There's something utterly comforting about a sauce that clings perfectly to tender chicken, rich with flavor but not overpowering. This Creamy Dijon Mustard Chicken Recipe strikes that beautiful balance, delivering a luscious, tangy creaminess that’s quick to whip up on any weeknight.
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Why You'll Love This Recipe
I remember the first time I made this Creamy Dijon Mustard Chicken Recipe — it felt like an elevated restaurant dish but came together so easily in my own kitchen. The sauce is rich but balanced, pairing that classic mustard tang with just enough creaminess to feel indulgent without being heavy.
- Speedy preparation: You’ll have a comforting, flavorful meal on the table in under 30 minutes, perfect for busy nights.
- Simple ingredients: No hard-to-find items here—just pantry staples that come together beautifully.
- Deliciously versatile: It pairs well with lots of sides, so you can adapt it easily based on what you have or like.
- Show-stopping sauce: That creamy Dijon mustard sauce feels gourmet but is foolproof to make.
Ingredients & Why They Work
Each ingredient in this recipe plays a part in making the sauce irresistible while keeping the chicken juicy and tender. It’s a combination that highlights comfort and elegance, all without fuss.
- Boneless skinless chicken breasts: Flattened to an even thickness for quick, even cooking and tender results.
- Olive oil: Helps sear the chicken nicely, building flavor and preventing sticking.
- Garlic: Just a hint to add fragrant depth to the sauce without overpowering it.
- Chicken broth: Adds savory richness and helps create that beautiful pan sauce.
- Heavy cream: For the silky smooth texture that makes the sauce luxurious.
- Dijon mustard: The star of the sauce! I prefer Grey Poupon because it’s robust but not harsh.
- Fresh thyme and dried sage: Herbal notes that add complexity and warmth.
- Honey: Balances the tang of mustard with a touch of sweetness—just enough to round it out.
- Fresh parsley (optional): For a pop of freshness and color when serving.
Make It Your Way
I love tweaking this Creamy Dijon Mustard Chicken Recipe depending on what I’m in the mood for or what’s in my pantry. It’s one of those dishes that takes very well to a personal touch — don’t be shy about experimenting!
- Variation: Sometimes I swap the chicken broth for half dry white wine and chicken broth—this adds a beautiful depth and a subtle acidity that lifts the sauce nicely.
- Make it lighter: Use half-and-half instead of heavy cream for a slightly lighter sauce without losing too much creaminess.
- Herb swap: If you don’t have fresh thyme, dried herbs like rosemary or tarragon also work great here.
- Spice it up: A pinch of smoked paprika or cayenne adds a surprising smoky kick that my family really enjoys.
Step-by-Step: How I Make Creamy Dijon Mustard Chicken Recipe
Step 1: Prep and Flatten Your Chicken
Start by pounding your chicken breasts until they’re about half an inch thick. This helps them cook evenly, preventing those pesky dry edges while the inside stays juicy. I like to place each breast between two sheets of plastic wrap for a clean pounding experience—less mess and no chicken flying across the kitchen! Season both sides generously with salt and pepper.
Step 2: Sear the Chicken to Golden Perfection
Heat one tablespoon of olive oil in a large skillet over medium-high heat until it’s shimmering. Add the chicken and resist the urge to move it around—let it develop a nice golden crust by cooking undisturbed for 5-6 minutes per side. A quick tip: use an instant-read thermometer to hit 165°F at the thickest part, so you don’t over- or undercook it.
Step 3: Build the Sauce in the Same Pan
After transferring the chicken to a plate and tenting with foil to keep warm, add the remaining tablespoon of olive oil to the skillet on medium-low heat. Toss in the minced garlic and sauté just until fragrant and turning a light golden brown—this takes about 10 seconds, so watch closely to avoid burning. Then, pour in the chicken broth along with thyme and sage. Let it simmer for about a minute until the liquid reduces by half, concentrating those flavors.
Step 4: Finish With Cream, Mustard & Honey
Stir in the heavy cream and Dijon mustard, and keep the sauce at a gentle simmer, stirring frequently, until it thickens just slightly—about one minute. The mustard adds that lovely tang, while the cream gives it silkiness. Finally, blend in the honey and season with salt and pepper to taste. This sweet little touch rounds out the sauce perfectly!
Step 5: Serve and Enjoy
Spoon that dreamy sauce generously over your chicken breasts, sprinkle with fresh parsley if you like, and serve immediately. This is always such a hit when my friends come over!
Top Tip
From my experience making this dish frequently, these simple tips make all the difference in getting that perfect balance of flavors and textures every time.
- Flatten Evenly: Using a meat mallet or rolling pin ensures the chicken cooks quickly and stays juicy.
- Don’t Skip the Rest: Letting the chicken rest under foil after searing locks in the juices and keeps it tender.
- Watch Your Garlic: Garlic goes from fragrant to bitter fast — sauté just until it begins to change color for the best taste.
- Adjust the Mustard: Taste your sauce and add more Dijon if you want a stronger mustard kick — it’s easy to adjust on the fly.
