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Chicken in Mustard | www.tasteandtellblog.com

There is something about summertime that zaps away my motivation to cook dinner. Maybe it’s the warmer temperatures. Maybe it’s because it’s light later, and I’d rather be in the backyard playing with my kids. I see recipes that I want to make all the time, but when dinner time rolls around, I tend to find lots of excuses to not make what I had planned when it’s warm and sunny outside.

So, instead of starving my family or relying on eating out, I tend to look for recipes that are easy, or that require very little hands on time. This recipe fits the bill!! While it does take some time to cook, the hands on time is very minimal. A big bonus for this recipe, too, is that it is quite inexpensive. Boneless, skinless chicken breasts are so expensive these days that I am always looking for tasty ways to cook up bone-in chicken. This was a perfect recipe for that!

Chicken in Mustard | www.tasteandtellblog.com

Chicken in Mustard
Prep time
Total time
Serves: 4 servings
  • 1½ to 2 pounds bone-in chicken thighs, skin removed
  • salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 onion, chopped
  • ¼ pound white button mushrooms, quartered
  • 3 cloves garlic, minced
  • 1 tomato, chopped
  • 1 tablespoon flour
  • 1½ cups chicken stock, plus more if needed
  • ¼ cup Dijon mustard
  • 2 tablespoons sour cream
  • Super Buttered Noodles, recipe below
  1. Preheat the oven to 350F. Season the chicken with salt and pepper on both sides.
  2. Heat 1 tablespoon of the olive oil in a dutch oven over medium-high heat. Brown the chicken on both sides, working in batches if needed. Remove the chicken and set aside.
  3. Add the remaining tablespoon of olive oil to the dutch oven. Add in the onion and cook until soft. Add the mushrooms and continue to cook until softened, 3 to 5 minutes. Stir in the garlic and cook until fragrant. Add the tomatoes and flour, and stir. Allow to cook for a minute or two to remove the raw flour flavor. Turn up the heat and deglaze the pan with ½ cup of the chicken stock.
  4. Add the chicken back into the dutch oven and add enough chicken stock to reach half way up the chicken. Cover the dutch oven and place in the oven. Braise for 45 minutes, removing the lid halfway through. When finished, remove the chicken from the pot. Add in the mustard and sour cream and whisk to blend. Return the chicken to the pan and let sit for 5 minutes for the flavors to blend. Serve over Super Buttered Noodles.
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  6. From $10 Dinners

Super Buttered Noodles
Cook time
Total time
Serves: 4 servings
  • 2 chicken bullion cubes
  • 1 pound egg noodles
  • 3 tablespoons butter, softened
  • 1 tablespoon sour cream
  • chopped fresh parsley, for garnish
  • salt and freshly ground pepper
  1. Bring a large pot of water to a boil. Add in the bullion cubes and cook the noodles according to the package directions. Drain the noodles, and then set the colander in the pot to catch any water as the pasta continues to drain. Remove the colander and stir the butter and sour cream into the pot until the butter melts. Add the parsley and noodles. Season with salt and pepper and toss to combine well.
  2. -----------
  3. From $10 Dinners

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10 Responses to Chicken in Mustard

  1. Katrina says:

    I love this idea! So tasty looking.

  2. Kristen says:

    Totally bookmarking this one. What a GREAT recipe!
    I feel the same way in the summertime. In fact, I just said to my husband “I don’t feel like feeding the kids today.” Unfortunately, that’s not an option 🙂

  3. This looks like a great dinner! I love meals that are quick in the summer.

  4. Shawn says:

    I love dishes made with chicken thighs…best flavor ever! I am looking forward to trying this dish 🙂

  5. Kimberly says:

    This looks so good! I can’t wait to try it! Thanks.

  6. Aggie says:

    I’m the same way in the summer…cooking = a big UGH from me 🙂

    This chicken looks so appetizing! Loving the sauce, I have to remember this one.

  7. Definitely saving this one for the next time I get off my behind and cook dinner too, I have the same issue of not wanting to cook when its so nice outside! This looks lovely though, but i was just wondering if there might be any replacement for sour cream as its not something we normally have in the house and for just 2 Tbsp im worried the rest might go to waste?
    Thank you 🙂

  8. Shandi says:

    My husband is the pickiest eater in the world. I just made this for dinner… the verdict? An enthusiastic, DELICIOUS! And I would have to agree. Definitely on my “Make Again” list!

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