Quick and easy, this Creamy Mustard Chicken is going to be the hit of the week. This chicken tastes so decadent and will melt in your mouth. Coated in flour to give the chicken a crispy exterior while sealing in moisture, this mustard chicken is the perfect dinner.
Made with simple everyday ingredients, this creamy mustard chicken comes together quickly and easily, making it ideal for busy weeknights. It’s always a hit with the family but is perfect for guests as well. Juicy pan-seared chicken breasts coated in a creamy mustard sauce, it’ll be inhaled in a second and there won’t be any leftovers!
Cooked in one skillet and in less than an hour, this is one of those recipes I whip up whenever I’m in a rush. If you are looking for more one-pan recipes, try my Garlic Mushroom Chicken Thighs or Cheesecake Factory Chicken Madeira.
Why You’ll Love Dijon Mustard Chicken
- A delicious creamy sauce. The sauce is a dream. Your family will want to soak up every last drop with some crusty bread! Mashed potatoes, pasta, and rice are great for soaking up the sauce as well.
- It’s super flavorful. The Dijon mustard adds so much flavor to the sauce. It’s tangy, zesty, and has a kick to it.
- It’s quick! You’ll have dinner ready in less than 40 minutes with this flavorful chicken recipe. Even better, it’s made in a single skillet so cleaning up is quick as well.
Mustard Chicken Ingredients
- Chicken breasts: Sliced lengthwise so they are thinner and cook faster.
- Seasoning: I use garlic powder, dried and fresh rosemary, ground black pepper, and salt.
- All-purpose flour: The flour coating gives the chicken a nice crispy exterior.
- Olive oil: Or a neutral oil of your choice.
- Butter: Use unsalted butter as you want to salt the dish to taste.
- Aromatics: I use shallots and garlic for flavor.
- Chicken broth: Use low sodium chicken broth whenever possible so you can salt to taste.
- Dijon mustard: Dijon mustard has a tangy, sharp flavor so don’t use too much!
- Heavy cream: This makes the mustard sauce into a dreamy cream sauce.
- Chopped parsley: To garnish.
How To Make Creamy Mustard Chicken
- Season the chicken: Season the chicken breasts halves with garlic powder, rosemary, pepper, and salt.
- Coat the chicken: Dredge the seasoned chicken in flour and coat them evenly.
- Sear the chicken: Heat a large skillet with oil on a medium flame, add the chicken breasts and cook for 5-6 minutes until they turn golden. Transfer them to a plate and set them aside.
- Cook the aromatics: To the same skillet add the butter. Once the butter is melted, add shallots and garlic, cook for a minute.
- Creamy mustard sauce: Pour the chicken broth and whisk simultaneously, stir in the Dijon mustard and rosemary. Let it simmer for 5 minutes.
- Add the cream: Stir in the heavy cream, salt, and pepper, allow the sauce to slightly thicken for about 3-5 minutes.
- Finish the chicken: Transfer the chicken back to the skillet and cook until the chicken is cooked through.
- Garnish and serve: Garnish the mustard chicken with chopped parsley and serve with any veggies on the side.
Tips to Make this Mustard Chicken Recipe
- Try to buy chicken breasts that are similar in size so they will cook evenly.
- If you don’t want to cut the chicken lengthwise, you can pound the chicken breasts into even thickness and double up the quantity to make 4 pieces.
- Swap the heavy cream for half and half for a lighter pan-sauce.
- Be sure to pat the chicken breasts dry before pan searing. It’ll also help the seasoning stick better.
- Use freshly minced garlic. It brings out so much flavor compared to pre-minced garlic.
- Be careful not to overcook the chicken as it’ll become tough. Once the chicken has hit 165 F, pull it off the heat so it doesn’t overcook.
- Feel free to add some spinach or kale to the sauce for some extra greens.
Frequently Asked Questions
Homemade Mashed Potatoes are my favorite as the potatoes can soak up the sauce! A side salad or veggies such as roasted potatoes, green beans, asparagus, broccoli, and roasted carrots are perfect as well. Rice, pasta, and bread are great as well.
You can! Store the chicken and sauce in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge when ready to eat and reheat in the microwave or covered in the oven at low temperature until heated through.
You sure can! Chicken thighs make for a great substitute, just make sure to use boneless, skinless chicken thighs. Chicken tenderloins work as well. If you want to use bone-in chicken, you are welcome to, but the cooking time will change a lot. Make sure the internal temperature has reached 165F for it to be safe to eat.
To store the leftovers, transfer them into an airtight container, and keep them in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave until warmed throughout.
I recommend you dredge the chicken in flour as it gives the chicken a nice crispy crust. The crust encourages the creamy mustard sauce to cling onto the chicken as well.
More Chicken Dinner Recipes to Try
- Easy Chicken Stew
- Lemon Herb Mediterranean Chicken
- Creamy White Chicken Chili
- Sweet and Spicy Asian Chicken
- Easy Chicken Tetrazzini
I hope you enjoy all the recipes I share with you, including this delicious Creamy Mustard Chicken recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Creamy Mustard Chicken
Ingredients
- 2 whole chicken breasts sliced lengthwise
- 1 teaspoon garlic powder
- ½ teaspoon dried rosemary
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- ¼ cup all-purpose flour
- 2 tablespoons olive oil
Creamy Mustard Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons shallot sliced
- 1 teaspoon garlic minced
- 1 cup low sodium chicken broth
- 2 tablespoons Dijon mustard
- 1 teaspoon fresh rosemary chopped
- ½ cup heavy cream
- ½ tsp salt to taste
- ½ tsp pepper
- chopped parsley to garnish
Instructions
- Season the chicken breasts halves with garlic powder, rosemary, pepper and salt.
- Dredge the seasoned chicken in flour and coat them evenly.
- Heat a large skillet with oil on a medium flame, add the chicken breasts and cook for 5-6 minutes until they turn golden. Transfer them to a plate and set aside.
- To the same skillet add the butter. Once the butter is melted, add shallots and garlic, cook for a minute.
- Pour the chicken broth and whisk simultaneously, stir in the Dijon mustard and rosemary. Let it simmer for 5 minutes.
- Stir in the heavy cream, salt and pepper, allow the sauce to slightly thicken for about 3-5 minutes.
- Transfer the chicken back to the skillet and cook until the chicken is cooked through.
- Garnish the mustard chicken with chopped parsley and serve with any veggies on the side.
Notes
- Try to buy chicken breasts that are similar in size so they will cook evenly.
- If you don’t want to cut the chicken lengthwise, you can pound the chicken breasts into even thickness and double up the quantity to make 4 pieces.
- Swap the heavy cream for half and half for a lighter pan-sauce.
- Be sure to pat the chicken breasts dry before pan searing. It’ll also help the seasoning stick better.
- Use freshly minced garlic. It brings out so much flavor compared to pre-minced garlic.
- Be careful not to overcook the chicken as it’ll become tough. Once the chicken has hit 165F, pull it off the heat so it doesn’t overcook.
- Feel free to add some spinach or kale to the sauce for some extra greens.
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