Creamy Mustard Chicken For One
This single serving creamy mustard chicken is a French-style skillet dinner with tender chicken in a rich, tangy 3-ingredient sauce of cream, Dijon, and tarragon, ready in 20 minutes.
Servings: 1 serving
Equipment
Ingredients
- 1 tablespoon salted butter
- 1 (6-ounce) boneless skinless chicken breast - cut into 1-inch cubes
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- ½ cup heavy cream
- 1 teaspoon Dijon mustard
- ½ teaspoon dried tarragon
- Optional: cooked rice or pasta
Instructions
- Melt the butter in a 10-inch skillet over medium heat.
- Season the chicken cubes all over with the salt and pepper.
- Add the chicken to the skillet and cook, turning every couple of minutes, until browned on all sides and cooked through to 165°F, about 6 minutes.
- Transfer the chicken to a plate and cover to keep warm, then reduce the heat to medium-low.
- Pour the heavy cream into the skillet and scrape up the browned bits from the bottom of the pan with a spatula.
- Stir in the Dijon mustard and tarragon. Simmer, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
- Return the chicken to the skillet and spoon the sauce over the pieces until well coated.
- Serve on its own, or over rice or buttered noodles.
Notes
Give the chicken room to brown. Pat the chicken dry, then cook it in a single layer in your 10-inch skillet. Chicken with space around it browns instead of steaming, and that browning is what gives the sauce its depth.
Keep the heat gentle once the cream goes in. After you take the chicken out, lower the heat to medium-low before you add the cream. A slow simmer keeps the sauce smooth, since cream can separate over high heat.
Season the sauce to taste before serving. Taste it at the end and adjust. Add a little more Dijon if you want more tang, or a pinch more tarragon for a stronger herby note.
Don't overcook the chicken. The pieces are small and cook fast, so pull them at 165°F. Left in the pan too long, they'll dry out.
Nutrition
Serving: 1serving | Calories: 668kcal | Carbohydrates: 4g | Protein: 29g | Fat: 55g | Saturated Fat: 35g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 759mg | Potassium: 128mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2103IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg
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