Best 9 Pan Roasted Chicken With Port And Whole Grain Mustard Recipes

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Indulge in a culinary masterpiece with our Pan-Roasted Chicken with Port and Whole-Grain Mustard recipe. This dish tantalizes taste buds with its tender and flavorful chicken, complemented by a rich and savory sauce. The port and whole-grain mustard create a harmonious balance of sweetness and tang, while the medley of vegetables adds a delightful crunch and freshness. Prepare to impress your family and friends with this exquisite meal that combines classic flavors with a modern twist.

In addition to the main recipe, this article offers a collection of delectable dishes that showcase the versatility of pan-roasted chicken. From the aromatic and succulent Pan-Roasted Chicken with Lemon and Herbs to the hearty and comforting One-Pot Pan-Roasted Chicken and Rice, each recipe promises a unique and satisfying culinary experience. Whether you're seeking a quick and easy weeknight dinner or a special occasion feast, you'll find inspiration and guidance within these pages.

Check out the recipes below so you can choose the best recipe for yourself!

PAN-ROASTED CHICKEN WITH CREAMY MUSTARD SAUCE



Pan-Roasted Chicken with Creamy Mustard Sauce image

Provided by Daphne Brogdon

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 15

1 cup beef broth
1/2 cup white wine
2 1/2 tablespoons dry mustard powder
2 tablespoons Worcestershire sauce
2 cloves garlic, chopped, plus 2 cloves, smashed
1/2 medium onion, chopped
Salt and fresh ground pepper
4 chicken quarters (thigh and drumstick attached)
3 tablespoons canola or vegetable oil
4 tablespoons butter
1 cup half-and-half
1 sprig rosemary
2 teaspoons cornstarch
1 tablespoon whole-grain mustard
Juice of 1/2 lemon

Steps:

  • In a large resealable bag, combine the beef broth, white wine, 1 tablespoon of the mustard powder, Worcestershire sauce, chopped garlic, onions and some salt and pepper. Add the chicken quarters to the bag, seal well, and shake a bit to coat the chicken in the marinade. Marinate in the refrigerator for at least 1 hour, or up to overnight.
  • Preheat the oven to 400 degrees F
  • Heat the oil in a large skillet over medium-high heat. Remove the chicken from the marinade and pat dry with paper towels; reserve the marinade. Add the chicken, skin side down, to the skillet and cook until nicely brown, 5 minutes. Flip, and brown on the reverse side, another 4 minutes. Lower the heat to medium-low and add the butter and the smashed garlic to the pan. Cook for 1 minute, basting the chicken with the melted butter.
  • Transfer the skillet to the oven and roast until the chicken reaches an internal temperature of 170 degrees F, measured at the thickest part of the thigh, 10 to 12 minutes. Remove the chicken to a plate and let rest, loosely cover, for 5 minutes.
  • Heat the half-and-half and rosemary in a small saucepan over low heat. Pour off all but about 2 tablespoons of the oil from the skillet the chicken was cooked in. Place the skillet over medium heat and deglaze the pan with half of the reserved marinade, scraping up any browned bit from the bottom of the pan with a wooden spoon. Cook for 2 minutes, to reduce. Strain into the heated half-and-half and remove the rosemary sprig. In a small bowl, mix together the cornstarch and 2 tablespoons cold water. Whisk the cornstarch slurry into the half-and-half, then whisk in the remaining 1 1/2 tablespoons mustard powder, the whole-grain mustard and the lemon juice. Season the sauce with a salt and pepper to taste. Bring to a simmer and cook, stirring occasionally, until the sauce coats the back of a spoon. Pour some of the sauce over the chicken and serve the rest on the side.

JACQUES PEPIN'S BASIC ROAST CHICKEN



Jacques Pepin's Basic Roast Chicken image

Changing a meal's status requires more than a change of name, but not much more. Roast chicken is still roast chicken whether you label it haute cuisine, bourgeois cuisine or country cooking; even calling it "poulet roti" will not transmogrify this simple bird. Move, however, from the kitchen to the dining room and from everyday dishes to fine china, then add an appetizer and dessert, and a family meal becomes a festive dinner for guests.

