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Crisp Mustard-Glazed Chicken Breasts

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    Martha Stewart Living, February 2002
    • Yield Serves 4
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    Ingredients

    • 4 boneless chicken breasts, skin on
    • 2 tablespoons olive oil, plus more for breasts
    • Coarse salt and freshly ground pepper
    • 4 tablespoons unsalted butter, softened
    • 2 1/2 tablespoons Dijon mustard
    • 3/4 cup coarse breadcrumbs
    • 2 tablespoons chopped fresh thyme, plus more for garnish
    • 3/4 cup homemade or low-sodium canned chicken stock
    • 1/2 cup heavy cream

    Directions

    1. Preheat oven to 375 degrees. Rub chicken breasts lightly with olive oil, and season with salt and pepper.

    2. Combine 2 tablespoons butter with the mustard; reserve 2 teaspoons for sauce. Melt remaining 2 tablespoons butter; mix with breadcrumbs and thyme, and season with salt and pepper.

    3. In a large skillet, heat oil over medium-high heat. Sear chicken skin side down until crispy, about 5 minutes. Remove from heat. Smear with mustard mixture, and sprinkle with breadcrumbs. Turn skin side up; apply mustard mixture and breadcrumbs.

    4. Transfer skillet to oven, and roast until chicken is cooked through and top is golden brown, 15 to 20 minutes.

    5. Transfer chicken to serving platter. Add stock and cream to skillet over medium heat, and stir with wooden spoon until creamy and reduced to 3/4 cup, about 3 minutes. Remove from heat, and stir in reserved mustard mixture. Strain through a fine sieve, and serve with chicken. Garnish with thyme.

    Recipe Reviews

    • NeaG
      14 Apr, 2011

      I love this chicken recipe & have made it many times. Works find with skinless breasts as well. Don't bother with the sauce, chicken has enough flavour on its own.

    • CiMeGa
      21 Oct, 2010

      This recipe is super good and easy to do my family and friends loved it!!

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