Mustard Chicken Recipe
Mustard chicken recipe | Creamy mustard chicken recipe
Need a high protein, quick chicken dinner recipe that is ready in 30 minutes? This is the one for you! This delicious creamy mustard chicken recipe is high on flavor and low on carbs. Try this easy chicken breast recipe for a quick weeknight meal or as a meal prep option. Pair it with a side of steamed broccoli for the perfect balanced chicken dinner!
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*RECIPE* (2 servings)
INGREDIENTS:
450g/1 lb chicken breast (boneless, skinless)
---Marinade---
1/2 tsp black pepper powder & salt
3 tbsp yogurt
---Sauce---
2 tbsp olive oil
2 large/6 small shallots
2 tbsp butter
1 tbsp dried thyme/5 sprigs fresh thyme
1/2 lemon/lime
1/2 cup water
1/3 cup heavy cream (or fresh cream)
1 tsp sugar
1/2 tsp black pepper powder
1-2 tbsp dijon mustard
1/2 tsp fennel powder (optional)
Salt as needed
PROCESS:
1. Slice 450g/1 lb boneless chicken breasts into even thin fillets. This will help them cook evenly and stay tender
2. Marinade the chicken in 1/2 tsp salt, 1/2 tsp black pepper and 3 tbsp yogurt for 15 mins or longer
3. Mince 2 large/6 small shallots. Shallots pair well with mustard but can be substituted with 1 small onion and 1 clove of garlic
4. Heat olive oil on medium flame and fry the chicken breast fillets for 2 minutes per side. This should be enough to cook it through as thin fillets cook very fast. Cooking them for too long will make them dry and rubbery
5. Remove the cooked chicken fillets and set it aside. If you wish to cut them into pieces, wait 5 minutes before doing so. They need time to rest to stay moist
6. In the same pan, reduce flame to low and melt 2 tbsp butter
7. Sauté the minced shallots until translucent
8. Add the thyme and mix well
9. Add the juice of 1/2 lemon, 1/2 cup water and 1 tsp sugar
10. Simmer for 5 minutes or until the sauce has reduced by less than half
11. Add 1-2 tbsp dijon mustard. Add 1 tbsp first, you can taste and add more if needed
12. Add 1/3 cup heavy/fresh cream and mix well
13. Add 1/2 tsp black pepper powder, 1/2 tsp fennel powder and salt as needed
14. Switch off the flame, add cooked chicken breasts and let it soak for 5 mins. This will warm the chicken and allow it to absorb flavor
15. Serve this will steamed broccoli, buttered toast or herb rice
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SUBSTITUTES:
• No thyme?
Substitute with oregano or mixed herbs
• No yogurt?
Substitute with mayonnaise
• No shallots?
Substitute with 1 small onion + 1 garlic clove
• No fennel powder?
You can skip it. But would recommend adding if available
• No heavy cream?
Fresh cream or Creme fraiche can be used
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TIPS:
• Don’t crowd the chicken breast while cooking or they will release too much water and prevent browning
• Mustard has salt so don’t add salt beforehand. You can always add salt at the end
• Taste and adjust seasonings in the sauce towards the end
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Slow Cooker Honey Mustard Chicken {TRY THIS ASAP!}
SLOW COOKER HONEY MUSTARD CHICKEN
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I've been perfecting this recipe for years and I think you will love it! It's something different to try ASAP!
RECIPE:
INGREDIENTS:
2 lbs. boneless skinless chicken breasts
1/2 cup honey
1/2 cup yellow mustard
1 1/2 tsp. Worcestershire sauce
1/4 cup salted butter, melted
2 garlic cloves, minced
1/2 tsp. dried leaf oregano
1/2 tsp. pepper
1/2 tsp. salt
1/2 cup heavy cream (WAIT TO ADD UNTIL THE END)
SLOW COOKER SIZE: 3-quart or larger
INSTRUCTIONS:
Add the chicken breast to the bottom of your slow cooker.
In a small bowl combine the honey, mustard, Worcestershire sauce, melted butter, garlic, oregano, salt, and pepper. Wait to add the heavy cream until the end of the cooking time.
