Quick and easy recipes that only involve a few ingredients are key to getting dinner on the table during busy weeks. This easy mustard chicken is packed with flavor but only needs a few kitchen staples to get from stove to plate.
One of the ways this cooks so quickly is by cutting the chicken breast into bite sized pieces. I usually aim for about 1 inch pieces but it doesn’t have to be exact. It also reminds the kids of chicken nuggets so, for the pickiest ones, I can skip the sauce and they are still happy.
For everyone else, you are definitely going to want the sauce. It is so flavorful and really makes the dish. I even double it sometimes so we have plenty.
We usually serve our easy mustard chicken over steamed rice but I’ve also had it with cauliflower rice or just on its own.
- 1 lb chicken breast cut into 1-inch pieces
- 1 Tbsp olive oil
- salt and pepper to taste
- 1/4 cup chicken broth
- 1/2 teaspoon dried tarragon plus more for garnish
- 2 Tbsp Dijon mustard
- 1/2 cup heavy cream
1. Season the chicken with salt and pepper. Heat oil over medium heat in a large skillet. Add chicken and cook until browned. Remove chicken from pan.
2. Pour 1/4 cup of chicken broth into the pan and bring to a boil, scraping up the bits from the pan. Let simmer for 1-2 minutes or until reduced by half.
3. Whisk in 2 Tbsp Dijon mustard and the tarragon. Simmer, whisking occasionally, for 2-3 minutes. Whisk in heavy cream. Continue to simmer for until sauce is slightly thickened; about 10 minutes. Serve sauce on top of chicken.