Provided by Jacques Pepin

Categories     dinner, easy, weekday, times classics, main course

Time 55m

Yield 4 servings

Number Of Ingredients 2

1 3 1/2-pound chicken
Salt and ground pepper to taste

Steps:

  • Preheat the oven to 425 degrees. Sprinkle the chicken inside and out with the salt and pepper and fold the wings akimbo to position them closer to the body. Place the chicken on its side in an oven-safe skillet, preferably cast-iron.
  • Place the chicken in the skillet in the oven and cook for 20 minutes, then turn the chicken over and cook another 20 minutes. (By cooking the chicken on its sides, the juices stay in the breast and, since only the back is exposed, the chicken does not need constant basting.) Finally, turn the chicken onto its back, baste it with the cooking juices and continue to cook 10 minutes. It should be golden in color.
  • When the chicken is cooked, cut it into pieces and serve, with the drippings on the side.

Nutrition Facts : @context http, Calories 583, UnsaturatedFat 26 grams, Carbohydrate 1 gram, Fat 41 grams, Fiber 0 grams, Protein 50 grams, SaturatedFat 12 grams, Sodium 926 milligrams, Sugar 0 grams, TransFat 0 grams

EASY PAN-ROASTED CHICKEN AND SHALLOTS



Easy Pan-Roasted Chicken and Shallots image

Shallots are the perfect size for roasting whole with larger cuts of meat. When halved or quartered with chicken breasts, they make a quick weeknight dinner, complete with a pan sauce. If you have champagne vinegar or white wine vinegar on hand, add a splash to the sauce just before serving.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 7

2 bone-in chicken breasts, skin on, halved (about 10 ounces each)
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
4 medium shallots, peeled and quartered lengthwise through the root (about 8 ounces)
4 medium shallots, peeled and quartered lengthwise through the root (about 8 ounces)
2 sprigs fresh rosemary
3/4 cup chicken stock, plus 1/2 cup more if needed

Steps:

  • Preheat the oven to 425 degrees F. Sprinkle both sides of the chicken breasts with salt and pepper.
  • Preheat a large skillet over medium-high heat for 2 minutes. Working quickly, melt 1 tablespoon of the butter, swirling it around the pan. Add the chicken, skin side down. Add the shallots, cut side down and not overlapping. Cook until the chicken and shallots are browned on the bottom, 2 to 3 minutes. Flip the shallots and chicken, nestle in the rosemary sprigs, then carefully pour in the chicken stock.
  • Transfer the skillet to the oven and roast until the chicken is cooked through and the shallots are tender, 12 to 14 minutes, removing the smaller pieces of chicken first as they become cooked. Transfer the chicken to a serving plate.
  • Check the skillet with the shallots to make sure the stock has not evaporated; if less than a few tablespoons remain, add 1/2 cup more stock or water. Reduce the pan juices over medium heat until about 1/2 cup of liquid remains, about 2 minutes. Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter with a wooden spoon to thicken the pan sauce until it coats the spoon. Remove the rosemary and season the sauce with salt and pepper. Spoon some of the sauce over the chicken and scallions and the rest onto the plate.

EASY SHEET-PAN CHICKEN



Easy Sheet-Pan Chicken image

Crisp-skinned and very juicy, this is a more sophisticated version of the crumb-coated, oven-fried chicken dishes of childhood. In addition to bread crumbs, the chicken is slathered with two kinds of mustard plus fresh thyme and minced garlic, which makes it deeply flavored, bright and complex. And because it calls for only one pan, clean up is minimal. While the recipe calls for bone-in drumsticks and/or thighs, if you prefer boneless white meat, feel free to substitute it, reducing the cooking time by 5 to 10 minutes. Serve this with potatoes - either sweet or white - and your favorite green vegetable or salad. It's weeknight cooking at its finest.

