Baked Chicken with Parmesan & Mustard

This European-inspired chicken bake transforms simple pantry staples into restaurant-worthy comfort food.

Whole-grain mustard adds tangy depth while Parmigiano-Reggiano melts into the cream, creating a sauce so rich you’ll want to soak up every drop with crusty bread. The chicken stays juicy from the gentle oven braise, and that final whisking step? It’s what takes the sauce from good to “lick the spoon” incredible.

Serve this over buttery egg noodles, creamy mashed potatoes, or alongside roasted vegetables to catch all that glorious sauce.

Kitchen Tips

• Sauce consistency: If your sauce is too thin after baking, the flour-butter roux trick works magic. Just whisk a teaspoon of butter with a teaspoon of flour in the hot sauce until it coats the back of a spoon.
• Make it ahead: Assemble the dish up to 4 hours in advance, refrigerate covered, then bake when ready (add 5-10 minutes to cooking time if starting cold).
• Wine pairing: A crisp Sauvignon Blanc or unoaked Chardonnay cuts through the richness beautifully.
• Leftover magic: This reheats like a dream. The sauce gets even creamier the next day.