I’m obsessed with this mustard-brandy chicken because it’s ridiculously fancy-tasting but takes zero skill — you literally just whisk Dijon mustard with brandy, fresh parsley, chives, lime juice and chicken broth, slather it on seasoned chicken breasts, then bake at 400°F for 1.5-2 hours until golden. The brandy adds this sophisticated depth while the herbs keep everything fresh and bright, and honestly it’s embarrassing how impressed people get when the technique is basically “dump and bake.” Stick around to discover my foolproof secrets.

Why You’ll Love this Mustard-Brandy Chicken Breast with Fresh Herbs

Look, I’ll be straight with you — this mustard-brandy chicken is the kind of dish that makes you forget about your ex, your credit card bills, and that weird smell coming from your fridge, because holy shiitake mushrooms, the flavors here are absolutely mental in the best possible way.

The brandy gives it this fancy-pants sophistication while the Dijon mustard brings that sharp, tangy kick that’ll wake up your taste buds from whatever food coma they’ve been in, and don’t even get me started on how the fresh herbs make everything taste like you actually know what you’re doing in the kitchen.

What Ingredients are in Mustard-Brandy Chicken Breast with Fresh Herbs?

Alright, let’s talk about what you’re going to need to make this bad boy happen, because honestly, the ingredient list here is pretty straightforward — no fancy truffle oil or ingredients you can only find at that one specialty store that closes at 4 PM on weekdays for some inexplicable reason.

• 4 large boneless chicken breast halves (or 8 small ones if you’re working with the petite variety)
• 1 teaspoon salt
• 1/4 to 1/2 teaspoon pepper
• 2 tablespoons brandy cognac (optional, but why would you skip it)
• 3 tablespoons chopped fresh parsley
• 2 tablespoons Dijon mustard
• 2 tablespoons oil
• 2 tablespoons margarine
• 3 tablespoons chopped chives or green onion
• Juice of 1 lime or lemon
• 1/4 cup chicken broth

Now, about that brandy — sure, the recipe says it’s optional, but let’s be real here, you’re not making “mustard-maybe-brandy chicken,” you’re making mustard-brandy chicken, so commit to the bit.

If you don’t have cognac lying around, any decent brandy will work just fine, and honestly, don’t stress too much about using the expensive stuff since it’s getting mixed with everything else anyway.

The fresh herbs are where you really want to focus your energy — dried parsley is about as exciting as watching paint dry, so spring for the fresh stuff if you can, and if you can’t find chives, green onions work perfectly and they’re usually cheaper anyway.

How to Make this Mustard-Brandy Chicken Breast with Fresh Herbs

Making this mustard-brandy chicken breast is honestly one of those recipes where you throw everything together and let the oven do the heavy lifting – which, let’s be real, is exactly my speed on most weeknights.

Start by gathering your 4 large boneless chicken breast halves (or 8 small ones if you’re dealing with those adorable mini breasts that seem to multiply in the package), and season them with 1 teaspoon salt and 1/4 to 1/2 teaspoon pepper depending on how much zip you want.

Now comes the fun part: creating that gorgeous marinade that’s going to transform these plain chicken breasts into something worth writing home about.

In a bowl, whisk together 2 tablespoons of Dijon mustard with 2 tablespoons of oil and 2 tablespoons of margarine – yes, margarine, not butter, though I’m sure your grandmother is rolling her eyes somewhere.

Add in 2 tablespoons of brandy cognac if you’re feeling fancy (and if you have it on hand, because who keeps cognac around just for chicken?), then fold in 3 tablespoons of chopped parsley, 3 tablespoons of chopped chives or green onion, the juice of 1 lime or lemon, and 1/4 cup of chicken broth.

This mixture should look like a chunky, herb-flecked sauce that smells absolutely divine.

Pour this beautiful concoction over your chicken, making sure every piece gets coated because nobody wants sad, naked chicken.

Pop that whole situation into a 400-degree oven and let it bake until it’s nice and golden brown, which should take about an hour and a half to two hours depending on the thickness of your chicken.

I know that seems like forever when you’re hungry, but trust me, the slow cooking time lets all those flavors really get acquainted while the top develops this gorgeous, slightly crispy surface that makes you look like you actually know what you’re doing in the kitchen. If you’re preparing this in a commercial kitchen, an immersion blender can help you achieve the perfect consistency for your herb marinade.

Mustard-Brandy Chicken Breast with Fresh Herbs Substitutions and Variations

While this mustard-brandy chicken breast recipe is pretty darn perfect as-is, I’d be lying if I said I haven’t messed around with it more times than I can count – because honestly, who’s cognac just sitting around waiting for chicken duty, and sometimes you’re staring into your fridge like it owes you money while desperately trying to figure out what the heck you can substitute for chives at 7 PM on a Tuesday.

Skip the brandy entirely, swap regular mustard for Dijon, use green onions instead of chives, lemon juice works fine – honestly this recipe’s pretty forgiving.

What to Serve with Mustard-Brandy Chicken Breast with Fresh Herbs

Since this mustard-brandy chicken is basically the main character of your dinner table – all fancy and golden with those herbs making it look like it stepped out of a cookbook photoshoot – you need side dishes that’ll complement it without trying to steal the spotlight, because let’s be real, nobody wants their mashed potatoes starting drama with the star of the show.

I’m talking creamy garlic mashed potatoes, roasted asparagus with lemon zest, or wild rice pilaf that soaks up those brandy pan juices like a sponge – simple sides that know their damn place.

Final Thoughts

Look, if you’re gonna spend your weekend marinating chicken breasts and getting all fancy with brandy – because let’s face it, you probably bought the smallest bottle they’d and felt bougie as hell doing it – then you might as well commit to the whole shebang and make this dish sing like it’s auditioning for MasterChef.

This recipe’s damn near foolproof, the herbs make everything taste like you actually know what you’re doing in the kitchen, and honestly? Your dinner guests will think you’re some sort of culinary genius when really you just followed directions.

Frequently Asked Questions

Can I Use Chicken Thighs Instead of Chicken Breasts for This Recipe?

I’d recommend adjusting the cooking time since thighs are darker meat with more fat. They’ll likely need less time than the hour and half specified for breasts, so check doneness earlier.

How Do I Know When the Chicken Is Fully Cooked and Safe to Eat?

I’ll check if chicken’s fully cooked by using a meat thermometer inserted into the thickest part. It should read 165°F. The juices should run clear, not pink, when I cut into it.

Can This Recipe Be Made in a Slow Cooker or Instant Pot?

I’d recommend using an Instant Pot instead of a slow cooker for this recipe. Pressure cook the chicken with the sauce for 8-10 minutes, then use natural release for best results.

How Long Can I Marinate the Chicken Before Cooking It?

I’d recommend marinating the chicken for 2-8 hours maximum. The brandy and mustard mixture is acidic, so longer marinating times could break down the meat’s texture and make it mushy.

What’s the Best Way to Store and Reheat Leftover Mustard-Brandy Chicken?

I’d store leftover chicken in the refrigerator for up to three days in an airtight container. For reheating, I’d use the oven at 325° for ten minutes to maintain moisture and flavor.