Mustard chicken breasts with caramelised onion

Ingredients

• 3boneless chicken breasts
• 1 smallonion
• 200 mlcream
• 1 tspsoft brown sugar
• 1 tbspDijon mustard
• to tastechopped garlic in olive oil
• to tasteoregano
• to tastepaprika
• to tasteblack pepper
• to tasteonion powder
• to tastesea salt
• to tasteolive oil
• to tastechives

Instructions

1. 1

   Season the chicken

   Put the chicken breasts in a bowl and season with olive oil and the spices.

2. 2

   Leave to rest

   Leave the seasoned chicken to rest for at least 30 minutes.

3. 3

   Cook the chicken

   Heat a frying pan until hot, then cook the chicken over a low heat for about 5–6 minutes on each side.

4. 4

   Remove the chicken

   Take the chicken out of the pan and add the onion.

5. 5

   Soften the onion

   Cook the onion until soft and golden.

6. 6

   Caramelise the onion

   Add the chopped garlic and sugar, then cook for 1 minute, until caramelised.

7. 7

   Make the sauce

   Stir in the mustard and cream, mixing thoroughly.

8. 8

   Finish in sauce

   Return the chicken to the pan and cook gently in the sauce for about 5 minutes.

9. 9

   Add the chives

   Finish with chives and serve with your preferred accompaniment.

What is mustard chicken with caramelised onion?

This is a chicken-breast dish finished in a creamy mustard sauce, with onion softened and sweetened in the pan. It draws on familiar European-style skillet cooking, pairing mustard and cream with simply seasoned meat.

Here, the onion is cooked before the sauce goes in, so it contributes sweetness as well as savoury depth. Chives added at the end give the rich sauce a fresh, mild onion note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 43g protein, 8g carbs, 25g fat.

Chicken provides most of the protein, while the cream and olive oil contribute much of the fat and energy. The onion and small amount of sugar provide carbohydrates; serve with vegetables and a moderate portion of potatoes or rice to make a balanced plate.

Seasoning the chicken

Spice mix: oregano, paprika, pepper, onion powder and sea salt season the chicken before it meets the pan. Use a light hand with salt if your chopped garlic in olive oil is already seasoned.

Resting time: the method calls for at least 30 minutes of resting after seasoning. That is longer than the listed 30-minute total time, so allow extra time if following the resting instruction as written.

Getting the onion right

Soft and golden: cook the onion until it has softened and taken on colour before adding the garlic. Keep the heat controlled so it colours without catching.

Sugar: the teaspoon of brown sugar helps the onion caramelise. Add it with the garlic and cook for the stated minute, stirring so it does not burn.

Cooking the chicken evenly

Pan heat: the recipe asks for a well-heated frying pan, followed by cooking over a low heat. Give the chicken enough room to sit flat and turn it after about 5–6 minutes.

Doneness: check that the thickest part of each breast is cooked through before serving. Breast sizes vary, so use the cooking time as a guide rather than relying on it alone.

Building the mustard sauce

Mustard first: stir the Dijon mustard into the onion mixture with the cream until the sauce looks evenly combined. Keep the heat low once the cream is in.

Finish gently: return the chicken to the sauce for about 5 minutes, turning or spooning sauce over it so it is coated. Avoid a vigorous boil, which can make a cream sauce split.

What to serve alongside

For a hearty plate, serve the chicken and sauce with boiled potatoes, mash or rice to catch the creamy dressing. Steamed or roasted vegetables, such as green beans or broccoli, add colour and contrast.

Spoon the onion and sauce over the chicken, then scatter over the chives just before serving so their fresh flavour remains noticeable.

Recipe notes & tips

• Pat the chicken dry before seasoning so it browns more readily.
• If the breasts differ in thickness, flatten the thicker ends gently for more even cooking.
• Use a wide pan so the onion can soften without piling up.
• Stir the garlic and sugar frequently during their one-minute cook to prevent scorching.
• Add the chives at the end to preserve their fresh flavour.

Variations

• Add mushrooms: soften sliced mushrooms with the onion before making the sauce.
• Use wholegrain mustard: swap in wholegrain mustard for a more textured sauce.
• Add lemon: stir in a little lemon juice at the end for a brighter finish.
• Include greens: fold in spinach while the chicken warms through in the sauce.
• Make it dairy-free: use an unsweetened plant-based cooking cream in place of the cream.

Common mistakes to avoid

• Crowded pan: the chicken can steam rather than brown, so cook it in batches if needed.
• High heat after adding cream: the sauce may split, so keep it at a gentle simmer.
• Burnt garlic: it can taste bitter, so stir it with the sugar and cook for only the stated minute.
• Pale onion: it will lack the intended sweetness, so cook it until soft and golden before continuing.
• Guessing doneness by time: thick breasts may need longer, so check the thickest part is cooked through.

How to store

Refrigerate leftovers in a covered container for up to 2 days. Reheat gently in a pan until piping hot, adding a splash of water or cream if the sauce has thickened; avoid repeated reheating.

Frequently asked questions