Creamy Dijon Mustard Chicken Recipe

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Listing Results Creamy Dijon Mustard Chicken Recipe

2 hours ago Remove chicken breasts from package and sprinkle with salt. Remove the tenderloin from each breast and set aside. Cut each chicken

Rating: 4.7/5(24)
Total Time: 35 mins
Category: Dinner, 1-pot, Quick And Easy
Calories: 448 per serving

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7 hours ago 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, …

Rating: 4.7/5(13)
Category: Dinner
Servings: 4
Total Time: 25 mins
1. Whisk together cream, mustard and brown sugar.
2. 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.
3. Reduce heat to medium. Add onion and cream mixture; bring to a boil.
4. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 10-12 minutes.

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1 hours ago Let it sear for another 1-2 minutes. Next, make the creamy sauce: add the coconut milk, remaining chicken brother, honey, and Dijon mustard. Mix well for a minute until everything is combined. Lower the heat to medium-low, Pour in the Parmesan cheese and mix again for another 1-2 minutes. Add the chicken back in: Over low heat, add the chicken

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4 hours ago Remove the chicken from the skillet and place on a plate. Reduce heat to medium low, add the garlic then pour in the heavy cream and milk. Stir in the Dijon mustard. Bring to …

Rating: 5/5(3)
Total Time: 25 mins
Category: Main Course
Calories: 426 per serving
1. Season both sides of the chicken breasts with salt and pepper.
2. Pour oil In a skillet over medium heat; once oil is shimmering add the chicken breasts and sear each side for 6-8 minutes or until golden and cooked through. Remove the chicken from the skillet and place on a plate.
3. Reduce heat to medium low and add the garlic to the skillet. Cook for 30 seconds and then pour in the heavy cream and milk. Stir in the Dijon mustard.
4. Bring to a simmer. Once simmering reduce heat to low and add the parmesan. Mix to combine and then add the chopped spinach. Stir in the spinach, and the place the chicken breasts back in the skillet. Scoop the cream mixture overtop of each chicken breast. Heat until chicken is warm again and serve immediately.

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5 hours ago HEAT oil in skillet. Cook chicken 10 minute or until browned. ADD soup, water, mustard, parsley, brown sugar, onion powder, tarragon and garlic powder. Heat to a boil. …

Rating: 5/5(27)
Total Time: 20 mins
Category: Chicken Breast
Calories: 247 per serving
1. HEAT oil in skillet. Cook chicken 10 minute or until browned.
2. ADD soup, water, mustard, parsley, brown sugar, onion powder, tarragon and garlic powder. Heat to a boil. Cover and cook over low heat 5 minute or until chicken is done.

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2 hours ago Creamy Dijon Mustard Chicken Simply Recipes. curry, mustard, chicken breast, broccoli, dry white wine, olive oil and 15 more.

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4 hours ago Transfer to a plate. To the same skillet, add the remaining olive oil. Add garlic and sauté until fragrant, about 30 seconds. Pour in white wine and bring to simmer, then add …

Rating: 5/5(2)
Category: Easy Chicken, Dinner
1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
2. Season both sides of chicken with salt and pepper.
3. Add chicken to skillet and cook until cooked through, about 5-6 minutes on each side.
4. Transfer to a plate. To the same skillet, add the remaining olive oil.

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1 hours ago After you try this chicken with mustard cream sauce, be sure to try crispy baked chicken legs, spatchcock chicken, tandoori chicken, or lemon pepper wings next! This Dijon

Rating: 5/5(27)
Calories: 378 per serving
Category: Main Course
1. Season the chicken breasts on both sides with sea salt and black pepper.
2. Heat a tablespoon of oil in a cast iron skillet over medium-high heat. Add the chicken and saute for 4-8 minutes on each side, until golden brown and cooked through. Transfer to a plate and cover to keep warm.
3. Add the remaining tablespoon of oil to the pan, along with the garlic. Saute for about 1 minute, until fragrant.
4. Add the chicken broth. Stir to remove any bits stuck to the bottom of the pan. Increase heat and simmer for 3-5 minutes, until the liquid is reduced by half.

