This Baked Split Chicken Breasts with a Port Wine Mustard Sauce has to be one of my favorite chicken dinners ever. It has the best crispy skin while still having a wonderful tender and juicy interior. Best part is that there is almost no prep time and cooks up in 30 minutes making it a quick in easy dinner after a busy day of work or play!
Of course I couldn’t help tinkering with Mimi’s original recipe – Chicken Breasts Deville. It called for lots of cans – canned potatoes, artichoke hearts, baby onions, olives, and sweet red pepper. Sorry, but no thank you. That is way too many strong flavors competing with each other. The original recipe also called for sautéing the chicken in butter. This just leaves the chicken with chewy, limp skin. I don’t know about you, but limp skin is a big no no for me.
These split chicken breasts are seared skin side down and baked in a 500 degree oven. This allows the chicken to cook quickly while still retaining moist juicy breast.
Ingredients
- Skin on, bone in chicken breasts
- Pearl Onions
- Port Wine
- Dijon Mustard
- Chicken Stock
- Lemon Juice
- Thyme
- Tarragon
- Parsley
The port wine and Dijon mustard gives the sauce the most amazing flavor and such a velvety texture. I could eat it up by itself!
How to make these Baked Slit Chicken Breasts with a Port Wine Mustard Sauce
1. Preheat the oven to 500 degrees and heat an oven proof skillet over medium heat.
2. While the skillet is heating, generously season the chicken breasts with salt and pepper.
3. Once the pan is hot, add the grapeseed oil, and then the chicken breasts skin side down.
4. Cook the chicken, without turning, for about 10-15 minutes until it has achieved a nice golden brown.
5. Flip the chicken over, add the pearl ovens, and place in the oven for an additional 10-15 minutes or until the internal temperature reaches 165 degrees. Remove and keep warm
6. Glaze the pan with the port wine, add the Dijon mustard, lemon juice, thyme, and tarragon.
7. Make a slurry with cornstarch and chicken stock, mix with the sauce and thicken.
What to serve with Baked Split Chicken Breasts
It is so rich and luscious I like to pair it with a simple cauliflower puree and sautéed spinach.
Trust me, you do not want to miss out on this one!
If you love it, leave a comment below. I would love to hear from you and this would help me with future recipes!
Contact me if you would like to see any of your childhood favorites updated or reinvented.
Chicken Breasts Deville
Ingredients
- 2 tbsp Grapeseed oil
- 2 Skin on chicken breasts
- 8 oz frozen pearl onions thawed
- 1 cup port wine
- 1 cup chicken stock reserving 2 tbsp
- 2 tsp Dijon mustard
- 1/2 juice of one lemon
- 2 tsp thyme
- 2 tsp tarragon
- 1/2 cup parsley
- 1 1/2 tsp cornstarch
Instructions
- Preheat oven to 500 degrees.
- Season chicken with salt and pepper.
- Heat an oven proof skilled over medium high heat. Once the pan is hot, add the grapeseed oil. Add the chicken breasts skins side down.
- Cook the chicken without turning it for about 10 - 15 minutes or until the skin is a nice golden brown.
- Flip the chicken over, add the pearl onions, and place in the oven for an additional 10-15 minutes or until the internal temperature reaches 165°F.
- Remove from oven, remove the chicken and the onions from the pan. Tent with foil to keep warm and rest.
- Return the pan to the stove over a medium heat. Add port wine and deglaze the pan making sure to scrap up all of those wonderful brown bits!
- Add chicken stock, Dijon mustard, lemon juice, thyme, and tarragon. Reduce heat to simmer and reduce down for about 5 minutes.
- Make a slurry with the cornstarch and reserved chicken broth. Cook for an additional 2-3 minutes until slightly thickened.
- Stir in parsley and serve under not over the chicken so that the skin maintains its crispiness.
Notes
Nutrition
