Spices, Stories & Sunday Dinners: Mom’s Dijon Mustard Chicken

As a young adult, my love for cooking blossomed into a real passion—especially when it came to bold flavors and healthy, nourishing meals. I was lucky to learn from the best: my grandfather. His influence stays with me in every recipe I create, especially when I focus on real flavor and pure ingredients.

Today, I carry on his legacy by not only preparing healthful, spice-rich meals but by sharing that same appreciation for cooking with heart. My mission is simple: to bring awareness back to what food is meant to be—flavorful, nourishing, and made with care.

One of my absolute favorite weekend dinners is Dijon Mustard Chicken. It’s rich, savory, and cooked to tender perfection. My 8-year-old daughter won’t touch chicken unless it’s this recipe—packed with flavor and falling off the bone. It’s a comfort dish that’s perfect for family nights around the table.

Mom’s Dijon Mustard Chicken

Servings: 3–4
A spice-rich, creamy, and comforting chicken dish the whole family will love.

Ingredients:

• 3 organic bone-in chicken breasts
• 4 Tbsp Dijon mustard + 2 Tbsp brown mustard per chicken breast
• Celtic sea salt, to taste
• Fine black pepper, to taste
• 3 Tbsp unsalted butter
• 1 medium yellow onion, sliced
• 1 cup chicken stock
• 2 Turkish bay leaves
• 6 Tbsp crème fraîche

Instructions:

1. Prep the Chicken
   Generously brush both sides of each chicken breast with Dijon and brown mustard. Sprinkle with Celtic salt and black pepper.
2. Sear for Flavor
   In a large Dutch oven over medium-high heat, melt butter. Add the chicken and sear about 4 minutes per side, until nicely browned. Remove the chicken and set aside.
3. Build the Base
   In the same pot, add the sliced onions. Sauté for about 6 minutes, until softened. Pour in the chicken stock, scraping up all the flavorful browned bits from the bottom with tongs or a wooden spoon.
4. Add the Creamy Element
   Toss in the bay leaves and bring the mixture to a gentle boil. Stir in crème fraîche until smooth.
5. Bake to Perfection
   Return the chicken to the Dutch oven. Cover and place in a preheated oven at 350°F (175°C) for about 60 minutes, or until the chicken is fully cooked and tender.
6. Serve & Enjoy
   Remove from the oven and use a fork to shred the chicken—it should fall right off the bone. Serve with your favorite sides and enjoy the delicious, spice-infused comfort.

This dish is more than just dinner—it’s a reminder of where I came from and who I’m cooking for. With each flavorful bite, I’m passing down love, tradition, and the healing power of real food—one spice-rich recipe at a time.