Chicken with Creamy Mustard Sauce

Chicken with Creamy Mustard Sauce is the kind of dish that makes any weeknight feel special. Tender, golden-seared chicken is paired with a silky sauce made from Dijon and whole-grain mustard — rich, tangy, and just the right amount of creamy. It’s fast enough for busy evenings but elegant enough to impress guests. With minimal ingredients and one pan, this comforting classic brings French-style flavor straight to your dinner table in under 30 minutes.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy: Ready in about 25 minutes — perfect for weeknight dinners.
• Simple Ingredients: Just chicken, cream, mustard, and a few pantry staples.
• Restaurant-Quality Flavor: The creamy, tangy sauce tastes like something from a French bistro.
• Versatile: Works beautifully with chicken thighs or breasts.
• Comforting & Impressive: Creamy, cozy, and elegant enough to serve guests.

This dish stands out because the sauce isn’t heavy — it’s perfectly balanced with a pop of mustard sharpness that keeps every bite exciting.

Ingredients Needed

For the Chicken

• 700g (1.4 lb) boneless, skinless chicken thighs (about 4–6 pieces)
• 1½ tablespoons olive oil
• ½ teaspoon kosher or cooking salt
• ¼ teaspoon freshly ground black pepper

For the Creamy Mustard Sauce

• ½ cup thickened or heavy cream
• 1 tablespoon Dijon mustard
• 1 tablespoon whole-grain mustard
• ¼ teaspoon kosher or cooking salt
• ¼ teaspoon black pepper
• 1–2 tablespoons water (as needed to thin the sauce)

Optional Herbs

• 2 teaspoons fresh tarragon, finely chopped (for a classic French flavor)
• 2 teaspoons fresh parsley, chopped (for color and freshness)

How to Make Chicken with Creamy Mustard Sauce

1. Season the Chicken

Pat the chicken dry with paper towels — this helps it brown nicely. Sprinkle both sides with salt and black pepper.

2. Sear the Chicken

Heat olive oil in a large, heavy-based skillet (avoid non-stick if possible for better browning) over medium-high heat.
Place the chicken smooth side down and cook for about 4 minutes, until deeply golden. Flip and cook for another 3 minutes or until the internal temperature reaches 72°C / 162°F.
👉 Tip: For chicken breasts, sear for 2 minutes per side on high heat until the internal temp reaches 67°C / 153°F.
Transfer the cooked chicken to a plate and cover loosely with foil to keep warm.

3. Clean the Pan

Pour off any excess oil and remove any blackened bits, but leave the flavorful browned residue — that’s pure flavor for your sauce.

4. Make the Creamy Mustard Sauce

Return the pan to medium heat. Pour in the cream and add both types of mustard. Stir with a wooden spoon, scraping up all the tasty browned bits stuck to the bottom.
Let it gently heat through (don’t boil). Once smooth and creamy, season with salt and pepper. If the sauce becomes too thick, whisk in 1–2 tablespoons of water until it coats the back of a spoon.

5. Add Herbs (Optional)

Stir in fresh tarragon or parsley for extra aroma and a pop of color.

6. Serve and Enjoy

Return the chicken to the pan or plate it individually. Spoon the luscious mustard sauce over the top and serve immediately.

Serving and Storage Tips

To Serve:

• Pair with buttery mashed potatoes, steamed green beans, or roasted vegetables.
• For a lighter option, try with a crisp green salad or steamed asparagus.
• Garnish with extra parsley or tarragon for a restaurant-style finish.

To Store:

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stove over low heat, adding a splash of water or cream to loosen the sauce.
• Freezing isn’t ideal, as the cream sauce can separate when thawed.

Helpful Notes

• Pan Choice Matters: A stainless steel or cast-iron skillet helps create better browning and deeper flavor.
• Don’t Rush the Sear: Properly browning the chicken builds flavor for both the meat and the sauce.
• Customize It:
  • Add a splash of white wine before the cream for a gourmet twist.
  • Use crème fraîche instead of cream for extra tanginess.
  • Substitute chicken breasts for a leaner option.
• Fresh Herbs Tip: Tarragon gives a French flair, while parsley keeps things light and vibrant.

Conclusion

Chicken with Creamy Mustard Sauce is proof that simple ingredients can create something extraordinary. In just one pan, you get tender, golden chicken wrapped in a dreamy, tangy sauce that feels like pure comfort. It’s quick enough for busy weeknights yet elegant enough to impress anyone at your table.

If you try this recipe, please leave a comment and a star rating below — I’d love to hear how it turned out! 🌟
And don’t forget to share your beautiful plate on Pinterest or Facebook — what side dish did you pair it with?

Frequently Asked Questions (FAQ)

Can I use chicken breasts instead of thighs?

Yes! Just reduce the cooking time — sear on high heat for about 2 minutes per side until the internal temperature reaches 67°C (153°F). Breasts cook faster and can dry out, so keep an eye on them.

Can I make this recipe dairy-free?

Absolutely. Substitute the cream with coconut cream or a dairy-free alternative. The flavor will change slightly but still be delicious.

Why did my sauce split?

The sauce may curdle if the heat is too high. Always keep it on low to medium heat and avoid boiling the cream.

Can I make this ahead of time?

Yes, you can cook the chicken and make the sauce separately, then reheat gently before serving. The sauce may need a splash of water or cream to smooth it out.

Is this recipe freezer-friendly?

Not really — cream-based sauces don’t freeze well. It’s best enjoyed fresh or stored in the fridge for a few days.