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Just Now Creamy Mustard Chicken Recipe. In just 30 mins you can have this scrumptious Dijon Mustard Chicken on the table. This will become a weeknight favorite, no question! A …

Rating: 4.7/5(45)
Calories: 394 per serving
Category: Main Course
1. Halve each chicken breast lengthwise to create 4 even-sized pieces.
2. Whisk together the flour, salt, and pepper in a shallow bowl. Dredge both sides of the chicken in the flour mixture. Set aside.
3. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add in the chicken and sear on both sides until golden. Remove from the pan and set aside.
4. Add in the remaining butter and shallots. Saute until the shallots soften.

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5 hours ago Pan seared, crispy, juicy chicken thighs in a smooth and creamy garlic Dijon sauce with fried bacon, spinach and parmesan! SO EASY and deliciously low carb! Dinner is …

Rating: 4.9/5(33)
Total Time: 30 mins
Category: Dinner
Calories: 403 per serving
1. Season chicken with seasoning salt and pepper.
2. Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken until crispy and cooked through (about 8 minutes each side, depending on thickness). Transfer to a plate; set aside.
3. To the same pan or skillet, add the bacon and fry until crispy. Transfer to plate, set aside. Drain some of the bacon fat, leaving about 2 tablespoons.
4. Heat butter in the pan and sauté onion until transparent. Sauté garlic, parsley, thyme and rosemary for about 1 minute until fragrant.

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9 hours ago Whisk into cream 2 TBS Dijon mustard. Stir in 2 TBS chopped fresh Tarragon. Add in onion-mushroom mixture and lower heat to a low …

Rating: 5/5(798)
Total Time: 45 mins
Category: Meat And Poultry, Chicken, Breast
Calories: 310 per serving
1. Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.
2. Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.

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2 hours ago Add the dijon mustard, and stir to combine. Cook until the sauce has reduced by half, will take about 5 minutes. Turn the heat to low, then add the heavy cream and butter. …

Rating: 5/5(3)
Total Time: 30 mins
Servings: 4
Calories: 339 per serving
1. Preheat a large skillet over medium high heat. Season the chicken with salt and pepper.
2. When the skillet is heated, add the olive oil, then cook the chicken about 8 minutes per side, until golden brown and the internal temperature reaches 165 degrees. Remove the chicken from the skillet and transfer to a plate, tent with aluminum foil to keep warm.
3. Cook the onions in the same skillet as you cooked the chicken. There will still be some oil left in the skillet. If necessary, you can add a little more. Season with a pinch of salt and pepper. Cook for about 4 minutes, or until the onions soften and turn translucent. Add the garlic cloves, and cook just 30 seconds, until you can smell the garlic.
4. Add the white wine (or chicken stock) and turn heat to high. Add the dijon mustard, and stir to combine. Cook until the sauce has reduced by half, will take about 5 minutes. Turn the heat to low, then add the heavy cream and butter. Whisk to combine. Add the chicken back to the skillet to warm thru. Serve the chicken warm, topped with the creamy dijon mustard sauce and chopped chives.

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4 hours ago CREAMY FRENCH MUSTARD CHICKEN. When cooked properly, mustard is an incredibly delicious addition to many recipes. Dijon allows chicken, beef or pork dishes to …

Rating: 5/5(13)
Total Time: 35 mins
Category: Dinner
Calories: 374 per serving
1. Season chicken breasts with garlic powder, salt and pepper. Dredge in flour, shaking off the excess. Set aside.
2. Heat the butter and olive oil in a large pan or skillet over medium-high heat.
3. When hot, fry chicken breasts until golden on each side and just cooked through, about 3-4 minutes each side, depending on the thickness of your chicken. Transfer to a warm plate.
4. Heat the remaining 2 tablespoons of butter in the pan. Sauté shallots until soft, about 4 minutes, then add the garlic and cook until fragrant, about 1 minute.