How to Serve Creamy Dijon Mustard Chicken Recipe
Garnishes
I keep it simple with fresh minced parsley—it adds a lovely burst of green freshness and a subtle grassy note that lifts the rich sauce. Sometimes I toss on a few fresh thyme leaves for a more herbaceous pop, especially if I’m serving guests.
Side Dishes
This chicken always shines alongside buttery mashed potatoes or creamy polenta, which soak up every drop of that sauce. Roasted green beans or sautéed spinach also add fresh, vibrant balance to the plate.
Creative Ways to Present
For a dinner party, I like plating the chicken over a bed of wild rice pilaf, drizzling the sauce over, and garnishing with edible flowers or microgreens for an elegant touch. Sitting the chicken atop grilled asparagus spears also creates a chic and colorful presentation.
Make Ahead and Storage
Storing Leftovers
I store leftover chicken and sauce separately in airtight containers in the fridge. This keeps the chicken from getting soggy and preserves the sauce’s texture. They stay good for about 3 days.
Freezing
This recipe freezes pretty well if you peel off the sauce from the chicken before freezing. Freeze the sauce in a separate freezer-safe container and the chicken in another to keep the best texture. Thaw overnight in the fridge and reheat gently.
Reheating
To reheat, I warm the sauce slowly in a small saucepan over low heat, stirring often, then add the chicken pieces just to heat through. Doing this on low helps the cream sauce keep its silky texture without breaking.
Frequently Asked Questions:
Absolutely! Boneless, skinless chicken thighs will work well and can be a bit juicier and more forgiving when cooked. Just adjust cooking time slightly to ensure they're cooked through.
If you want to lighten the dish, half-and-half or full-fat coconut milk can substitute in a pinch. The sauce might be less thick or slightly less rich, but still tasty.
Keeping the sauce at a gentle simmer and stirring frequently helps. Avoid boiling after adding the cream, as high heat can cause separation. Adding mustard slowly and tasting as you go also stabilizes the sauce flavor and texture.
Yes! All the ingredients are naturally gluten-free, but just be sure your mustard and chicken broth don’t contain any gluten additives or thickeners.
Final Thoughts
This Creamy Dijon Mustard Chicken Recipe has become such a go-to in my kitchen because it reliably delivers that rich, comforting sauce alongside perfectly cooked chicken — all without fancy techniques or hard-to-find ingredients. If you want an easy dinner that feels like a treat, I can’t recommend this enough. Trust me, once you make it, you’ll be reaching for it again and again.
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Creamy Dijon Mustard Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
Creamy Dijon Mustard Chicken is a delicious and easy-to-make dish featuring tender pan-seared chicken breasts in a rich, flavorful sauce made with Dijon mustard, garlic, cream, and fresh herbs. Perfect for a comforting weeknight dinner or a special occasion.
Ingredients
Chicken
- 4 (6 oz) boneless skinless chicken breasts
- Salt and freshly ground black pepper to taste
- 2 tablespoon olive oil, divided
Sauce
- 2 teaspoon minced garlic (2 cloves)
- ½ cup low-sodium chicken broth
- ½ cup heavy cream
- 2 tablespoon Dijon mustard
- 1 ½ teaspoon chopped fresh thyme
- ½ teaspoon dried sage
- 1 teaspoon honey
- Fresh parsley, minced, for garnish (optional)
Instructions
- Prepare the chicken: Using a meat mallet, flatten the chicken breasts to about ½-inch thickness to ensure even cooking.
- Cook the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Dab the chicken dry with paper towels and season both sides with salt and pepper. Add the chicken to the hot oil and cook for 6 minutes per side until fully cooked and registering 165 degrees Fahrenheit on an instant-read thermometer. Transfer the chicken to a plate and cover with foil to keep warm.
- Sauté garlic and reduce broth: Return the pan to medium-low heat. Add the remaining 1 tablespoon olive oil and the minced garlic. Sauté briefly for about 10 seconds until fragrant and lightly golden. Pour in the chicken broth along with the thyme and sage. Let the liquid reduce by half, approximately 1 minute.
- Make the sauce: Stir in the heavy cream and Dijon mustard. Let the sauce simmer, stirring frequently, until it thickens slightly, about 1 minute. Stir in the honey, then season with salt and pepper to taste.
- Serve: Place the cooked chicken on plates and spoon the creamy mustard sauce over the top. Garnish with minced fresh parsley if desired and serve immediately.
Notes
- You can substitute 2 tablespoon minced shallot for the garlic; sauté shallots for 1 minute until soft and fragrant.
- If desired, replace the ½ cup chicken broth with ½ cup dry white wine plus ½ cup chicken broth. In that case, simmer the mixture for 3 to 4 minutes until reduced by half and the alcohol scent is gone.
- Use Grey Poupon or a mild Dijon mustard to avoid overly harsh mustard flavor.
- Ensure chicken is cooked to an internal temperature of 165 degrees Fahrenheit for safety.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 30 g
- Cholesterol: 110 mg
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