how to make roasted chicken with mustard sauce

You want dinner to be simple. But how many baked chicken breasts with sautéed vegetables can you eat? A few extra minutes making a pan sauce gets you this.

video edited by the wonderful Smith Bites Photography

 

ROASTED CHICKEN BREASTS WITH MUSTARD SAUCE

We showed you how to make 2 chicken breasts in the video. We generally only make 2 breasts and slice them up for the 3 of us. But in case you want to make this for a bigger family, we’ve written the recipe for 4 chicken breasts.

4 chicken breasts, bone-in, skin on
kosher salt and cracked black pepper
4 tablespoons olive oil
1 cup dry white wine
1/4 cup Dijon mustard
1 cup chicken stock
2 tablespoons butter
2 tablespoons chopped Italian parsley

Preparing to cook. Heat the oven to 500°. Season both sides of each chicken breasts with salt and pepper.

Searing the chicken. Set a large skillet on high heat. When the pan is hot, pour in 1/2 of the olive oil. Put 2 of the chicken breasts, skin side down, into the oil, laying them away from you. (This helps avoid hot oil splatter.) Sear until the bottoms of the chicken breasts are golden brown and crispy, about 2 to 4 minutes. Flip the chicken breasts and put the skillet in the oven.

Repeat this with the remaining chicken breasts in a second pan. When the second set of chicken breasts are seared, open the oven and carefully nestle the chicken in with the already-cooking chicken breasts.

Roasting the chicken. Roast the chicken breasts until the thickest part of each breast has reached an internal temperature of 155°. (Remember that the last two breasts you put in will take longer than the first.) Pull the skillet out of the oven and put the chicken breasts on a plate. Set aside.

Making the sauce. Pour off the excess fat from the skillet. Set the skillet on a burner turned to medium-high. Deglaze the pan with white wine, scraping up all the goodness on the bottom of the pan.

Whisk in the mustard. Reduce the sauce, stirring occasionally, until the pan is almost dry.

Pour in the chicken stock. (If you make your own stock and freeze it in ice cube trays like we do, use 8 cubes.) Cook until the sauce begins to thicken.

Add the butter and swirl it in until the butter is entirely incorporated into the sauce. (This is called emulsifying the sauce.)

Toss in the chopped parsley and stir.

Arrange the chicken breasts on a plate and drizzle sauce over them.

 

Feeds 4 to 6, depending on how much chicken you want to eat.

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14 comments on “how to make roasted chicken with mustard sauce

  1. Gillian

    why is mustard sauce one of those things that’s always intimidated me? you make it look so easy! i wonder if it would go with baked pork chops too though — cause that’s what’s on the menu for tomorrow.

    1. Kevin

      Gillian, mustard sauce will work with pork chops; one thing I sometimes do with pork that’s well-received is to deglaze the pan with hard cider instead of white wine, then go on like Chef Dan does with the mustard, stock and reduction.

  2. Erica

    What a wonder good video editing makes… Not that it was bad before.. But.. I mean…um.. Yeah :)

    More chicken beast recipe please! I love me some braised chicken thighn roasted chicken but in the summer i’d like something quick and easy.
    Also, Ramadan where Muslims do not eat or drink during the day starts this weekend. And that delicious smell from the oven when braising chicken… Torture! Need something I can make quick n hurry!

    Making these tomorrow for dinner! Thanks chef

  3. Nancy

    Great video! Now I know how to make roasted chicken with mustard sauce. Making these for dinner! Gluten Free Foods. Thanks for the info!

  4. Steven

    What might be used in place of the cup of dry white wine to deglaze the pan?

    For those who don’t drink and keep no alcohol in the house, not even for cooking.…..what might one use as a substitute for wine in any recipe where the wine is used for flavor and the alcohol content basically “cooked off”?

    U Guyz Rock.

  5. Cari

    Can you do this again and slow down for the cutting the chicken up. I know that wasn’t the point of the video but I’d love to learn how to properly cut apart a whole chicken. The mustard sauce looks delish!

    1. shauna

      Cari, we have a breaking down a chicken video on the site already. We might need to re-do it, however!

  6. jackie

    Another great video. I’m having fun going through the posts I’ve missed.
    Also, I just realized you use an electric stove — it makes me feel better to see a chef use one. I’ve been cooking on a gas range forever and love it, but the house we may be purchasing has an electric stove and I’ve been dreading it — I just remember those coils taking a long time to heat up and…I don’t know what else. I know I like blistering tortillas over an open flame…but there are certainly worse things in life! I’ll stop dreading it now. :)