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8 hours ago 2 tablespoons whole grain mustard. 2 tablespoons dijon mustard. 1/4 cup cream. Chopped flat leaf parsley and rosemary for garnish. Instructions. Preheat oven to 375° …

Reviews: 1
Category: Skillet + One Pot Meals
Servings: 4
Total Time: 40 mins
1. Preheat oven to 375° F. Heat 2 teaspoons of olive oil over medium-high heat in a large oven safe skillet. Season the chicken with salt and pepper and place it in the skillet. Cook the chicken for 4 minutes then flip it over and cook another 4 minutes. Remove it from the pan onto a plate.
2. Add in the remaining 2 teaspoons of olive oil and shallots. Sauté for 2 minutes then add in the garlic and rosemary, sauté another 30 seconds. Pour in the wine and scrape up all the brown bits from the bottom of the pan.
3. Pour in the chicken broth and whole grain mustard and stir it until the mustard is incorporated. Place the chicken back into the pan and put the skillet in the oven. Bake for 10-15 minutes or until the thickest part of the chicken reaches 165° F.
4. Remove the skillet from the oven back onto the stove over medium heat. Place the chicken back onto a clean plate and add the dijon mustard to the skillet and whisk it in. Let the sauce simmer for 2-3 minutes or until it’s reduced slightly. Turn off the heat and whisk in the cream. Nestle the chicken back into the sauce and top it with chopped parsley and rosemary.

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7 hours ago To prepare the sauce, use the same skillet you cooked the chicken and potatoes in and add more butter to melt over medium heat. Add the garlic and cook for 1 minute or until …

Rating: 5/5(226)
Total Time: 30 mins
Category: Main Course
Calories: 696 per serving
1. Preheat oven to 375 degrees.
2. Combine chicken and potatoes in a large bowl. Drizzle with 1 tablespoon olive oil, toss to coat, then season generously with salt and pepper, and the Italian seasoning blend (or Herbs de Provence).
3. In the same skillet, melt butter over medium heat. Stir in garlic for 1 minute til fragrant.
4. Return chicken and potatoes to the pan, giving them a good toss in the sauce to keep them from drying out in the oven.

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8 hours ago When hot, add the chicken to the pan (in batches if necessary), skin side down, and cook until golden brown on each side, 8 to 10 minutes. Remove the chicken from pan. Add the wine and Dijon mustard. Bring to boil, scraping the brown bits of chicken off the bottom of the pan and mixing with the wine. Add the heavy cream and bring the sauce to a

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8 hours ago 1 MIX broth, mustard, cream cheese and herbs until well blended; set aside. 2 COOK chicken in hot oil in nonstick skillet until browned on both sides, about 15 min. 3 STIR in mustard sauce and garlic. Simmer over medium heat 3 to 5 min. until sauce thickens slightly and flavors are blended.

Cuisine: American
Category: Entrees
Servings: 4

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1 hours ago Dijon mustard and cream make a great sauce. Back in 2016 I posted a creamy Dijon rosemary chicken recipe that was quite popular. I think it was actually my sister, again, …

Rating: 4.9/5(42)
Total Time: 30 mins
Category: Main Course
Calories: 470 per serving
1. Prepare your chicken (cut it in half lengthwise so you have 4 smaller cutlets). Sprinkle them with the garlic powder and salt & pepper and then coat them in the flour.
2. Heat the olive oil and one tablespoon of the butter in a skillet over medium-high heat.
3. Once the pan is hot, add the chicken pieces and cook them for 4-5 minutes/side or until they're golden. If the oil starts to splatter a lot, reduce the heat. Once the chicken is browned, take it out of the pan and set it aside.
4. Take the pan off the heat and add the rest of the butter, the chicken broth, Dijon mustard, and the honey.

