Tangy & Delicious Creamy Mustard Chicken.
Learn how to make the most incredible & delicious mustard chicken. This recipe ticks all the right boxes, making it easy to make, cheap & extremely tasty. The chicken is so tender it melts in your mouth, and the sauce is deliciously rich and full of flavour & I can guarantee once you make this once, you’ll be making it again. Please enjoy.
Ingredients
- 2 Tbsp (40ml) - Olive Oil
- 2 Tbsp (28g) - Clarified Unsalted Butter
- 1 - Brown (Yellow Onion), Diced
- 2 tsp (5g) - Flat Leaf Parsley, Roughly Chopped
- 4g (5 Sprigs) - Thyme, Roughly Chopped
- 5 - Garlic Cloves, Minced
- 200g (7oz) - Streaky Bacon, Diced
- 1kg (2.2lb) - Chicken Thigh, Bone Out
- 80ml (2.7floz) White Wine
- 500ml (16.9floz) - Thickened Cream (Pouring Cream/Whipping Cream)
- 2 1/2 Tbsp (60g) - Dijon Mustard
- 1/2 Cup (50g) - Parmesan Cheese, Grated
- 80g (2.8oz) - Fresh Baby Spinach
- Seasoning to Taste
Instructions
- Place a large heavy-based pot or pan over medium-high heat. Once hot pour in 1 Tbsp (20ml) of olive oil & add in the chicken thighs, do in batches if need be. Sear for 7 minutes on either side & season with salt & pepper. Remove from the pan & place into a bowl or on a plate to rest.
- In the same pot, add in the remaining oil & bacon. Fry the bacon for 3 minutes, stirring frequently or until golden brown. Remove the bacon from the pot with a slotted spoon, place it into a separate bowl & leave the bacon fat in the pot for added flavour.
- Add in the clarified butter & allow to melt. Add in the diced onion & saute for 3 to 4 minutes or until golden & translucent. Once golden, add in the chopped parsley, roughly chopped thyme & minced garlic, saute for 15 seconds.
- Pour in the wine (or vegetable or chicken stock) to deglaze & allow to reduce for 1 minute, stirring the whole time. Add in the cream & dijon mustard, mix it well & bring the sauce to a simmer. Once simmering, add in the grated parmesan cheese & season to taste, mix well. Turn heat to low & simmer for 7 minutes, stirring frequently.
- 7 minutes later, add in the chicken thighs & bacon, along with the resting juices in the bowl. Mix through well to evenly distribute the bacon & cover the chicken in the sauce, continue simmering for 7 minutes. Add in the baby spinach & mix through for 1 minute or until wilted. Turn off the heat.
- Serve & garnish with grated parmesan cheese, cracked black pepper & roughly chopped flat leaf parsley. Dig in.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Creamy Mustard Chicken Storage Instructions
To store, place in the fridge for up to 4 days and in the freezer for up to 3 months, both held in an airtight container.
Creamy Mustard Chicken Reheating Instructions
To reheat, place the chicken and sauce in a pan over medium-high heat, add in a splash of cream to refresh the sauce and gently heat whilst mixing regularly until the chicken is hot in the centre. It’s not recommended to reheat in the microwave because it is cream-based. The inconsistent heat will split the sauce if not extremely careful.
Watch How To Make The Recipe
Did You Like This Recipe?
Please take a second to leave a comment and rating below, and ill get back to you as soon as possible.
Only one word Gorgeous
Thank you so much, Lesley. So glad you enjoyed it.
Amazingly good cooking – straight to the point – bloody brilliant
Much appreciated, Ben. Happy to hear you enjoyed it.
This dish served with pasta was most satisfying! The Parmesan/mustard/cream sauce is amazing… downright drinkable. Thanks for sharing.
That’s great to hear! Glad you enjoyed it
Great understanding of flavours! Will try this soon.
Thank you! Please enjoy it.
After watching your video, I regularly make this. Every person that has eaten it loved it.
Hey Aaron, Fantastic! It’s so great to hear that.
Absolutely gorgeous! Thank you Jack x
It’s my pleasure, Zena. Thank you.
Wow, this recipe was awesome. I’m dairy free so I replaced the butter for Nuttelex, the cream for coconut cream & the Parmesan cheese for dairy free Parmesan. Hubby raved about the great creamy taste. I’m looking forward to trying more of your wonderful recipes. Thanks Chef Jack.
Therese
Perth WA
Thank you so much for making the recipe, and I’m happy you enjoyed it with your replacements. Many thanks from South Australia.