CHICKEN WITH MUSTARD SAUCE (CREAMY & DELICIOUS!)
This chicken with mustard sauce is an easy and elegant one pan meal. The amazing creamy dijon sauce with rosemary will have you wanting to lick your plate clean!
Provided by Rachel Gurk
Categories One Pan
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 400ºF.
- Trim chicken and sprinkle both sides with salt and pepper.
- Add oil to a large oven safe skillet over medium heat. When oil is hot, place chicken in skillet. Cook for 3-4 minutes or until golden brown and it removes easily from the pan (it shouldn't stick). Flip each piece over and cook for another 3-4 minutes.
- Place the pan in the oven and bake for 10 minutes or until the internal temperature of the chicken breasts reaches 165ºF when checked with an instant-read thermometer in the thickest portion of the meat.
- Remove chicken from the pan and place it on a plate. Cover with foil.
- Return pan to burner over medium heat.
- Add shallots and cook for 3-4 minutes or until softened. Add rosemary and garlic and cook, stirring constantly, for 1 minute or until garlic is fragrant. Stir in flour and cook for 1 minute, stirring constantly.
- Whisk or stir in wine while scraping all the brown bits off the bottom of the pan. Continue to cook for 1-2 minutes or until slightly reduced.
- Add mustard while whisking, and then add chicken broth while whisking.
- Cook for 5-6 minutes or until thickened slightly. Whisk in cream and cook for 5 minutes, stirring frequently, or until thickened. Return chicken to pan to coat in sauce (or drizzle sauce over chicken) and serve immediately, garnished with fresh parsley or chives if desired.
Nutrition Facts : Calories 445 kcal, Carbohydrate 6 g, Protein 51 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 185 mg, Sodium 567 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 10 g, ServingSize 1 serving
CREAMY CHICKEN AND CARROTS
Mushroom soup makes a creamy gravy for this tender chicken. "You can also make this with other vegetables, or serve it over thick-sliced potatoes instead of rice," suggests Valma O'Neill of Utica, Michigan.
Provided by Taste of Home
Categories Dinner
Time 4h5m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Place chicken in a 1-1/2-qt. slow cooker. Top with carrots, soup and mushrooms. Cover and cook on low for 4-5 hours or until chicken is tender. Serve over rice if desired.
Nutrition Facts : Calories 320 calories, Fat 8g fat (2g saturated fat), Cholesterol 106mg cholesterol, Sodium 713mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 2g fiber), Protein 37g protein.
CRISPY MUSTARD CHICKEN WITH CARROTS
You might expect rye bread and mustard on a sandwich, but here they make a very tasty crust for oven-baked chicken. If you prefer, substitute breasts for the legs.
Provided by Martha Stewart
Categories Chicken Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. In a food processor, pulse bread until coarse crumbs form.
- In a shallow bowl, combine mustard, lime juice, and garlic. Season chicken with salt and pepper. Dip chicken legs (not breast) in mustard mixture, then roll in crumbs, patting to coat. Place legs and breast on a rimmed baking sheet. Drizzle with 1 tablespoon oil.
- Check chicken breast after 20 minutes; remove when done. Roast legs another 10 to 15 minutes, until cooked through.
- While chicken is roasting, toss carrots with remaining tablespoon of oil in a 9-by-13-inch baking pan. Season with salt and pepper. Place on separate rack in oven, and roast 10 minutes. Add scallions to carrots, and roast until tender, about 5 minutes.
- Serve legs and vegetables together; reserve breast for another day.
Nutrition Facts : Calories 467 g, Fat 16 g, Fiber 4 g, Protein 57 g
CARROTS IN CREAM AND MUSTARD SAUCE
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Using a swivel-blade paring knife, peel carrots and trim off the ends. Put carrots in a saucepan and add water to cover. Bring to boil and cook about 7 minutes. Drain.
- Heat butter in a saucepan and add onion. Cook, stirring, until wilted. Add carrots and stir. Add cream, salt, pepper, mustard and parsley. Cook, stirring, about 1 minute.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 269 milligrams, Sugar 5 grams, TransFat 0 grams
CARROTS & CHICKEN IN CREAMY MUSTARD SAUCE
Make Carrots & Chicken in Creamy Mustard Sauce for the family. This recipe calls for GREY POUPON Dijon mustard, sour cream, snow peas, carrots and chicken.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mix first 3 ingredients in small bowl until blended; set aside.
- Cook and stir carrots and garlic in large skillet sprayed with cooking spray on medium-high heat 1 min. Add snow peas; cook and stir 3 min. or until vegetables are crisp-tender. Remove from skillet.