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7 hours ago Instructions. Arrange a rack in the middle of the oven and heat the oven to 400°F. Meanwhile, sear the chicken. Heat the oil in a large cast iron or …

Estimated Reading Time: 3 mins

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3 hours ago The easy condensed soup sauce is subtly flavored with Dijon mustard. The recipe calls for cream of mushroom soup, but cream of chicken or cream of celery soup would work just as well. Add some fresh parsley or chives for extra color and flavor, if you like.

Estimated Reading Time: 2 mins

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2 hours ago 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. …

Servings: 4-6
Total Time: 1 hr 5 mins
Category: Chicken
Calories: 312 per serving
1. Heat oven to 375 degrees.
2. Season chicken to your taste.
3. In a small bowl, mix well the sour cream and Dijon mustard- set aside.
4. Dip each seasoned breast in sour cream/ mustard mixture, coating well.

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7 hours ago Heat 2 tablespoons of oil in a large, hot frying pan and brown the chicken on both sides. Remove from the pan and set aside. Add the chopped leeks and garlic to the pan and …

Rating: 4.4/5(28)
Total Time: 35 mins
Category: Chicken, Dinner, Easy Dinner, Stew
Calories: 589 per serving
1. Heat 2 tablespoons of oil in a large, hot frying pan and brown the chicken on both sides. Remove from the pan and set aside.
2. Add the chopped leeks and garlic to the pan and fry for 30 seconds - 1 minute until soft and fragrant.
3. Mix together the cream, chicken stock and mustard. Pour into the pan.
4. Allow to simmer for 2 minutes then add the browned chicken thighs back into the pan. Turn down the heat and allow to simmer for 20-25 minutes, covered, until the chicken is cooked through. If needed, add more stock to the pan.

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5 hours ago Pour in heavy whipping cream, mustard, dijon mustard, and lemon juice. Season sauce with salt and pepper to flavor. allow mixture to simmer for any other 3 minutes, stirring constantly. add chook back to the skillet and toss inside the creamy dijon sauce to coat. hold to stir and coat chook till hen is heated thru, about any other 2-3 minutes.

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3 hours ago The Cast of Characters: boneless/skinless chicken breasts, garlic, brandy, Dijon mustard, grainy Dijon mustard, heavy cream, and (not pictured because I am chronically …

Servings: 8
Estimated Reading Time: 5 mins
Category: Main Dish, Poultry
Total Time: 25 mins
1. *Amount of cream and broth has slightly decreased; add more as needed.Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets.
2. Salt and pepper both sides.Heat oil and butter in a large skillet over medium-high heat.
3. Cook cutlets on both sides until nice and golden brown and cooked through.
4. Remove chicken from the skillet and keep on a plate.

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5 hours ago Combine half & half, Dijon mustard, flour and salt in 1-quart saucepan. Cook over medium heat, stirring constantly, 3-5 minutes or until mixture begins to …

Rating: 4.4/5(5)
Calories: 70 per serving
Servings: 1
1. Combine half & half, Dijon mustard, flour and salt in 1-quart saucepan. Cook over medium heat, stirring constantly, 3-5 minutes or until mixture begins to thickened. (Do not boil.)
2. Stir in green onions; remove from heat. Add butter, stirring constantly with whisk, until smooth.
3. Serve sauce immediately over chicken breasts or fish.

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4 hours ago Place half of the chicken in Dutch oven and cook 2 to 3 minutes per side or until nicely browned. Advertisement. Step 2. Remove chicken to platter and repeat with remaining …

Rating: 5/5(3)
Total Time: 40 mins
Category: Trusted Brands: Recipes And Tips, Mazola®
Calories: 195 per serving
1. Pat chicken breasts dry with paper towels; cut each breast into 2 to 3 pieces. Season with salt and pepper. Heat 2 tablespoons oil in Dutch oven over medium-high heat. Place half of the chicken in Dutch oven and cook 2 to 3 minutes per side or until nicely browned.
2. Remove chicken to platter and repeat with remaining chicken. Add remaining 2 tablespoons oil to the pan. Add leeks and garlic and cook over medium heat for 2 to 3 minutes or until softened. Stir in chicken broth; bring to a boil stirring well to scrape any browned bits from bottom of pan. Add chicken back to the Dutch oven; cover and simmer 10 minutes. Mix half and half and corn starch together; add to Dutch oven along with Dijon mustard and thyme. Stir until thickened. Remove from heat and let sit 3 minutes. Transfer to serving platter and sprinkle with chopped, fresh parsley. Serve immediately with rice or noodles.

