Mustard-Pepper Chicken With Herb Sauce
Juicy chicken breasts glazed with mustard and pepper, served with a rich herb-infused sauce. Perfect for flavorful weeknight dinners or entertaining guests.
Ingredients
Instructions
- Melt 1 tablespoon butter in a heavy large skillet over medium heat.
- Add shallots, mushrooms, and 1 teaspoon pepper; sauté until vegetables brown, about 8 minutes.
- Add wine and bring to a boil.
- Add rosemary and thyme sprigs; simmer for 5 minutes.
- Add chicken stock; increase heat to medium-high and boil until liquid is reduced to 3/4 cup, about 20 minutes.
- Strain the sauce into a saucepan. Cover and refrigerate if making ahead.
- Prepare the barbecue (medium-high heat) or preheat the broiler.
- Sprinkle remaining 4 teaspoons pepper over both sides of the chicken breasts.
- Grill chicken until cooked through, about 5 minutes per side.
- Transfer chicken to a baking sheet.
- Preheat the broiler.
- Brush the mustard mixture over the chicken breasts.
- Sprinkle with whole yellow mustard seed.
- Broil until browned, about 2 minutes.
Tips & Substitutions
For added flavor, consider marinating the chicken breasts in a mixture of mustard, olive oil, and a splash of vinegar for a few hours before grilling. If you prefer a milder flavor, reduce the amount of cracked black pepper or substitute with white pepper. Fresh herbs work best, but you can use dried herbs in a pinch; just remember to adjust the quantities since dried herbs are more concentrated.
Serving Suggestions
This dish pairs beautifully with a light salad or steamed vegetables, creating a balanced meal. For a heartier option, serve it with Rice Cream Gravy For Chicken or over a bed of fluffy rice. Consider adding a side of roasted potatoes or a fresh herb couscous to complement the flavors of the herb sauce.
Storage & Reheating
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F for about 10-15 minutes, or until heated through. You can also microwave it on medium power, but this may result in drier chicken.
Nutrition & Diet Analysis (per serving)
Each serving of Mustard-Pepper Chicken With Herb Sauce contains roughly 2072 calories, with 30g protein, 137g carbohydrates, and 167g fat. It is an excellent source of vitamin A (250% of the Daily Value), vitamin C (173% of the Daily Value), and vitamin D (164% of the Daily Value). Note that it is relatively high in sodium, at 463mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use bone-in chicken instead of boneless?
Yes, you can use bone-in chicken pieces, but adjust the cooking time accordingly as they will take longer to cook through. Ensure the internal temperature reaches 165°F for safety. The bone will add extra flavor to the sauce as well.
What type of white wine is best for this recipe?
A dry white wine such as Sauvignon Blanc or Pinot Grigio works best, as they add acidity and depth of flavor to the sauce. Avoid sweet wines, which can alter the dish's flavor profile.
Can I make the herb sauce ahead of time?
Absolutely! You can make the herb sauce up to 2 days in advance. Just store it in an airtight container in the refrigerator. Reheat gently on the stove before serving, adding a splash of chicken stock if it thickens too much.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).