- Heat oil in same skillet on medium heat. Add chicken; cook and stir 8 to 10 min. or until done. Return vegetables to skillet. Add sour cream mixture; mix lightly to coat all ingredients. Cook and stir 1 min. or just until heated through.
Nutrition Facts : Calories 260, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 90 mg, Sodium 240 mg, Carbohydrate 10 g, Fiber 3 g, Sugar 6 g, Protein 27 g
PAN-ROASTED CHICKEN WITH CREAMY MUSTARD SAUCE
Provided by Daphne Brogdon
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large resealable bag, combine the beef broth, white wine, 1 tablespoon of the mustard powder, Worcestershire sauce, chopped garlic, onions and some salt and pepper. Add the chicken quarters to the bag, seal well, and shake a bit to coat the chicken in the marinade. Marinate in the refrigerator for at least 1 hour, or up to overnight.
- Preheat the oven to 400 degrees F
- Heat the oil in a large skillet over medium-high heat. Remove the chicken from the marinade and pat dry with paper towels; reserve the marinade. Add the chicken, skin side down, to the skillet and cook until nicely brown, 5 minutes. Flip, and brown on the reverse side, another 4 minutes. Lower the heat to medium-low and add the butter and the smashed garlic to the pan. Cook for 1 minute, basting the chicken with the melted butter.
- Transfer the skillet to the oven and roast until the chicken reaches an internal temperature of 170 degrees F, measured at the thickest part of the thigh, 10 to 12 minutes. Remove the chicken to a plate and let rest, loosely cover, for 5 minutes.
- Heat the half-and-half and rosemary in a small saucepan over low heat. Pour off all but about 2 tablespoons of the oil from the skillet the chicken was cooked in. Place the skillet over medium heat and deglaze the pan with half of the reserved marinade, scraping up any browned bit from the bottom of the pan with a wooden spoon. Cook for 2 minutes, to reduce. Strain into the heated half-and-half and remove the rosemary sprig. In a small bowl, mix together the cornstarch and 2 tablespoons cold water. Whisk the cornstarch slurry into the half-and-half, then whisk in the remaining 1 1/2 tablespoons mustard powder, the whole-grain mustard and the lemon juice. Season the sauce with a salt and pepper to taste. Bring to a simmer and cook, stirring occasionally, until the sauce coats the back of a spoon. Pour some of the sauce over the chicken and serve the rest on the side.
CAROLINA SMOTHERED CHICKEN WITH CREAMY MUSTARD SAUCE
Steps:
- For the chicken: Whisk together the flour and House Seasoning in a large bowl. Add the chicken and toss to coat.
- Add the oil to a large cast-iron skillet over medium-high heat. Remove the chicken from the flour mixture, shaking to remove any excess, and add to the hot oil. Fry until the chicken is golden brown on all sides, about 5 minutes per side. Remove to a plate and set aside.
- For the sauce: Add the diced onions to the hot oil in the skillet and cook until the onions are slightly softened and translucent, 2 to 3 minutes. Add the butter, garlic, thyme and rosemary and cook until fragrant, about 1 minute more. Whisk in the stock, scraping up any bits from the bottom of the pan. Simmer until thickened, 3 to 4 minutes. Whisk in the cream, Dijon (start with 2 tablespoons for a milder sauce and add up to 8 total tablespoons for a more pungent, mustardy sauce) and ground mustard and bring to a simmer again until thickened, 2 to 3 minutes. Add the chicken, turning to coat with the gravy. Cover and cook, turning the chicken occasionally, 25 to 30 minutes. Sprinkle with the parsley before serving.
- Stir together the garlic powder, onion powder, paprika, salt and pepper in a medium bowl. Keep in an airtight container for up to 6 months.
SKILLET MUSTARD CHICKEN WITH SPINACH AND CARROTS
In this one-skillet meal, mustard-coated chicken thighs are nestled on a bed of butter-sautéed scallions and carrots before the whole pan is popped into the oven to roast until golden. Just before serving, baby spinach and loads of fresh dill are tossed with the pan drippings, wilting slightly and absorbing all of the rich flavors. Serve this over rice or polenta, or with bread for mopping up the drippings. That's all you'll need to make it a satisfying meal.
Provided by Melissa Clark
Categories dinner, one pot, poultry, roasts, vegetables, main course
Time 1h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat oven to 425 degrees and position a rack in the center. In a small bowl, stir together garlic, salt, coriander and pepper. Rub all over chicken, then set aside to rest at room temperature while you prepare vegetables.
- Thinly slice the scallions. Peel carrots if you like, and cut into 1/2-inch pieces (about 1 cup).
