I love this recipe because it delivers incredible flavour with minimal effort. The mustard not only gives the sauce its rich, slightly tangy taste, but it also helps thicken it naturally. It’s creamy without being heavy, and the chicken stays beautifully tender. I often serve it with mashed potatoes, rice, or even steamed vegetables to soak up all that delicious sauce.
Ingredients
(Full amounts listed in recipe card below.)
Chicken: 700 g (1.4 lb) Chicken thigh fillets, Skinless and boneless (4–6 pieces) 1 1/2 tbsp Olive oil 1/2 tsp Cooking or kosher salt 1/4 tsp Black pepper
Creamy Mustard Sauce: 1/2 cup Thickened or heavy cream 1 tbsp Dijon mustard 1 tbsp Wholegrain mustard 1/4 tsp Cooking or kosher salt 1/4 tsp Black pepper 1–2 tbsp Water, As needed to thin the sauce
I start by seasoning the chicken with salt and pepper.
Next, I heat the olive oil in a large pan (ideally one that’s not non-stick) over medium-high heat. I add the chicken, smooth side down, and cook for about 4 minutes until it’s a deep golden colour. Then I flip and cook the other side for around 3 minutes, or until the chicken is fully cooked through (about 72°C internal temperature). I transfer the chicken to a plate to rest.
If I’m using chicken breast instead, I cook the fillets for about 2 minutes on each side on high heat — just until golden but still juicy.
Once the chicken is done, I remove any burnt bits from the pan but keep the flavourful browned bits stuck to the surface — that’s what makes the sauce so good!
To make the sauce, I return the pan to medium heat and add the cream, Dijon mustard, and wholegrain mustard. I stir with a wooden spoon, scraping up the browned bits as the sauce heats. Once it’s warm and smooth, I season it with salt and pepper and stir in the herbs (if using). If the sauce thickens too much, I loosen it with a tablespoon or two of water.
I spoon the creamy mustard sauce over the chicken and serve it immediately — it’s especially good with buttery mashed potatoes or crusty bread to mop up the sauce.
Servings and Timing
Serves: 4 people Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes
Variations
Cream swap: Replace cream with half milk and half Greek yoghurt for a lighter version.
Add vegetables: Stir in sautéed mushrooms or spinach for extra nutrition and flavour.
Herb twist: If I don’t have tarragon, I use thyme or parsley — they add freshness without overpowering the sauce.
Extra tang: A squeeze of lemon juice at the end makes the sauce pop.
Storage and Reheating
I store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I warm the chicken and sauce together gently on the stove over low heat, adding a splash of water or milk if the sauce thickens too much. I don’t recommend freezing this dish, as creamy sauces tend to separate once thawed.
FAQs
Can I use chicken breast instead of thighs?
Yes! Just slice the breasts in half horizontally to make thinner fillets and cook for 2 minutes per side.
What type of mustard is best?
I love using a mix of Dijon and wholegrain mustard for both creaminess and texture.
Can I make it dairy-free?
Yes, you can use a plant-based cream alternative such as oat or soy cream.
How do I keep the chicken juicy?
Avoid overcooking — remove it as soon as it reaches the right temperature, as it will continue to cook slightly off the heat.
Can I use dried herbs?
Yes, but I recommend using them sparingly — about 1/2 teaspoon of dried herbs in total.
What sides go well with this?
Mashed potatoes, rice, couscous, or roasted vegetables all complement the creamy sauce beautifully.
Conclusion
This Chicken in Creamy Mustard Sauce is quick, comforting, and packed with rich flavour. It’s one of those recipes that feels fancy but takes less than 20 minutes from start to finish. I love how the mustard adds depth while the cream keeps it smooth and indulgent — it’s a dish I come back to time and time again.
This Chicken in Creamy Mustard Sauce is a quick yet elegant dish featuring golden, tender chicken coated in a silky, tangy mustard cream sauce. With just a few ingredients and 15 minutes of cooking time, it’s the perfect blend of French-inspired comfort and weeknight simplicity.
Total Time:15 minutes
Yield:4 servings
Ingredients
Chicken:
700 g (1.4 lb) chicken thigh fillets, skinless and boneless (4–6 pieces)
1 1/2 tbsp olive oil
1/2 tsp cooking or kosher salt
1/4 tsp black pepper
Creamy Mustard Sauce:
1/2 cup thickened or heavy cream
1 tbsp Dijon mustard
1 tbsp wholegrain mustard
1/4 tsp cooking or kosher salt
1/4 tsp black pepper
1–2 tbsp water, as needed to thin the sauce
Optional Herbs:
2 tsp fresh parsley, finely chopped
2 tsp fresh tarragon (optional), finely chopped
Instructions
Season chicken thighs with salt and pepper.
Heat olive oil in a large pan over medium-high heat. Add chicken, smooth side down, and cook for 4 minutes until golden. Flip and cook another 3 minutes, or until cooked through (internal temperature around 72°C/165°F). Remove from pan and set aside to rest.
If using chicken breasts, cook for 2 minutes per side on high heat until golden but still juicy.
Remove any burnt bits from the pan but leave the browned fond for flavour.
Return pan to medium heat and add cream, Dijon mustard, and wholegrain mustard. Stir to combine, scraping up browned bits from the pan.
Simmer gently until the sauce thickens slightly, then season with salt and pepper. Add herbs if using.
If sauce becomes too thick, stir in 1–2 tablespoons of water to loosen.
Return chicken to the pan or plate and spoon the creamy mustard sauce generously over the top. Serve immediately with mashed potatoes, rice, or crusty bread.
Notes
For a lighter version, use half milk and half Greek yoghurt instead of cream.
Stir in sautéed mushrooms or spinach for extra flavour and nutrition.
Replace tarragon with thyme or parsley if desired.
Add a squeeze of lemon juice before serving for extra brightness.
Store leftovers in the fridge for up to 3–4 days; reheat gently with a splash of milk or water.
