Dutch Chicken with Mustard Cream Sauce
Why this recipe works
- Built-in savoury depth: Searing the chicken first leaves browned bits in the pan, which enrich the shallot, stock and cream sauce.
- Cream balanced by mustard: Dijon mustard cuts through the richness of the double cream, keeping the sauce bright rather than heavy.
- Weeknight timing: The chicken cooks in the same pan as the sauce, keeping the method efficient and the total time under 30 minutes.
Get the most out of this recipe
Texture tips
- Keep the chicken even: Lightly flatten thicker chicken breasts before cooking so they sear evenly and finish without drying out at the edges.
- Simmer gently: Once the cream is added, keep the heat moderate and avoid a hard boil so the sauce stays smooth.
Ingredient notes
- Choose the mustard to suit the sauce: Dijon gives a smooth, sharper finish, while whole-grain mustard makes the sauce milder and more textured.
- Cream affects thickness: Double cream creates the glossiest sauce; lighter cooking cream can work, but may need a little longer to reduce.
Serving ideas
- Serve with something to catch the sauce: Mashed potatoes, steamed rice, buttered noodles or crusty bread all work well with the mustard cream sauce.
- Finish fresh: Parsley adds colour and freshness; chives are a good alternative for a softer onion note.
Make-ahead tips
- Reheat gently: Warm leftovers over a low heat with a splash of chicken stock to loosen the sauce, until the chicken is piping hot throughout.
- Best freshly cooked: The sauce is smoothest and the chicken juiciest when served straight from the pan, though leftovers can be refrigerated for up to 2 days.
Equipment you'll need
Ingredients
Instructions
- Pat the chicken dry and season all over with the black pepper. Finely chop the shallots and parsley.
- Melt the butter in a large frying pan over a medium-high heat. Add the chicken and sear for 4 to 5 minutes per side until deeply golden and nearly cooked through, then transfer to a plate.
- Reduce the heat to medium and add the shallots to the same pan. Cook for 2 to 3 minutes until softened, scraping up any browned bits.
- Pour in the chicken stock and simmer for 2 minutes to reduce slightly. Stir in the double cream and bring to a gentle simmer.
- Stir in the Dijon mustard, then return the chicken and any resting juices to the pan. Simmer gently for 3 to 4 minutes until the chicken is cooked through and the sauce lightly coats the back of a spoon.
- Scatter over the parsley and spoon the sauce over the chicken to serve. If the sauce thickens too much off the heat, loosen it with a splash of chicken stock from the measured amount before serving.
Recipe notes
Tips
- For even cooking, lightly flatten the chicken breasts to an even thickness before searing.
- Keep the sauce at a gentle simmer after adding the double cream so it stays smooth and does not split.
- If serving anyone who is pregnant, elderly, or immunocompromised, make sure the chicken is cooked through and piping hot all the way to the centre.
Substitutions
- Replace double cream with cooking cream for a lighter sauce; simmer a little longer to thicken.
- Replace Dijon mustard with whole-grain mustard for a milder, more textured sauce.
- Replace fresh parsley with fresh chives for a softer onion note.
Storage
- Refrigerate up to 2 days
- Cool, then refrigerate in a sealed container. Reheat gently in a frying pan over a low heat with a splash of chicken stock to loosen the sauce, until piping hot.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (25min active)
- Difficulty: Easy
- Cuisine: Dutch
-
Allergens:
Milk Mustard
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