Provided by Melissa Clark

Categories     dinner, easy, poultry

Time 1h

Yield 4 servings

Number Of Ingredients 10

3 tablespoons whole-grain mustard
2 teaspoons chopped thyme leaves
2 garlic cloves, minced
1 tablespoon unsalted butter, softened
2 teaspoons Dijon mustard
3 pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry
2 teaspoons kosher salt
1 teaspoon black pepper
2/3 cup plain dried bread crumbs
Olive oil, for drizzling

Steps:

  • Heat oven to 425 degrees. In a small bowl, combine whole-grain mustard, thyme leaves, garlic cloves, butter and Dijon mustard.
  • Season chicken with salt and pepper. Rub mustard butter mixture all over chicken (some might fall off but that's O.K.). Place bread crumbs in a wide, shallow bowl, then coat the chicken evenly with bread crumbs. Transfer chicken to a baking sheet and drizzle with olive oil.
  • Bake until chicken is golden and no longer pink, 35 to 40 minutes.

Nutrition Facts : @context http, Calories 861, UnsaturatedFat 37 grams, Carbohydrate 16 grams, Fat 61 grams, Fiber 2 grams, Protein 59 grams, SaturatedFat 17 grams, Sodium 879 milligrams, Sugar 1 gram, TransFat 0 grams

PAN ROASTED CHICKEN WITH LEMON AND WHOLE GRAIN MUSTARD



Pan Roasted Chicken With Lemon and Whole Grain Mustard image

This is my secret for success with a small roasted chicken. It's skin will be mahogany brown and crackling, while all of it's meat, white and dark alike, will be moist and flavorful. You can butterfly the chicken yourself if you don't have a butcher that will do it for you. It's easy with poultry shears. Working slowly and deliberately, use the shears to cut along each side of the backbone from neck to tail and remove it. Turn the bird breast-up, spread it open, and flatten it with a firm blow from the heel of your hand. Easy Peasy, and mighty delicious!

Provided by MarieRynr

Categories     Whole Chicken

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 9

1 (3 lb) frying chickens, butterflied
2 fresh basil leaves or 1 sprig rosemary
salt & freshly ground black pepper, to taste
2 tablespoons extra virgin olive oil
1 cup chicken stock
2 large lemons, juice of (6 to 8 TBS)
2 tablespoons whole grain mustard
4 tablespoons unsalted butter, cut into several pieces
1/4 cup minced fresh flat leaf parsley or 1/4 cup finely shredded fresh basil

Steps:

  • Preheat oven to 450*F.
  • Prepare the chicken by gently easing your fingertips between the skin and the meat at the neck opening, to loosen the skin all over the breast, taking care not to tear the skin.
  • Insert the parsley sprig, basil or rosemary under the skin.
  • Season the chicken generously on both sides with salt and pepper.
  • Heat an oven-proof skillet large enough to hold the chicken over high heat.
  • Add the olive oil and swirl it in the skillet.
  • As soon as you begin to see slight wisps of smoke, carefully place the chicken skin side down in the skillet.
  • Sear the chicken, undisturbed, while reducing the heat little by little to medium, until it's skin has turned golden brown and crisp, 5 to 7 minutes.
  • Carefully turn the chicken skin side up.
  • Put the skillet with the chicken into the preheated oven and cook until the chicken is deep golden brown and the juices run clear when the thickest part of the thigh meat is pierced with a thin skewer, 10 to 15 minutes more, depending on it's size.
  • When the chicken is done, remove it from the skillet with tongs and transfer it to a cutting board.
  • Pour off all but a thin glaze of fat from the skillet.
  • Return the skillet to high heat, add the chicken stock and the lemon juice, stirring and scraping with a wooden spoon to deglaze the pan.
  • Boil the liquid down until it has reduced by half it's volume, 3 to 4 minutes.
  • Turn down the heat and add the mustard, stirring briskly with a wire whisk.
  • Add the butter a piece at a time to make a creamy sauce, making sure each piece has been incorporated completely before adding the next.
  • Season to taste with salt and pepper and stir in half of the parsley or basil.
  • To serve, spoon the sauce into the centers of two to four heated plates.
  • With a large sharp knife, cut the chicken into two halves or four equal pieces.
  • Place the chicken on the plates, sprinkle with the remaining parsley or basil and serve.

