This dish strikes the perfect balance between rich and tangy, with bold Dijon mustard cutting through a luscious cream sauce. The golden-browned chicken adds hearty flavor and soaks up the sauce beautifully. Best of all, it comes together quickly with minimal ingredients and pairs well with potatoes, rice, or crusty bread.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts or thighs
Salt and black pepper
Olive oil or butter
Garlic cloves
Shallot or onion
Chicken broth
Dijon mustard
Heavy cream
Whole grain mustard (optional, for added texture)
Fresh thyme or parsley (for garnish)
Optional: white wine, lemon juice, or grated Parmesan
Directions
Season the chicken with salt and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Add chicken and sear 4–5 minutes per side, or until golden and cooked through. Remove from skillet and set aside.
In the same pan, reduce heat to medium. Add chopped shallot and minced garlic. Sauté until softened.
Deglaze the pan with chicken broth (and white wine if using), scraping up any browned bits. Simmer for 2–3 minutes.
Stir in Dijon mustard and heavy cream, whisking until smooth. Add whole grain mustard if desired for texture.
Return chicken to the skillet and spoon sauce over the top. Simmer for 5–7 minutes, or until chicken is heated through and sauce thickens slightly.
Taste and adjust seasoning. Add a splash of lemon juice or Parmesan for extra flavor if desired.
Garnish with fresh herbs and serve warm.
Servings and timing
This recipe serves 4. Prep time: 10 minutes Cook time: 25 minutes Total time: 35 minutes
Variations
Mushroom addition: Sauté sliced mushrooms before adding garlic and shallots for added depth.
Lighter version: Use half-and-half or a mix of cream and Greek yogurt instead of full cream.
Spicy twist: Add a pinch of red pepper flakes or a dash of hot sauce.
Herb-forward: Use tarragon or rosemary for a more classic French flavor profile.
Vegan alternative: Substitute chicken with tofu or plant-based chicken, and use dairy-free cream.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over medium-low heat or in the microwave. Add a splash of broth or cream to loosen the sauce if it thickens. Not recommended for freezing, as the cream sauce may separate when thawed.
FAQs
Can I use chicken thighs instead of breasts?
Yes, chicken thighs are flavorful and stay juicy—either cut works well in this recipe.
What’s the difference between Dijon and whole grain mustard?
Dijon mustard is smooth and tangy, while whole grain mustard contains whole mustard seeds, adding texture and a milder flavor.
Can I make this dish ahead of time?
Yes, make the chicken and sauce ahead, then reheat gently. Store sauce separately for best texture.
How do I prevent the cream sauce from curdling?
Avoid high heat once the cream is added. Simmer gently and stir frequently.
Can I use sour cream or yogurt instead of heavy cream?
Yes, but add off heat to prevent curdling, and expect a tangier flavor.
Is this dish gluten-free?
Yes, as long as your mustard and broth are gluten-free. Always check labels.
What sides go well with this?
Mashed potatoes, rice, egg noodles, roasted vegetables, or crusty bread are all great choices.
Can I make the sauce thicker?
Simmer longer to reduce the sauce, or add a small cornstarch slurry if needed.
Can I use wine instead of broth?
Yes, dry white wine adds depth. Replace half or all of the broth with wine as desired.
Is this a good meal for entertaining?
Absolutely. It looks and tastes impressive, yet is easy and low-effort to prepare.
Conclusion
Creamy Dijon Mustard Chicken is a comforting yet sophisticated meal that comes together in under an hour. With its velvety sauce and tender chicken, it’s a dish you’ll come back to again and again—perfect for both casual dinners and entertaining guests.
Creamy Dijon Mustard Chicken is a rich and flavorful one-skillet dish featuring pan-seared chicken smothered in a silky Dijon mustard cream sauce. It’s a perfect balance of tangy and savory, ideal for both weeknight dinners and special occasions.
Author:Catherine
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:Serves 4
Category:Main Dish
Method:Stovetop
Cuisine:French-Inspired
Diet:Gluten Free
Ingredients
4 boneless, skinless chicken breasts or thighs
Salt and black pepper, to taste
2 tbsp olive oil or butter
2 garlic cloves, minced
1 shallot or small onion, finely chopped
1/2 cup chicken broth
2 tbsp Dijon mustard
1/2 cup heavy cream
1 tbsp whole grain mustard (optional)
1 tsp fresh thyme or chopped parsley (for garnish)
Optional: 1/4 cup dry white wine, 1 tsp lemon juice, or 2 tbsp grated Parmesan cheese
Instructions
Season the chicken on both sides with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until golden and cooked through. Remove and set aside.
Reduce heat to medium. Add shallot and garlic to the same pan and sauté until softened, about 2–3 minutes.
Deglaze the pan with chicken broth and optional white wine, scraping up any browned bits. Simmer for 2–3 minutes.
Whisk in Dijon mustard and heavy cream. Add whole grain mustard if using, and stir until sauce is smooth.
Return the chicken to the pan and spoon sauce over the top. Simmer for 5–7 minutes until heated through and the sauce slightly thickens.
Taste and adjust seasoning. Stir in lemon juice or Parmesan, if desired.
Garnish with fresh thyme or parsley. Serve warm with your favorite sides.
Notes
Use chicken thighs for a juicier, more flavorful alternative to breasts.Simmer gently once cream is added to avoid curdling.White wine adds depth—use in place of or alongside chicken broth.Add sautéed mushrooms or spinach for a hearty variation.This dish pairs beautifully with mashed potatoes, rice, noodles, or crusty bread.
