorful mustard chicken!
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