Creamy French Mustard Herb Chicken
Oh my gosh, no more boring chicken. Its tender and moist and that sauce is so good. It’s unexpected in all the right ways. Tangy, salty, herby and coats the chicken perfectly.
The spinach, parsley, garlic and shallots…and sherry help bring your normal boring chicken dish to life.
This is a great Paleo friendly meal, that is filling and great with roasted vegetables or steamed broccoli – the sauce thickened over time and is even better served on top everything on your plate. The more the better.
Keep it Paleo or Not.
Swap the unsweetened full fat coconut milk out for half and half or even heavy cream.
Use white wine, sherry or extra bone broth – leave out the wine to keep it paleo friendly.
Add in a sprinkle of Parmesan cheese, if you like too.
Use bacon or panchetta – really just need one of the salty gems on top.
More chicken recipes to try!
Creamy French Mustard Herb Chicken
- Total Time: 30 minutes
- Yield: 4 1x
- Diet: Halal
Ingredients
- 4–5 thick sliced bacon or panchetta, small diced
- 3–4 chicken breasts, pounded to 1/2 inch thick
- 1 teaspoon each salt and pepper
- 2 heaping teaspoons Italian seasoning, salt free + divided
- 2 tablespoons butter (coconut oil or olive oil)
- 1 medium shallot, small diced
- 2 large garlic cloves, minced
- 3 tablespoons sherry or 1/3 cup white wine
- 2 heaping tablespoons dijon mustard
- 1 cup chicken bone broth
- 1 cup unsweetened full fat coconut milk
- 3–4 cups fresh spinach
- 1 small bunch fresh parsley, roughly chopped
Instructions
- Heat a cast iron skillet or heavy duty pan over medium heat. Saute the bacon until it is crispy. Remove the bacon and set aside. Pour off all but around 1 tablespoon of bacon grease from the pan (save the grease for another time).
- Sprinkle the chicken liberally with the salt, pepper and 1/2 of the Italian seasoning on both sides. Add the chicken to the pan, giving each breast an inch or two between the other. Let cook for at least 6 minutes, or until the under side is becoming brown. Flip over and cook for 2 minutes. Remove the chicken and place on a plate.
- Add the butter and shallots to the pan. Saute for 1 minutes. Add in the garlic and cook for another 1 minute. Stir in the sherry and mix around to deglaze the pan to break up the bits on the bottom. Let simmer and reduce by half – abouth 1 minute.
- Pour in the dijon mustard and bone broth. Mix with a whisk to break up the mustard and combine everything. Bring to a simmer and reduce the heat. Simmer for 8-10 minutes or until it pulls away from the pan and starts to become slightly more thick.
- Stir in the coconut milk, spinach and remaining Italian seasoning. Mix to combine and when the spinach starts to wilt, add in the chicken breasts. Bring up to a simmer and cook for 6 minutes or until the chicken is cooked through.
- Sprinkle the parsley and reserved bacon on top, right before you serve.
- Prep Time: 5
- Cook Time: 25
- Category: chicken
- Method: stove-top
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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