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6 hours ago Directions. Season chicken thighs on both sides with Tony’s Original Creole Seasoning and garlic powder. Heat 1-2 tablespoons of olive oil in a large skillet and cook chicken on both sides. Transfer to a plate when finished and set aside. To the same skillet, add chopped bacon and fry until crispy. Transfer to a separate dish and drain bacon fat.

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4 hours ago Add the chicken broth and vermouth/white wine (in that order) to the same pan, and bring to a boil. Reduce the heat and stir in the greek yogurt, …

Rating: 5/5(9)
Estimated Reading Time: 1 min
Servings: 4

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6 hours ago My creamy Dijon chicken recipe is make in one skillet, on the stovetop, and the cream sauce is just out of this world. The Dijon cream sauce for the chicken is a mixture of …

Rating: 4.5/5(15)
Total Time: 20 mins
Category: 30-minute Meals
Calories: 264 per serving
1. To a large skillet (use stainless steel or seasoned cast iron if you have it), add the oil, chicken breasts, evenly season with 21 Salute or poultry seasoning, salt, pepper, and allow chicken to sear over medium high heat for about 5-7 minutes on the first side. Do not touch, move, or disturb the chicken while it is searing.
2. Flip chicken over and sear on the second side for about 5 minutes, or until chicken is cooked through. It should have a medium golden color. For thicker/bigger chicken breasts, sear for 6-7 minutes.
3. Remove chicken with a slotted spatula and place it on a plate to rest.
4. Turn the heat to medium low, and using caution, deglaze your skillet by adding wine (or broth) and allow the liquid to bubble up and steam violently for a few seconds.

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Just Now Slow Cooker Chicken With Creamy Dijon Mustard Recipe. recipesgalore-admin on September 25, 2021 September 25, 2021. Slow Cooker Chicken With Creamy Dijon Mustard Recipe. This Dijon chicken is made in the slow cooker with a great-tasting and creamy sauce made with Dijon mustard. Serve with rice or potatoes for an easy meal.

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1 hours ago Season chicken breasts with salt and pepper. Add chicken to skillet and saute until cooked through, about 10-12 minutes, turning once. Transfer to a plate and keep warm. …

Rating: 4.5/5(371)
Total Time: 20 mins
Category: Main Dishes
Calories: 366 per serving
1. Add olive oil to a large skillet and preheat over medium-high heat.
2. Season chicken breasts with salt and pepper.
3. Add chicken to skillet and saute until cooked through, about 10-12 minutes, turning once. Transfer to a plate and keep warm.
4. Pour chicken broth into hot skillet.

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4 hours ago Instructions. Season both sides of the chicken with salt and pepper. Heat oil in a medium sized skillet, over medium high heat. When oil …

Estimated Reading Time: 1 min

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Just Now Slow Cooker Mustard Herb Chicken and Creamy Orzo. Turning a classic dinner recipe into an easy slow cooker meal using white wine, creamy Dijon mustard, fresh herbs, parmesan cheese, and orzo. I even added in some vibrant broccoli for veggies and color.