PAN-ROASTED CHICKEN



Pan-Roasted Chicken image

This delicious pan-roasted chicken recipe is from "Martha Stewart's Cooking School." You'll love the juicy, tender meat and flavorful taste.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 6

1 pint grape tomatoes
16 large black olives, such as Kalamata, pitted and halved
3 tablespoons capers (nonpareil), drained and rinsed
3 tablespoons olive oil
4 skin-on boneless chicken breast halves (about 6 ounces each), rinsed and patted dry
Coarse salt and freshly ground pepper

Steps:

  • Prepare sauce: Heat oven to 475 degrees. Toss tomatoes, olives, capers, and 2 tablespoons oil together in a bowl.
  • Sear chicken: Season both sides of chicken with salt and pepper. Heat a large ovenproof skillet over high heat until shimmering, about 1 minute. Add remaining tablespoon oil and heat until hot but not smoking. Place chicken in skillet, skin side down, and cook until deep golden brown, about 4 minutes. Use tongs to flip chicken, then add tomato mixture to skillet.
  • Roast: Transfer skillet to oven and roast chicken until cooked through and tomatoes have softened, 15 to 18 minutes.
  • Serve: Transfer everything to a platter, or divide chicken among plates and spoon some tomato mixture over the top.

WHOLE ROASTED MUSTARD CHICKEN



Whole Roasted Mustard Chicken image

A whole chicken is an easy, efficient weeknight meal when roasted at high heat on a bed of vegetables. Mustard adds a welcome tang to the recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h25m

Number Of Ingredients 9

1 large onion, cut into 1/4-inch rounds
2 sweet potatoes, cut into 1/4-inch rounds
12 ounces brussels sprouts, trimmed
9 thyme sprigs
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 whole chicken (3 1/2 pounds), room temperature, patted dry
2 lemons, pricked all over with a fork, plus wedges for serving
1/4 cup Dijon mustard

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, toss onion, sweet potatoes, brussels sprouts, and 3 thyme sprigs with 2 tablespoons oil. Season with salt and pepper; spread in a single layer. Season chicken cavity with salt and pepper, then stuff with lemons and remaining 6 thyme sprigs. Rub remaining 1 tablespoon oil over skin, brush with mustard, and season with salt and pepper. Tie legs with twine. Place on top of vegetables; roast 20 minutes.
  • Reduce temperature to 375 degrees and roast until a thermometer inserted into thickest part of thigh (avoiding bone) registers 165 degrees, 40 to 45 minutes more. Transfer chicken to a carving board; let stand 15 minutes. Meanwhile, return vegetables to oven. Continue roasting until tender and golden brown in places, 12 to 15 minutes more. Carve chicken and serve, with vegetables and lemon wedges alongside.

PAN-ROASTED CHICKEN WITH LEMON AND WHOLE-GRAIN MUSTARD



PAN-ROASTED CHICKEN WITH LEMON AND WHOLE-GRAIN MUSTARD image

Categories     Chicken     Dinner

Yield 2-4 People

Number Of Ingredients 9

1 whole organic frying chicken, 3 to 4 pounds, butterflied
1 sprig fresh flat-leafed Italian parsley, 2 fresh basil leaves or 1 small sprig rosemary
Salt and freshly ground white pepper
2 tablespoons extra-virgin olive oil
1 cup organic chicken stock
Juice of 2 large lemons (6 to 8 tablespoons)
2 tablespoons whole-grain mustard
4 tablespoons unsalted butter, cut into several pieces
1/4 cup fresh parsley, minced or fresh basil, finely shredded

Steps:

  • Preheat the oven to 450 degrees F. Meanwhile, prepare the chicken. From the neck opening, gently ease your fingertips between the skin and the meat to loosen the skin all over the breast, taking care not to tear the skin. Insert the parsley sprig, basil leaves, or rosemary sprig under the skin. Season the chicken generously on all sides with salt and pepper. Heat an ovenproof skillet large enough to hold the chicken over high heat. Add the olive oil and swirl it in the skillet. As soon as you begin to see slight wisps of smoke, carefully place the chicken skin side down in the skillet. Sear the chicken, undisturbed, while reducing the heat little by little to medium, until its skin has turned golden brown and crisp, 5 to 7 minutes. With tongs, carefully turn the chicken skin side up. Put the skillet with the chicken into the preheated oven and cook until the chicken is deep golden brown and the juices run clear when the thickest part of the thigh meat is pierced with a thin skewer, 10 to 15 minutes more depending on its size. When the chicken is done, remove it from the skillet with tongs and transfer it to a cutting board. Pour off all but a thin glaze of fat from the skillet. Return the skillet to high heat, add the chicken stock and the lemon juice, stir and scrape with a wooden spoon to deglaze the pan deposits, and boil the liquid until it has reduced by half its volume, 3 to 4 minutes. Turn down the heat, add the mustard, and, stirring briskly with a wire whisk, add the remaining butter a piece at a time, to make a creamy sauce. Make sure each piece has been incorporated completely before adding the next. Season the sauce to taste with salt and pepper and stir in half of the parsley or basil. To serve, spoon the sauce into the centers of two to four heated serving plates. With a large, sharp knife, cut the chicken into two halves or four equal pieces. Place the chicken on the plates, sprinkle with the remaining parsley or basil, and serve.

