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

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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.

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.