This Chicken in Creamy Mustard Sauce is a fast, elegant dinner made with just a handful of pantry staples. Golden-seared chicken is paired with a silky cream sauce infused with Dijon and wholegrain mustard for depth, richness, and subtle tang. It’s simple enough for a weeknight yet refined enough to serve to guests.
Why You’ll Love This Recipe
Quick and easy – Ready in about 20 minutes from start to finish.
Minimal ingredients – Only a few core ingredients create incredible flavor.
Restaurant-quality sauce – The combination of Dijon and wholegrain mustard gives the sauce complexity and natural thickness.
Versatile protein option – Works beautifully with chicken thighs or breast.
Perfect for entertaining – Add fresh tarragon for an elevated, French-inspired touch.
Great with many sides – Delicious over mashed potatoes, rice, pasta, or alongside roasted vegetables.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken
700 g (1.4 lb) skinless, boneless chicken thigh fillets (4–6 pieces)
1 1/2 tablespoons olive oil
1/2 teaspoon cooking or kosher salt
1/4 teaspoon black pepper
For the creamy mustard sauce
1/2 cup (125 ml) thickened or heavy cream
1 tablespoon Dijon mustard
1 tablespoon wholegrain mustard
1/4 teaspoon cooking or kosher salt
1/4 teaspoon black pepper
1–2 tablespoons water, as needed
Season the chicken
Pat the chicken dry with paper towels. Season both sides evenly with salt and black pepper.
Sear the chicken
Heat olive oil in a large heavy-based pan over medium-high heat. Use a pan that is not non-stick to allow flavorful browned bits to develop.
Place the chicken smooth side down and cook for 4 minutes until deep golden. Flip and cook for another 3–4 minutes until fully cooked. The internal temperature should reach 72°C (162°F) for thighs.
If using chicken breast (cut in half horizontally and pounded to 1 cm thickness), cook on high heat for 2 minutes per side until it reaches 67°C (153°F).
Transfer the cooked chicken to a plate and allow it to rest.
Clean the pan
Scrape out any loose burnt bits, leaving behind the golden brown fond stuck to the pan.
Make the sauce
Reduce heat to medium. Add the heavy cream, Dijon mustard, and wholegrain mustard to the pan. Stir continuously, scraping up the browned bits from the bottom.
Heat until the sauce is hot but not boiling. Dijon mustard will naturally thicken the sauce, so no long simmering is required.
Stir in salt, pepper, and optional fresh herbs. If the sauce becomes too thick, add 1 tablespoon of water at a time until desired consistency is reached.
Serve
Place the chicken on serving plates and spoon the creamy mustard sauce generously over the top. Serve immediately.
Servings and timing
Servings: 4 people
Preparation time: 5 minutes
Cooking time: 15 minutes
Total time: Approximately 20 minutes
Calories per serving: Approximately 364 kcal
Variations
Use chicken breast instead of thighs
Slice two chicken breasts horizontally to create four thin steaks and pound evenly before cooking.
Add garlic
Sauté 1 minced garlic clove in the pan for 30 seconds before adding the cream for added depth.
Make it lighter
Use pouring cream instead of heavy cream, though the sauce will be thinner and less rich.
Add mushrooms
Sauté sliced mushrooms after removing the chicken, then proceed with the sauce.
Try different herbs
If tarragon is unavailable, fresh chives or thyme can provide a different but pleasant herbal note.
Use alternative proteins
This sauce works well with turkey steaks or firm white fish fillets using the same cooking method.
Storage/Reheating
Refrigeration
Store cooked chicken and sauce in an airtight container in the refrigerator for up to 3–4 days.
Freezing
Freezing is not recommended as cream-based sauces can separate and become grainy when thawed.
Reheating
Reheat gently in a pan over low heat until warmed through. Add a small splash of water or cream to loosen the sauce if needed. Avoid high heat to prevent the sauce from separating.
FAQs
Can I use chicken breast instead of thighs?
Yes. Slice each breast horizontally into two thin pieces and cook for about 2 minutes per side.
Why shouldn’t I use a non-stick pan?
A regular pan allows browned bits to form on the bottom, which dissolve into the sauce and add flavor.
Can I make this without wholegrain mustard?
Yes. Increase the Dijon mustard slightly to compensate, though the texture will be smoother.
What does tarragon taste like?
Tarragon has a mild anise-like flavor with subtle sweetness that pairs beautifully with cream.
How do I know when the chicken is fully cooked?
Use a thermometer. Thighs should reach 72°C (162°F) before resting.
Can I make the sauce thicker?
The Dijon mustard naturally thickens the sauce. If needed, simmer briefly or reduce slightly.
Yes, but for best texture and flavor, reheat gently and avoid overcooking.
Is low-fat cream suitable?
It works, but the sauce will be thinner and less rich.
Can I double the sauce?
Absolutely. Simply double all sauce ingredients while keeping cooking times the same.
Conclusion
Chicken in Creamy Mustard Sauce proves that a few simple ingredients can create a dish that feels refined and indulgent. The rich cream, balanced by two types of mustard and optional fresh herbs, delivers bold yet elegant flavor in under 30 minutes. Whether for a busy weeknight or a special dinner, this recipe is a dependable favorite that never disappoints.
Golden-seared chicken served with a silky, rich cream sauce infused with Dijon and wholegrain mustard. This elegant yet simple dish comes together in about 20 minutes and delivers bold, refined flavor with minimal ingredients.
Pat chicken dry and season both sides with salt and black pepper.
Heat olive oil in a large heavy-based pan over medium-high heat.
Place chicken smooth side down and cook for 4 minutes until deeply golden. Flip and cook another 3–4 minutes until internal temperature reaches 72°C (162°F). Remove and rest.
Scrape out any loose burnt bits, leaving golden browned bits in the pan.
Reduce heat to medium. Add heavy cream, Dijon mustard, and wholegrain mustard. Stir continuously while scraping up browned bits.
Heat gently until sauce is hot but not boiling. Stir in salt, pepper, and optional herbs.
If sauce is too thick, add 1 tablespoon water at a time until desired consistency is reached.
Spoon sauce over rested chicken and serve immediately.
Notes
Chicken breast can be used; cook thin slices about 2 minutes per side to 67°C (153°F).
Avoid non-stick pans to allow flavorful fond to develop.
Add minced garlic before the cream for extra depth.
Sauté mushrooms before making the sauce for variation.
Reheat gently over low heat to prevent sauce separation.
Freezing is not recommended due to cream-based sauce.
