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Creamy Mustard Shallot Chicken

Creamy Mustard Shallot Chicken
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Creamy Mustard Shallot Chicken is your answer to a quick, flavorful dinner that’s perfect for busy weeknights. This one-skillet dish features tender chicken breasts enveloped in a rich sauce made with Dijon mustard, aromatic shallots, and a hint of turmeric, creating a delightful balance of flavors. Ready in just 45 minutes, this recipe not only minimizes cleanup but also impresses with its creamy texture and savory aroma. Serve it over steamed rice or with toasted country-style bread to soak up the delicious sauce, making every bite a comforting experience.

Ingredients

Scale
  • 1 Tbsp. all-purpose flour
  • 1½ tsp. kosher salt, divided
  • 1½ tsp. ground turmeric, divided
  • 2 skinless, boneless chicken breasts (about 1½ lb. total)
  • 2 Tbsp. extra-virgin olive oil, divided
  • 2 medium shallots, thinly sliced
  • 4 garlic cloves, finely chopped
  • 3 sprigs thyme, plus leaves for serving
  • 1 cup heavy cream
  • 3 Tbsp. Dijon mustard
  • 1 Tbsp. honey
  • 1 tsp. freshly ground pepper
  • Steamed rice or toasted country-style bread

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a small bowl, mix together 1 Tbsp. all-purpose flour, ½ tsp. kosher salt, and 1 tsp. ground turmeric. Sprinkle this mixture evenly over both sides of the chicken breasts.
  3. Heat 1 Tbsp. extra-virgin olive oil in your medium ovenproof skillet over medium-high heat. Cook the seasoned chicken until golden brown on both sides—about 5 minutes per side. Transfer the cooked chicken to a plate and set aside.
  4. Lower the heat to medium and add the remaining 1 Tbsp. extra-virgin olive oil into the same skillet. Sauté 2 thinly sliced shallots and 4 finely chopped garlic cloves until shallots are translucent—around 4 minutes. Add in the thyme sprigs along with 1 cup heavy cream, 3 Tbsp. Dijon mustard, 1 Tbsp. honey, freshly ground pepper, and remaining salt and turmeric; stir well. Allow this mixture to come to a simmer before returning the chicken back into the skillet along with any juices accumulated on the plate.
  5. Transfer your skillet to the preheated oven and bake until the sauce slightly reduces and reaches an internal temperature of 160°F—approximately 20-25 minutes.
  6. Once done, remove from oven and place chicken on a cutting board. Let it rest for about 5 minutes before slicing against the grain into approximately ¼-inch thick pieces. Return sliced chicken back to the sauce in skillet; discard thyme sprigs. Garnish with fresh thyme leaves before serving with steamed rice or toasted country-style bread.

Nutrition

Find it online: https://recipzy.com/creamy-mustard-shallot-chicken/