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Chicken with Creamy Mustard Sauce

Chicken with Creamy Mustard Sauce

Tender, golden-seared chicken smothered in a rich, tangy mustard cream sauce — this Chicken with Creamy Mustard Sauce is simple enough for a weeknight yet elegant enough for guests. Made with Dijon and whole-grain mustard, it delivers French-inspired flavor in under 30 minutes, all in one pan.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: European, French
Calories: 365
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 700 g boneless, skinless chicken thighs about 4–6 pieces
  • 1 1/2 tbsp olive oil for searing
  • 1/2 tsp kosher salt or cooking salt
  • 1/4 tsp freshly ground black pepper
For the Creamy Mustard Sauce
  • 1/2 cup thickened or heavy cream
  • 1 tbsp Dijon mustard
  • 1 tbsp whole-grain mustard
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1-2 tbsp water as needed to thin the sauce
Optional Herbs
  • 2 tsp fresh tarragon finely chopped
  • 2 tsp fresh parsley chopped, for garnish

Method
 

  1. 1. Season the Chicken: Pat the chicken dry with paper towels, then sprinkle both sides with salt and pepper.
  2. 2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Cook chicken smooth side down for 4 minutes until golden. Flip and cook another 3 minutes, or until internal temperature reaches 72°C / 162°F. Transfer to a plate and cover with foil.
  3. 3. Clean the Pan: Pour off excess oil, leaving the flavorful browned bits on the bottom.
  4. 4. Make the Creamy Mustard Sauce: Return pan to medium heat, add cream, Dijon, and whole-grain mustard. Stir, scraping up the browned bits. Season with salt and pepper. If too thick, add 1–2 tbsp water until smooth and pourable.
  5. 5. Add Herbs (Optional): Stir in chopped tarragon or parsley for color and aroma.
  6. 6. Serve and Enjoy: Return chicken to the pan or serve plated with sauce spooned over the top. Enjoy immediately with your favorite sides.

Notes

Serving Ideas: Pair with mashed potatoes, roasted vegetables, or steamed greens. For a lighter meal, serve with a crisp salad or asparagus.
Storage: Keep leftovers refrigerated for up to 3 days. Reheat gently over low heat, adding a splash of cream or water to loosen sauce. Not freezer-friendly due to the cream.
Helpful Tips: Use stainless steel or cast iron for the best sear. Don’t overheat the cream — it can split. Add a splash of white wine before cream for a gourmet twist.