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A pan of creamy mustard chicken with a spoon.

Creamy Mustard Chicken

5 from 3 votes
Created by Mariam E.
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. 
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Dishes
Cuisine American
Servings 4 servings


  • 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


  • 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.


  • 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.


Calories: 267kcal | Carbohydrates: 10g | Protein: 3g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 698mg | Potassium: 131mg | Fiber: 1g | Sugar: 1g | Vitamin A: 622IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
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