DOUBLE-THE-MUSTARD CHICKEN WITH POTATOES AND GREENS



Double-the-Mustard Chicken With Potatoes and Greens image

Two kinds of mustard make all the difference in this sheet-pan dinner. Dijon mustard mixed with honey serves as a sweet-tart marinade for the chicken, while the whole seeds in old-style mustard add pops of crunch and flavor to the dressing.

Provided by Anna Stockwell

Categories     Chicken     Mustard     Honey     Olive Oil     Potato     Rosemary     Garlic     Lemon Juice     Lettuce     Salad     Parsley     Dinner     Fall     Winter     One-Pot Meal     Quick & Easy     Wheat/Gluten-Free     Dairy Free

Yield 4 servings

Number Of Ingredients 13

2 Tbsp. Dijon mustard
2 Tbsp. plus 2 tsp. honey
1/3 cup plus 3 Tbsp. extra-virgin olive oil, divided
4 whole chicken legs (thigh and drumstick; about 2 lb. total), patted dry
2 1/2 tsp. kosher salt, divided
1 tsp. freshly ground black pepper, divided
1 1/2 lb. baby Yukon Gold potatoes, halved
4 rosemary sprigs
1 garlic clove, finely grated
3 Tbsp. fresh lemon juice
4 tsp. whole grain mustard
1 small head of frisée or 1/2 small head of escarole, trimmed, torn into bite-size pieces
1/2 cup parsley leaves

Steps:

  • Place a rack in top third of oven; preheat to 375°F. Whisk Dijon mustard, 2 Tbsp. honey, and 1 Tbsp. oil in a medium bowl to combine. Season chicken on all sides with 1 tsp. salt and 1/2 tsp. pepper. Transfer to bowl with honey mustard and toss to coat.
  • Toss potatoes, 2 Tbsp. oil, 1 tsp. salt, and remaining 1/2 tsp. pepper on a rimmed baking sheet. Arrange chicken legs (skin side up) in the center of pan; discard excess marinade. Arrange potatoes around outside of pan in an even layer, then turn cut side down (this will help them brown better). Arrange rosemary over potatoes. Roast until chicken and potatoes are golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°F, 30-40 minutes.
  • Whisk garlic, lemon juice, whole grain mustard, and remaining 1/3 cup oil, 2 tsp. honey, and 1/2 tsp. salt in a small bowl. Divide chicken and potatoes among plates, then arrange frisée and parsley alongside potatoes. Drizzle dressing over chicken, potatoes, and frisée.
  • Do Ahead: Chicken can be marinated 8 hours ahead. Cover and chill.

Tips:

  • Use a whole chicken: This will give you more flavor and juiciness than using just breasts or thighs.
  • Pat the chicken dry before roasting: This will help the skin crisp up.
  • Season the chicken liberally with salt and pepper: This will help to enhance the flavor of the chicken.
  • Roast the chicken on a rack: This will help the air circulate around the chicken and cook it evenly.
  • Baste the chicken with the port and mustard mixture every 20 minutes: This will help to keep the chicken moist and flavorful.
  • Let the chicken rest before carving: This will help the juices redistribute throughout the chicken, making it more tender and juicy.

Conclusion:

This pan-roasted chicken with port and whole-grain mustard is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is juicy and flavorful, and the port and mustard sauce is rich and tangy. Serve the chicken with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

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