Mustard Glazed Chicken

October 3rd, 2010 by Erin Gennow
Mustard Glazed Chicken on a Bed of Quinoa

Mustard Glazed Chicken on a Bed of Quinoa

Adapted from Bon Appétit

This was my first time trying out this recipe, so I pretty much followed the original recipe.  Since the chicken simmers in a broth it helps keep it tender and juicy.  I will definitely be making this dish again.  It’s a perfect Sunday supper dish and provides leftovers for lunch.

Prep Time: 10 minutes

Cook Time: 25-30 minutes

Serves: 4-6


¾ cup chicken broth

½ cup onions, finely chopped

¼ cup Dijon mustard

6 garlic cloves, minced

2 teaspoons Worcestershire

2 tablespoons butter

2 tablespoons olive oil

1 small chicken cut into 8 pieces

1 teaspoon herbes de Provence

Sea (or kosher) salt and pepper to taste


Add the ¾ cup chicken broth, ½ cup finely chopped onions, ¼ cup Dijon mustard, minced garlic cloves, and2 teaspoons of Worcestershire in a small bowl.  Whisk to combine.

Mustard Glaze

Mustard Glaze

Melt the butter over medium low heat in a skillet large enough to hold all the chicken pieces.  Use two skillets if necessary.  Sprinkle all the chicken pieces on both sides with salt and pepper.  Add the chicken to the skillet and sprinkle with the herbes de Provence.  Cook the chicken for about 10 minutes turning occasionally.  Pour the mustard broth mixture over the chicken and cover with a lid.  Cook over low heat, simmering the chicken for about 20 minutes.

Chicken Pieces Browning

Chicken Pieces Browning

Mustard Glazed Chicken Simmering

Mustard Glazed Chicken Simmering

Once the chicken is cooked (it should reach about 165 degree Fahrenheit), remove it from the pan with a large slotted spoon to a serving tray and cover it with aluminum foil.

Boil the remaining liquid in the skillet for 7-10 minutes or until it reduces a bit.

Drizzle the sauce over the chicken on the platter and serve any extra sauce on the side.

Add roasted broccoli and quinoa for a complete meal.


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