As a blogger, I feel that I have a duty to make sure the recipes I post on this site are not just of good quality but also appealing and interesting. Now, there are some recipes that are so gosh-darn DELICIOUS but that are also soooo easy, that I almost feel ashamed to post them. This is one of those recipes. But I’m not going to make excuses for this chicken, because even though it is so easy your 5-year old could do it, it is one of the most tasty chicken dishes I’ve had in a long time.
I make a couple variations of this and all of them work just perfectly. Here, I left the chicken breasts whole and just pan-fried them for a bit longer to ensure they’re cooked through (this is the very lazy approach). I also sometimes cube the chicken (making it perfect to serve with rice) and I sometimes flatten the chicken to make a ‘escalopes’ of sorts which takes the cooking time right down to 2 minutes per side. Whichever way you choose is completely up to you and how much time you have on your hands.
Also, what you serve with your chicken is completely left up to what you feel like and how lazy you are on that particular day. Anything, and I mean ANYTHING works with this. My favourite is Jasmine Rice or a good crusty slice of bread, but you could so easily serve this with baked potato, potato wedges, mash, polenta, pasta, couscous or just on it’s own. I always serve a side salad with this but only because I really like a zesty, fresh salad when I eat something rich and creamy, the salad cuts through all the cream nicely (and makes me feel less guilty of course). This really is the perfect thing to serve over a weekend when you feel like cooking something delicious but couldn’t be bothered to stand in the kitchen for more than 30 minutes. Served with a few bottles of wine and good company, you have a match made in heaven.
Serves 4
4 large skinless & de-boned chicken breasts (Left whole, cubed or flattened)
2 large leeks, finely sliced
2 garlic cloves, crushed
250ml (8.45 fluid ounces) cream
2tsp Dijon mustard
1tsp wholegrain mustard
juice of 1/2 lemon
salt & pepper to taste
starch of your choice to serve
fresh Parsley to serve
olive oil for frying
- Heat 2tbsn oil in a large frying pan and fry the chicken until cooked through and browned. Remove from the pan and set aside.
- Fry the leeks and garlic until fragrant and softened (about 5 minutes).
- Add the cream, mustards and lemon juice and allow to simmer and reduce for 3 minutes.
- Add lemon juice and place the chicken back into the sauce.
- Season to taste and serve with the starch of your choice and a sprinkling of chopped parsley.
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Tags: Chicken, Cream sauce, creamy chicken, creamy chicken casserole, creamy dijon chicken, creamy mustard chicken, dijon chicken, dijon mustard, mustard, mustard chicken, Wholegrain mustard
mmmm You had me at Dijon and cream! I make a similar variation of this, without leeks (cleaning them.. urgh), using onion and peppers.. and it’s also divine! yay for 1 dish, 30 minute meals!
I just love ALL your recipes. They are great and easy to make. Just want to know what I click on to just print the recipe?? Can’t find it anywhere??
This looks just lovely! I love mustard chicken and the addition of leeks sounds divine.
I.Have.To.Try.This.ASAP! Wow, divine!
Great blog; happy I found you!
Mary xo
Delightful Bitefuls
I agree with Carol…great recipes but how do I print them. I can even copy and paste into notepad. Is the only way to hand copy them?
You can still print the recipe. Just underneath the title of the recipe you’ll see there are 9 icons. The last icon is a “Print with Printfriendly” Icon. Just click on that.
I make this except I use Sherry instead of the lemon. I sometimes make it with pork chops or boneless scallopini. Either way, it’s a company-worthy recipe.
Ooh! I printed out this recipe for My Man, before rushing out for a work-thing. Came back an hour ago and there it was: creamily-mustardy-delicious. Bloody brilliant easy recipe this. x
I’m so glad you liked it Sam! Simple and delicious is what I’m best at!
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Absolutely yummy! And lucky enough to have a teensy bit leftover for lunch today. Love the fact your recipes are ‘homemade’-able. Am a Saffer living in Switzerland and found your blog whilst browing for SA food recipes…now linked as a favourite for regular access. Thank you
I have a version of this recipe from Emeril. I made it last night for my daughter and son in law and they raved over it – it is definitely the creamy dijon that make it – my recipe calls for white wine and tarragon.
Cooked this tonight, turned out really well, but it was missing something. I wonder if maybe I did something wrong. I don’t mean to sound stupid but I don’t cook often. The recipe calls for cream, is heavy whipping cream the same? Also, is whole grain mustard the same as ground mustard? Thank you for sharing, I have been looking for a good dijon recipe for a while!!
This recipe looks amazing. Would I be able to substitute the cream with plain yoghurt?
Kelly, you could, but I wouldn’t allow it to simmer as the yoghurt might split.
Vitamins and health…
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