Pour the honey mustard mixture over the chicken breasts.
Place the lid on the slow cooker. Cook on LOW for 6 hours.
When the cooking time is up, add the heavy cream.
Using 2 forks, shred the chicken right in the slow cooker. Stir until the cream and sauce have combined.
Serve and enjoy!
PRINTABLE RECIPE AND NUTRITIONAL INFO:
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The Magical Slow Cooker
Sarah Olson
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Springfield, OR 97475
#slowcooker #honeymustard
How To Make Honey Mustard Chicken
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How To Make Honey Mustard Chicken
2 chicken breast fillets, halved
season with salt
1/2 cup flour for dredging
3-4 tbsp oil
1/2 cup chicken stock
2 crushed garlic cloves
1 tbsp butter
2 tbsp dijon mustard
1 heaped tbsp honey
pinch salt
1/2 tsp black pepper
1 cup cream
Serve with mashed potato. Garnish with parsley
Honey Mustard Chicken Thighs
Honey mustard chicken thigh is a quick chicken recipe that uses a handful of ingredients. It is an extremely simple chicken dinner that can be served with steamed broccoli or roasted broccoli and cauliflower to make a complete dish.
You can also serve as a side with this super easy garlic butter rice or creamy mashed potato.
Ingredients
1 ½ pound (700g) Chicken thighs, trim off excess fat about 5 to 7 chicken thighs
1 ½ tablespoons whole grain mustard you can also use Dijon mustard
1/3 cup honey
½ tablespoon garlic granules
2 tablespoons olive oil swap for melted butter
Salt to taste
Freshly ground black pepper to taste
#honeymustardchickenthighs #honeymustardchicken
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How To Make Creamy Honey Mustard Skillet Chicken | Twisted
We are back at it again with a delicious, creamy, and mouth watering chicken recipe! This juicy honey mustard skillet chicken is perfect for lunch or dinner so get cookin!
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Honey Mustard Chicken Recipe
RECIPE: Hi Guys, today I’ll show you How to Make Honey Mustard Chicken in 15 minutes. Yes, it’s really that quick and easy. When you have very little time to make dinner, this is the perfect dish.
First we’ll make the sauce. To a bowl, add grated garlic, honey, mustard, I’m using dijon, you can use brown mustard or whatever you have on hand, chili flakes for heat and a little salt. Whisk that up. Set that aside while we prepare the chicken. These are boneless skinless chicken breasts that are thin. If you have thick breasts, cut them in half or pound them so they’re thin. Season the meat on both sides with salt, ground black pepper and garlic powder. To a plate, add all purpose flour, add salt, garlic powder and ground black pepper. Mix that up.
Heat up a wide pan with enough oil to coat the bottom of the pan. Take each piece of chicken and dip it in the seasoned flour. Make sure to coat both sides really well. Shake off the excess flour and set it aside. When the oil is hot, place each piece in gently. Since the pieces are thin and large, you may need to cook the chicken in batches. Turn over after 2 or 3 minutes and cook the other side until golden. These are very thin and cook really fast. Remove the chicken from the pan and set aside. Discard the remaining oil, leave any brown bits in the pan, they have a lot of flavor. Add chicken stock and let that come up to a boil. Now add the sauce we made earlier. Whisk until combined. Taste and adjust the salt and honey according to your taste. Add the chicken back and coat both sides with the sauce. Cover the pan and cook for 3 minutes on low heat. The sauce has reduced, it’s thicker. Turn the chicken over and coat in the sauce. Add some chopped parsley if you like. The sauce is very flavorful so you don’t much of it. The chicken won’t be sitting in a pool of sauce, it’ll be coated in it. If you like, add a little more stock to thin out the sauce. The meat is so tender and soft. For a dish that takes only 15 minutes, it’s pretty awesome. Kids, adults, picky eaters, everyone will love this chicken. Yes, you definitely have to try this, it’s completely worth it. Don’t forget to subscribe and I’ll see you next time. Thanks for watching :)