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Thyme Mustard Creamy Chicken

Servings 4


  • 4 chicken breasts skinless
  • A bundle of broccolini about 300g
  • 2 tsp old bay seasoning
  • 62 ml 1/4 cup wine or chicken broth
  • 375 ml 1 1/2 cup chicken broth
  • 200 ml 3/4 cupheavy cream or cooking cream
  • 1/4 cup tapioca flour
  • Few sprig of fresh thyme
  • 2 tbsp whole grain mustard
  • 2 shallot diced
  • 3 cloves garlic minced
  • Black pepper to taste
  • 4 tbsp olive oil
  • Slurry for thickening 2 tbsp tapioca flour + 2 tbsp water, optional


  • Blanch broccolini in salted water for 45-60 seconds.
  • Drain and set aside.
  • Season chicken breasts with black pepper and old bay seasoning.
  • Dredge it in tapioca flour.
  • Heat pan on medium high heat with olive oil.
  • Sear chicken until golden brown, about 4 minutes each side, and set aside.
  • In the same pan, saute shallot until soft, then add garlic to cook for 30 seconds.
  • Pour in white wine to de-glaze pan, scraping up all the brown bits at the bottom of the pan.
  • Add in chicken stock and bring to boil, then add mustard and thyme.
  • Pour in cream, and bring to a simmer, and lower heat.
  • Allow to simmer for 5 minutes, season with salt and black pepper, then stir in slurry to thicken sauce.
  • Add chicken back into the pan, cover, and simmer on low heat for 5 minutes.
  • Remove from heat, and top with blanched broccolini.
  • Cover and let it sit for 5 minutes before serving. This will help reheat the broccolini.


Feel free to use regular all-purpose flour instead of tapioca flour.
Tapioca, and arrowroot flour can be used for a gluten-free option.
Adapted from The Food Charlatan