Prepare to transform your ordinary weeknight dinner into a culinary adventure that will tantalize your taste buds and leave your family begging for seconds! This ginger mustard chicken sauté isn't just a recipe—it's a quick, mouthwatering journey of bold flavors that combines the warm, spicy kick of ginger with the tangy punch of mustard. In just 30 minutes, you'll create a restaurant-worthy dish that's both impressive and incredibly easy to make.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 2 tablespoons ginger, grated
- 3 tablespoons mustard
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 4 chicken breasts, 2 tablespoons of grated ginger, 3 tablespoons of mustard (you can use Dijon or yellow mustard based on your preference), 2 tablespoons of olive oil, salt, and pepper.
- Rinse the chicken breasts under cold water and pat them dry with paper towels. This will help the seasoning stick better.
- In a mixing bowl, combine the grated ginger and mustard. Mix well until they are thoroughly blended. This will be your marinade for the chicken.
- Place the chicken breasts in a shallow dish or a resealable plastic bag. Pour the ginger-mustard mixture over the chicken, ensuring that each piece is well coated. Allow the chicken to marinate for at least 10 minutes. If you have more time, marinating for up to an hour in the refrigerator will enhance the flavor.
- While the chicken is marinating, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Make sure the oil is hot but not smoking.
- Once the oil is hot, carefully add the marinated chicken breasts to the skillet. Be cautious of any splattering oil.
- Cook the chicken for about 5-7 minutes on one side without moving it. This will help achieve a nice golden-brown crust.
- After 5-7 minutes, flip the chicken breasts over and season with salt and pepper to taste. Cook for an additional 5-7 minutes on the other side until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Once the chicken is cooked, remove it from the skillet and let it rest on a cutting board for a few minutes. This allows the juices to redistribute.
- While the chicken is resting, you can deglaze the skillet by adding a splash of water or chicken broth, scraping up any flavorful bits stuck to the bottom. This can be served as a simple sauce over the chicken.
- Slice the chicken breasts against the grain and serve them on a platter. Drizzle the deglazed sauce over the top if desired. This dish pairs well with steamed vegetables or a fresh salad.
- Enjoy your ginger mustard chicken sauté!
Tips
- Marination is Key: Don't rush the marinating process. Even 10 minutes can infuse significant flavor, but if possible, let the chicken sit for up to an hour in the refrigerator for maximum taste absorption.
- Temperature Matters: Ensure your skillet is at the right heat. Medium-high heat allows for a beautiful golden-brown crust without burning the marinade.
- Use a Meat Thermometer: Always check that chicken reaches an internal temperature of 165°F (75°C) to ensure it's fully cooked and safe to eat.
- Customize Your Mustard: Experiment with different mustard varieties like Dijon, whole grain, or yellow mustard to find your perfect flavor profile.
- Don't Overcrowd the Pan: Cook chicken in batches if necessary to maintain proper heat and achieve that perfect sear.
- Let it Rest: Allowing the chicken to rest for a few minutes after cooking helps retain its juices, keeping the meat tender and flavorful.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 2g
Protein: 35g
Fat: 12g
Saturated Fat: g
Cholesterol: 110mg
