Creamy Mustard Chicken

Hey Everyone! Today, I’m thrilled to share this easy creamy mustard chicken recipe.  It is perfect for those days when you want to impress guests or simply indulge your family in a delicious, comforting meal. And the creamy mustard sauce? Its sooooo goooood! If you’ve ever found yourself stuck in a chicken-cooking rut, this dish is a great way to break free from the routine.

Table of Contents

Ingredients

Directions

How to Serve and Pairings

Storage Instructions

Common Substitutions/Variations

Troubleshooting/FAQ

For the Chicken:

• 4 skinless and boneless chicken breasts, halved horizontally to make 8 fillets
• 1 tablespoon garlic powder
• Salt to taste (about one tablespoon)
• 1/4 cup flour, for dredging
• 2 tablespoons butter
• 2 tablespoons olive oil

For the Mustard Sauce:

• 2 tablespoons butter
• 1 small onion, chopped
• 4 cloves garlic, minced
• 1/2 cup red wine, dry white wine, or chicken broth. Here I used Pinot Noir.
• 2-4 tablespoons Dijon mustard
• 3/4 cup chicken broth 
• 2 teaspoons dried thyme
• 1 cup heavy cream (whipping cream 35%)
• Salt and cracked black pepper to taste
• fresh herbs to garnish (I used fresh parsley)

Directions:

1. Season your boneless and skinless chicken breasts generously with garlic powder, and salt. Coat each piece with a light layer of flour, making sure to shake off any excess. Set the prepared chicken aside.

2. In a large skillet, heat a mixture of butter and olive oil over medium-high heat. Once hot, carefully fry the chicken breasts until golden brown on each side and are just cooked through, approximately 4 minutes per side (internal temperature of 165F). Once done, transfer the cooked chicken to plate on the side. Remember to not crowd your pan, you will need to make it in batches. 

3. Now let’s make the pan sauce. Utilize the remaining 2 tablespoons of butter in the same pan. Sauté onions until they become soft and translucent, taking about 3-4 minutes. Then, introduce the minced garlic, cooking until its fragrance fills the air, which usually takes about 1 minute.

4. Deglaze the pan by adding wine, ensuring to scrape up any browned bits from the bottom of the pan. Allow it to simmer until the liquid is reduced by half. This takes usually around 5 minutes.

5. Incorporate Dijon mustard into the pan juices, followed by the addition of chicken broth and your chosen herbs.

6.  Bring the mixture to a boil, then lower the heat to medium. Stir in the cream and let the sauce gently simmer until it begins to thicken, usually around 4 minutes.

7. Return the cooked chicken to the pan, allowing it to simmer gently until fully heated through and the sauce has achieved the desired thickness, approximately 5 minutes.

8. Perform a taste test and add more salt if necessary. It is ready to serve. Just don’t leave the creamy sauce behind, spoon it over your chicken!

Looking for another great chicken dish? Try our chicken stroganoff.

How to Serve and Pairings:

I think this creamy chicken goes well with mashed potatoes. But, if you know me I am likely going to have it with rice :).  For a complete meal, consider serving it alongside a glass of your favorite white wine or a refreshing lemonade.

Storage Instructions:

If you happen to have leftovers (though this dish is so tasty, that I doubt it!), store them in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in the microwave or on the stovetop, ensuring the chicken is thoroughly heated.

Common Substitutions/Variations:

• Don’t have Dijon mustard? You can substitute it with whole-grain mustard for a different flavor profile.
• Feel free to experiment with different herbs and spices in the sauce to suit your taste. Adding a touch of tarragon or a pinch of red pepper flakes can create exciting variations.
• You can substitute the red wine for white wine. It will still taste great, but It will alter the color of the dish.

Creamy Mustard Chicken

This Creamy Mustard chicken bathes in a rich Dijon mustard sauce. Indulge in layers of flavor for a memorable dining experience.

Print Recipe Pin Recipe

Prep Time:10 minutes mins

Cook Time:35 minutes mins

Total Time:45 minutes mins

Course: Dinner, Lunch, Main Course

Cuisine: European

Keyword: Chicken, creamy, mustard, wine

Servings: 6 people

Calories: 895kcal

Author: Claudia Genschow

Video

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Equipment

• 1 large stainless steel skillet

Ingredients

For the Chicken

• 4 skinless and boneless chicken breasts (approx. 1kg) halved horizontally to make 8 fillets
• 1 tablespoon garlic powder
• Salt to taste I used about one tablespoon
• 1/4 cup flour for dredging
• 2 tablespoons butter
• 2 tablespoons olive oil

For the Sauce

• 2 tablespoons butter
• 1 small onion chopped
• 4 cloves garlic minced
• 1/2 cup red wine (I used pinot noir) dry white wine, or chicken broth
• 2-4 tablespoons Dijon mustard Add as much mustard as you like. I like to add 2 tablespoons
• 3/4 cup chicken broth
• 2 teaspoons dried thyme
• 1 cup heavy cream whipping cream 35%
• Salt and cracked black pepper to taste
• fresh herbs to garnish I used fresh parsley

Instructions

• Season your boneless and skinless chicken breasts generously with garlic powder, salt, and pepper. Coat each piece with a light layer of flour, making sure to shake off any excess. Set the prepared chicken aside.
• In a large skillet, heat a mixture of butter and olive oil over medium-high heat. Once hot, carefully fry the chicken breasts until golden brown on each side and are just cooked through, approximately 4 minutes per side (internal temperature of 165F). Once done, transfer the cooked chicken to plate on the side. Remember to not crowd your pan, you will need to make it in batches.
• Now let's make the pan sauce. Utilize the remaining 2 tablespoons of butter in the same pan. Sauté onions until they become soft and translucent, taking about 3-4 minutes. Then, introduce the minced garlic, cooking until its fragrance fills the air, which usually takes about 1 minute.
• Deglaze the pan by adding wine, ensuring to scrape up any browned bits from the bottom of the pan. Allow it to simmer until the liquid is reduced by half. This takes usually around 5 minutes.
• Incorporate Dijon mustard into the pan juices, followed by the addition of chicken broth and your chosen herbs.
• Bring the mixture to a boil, then lower the heat to medium. Stir in the cream and let the sauce gently simmer until it begins to thicken, usually around 4 minutes.
• Return the cooked chicken to the pan, allowing it to simmer gently until fully heated through and the sauce has achieved the desired thickness, approximately 5 minutes.
• Perform a taste test and make adjustments to the salt and pepper if necessary. It is ready to serve. Just don’t leave the creamy sauce behind, spoon it over your chicken!

Notes

Please note that the provided nutritional values are approximations and may vary based on specific ingredients and portion sizes in your recipe.

Nutrition

Calories: 895kcal

Troubleshooting/ FAQ:

Now, give this easy creamy mustard chicken try, share your thoughts in the comments below, and don’t forget to visit my Instagram page for more delicious recipes! I like to serve this on special occasions. It is not a very elaborate recipe, but if you have kids, anything that takes longer than 5 min feels elaborate 😉 If you enjoyed this, subscribe to Tasty Recollections for more mouthwatering ideas. Happy cooking and until next time!