- Heat a 12-inch ovenproof skillet over high. When hot, add 2 tablespoons butter. When the butter is melted, place chicken skin-side down in skillet. Cook, without moving, until skin has browned, about 4 minutes. Transfer chicken, skin-side up, to a plate.
- Reduce heat to medium-high and stir in remaining 2 tablespoons butter, along with scallions, oregano sprig and a pinch of salt. Cook until softened and lightly browned, 3 minutes, then stir in stock, wine and carrots. Bring liquid to a simmer. Cover pan and cook, 5 minutes.
- Meanwhile, brush the chicken all over with the mustard. Nestle chicken into skillet skin-side up.
- Transfer skillet to oven and cook, uncovered, until chicken is cooked through, about 20 minutes. Remove pan from oven and transfer chicken to a plate.
- If pan juices are watery, bring to a simmer over high heat and cook until thickened. Pluck out the oregano sprig and discard. Stir spinach, dill and a pinch of salt into pan, tossing to coat with pan juices and wilt greens. Spoon spinach, carrots, and pan juices over the chicken, drizzle with lemon juice, and serve.
SAUTEED CHICKEN IN MUSTARD-CREAM SAUCE
This classic French combination of ingredients also makes an excellent sauce for fish, such as seared salmon and trout.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
- Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
- Pour any accumulated chicken juices from plate into sauce. Right before serving, drizzle cream sauce over chicken.
Nutrition Facts : Calories 359 g, Fat 20 g, Protein 40 g
CHICKEN & VEGETABLES WITH MUSTARD-HERB SAUCE
Here's an almost effortless recipe that makes a simply delicious, comforting chicken dinner. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a 5- or 6-qt. slow cooker, place the potatoes, parsnips, leeks, carrots and chicken; pour soup over top. Cover and cook on low for 6-8 hours or until chicken is tender., Remove chicken and vegetables; cover and keep warm. Stir the parsley, dill and mustard into cooking juices; serve with chicken and vegetables.
Nutrition Facts :
CHICKEN & VEGETABLES WITH CREAMY MUSTARD-HERB SAUCE ( CROCK
Make and share this Chicken & Vegetables With Creamy Mustard-Herb Sauce ( Crock recipe from Food.com.
Provided by Vino Girl
Categories One Dish Meal
Time 8h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Stir soup and leeks in a 3large slow-cooker until blended.
- Add chicken, potatoes and carrots; stir to mix and coat.
- Cover and cook on low 7 to 9 hours or until chicken, potatoes and carrots are tender when pierced.
- Remove chicken and vegetables to serving bowl with a slotted spoon.
- Add mustard to cooker; whisk until smooth.
- Stir in the dill and scallion; spoon over chicken and vegetables.
Nutrition Facts : Calories 561.6, Fat 25.1, SaturatedFat 7, Cholesterol 144.7, Sodium 737, Carbohydrate 46.7, Fiber 5.8, Sugar 6.3, Protein 36.8
CHICKEN IN CREAMY MUSTARD SAUCE
This is a delicious chicken recipe in a creamy sauce with a dash of mustard to hit the spot.
Provided by Shreya karmakar
Time 15m
Yield Serves 2
Number Of Ingredients 9
Steps:
- Mix the chicken with smashed garlic, salt and 1/2 tbsp pepper. Heat the oil in a non-stick frying pan and fry the chicken on low heat, turning occasionally, with cover on. Cook tenderly on all sides. Do not overcook or brown the chicken.
- Meanwhile, beat the cream cheese and gently mix in the milk, the seasoning, remaining pepper and mustard powder. Add to the pan when the chicken is done on all sides. Cover and simmer on low heat until chicken is soft and completely cooked. If it becomes too dry before chicken is completely cooked, add more milk. Once cooked, remove the cover and simmer until desired consistency is reached. Add salt to taste.
- Can be served with bread and/or boiled veggies.
CHICKEN IN MUSTARD CREAM SAUCE
Served with a rich and creamy sauce, these chicken thighs make a simple yet special main dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- In 10-inch nonstick skillet, cook bacon over medium-high heat 3 minutes, stirring occasionally. Add garlic and chicken. Reduce heat to medium. Cover; cook 10 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to plate; cover to keep warm.
- Drain drippings, reserving bacon and garlic in skillet. Reduce heat to medium-low. Carefully stir in broth and whipping cream; cook and stir until hot. Using whisk, slowly stir in cream cheese and mustard until cheese is melted and sauce is smooth. Stir in chopped thyme. Cook about 3 minutes longer, stirring occasionally, until sauce just starts to boil and is thickened.