Rating: 4.2/5(507)
Total Time: 4 hrs 15 mins
Servings: 6
Calories: 442 per serving

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2 hours ago Fry the chicken for 5 minuter per side and then remove it from the pan and set it aside. Remove the rosemary needles from the stems and add the needles to the pan. Let the …

Rating: 4.8/5(20)
Total Time: 25 mins
Category: Main Course
Calories: 433 per serving
1. Heat the olive oil and butter over medium-high heat in a large skillet.
2. Cut the chicken breasts in half lengthwise so you're left with four thinner cutlets. Dredge each piece in flour.
3. Fry the chicken for 5 minuter per side and then remove it from the pan and set it aside.
4. Remove the rosemary needles from the stems and add the needles to the pan. Let the rosemary cook for about a minute.

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6 hours ago Pour in the chicken broth, dijon and the coconut milk and whisk until evenly combined. Nestle the chicken back into the sauce, and bring heat up to a light simmer (about medium heat). Add the chopped sage and cover and cook until the chicken is completely cooked through, about 5-10 more minutes.

Rating: 4/4(3)
Estimated Reading Time: 2 mins

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1 hours ago This recipe creates a delicious, creamy, savory sauce from herbs, butter, heavy cream, and spinach. This sauce helps keep the chicken moist while you bake it in the oven, …

Cuisine: American
Category: Dinner Recipes
Total Time: 45 mins
1. Preheat the oven to 350 degrees.
2. Remove the chicken from the wrapping and pat the chicken dry with a paper towel. Season chicken with seasoning salt and pepper, sprinkling them all over with the seasoning.
3. Heat 1 tablespoon of cooking oil in a large, oven-safe pan or skillet with a lid. Do not put the chicken into the oil until the oil is hot, or the chicken will stick to the pan. The oil is hot enough when a few drops of water sizzle when you fling them into the pan.
4. Over medium-high heat, cook the chicken until lightly golden brown in color, turning the chicken one time with tongs to cook both sides.

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1 hours ago Ingredients to make Dijon chicken. Chicken breast/thighs: Use chicken breasts for a healthier version or chicken thighs for keto-friendly chicken Dijon.Both will work really …

Cuisine: American
Total Time: 30 mins
Category: Chicken Recipes
Calories: 403 per serving
1. Put chicken breast onto a cutting board and season with salt, ground black pepper and garlic powder.
2. Heat oil in a large skillet, cook chicken until browned on both sides and cooked through over medium-heat, about 8-10 minutes per side ( depends on the size of chicken breasts/thighs). Transfer to a plate and cover with foil.
3. In the pan/skillet fry smoked beef until crisp, then transfer to a plate.
4. Heat 1 tbsp. of oil/butter in the same pan, add the chopped onion and fry until golden brown. Then add garlic, thyme, rosemary and sauté until fragrant, about 50-60 seconds.

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4 hours ago This creamy dijon chicken casserole is an easy and delicious Whole30, Paleo, gluten-free recipe that’s great for a weeknight dinner or a simple and healthy meal prep …

Rating: 5/5(17)
Category: Chicken
Cuisine: American
Total Time: 1 hr 15 mins
1. Preheat the oven to 400 degrees F.
2. Add shredded chicken, chopped bacon, and all vegetables into a large casserole dish
3. Heat a large sauce pan over medium-high heat and add ghee and minced garlic. Stir a bit as ghee melts and garlic sautés. Once the garlic becomes fragrant (about 1-2 minutes), begin adding in all of the remaining sauce ingredients, with the exception of the arrowroot water mixture
4. The canned coconut cream will begin liquifying and then allow the sauce to come to a slow simmer. Once it’s simmering, add in the arrowroot and flour mixture and begin immediately stirring into the sauce

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9 hours ago Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer to a cutting board and set aside to rest. 4. • While chicken cooks, toss green beans on a second baking sheet with a drizzle of oil and a pinch of salt and pepper. • Roast on middle rack until tender, 10-12 minutes. 5.

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6 hours ago 4 Make the sauce: Add white wine to the pan and increase the heat to high. When most of the wine has evaporated, add the water, the mustard, and the dried thyme. Simmer until reduced by half. 5 Add chicken back to pan, drizzle in cream: Reduce the heat to low. Add the chicken back to the pan and coat with the sauce.

