Mustard Chicken with Buttered Noodles
Chicken thighs are braised until tender then served over buttered noodles in a creamy mustard sauce in this recipe for Mustard Chicken. This is the kind of comfort food I can’t get enough of!
Servings 8 servings
Calories 536kcal
Ingredients
For the Chicken:
- 3 lb boneless skinless chicken thighs
- Salt and pepper
- 2 tablespoons extra-virgin olive oil divided
- 1 medium onion diced
- 8 oz mushrooms sliced
- 3 cloves garlic minced
- 1 tomato chopped
- 1 tablespoon flour
- 1 1/2 cups chicken broth or stock plus more, if needed
- 1/4 cup Dijon mustard
- 3 tablespoons sour cream
- 1 tablespoon cornstarch optional
For the Noodles:
- 2 chicken bullion cubes
- 1 12 oz package egg noodles
- 4 tablespoons butter softened
- 1 tablespoon sour cream
- Chopped fresh parsley
Instructions
For the chicken:
- Preheat the oven to 350ºF. Season the chicken with salt and pepper on both sides.
- Heat 1 tablespoon of the olive oil in a large Dutch oven or pan over medium-high heat. Brown the chicken on both sides, working in 2 batches, if needed, to keep from overcrowding the pan. Remove the chicken from the pan and set aside.
- Add the remaining tablespoon of oil to the pan. Add the onion and cook until it has started to soften, 3-5 minutes. Add the mushrooms and continue to cook until softened, another 3-5 minutes. Add the garlic and cook an additional minute, until fragrant.
- Stir in the tomatoes and the flour and allow it to cook another minute or two to cook out the raw flour. Turn up the heat and add 1/2 cup of the chicken broth and stir to deglaze the pan, scraping up any bits off the bottom of the pan.
- Add the chicken back into the pan, in as much of a single layer as possible. Add the chicken broth to reach about halfway up the sides of the chicken. Put the lid on the pan and place in the oven.
- Braise for 30 minutes, removing the lid after 15 minutes. Remove from the oven when the chicken is cooked through and has reached 165ºF when tested with an instant read thermometer.
- Place the pot back on the stove over medium-low heat and remove the chicken to a plate. Add in the mustard and sour cream and whisk to blend. If desired, combine the cornstarch with 2 tablespoons of water and stir into the pot. Allow it to simmer for a few minutes to slightly thicken up.
- Return the chicken to the pot, turning to cover the chicken in the sauce.
For the noodles:
- When the chicken is halfway done braising, add 4 quarts of water to a large pot and place over high heat. Add the chicken bullion cubes and salt generously. When the water comes to a boil, add the noodles and cook according to the package directions.
- Drain the noodles, then return them to the pot. Add the butter and sour cream and stir until combined and melted. Stir in the parsley. Season to taste with salt and pepper.
- Serve the chicken and sauce over the buttered noodles.
Notes
SUBSTITUTIONS: Bone in chicken thighs can be used instead of boneless for more flavor. It will take longer to cook - about 45 minutes instead of the 30 minutes listed above. I have not tested the recipe with chicken breasts, but they should work as well. They will cook faster than the chicken thighs (and will overcook easier) so I’d start checking the internal temperature at about 15 minutes, but it should take about 20-25 minutes to cook through.
FREEZE: I have not tried freezing this, but the chicken should freeze well. Thaw the chicken in the refrigerator overnight, then gently reheat in the oven until heated through. The sauce does have the sour cream which might separate, so you may need to remove the chicken and whisk the sauce before serving. I would not suggest freezing the noodles, but make them fresh when you are ready to serve.
STORE: Store any leftovers in the refrigerator for 3days. You can reheat in the oven (covered) or you can reheat individual portions in the microwave.
Adapted from $10 Dinners
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition
Serving: 1/8 of recipe | Calories: 536kcal | Carbohydrates: 37g | Protein: 42g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 12g | Trans Fat: 0g | Cholesterol: 256mg | Sodium: 707mg | Fiber: 2g | Sugar: 4g