- Serve sauce with chicken. Garnish with thyme sprigs.
Nutrition Facts : Calories 230, Carbohydrate 2 g, Cholesterol 80 mg, Fat 2, Fiber 0 g, Protein 18 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 1 g, TransFat 0 g
More about "carrots chicken in creamy mustard sauce recipes"
CREAMY DIJON MUSTARD CHICKEN RECIPE | WHOLESOME YUM
From wholesomeyum.com
CREAMY MUSTARD CHICKEN - COOKIN' WITH MIMA
From cookinwithmima.com
CHICKEN WITH CREOLE MUSTARD CREAM SAUCE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
CREAMY MUSTARD BAKED CHICKEN - BONITA'S KITCHEN
From bonitaskitchen.com
CHICKEN WITH MUSTARD CREAM SAUCE - THE PIONEER WOMAN
From thepioneerwoman.com
SIMPLE ROASTED CARROTS AND CREAMY MUSTARD SAUCE - RECIPES
From honestcooking.com
CRISPY MUSTARD CHICKEN WITH CARROTS RECIPE - DELISH.COM
From delish.com
CHICKEN WITH MUSTARD CREAM SAUCE — LET'S DISH RECIPES
From letsdishrecipes.com
CREAMY FRENCH MUSTARD CHICKEN - CAFE DELITES
From cafedelites.com
JAMIE OLIVER'S 5-INGREDIENT CREAMY MUSTARD CHICKEN
From thekitchn.com
CREAMY MUSTARD CHICKEN THIGHS - DOZUS COOK
From dozuscook.com
CHICKEN THIGHS WITH CREAMY MUSTARD SAUCE - THE CHUNKY CHEF
From thechunkychef.com
CREAMY HONEY MUSTARD CHICKEN WITH CRISPY BACON - CAFE DELITES
From cafedelites.com
CHICKEN AND VEGETABLES WITH CREAMY MUSTARD-HERB SAUCE
From womansday.com
CHICKEN WITH MUSTARD CREAM SAUCE AND PASTA - AVERIE COOKS
From averiecooks.com
RECIPE: CHICKEN & CREAMY LEMON-MUSTARD SAUCE WITH CARROTS, …
From blueapron.com
HONEY-MUSTARD CHICKEN AND CARROTS RECIPE - PILLSBURY.COM
From pillsbury.com
PAN SEARED CHICKEN WITH A CREAMY MUSTARD SAUCE - THE CHUNKY …
From thechunkychef.com
FRENCH CREAMY MUSTARD CHICKEN SKILLET - THERESCIPES.INFO
From therecipes.info
CREAMY HONEY MUSTARD CHICKEN - COOKING CLASSY
From cookingclassy.com
CREAMY MUSTARD BAKED CHICKEN THIGHS - MOM ON TIMEOUT
From momontimeout.com
CRISPY MUSTARD CHICKEN WITH CARROTS RECIPE - RECIPES.NET
From recipes.net
SAUTEED CHICKEN IN CREAMY MUSTARD SAUCE - CLEAN FOOD CRUSH
From cleanfoodcrush.com
CREAMY MUSTARD CHICKEN - THE SASSY FOODIE
From thesassyfoodie.com
CHICKEN WITH CREAMY DIJON SAUCE AND MASHED POTATOES
From modernfarmhouseeats.com
CHICKEN WITH CREAMY MUSTARD SAUCE - EASY CHICKEN RECIPE
From womansday.com
CHICKEN THIGHS WITH CREAMY MUSTARD SAUCE | RECIPES
From barefootcontessa.com
ROASTED CHICKEN AND WHOLE GARLIC WITH CREAM AND MUSTARD SAUCE
From whatifeedmyfamily.com
DELICIOUS CHICKEN THIGHS IN A CREAMY MUSTARD SAUCE. - THE 2 SPOONS
From the2spoons.com
CHICKEN WITH CREAMY MUSTARD SAUCE - SWEETPHI
From sweetphi.com
CHICKEN IN MUSTARD CREAM SAUCE RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
HONEY MUSTARD SAUCE (SERIOUSLY DELICIOUS!) - NO SPOON NECESSARY
From nospoonnecessary.com
CREAMY MUSTARD CHICKEN RECIPE | TASTES LOVELY
From tasteslovely.com
SKILLET CHICKEN WITH CREAMY MUSTARD SAUCE - LISA'S DINNERTIME DISH
From lisasdinnertimedish.com
CREAMY MUSTARD CHICKEN - RECIPE RUNNER
From reciperunner.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love