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4 hours ago This lightly breaded chicken is seared until golden brown and finished in a creamy, velvety garlicky mushroom sauce with white wine and a touch of dijon mustard. This easy one-pot recipe is a perfect way to spend a relaxing evening in …

Rating: 5/5(1)
Category: Dinner
Cuisine: American, French
Calories: 523 per serving

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3 hours ago Add olive oil to pan. Add chicken; sauté 3 minutes on each side or until done. Transfer to a serving platter. Add shallots to pan; sauté for 2 minutes. Stir in chicken broth …

Servings: 4
Calories: 266 per serving
1. Place chicken breast halves between 2 sheets of plastic wrap; pound to 1/2-inch thickness.
2. Sprinkle chicken with salt and black pepper.
3. Heat a large skillet over medium-high heat.
4. Add olive oil to pan. Add chicken; sauté 3 minutes on each side or until done.

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1 hours ago Add brussels sprouts to water and cook for 10 to 12 minutes, or until desired tenderness. In the meantime, prepare the sauce by combining sour cream, yogurt, dijon

Rating: 5/5(1)
Total Time: 20 mins
Category: Side Dish
Calories: 131 per serving
1. Add water to a large saucepan and bring to a rapid boil.
2. Add brussels sprouts to water and cook for 10 to 12 minutes, or until desired tenderness.
3. In the meantime, prepare the sauce by combining sour cream, yogurt, dijon mustard, lemon juice, garlic salt, oregano, salt and pepper in a mixing bowl; stir until thoroughly incorporated. Taste for seasonings and adjust accordingly.
4. Drain brussels sprouts and rinse with cold water so they stop cooking; drain again.

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8 hours ago Directions. 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 …

Rating: 4.8/5(6)
Category: Main-Dish
Servings: 4
Total Time: 30 mins
1. 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.
2. Brush the mustard mixture on the chicken thighs with a pastry brush, coating them on both sides.
3. 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.
4. 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.

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Just Now Cream – Use heavy cream or whipping cream. Mustard – You can either use a combination of dijon mustard and whole grain mustard, or just dijon mustard like I did here. …

Rating: 4.9/5(13)
Total Time: 25 mins
Category: Main Course
Calories: 519 per serving
1. On the Instant Pot, press on SAUTE then add oil and melt the butter.
2. When the butter is melted, add the seasoned chicken and brown it starting smooth side down. When it's browned, flip and cook for 2 more minutes.
3. Remove the chicken onto a plate and set aside.
4. Add onion and saute it for 1-2 minutes, then add the garlic and cook for 30 seconds.

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7 hours ago Toss chicken thighs in olive oil and coat with seasonings. Place the chicken thighs skin-side up on a broiler pan, or in a baking dish on the upper-middle rack. Bake for 40 minutes or until juices run clear and the chicken thighs are golden brown and crispy. Save the juices from the chicken for the Dijon lemon dressing.

Rating: 5/5(13)
Total Time: 55 mins
Category: Meal
Calories: 830 per serving

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Frequently Asked Questions

What can I substitute for Dijon mustard in a recipe?

Other varieties of mustard are appropriate substitutes for Dijon mustard in most recipes, but they alter the flavor profile. Yellow mustard makes the finished product more tart, while spicy mustard makes it spicier. Another option is to make a homemade Dijon-style mustard with sugar, water, mayonnaise, mustard and white wine.

Can you substitute honey mustard for Dijon mustard?

If you'd prefer a sweeter substitute to spicy Dijon mustard, honey mustard will work. Honey mustard is available in most grocery stores or you can prepare it at home by mixing equal parts of honey and yellow mustard.

How do you make mustard chicken?

Preheat oven to 350 degrees F (175 degrees C). Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Bake in the preheated oven for 30 minutes.

How do you make honey mustard chicken tenders?

Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko. Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with Honey Mustard sauce. Mix all the ingredients in a small bowl and season with salt and pepper.

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