Creamy Mustard Chicken: A Tangy, Comforting One-Pan Classic

When you need a quick yet elegant dinner that delivers big on flavor, Creamy Mustard Chicken is the perfect choice. Juicy chicken breasts (or thighs) are seared until golden, then simmered in a luscious mustard-cream sauce that’s rich, tangy, and irresistibly comforting. This dish feels like something you’d order at a cozy French bistro, yet it comes together easily in your own kitchen.

Perfect for weeknights, date nights, or casual entertaining, this recipe pairs beautifully with mashed potatoes, rice, or crusty bread to soak up every drop of that velvety sauce.

Why You’ll Love Creamy Mustard Chicken

• Bold yet Balanced Flavor: Cream tempers the tang of mustard into a smooth, crave-worthy sauce.

• One-Pan Meal: Minimal cleanup, maximum flavor.

• Versatile: Works with chicken breasts, thighs, or even pork chops.

• Elegant but Easy: Ready in under 40 minutes.

• Perfect Pairing: Matches beautifully with both hearty and light side dishes.

This dish is the perfect marriage of tangy, creamy, and savory.

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Ingredients for Creamy Mustard Chicken

This recipe serves 4.

For the Chicken:

• 4 boneless, skinless chicken breasts (or thighs)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• Salt and pepper, to taste

• 2 tablespoons olive oil

• 1 tablespoon butter

For the Creamy Mustard Sauce:

• 3 garlic cloves, minced

• ½ cup chicken broth (low sodium)

• 1 cup heavy cream (or half-and-half for lighter)

• 2 tablespoons Dijon mustard

• 1 tablespoon whole grain mustard (for texture, optional)

• 1 teaspoon dried thyme (or 2 teaspoons fresh)

• ½ teaspoon paprika (optional, for warmth)

• ¼ cup grated Parmesan cheese (optional, for extra richness)

• 1 tablespoon lemon juice (to finish)

• Fresh parsley, chopped, for garnish

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How to Make Creamy Mustard Chicken

Step 1: Season and Sear the Chicken

1. Pat chicken dry and season with salt, pepper, garlic powder, and onion powder.

2. Heat olive oil and butter in a large skillet over medium-high heat.

3. Sear chicken for 4–5 minutes per side, until golden brown and nearly cooked through (about 160°F internal temp). Transfer to a plate.

Step 2: Build the Sauce

1. In the same skillet, reduce heat to medium. Add minced garlic and sauté for 1 minute.

2. Pour in chicken broth, scraping up browned bits from the pan.

3. Stir in cream, Dijon mustard, whole grain mustard (if using), thyme, and paprika.

4. Simmer gently for 5–7 minutes until the sauce thickens slightly.

Step 3: Finish with Chicken

1. Return chicken to the skillet and spoon sauce over it.

2. Simmer on low heat for another 5–7 minutes until chicken is fully cooked (165°F).

3. Stir in Parmesan cheese (if using) and finish with lemon juice.

Step 4: Garnish and Serve

• Sprinkle with fresh parsley.

• Serve hot with your favorite sides.

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Tips for Perfect Creamy Mustard Chicken

• Use both Dijon and whole grain mustard: Dijon for smooth tang, whole grain for texture.

• Don’t boil the cream: Keep it at a gentle simmer to avoid curdling.

• Balance the flavors: A squeeze of lemon juice or dash of vinegar brightens the sauce.

• Choose thighs for juiciness: Chicken thighs stay tender and flavorful even after simmering.

• Deglaze well: Scrape all the browned bits from searing—the key to a flavorful sauce.

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Serving Suggestions

This rich, tangy dish deserves sides that soak up its sauce. Try:

• Creamy mashed potatoes – the ultimate pairing.

• Steamed rice or wild rice – light and fluffy.

• Buttered noodles or tagliatelle – sauce clings beautifully.

• Steamed or roasted green beans, asparagus, or broccoli – add freshness.

• Crusty bread – for mopping up every last drop.

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Make-Ahead, Storage & Freezing

Make-Ahead: The sauce can be made a day ahead and reheated gently. Add chicken just before serving.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Reheating: Warm gently on the stove over low heat, adding a splash of broth or cream if needed.

Freezing: Cream sauces can separate when frozen, but if you want to freeze, do so before adding cream. Reheat and stir in cream fresh.

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Variations

• Add mushrooms: Sauté them with the garlic for extra earthiness.

• Herb upgrade: Use fresh tarragon or rosemary instead of thyme.

• Spicy kick: Stir in a pinch of cayenne or red pepper flakes.

• Wine twist: Deglaze with ¼ cup white wine before adding broth for added depth.

• Vegetable boost: Add spinach or peas at the end for extra color and nutrition.

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Frequently Asked Questions

Can I make this with pork or fish?

Yes! Pork chops or salmon work well with this creamy mustard sauce. Adjust cooking times.

Is Dijon mustard too strong?

Not at all—cream balances it out. For milder flavor, use half Dijon and half yellow mustard.

Can I make this without cream?

Yes—use coconut milk for a dairy-free version, or evaporated milk for a lighter option.

Can I bake the chicken in the sauce?

Yes. Assemble everything in an ovenproof skillet and bake at 375°F for 20 minutes.

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Tangy, Creamy, and Comforting

Creamy Mustard Chicken is one of those dishes that feels both rustic and refined. It’s simple enough for a weeknight yet special enough to serve to guests. With juicy chicken and a sauce that’s equal parts velvety and zesty, this recipe is destined to become a staple in your kitchen.

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