Creamy Mustard Chicken

Tender chicken breasts simmered in a rich and creamy mustard sauce make this recipe a go-to for busy weeknights when you want something satisfying and elegant without a lot of fuss. The balance of fresh herbs with tangy mustard and smooth cream creates a sauce that feels special but comes together quickly.

I whipped this up on a hectic evening and loved how the sauce elevated plain chicken without demanding extra steps. It soon became a favorite to bring some comfort to weekday dinners.

Ingredients

• Olive oil: for a light, fragrant cooking fat choose extra virgin for better flavor
• Unsalted butter: enriches the sauce and helps brown the chicken beautifully
• Chicken breasts: sliced into thin fillets to ensure quick even cooking
• Shallot: offers a gentle sweetness that mellows as it cooks choose firm and dry for best texture
• Garlic: adds a punchy depth freshly grated releases the most flavor
• Fresh thyme rosemary and tarragon: bring aromatic layers pick fresh sprigs to brighten the dish
• Dry white wine: deglazes the pan adding acidity and complexity opt for a wine you enjoy drinking
• Wholegrain mustard: provides texture and a tangy kick pick a fresh jar without additives
• Chicken stock: builds savory background choose low sodium to control salt
• Heavy cream: thickens the sauce and adds richness for indulgence
• Fresh parsley: for garnish to add a pop of color and freshness

Instructions

Build The Chicken Fillets:

Slice the chicken breasts halfway lengthwise to create four thin fillets. Season well with salt and pepper to enhance flavor and tenderize.

Brown The Chicken:

Heat olive oil in a heavy pan over medium heat then melt the butter in it. Add chicken fillets and cook for 6 to 8 minutes turning until golden on both sides. This step locks in juices and builds the base of flavor. Remove chicken and set aside.

Cook The Aromatics:

Add the diced shallot to the same pan and cook gently for 1 to 2 minutes until translucent but not browned. This sweetness balances the tangy mustard later.

Build Herb and Wine Flavor:

Stir in chopped garlic and all the fresh herbs then cook for another minute to release essential oils. Add white wine to the pan to deglaze scraping up browned bits on the bottom. Let it simmer a couple of minutes until mostly alcohol has evaporated for a smooth flavor.

Add Mustard and Stock:

Mix the wholegrain mustard into the pan sauce for texture and punch. Pour in the chicken stock then simmer briefly for about 1 minute to reduce slightly and intensify the taste.

Create The Creamy Sauce:

Lower the heat and add the heavy cream stirring constantly until the sauce starts to thicken. This should take 3 to 4 minutes delivering a rich but balanced texture.

Finish The Dish:

Return the cooked chicken to the pan nestling it in the sauce. Simmer together for a few minutes until the chicken is warmed through and the sauce coats the pieces beautifully.

Final Taste Check and Serve:

Taste and adjust seasoning with salt and pepper. Serve immediately garnished with fresh parsley over your favorite side.

I adore the fresh herb combination here fresh tarragon especially shines making this dish feel like a special treat. It’s a recipe that reminds me of casual dinners with friends where the conversation flows as freely as the creamy sauce.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove to keep the sauce silky and prevent the cream from splitting.

Ingredient Swaps

Use half and half instead of heavy cream for a lighter sauce that still offers creaminess but less richness. Sweet paprika can be added with the herbs for a smoky twist. Chicken thighs work beautifully here for moister meat if you prefer.

Serving Ideas

Serve over buttered egg noodles or mashed potatoes to soak up the sauce. A simple green salad or steamed asparagus complements the creamy texture perfectly.

This creamy mustard chicken is an elegant yet simple dish perfect for weekday dinners. It combines bright herbs and tangy mustard for a sauce that truly elevates the meal.

Frequently Asked Recipe Questions

→ What cut of chicken works best for this dish?

Chicken breasts are ideal as they cook quickly and hold tenderness well when sliced into fillets.

→ Can I substitute the heavy cream for a lighter alternative?

Yes, half-and-half or milk can be used for a lighter sauce, though it will be less thick and rich.

→ How do the fresh herbs influence the flavor profile?

Thyme, rosemary, and tarragon add aromatic, earthy, and slightly sweet notes that complement the mustard's tang.

→ What is the purpose of deglazing the pan with white wine?

Deglazing lifts flavorful browned bits from the pan, adding depth and subtle acidity to the sauce.

→ How can I adjust the mustard intensity in the sauce?

You can increase or decrease the amount of wholegrain mustard according to your personal preference for tanginess.