This Mustard Chicken recipe is flavorful, zesty and absolutely comforting. The perfect meal for everyone to love. It will soon be one of your go to meals. A little bit about this recipe, this was my favorite dish my parents would make when I was younger and would ask for it all the time. When I was around 12 my dad showed me how to make the roux and combine the ingredients to make the sauce, I've been making this ever since. This dish was the starting point to my love for cooking and absolutely not the end to it. I hope you enjoy it as much as I do.
Before I start a meal I like to prep everthing and have it all ready to go when I need it so I’m not scrambling. Especially with the roux, if you don’t act fast you can burn it which will hurt the taste of the sauce.
So to start get your chicken trimmed and cut into cube sized pieces, set aside.
Next, get your 2 tbsp of flour ready in a small cup, and your 2 tbsp of butter (separately).
In a 2 cup measuring cup measure 1 cup of milk (I use unsweetened original almond milk to cut the fat down and to help my lactose intolerant husband- the sauce is somewhat thinner than if you used milk but I don’t notice the difference anymore) with 1 cup of chicken broth. Set aside. Now to cook the chicken!
Using a large saute pan drizzle in about tbsp of oil and coat the pan really well. Get it really hot and add the chicken instantly coating the chicken and stirring so it doesn’t stick to the pan. Sprinkle the chicken with seasoned salt, if you don’t have a seasoned salt you like to use or don’t have any on hand you can use salt, paprika and a little garlic powder. Cook the chicken until its nice and brown on the outside, turn off heat, pull from the pan and set aside.
**Side note: I start the pasta around the same time as I put the chicken in the pan.
Using the same pan turn the heat to med-low, add your 2 tbsp of butter and 2 tbsp of flour, continuously whisk/stir together to make the roux. You want it well mixed and it will start to get thicker as you mix the flour and butter together. You will see it start to bubble slightly and that’s when you want to add in the milk and chicken stock mixture. If you wait too long you can burn the roux.
Slowly pour the milk chicken stock mixture into the roux and begin to whisk everything together. Make sure you scrap the pan to get all the seasoning and flavor that the chicken left behind blended in.
Turn up to med heat and keep stirring the mixture until its thick and bubbly. Turn heat to low and simmering.
Time to add the mustard! I never measure out my mustard because I have made this so many times, but since this is your first time measure out a 1/2 – 3/4 cups of Spicy Brown Mustard to start. Gently stir it into the sauce, and stir until blended, taste, need more mustard? Add some more! Add mustard until it’s right where you like the taste. You can also add in a little Dijon to give it more tang.
Add you chicken and all those delicious juices back into the sauce, stir to coat the chicken and cook 2-3 min longer to heat the chicken back up.
Serve over spaghetti or whatever pasta you have you can top it with a little sprinkle of paprika and Viola!
REGs Famous Mustard Chicken
- 2 boneless skinless chicken breasts cubed
- 2 tbsp olive oil
- 1 tbsp season salt
- 1 cup milk (or original non-sweetened almond milk)
- 1 cup chicken Broth Add this to the same measuring cup as milk
- 2 tbsp butter
- 2 tbsp flour
- 1/2 - 3/4 cups spicy brown mustard - to start - add more as desired You can mix some Dijon mustard as well
- 1 lb favorite pasta
- The easiest way to start this recipe is get everything prepped; Cut the chicken into cubes, put milk and chicken stock in a 2 cup measuring cup, cut 2 tbs of butter and set aside, get 2 tbsp of flour and set aside.
- Add olive oil to pan, once hot add chicken in and season with season salt (add more of less depending on your preference).
- Cook chicken until browned, remove from pan and set aside (a bowl works best- it holds all those great juices in)
- Add your prepped 2 tbsp of butter and flour to the same pan as chicken and stir together until it makes a paste, this is called a roux.
- Once the roux is mixed well and starts bubbling, add in your milk/chicken stock mixture. Bring your heat up to medium and stir together with the roux. Stir together until sauce gets nice and thick and starts boiling.
- Reduce heat to low and add in your mustard (start with a cup), stir into sauce until well blended. Taste- add mustard if needed.
- Stir chicken back into the sauce, make sure you add all the juices as well.
- Serve over your choice of pasta! Bon Appetit Optional- Sprinkle with parsley and paprika