Best 2 Garlic And Mustard Chicken Recipes

Garlic and mustard chicken is a delightful dish that combines the savory flavors of garlic and mustard with the tender texture of chicken. The aroma of roasted garlic and the tangy kick of mustard create a symphony of flavors that will tantalize your taste buds. Whether you're a seasoned cook or just starting out, this recipe guide will provide you with all the information you need to create a delicious and memorable garlic and mustard chicken dish. From the selection of the right ingredients to the step-by-step cooking instructions, we'll cover everything you need to know to make this dish a success.

Check out the recipes below so you can choose the best recipe for yourself!

MUSTARD HERB CHICKEN CUTLETS AND GARLIC SPINACH

Mustard Herb Chicken Cutlets and Garlic Spinach image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

Ingredients

Four 6-ounce boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
4 tablespoons salted butter
1 tablespoon olive oil
3 cloves garlic, minced
1 cup dry white wine
2 heaping tablespoons grainy mustard
1 cup low-sodium chicken broth
1/2 cup chopped mixed fresh herbs, such as dill, parsley or chives, plus more for garnish
Garlic Spinach, recipe follows
2 tablespoons olive oil
2 garlic cloves, minced
Two 10-ounce packages baby spinach leaves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Juice of 1/2 lemon

Steps:

Slice the chicken breasts in half horizontally so that you have 8 thinner chicken breast cutlets. Sprinkle both sides of each cutlet with salt and pepper.
Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat until hot. Add half the chicken cutlets and cook until golden brown and completely cooked through, 3 to 4 minutes per side. Remove the cutlets to a plate and set aside. Cook the remaining cutlets in the same manner.
Reduce the heat to medium. Add the garlic to the skillet and stir until golden brown, about 1 minute. Carefully pour in the wine and allow it to simmer and reduce by half, 1 to 2 more minutes.
Stir in the mustard, followed by the chicken broth. Add the remaining 2 tablespoons butter and stir until the sauce begins to thicken, 1 to 2 minutes. Season the pan sauce with salt and pepper. Add the herbs and stir.
Return the chicken cutlets to the skillet, turning them in the sauce to coat and to rewarm them. Serve on top of the Garlic Spinach. Spoon more sauce from the skillet over them and garnish each plate with more fresh herbs.
Heat the olive oil in a large, high-sided skillet over medium-high heat until hot, then add the garlic and give it a quick stir. Add the spinach and let it cook down, turning often to bring the wilted pieces to the top, until softened, a minute or two.
Cook until completely wilted, a minute or two more, then season the spinach with salt and pepper, as well as the lemon juice. Toss to evenly combine everything.

GARLIC AND MUSTARD CHICKEN

Garlic and Mustard Chicken image

This dish is healthy and delicious and so easy to make. I like to eat it with Recipe #313506 and a mixed salad. Instead of creme fraiche you could use sour cream. And instead of 8 chicken thighs you could use 4 chicken breast halves. You can cook it on the grill or in the oven. I had a hard time listing cooking times, so just make sure the chicken is done and enjoy :)

Provided by Bellinda

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

8 chicken thighs
8 garlic cloves, minced
1/2 medium onion, very finely chopped
2 teaspoons paprika
2 tablespoons dried tarragon
6 tablespoons Dijon mustard
3 tablespoons olive oil
2 tablespoons lemon juice
3 tablespoons creme fraiche
salt, pepper
2 tablespoons djon mustard
2 teaspoons dried tarragon

Steps:

Season the chicken pieces with salt and pepper and place in a dish or zip-top bag.
Mix the next seven ingredients together in a small bowl and add to the chicken.
Turn chicken to coat, cover and refrigerate over night.
Remove chicken from marinade and either put on barbecue for 10-15 minutes per side or in an 350°F oven for 35-40 minutes. But cooking times will vary, so make sure they're done.
Mix the creme fraiche with the other 2Tbs dijon mustard, terragon and salt and pepper and spread on chicken just before serving.

Tips:

Use a variety of mustard. Different mustards will impart different flavors to the chicken, so experiment to find your favorite. Dijon mustard is a classic choice, but you could also try whole-grain mustard, brown mustard, or even honey mustard.
Don't be afraid to adjust the seasonings. The amount of garlic and mustard you use is up to your personal preference. If you like a bolder flavor, add more of either or both ingredients. You can also add other seasonings, such as salt, pepper, paprika, or thyme.
Cook the chicken thoroughly. Chicken should be cooked to an internal temperature of 165 degrees Fahrenheit. This will ensure that it is safe to eat and that the juices run clear.
Serve the chicken with your favorite sides. Garlic and mustard chicken goes well with a variety of sides, such as mashed potatoes, roasted vegetables, or a simple salad.

Conclusion:

Garlic and mustard chicken is a simple but flavorful dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own personal preferences. So next time you are looking for a quick and easy dinner, give garlic and mustard chicken a try.

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