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Epicurious

Crisp Mustard-Glazed Chicken Breasts

Recipe information

  • Yield

    serves 4

Ingredients

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

Preparation

  1. Step 1

    Preheat the oven to 375°F. Rub the chicken breasts lightly with the olive oil, and season with salt and pepper.

    Step 2

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

    Step 3

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

    Step 4

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

    Step 5

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

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsChicken BreastChickenPoultryThymeHerbs & SpicesMainDinnerLunchEasyRoastCookbooks
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