TBT: Easy Mustard Chicken Recipe

It has been awhile since I did a TBT recipe but I was registering my daughter for dance and gymnastics for the fall (yes, I am insane) and realized how busy our weeknights are going to be. I know I am not the only one in that boat so I wanted to share one of my favorites: an easy mustard chicken recipe.

I always cut my chicken into pieces when I make this because it cooks so much faster. Plus, the kids liken it to chicken nuggets so they are more likely to eat it. For one, I just skip the sauce and she eats it right up. The other loves the tang that the sauce has.

Easy Mustard Chicken Ingredients:

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

Let’s Make It:

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.

I usually serve my chicken with rice {or cauliflower rice} and some fresh asparagus. You have tons of options though when it comes to this.

What are some of your favorite quick meals? Are you getting ready for a busy back to school season like we are?

1. 1 lb chicken breast, cut into 1-inch pieces
2. 1 Tbsp olive oil
3. salt and pepper to taste
4. 1/4 cup chicken broth
5. 1/2 teaspoon dried tarragon (plus more for garnish)
6. 2 Tbsp Dijon mustard
7. 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.

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