There’s something incredibly satisfying about a sauce that’s both tangy and silky, especially when it clings perfectly to tender chicken. This Creamy Dijon Mustard Chicken Recipe is exactly that—a beautiful balance of flavors that’s quick enough for any weeknight yet fancy enough for guests. Trust me, once you try it, it’ll become your go-to.

The image shows five golden-brown cooked chicken pieces on a white oval plate. The chicken is covered with a creamy light beige sauce that has green herb pieces sprinkled on top. The pieces are arranged close together, with some sauce pooling at the bottom. A fresh green parsley sprig rests on the right side of the plate. The plate is set on a white marbled surface with a dark green cloth under the left side. The background includes blurred green herbs. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Dijon Mustard Chicken Recipe
Top Tip
How to Serve Creamy Dijon Mustard Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Dijon Mustard Chicken Recipe

Why You'll Love This Recipe

I can honestly say this Creamy Dijon Mustard Chicken Recipe never lets me down—every time I whip it up, I end up with tender chicken drenched in a luscious sauce that somehow feels indulgent but is totally manageable to make on a busy day.

Quick Prep and Cook Time: You’ll have a delicious dinner on the table in under 30 minutes, perfect for busy evenings.
Simple Ingredients: Most items are pantry staples or easy to find at any grocery store.
Rich and Tangy Sauce: Dijon mustard and cream create a sauce that’s bursting with flavor but still smooth and comforting.
Versatile Dish: Great with pasta, rice, or roasted veggies—you can really make it your own!

The image shows a white pan filled with four golden-brown cooked chicken pieces placed evenly inside a creamy light yellow sauce with small green herb pieces sprinkled over the sauce and chicken. The sauce has a smooth texture, and the chicken pieces have a slightly crispy outside with a juicy inside, each topped with small chopped green herbs. The pan sits on a green cloth over a white marbled surface, with a silver spoon on the right side of the pan resting partially in the sauce. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this recipe plays a special role. The Dijon mustard adds that signature tang with a little kick, while the cream brings richness that balances the sharpness. Fresh thyme and sage give it an earthy depth, and honey smooths everything out with a touch of sweetness. Here’s a quick rundown on what’s in it and why.

Flat lay of fresh boneless skinless chicken breasts with smooth, pale pink skin, a small pile of coarse sea salt crystals, a few whole black peppercorns scattered nearby, a small white ceramic bowl filled with golden olive oil, fresh garlic cloves peeled and whole, a small white bowl containing clear light chicken broth, another small white bowl holding thick heavy cream, a small white bowl with creamy pale yellow Dijon mustard, fresh thyme sprigs with tiny green leaves, a pinch of dried sage in a tiny white bowl, a small white bowl with glossy amber honey, and a few bright green parsley sprigs arranged neatly, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless skinless chicken breasts: Flattened evenly, they cook quickly and soak up the sauce beautifully.
Salt and freshly ground black pepper: Essential for seasoning—not just the chicken but the sauce too.
Olive oil: Divided use means you get a golden sear on the chicken and a flavorful base for the sauce.
Minced garlic: Adds aroma and depth; a quick sauté releases that gorgeous fragrance immediately.
Low-sodium chicken broth: Helps build the sauce without overpowering the delicate flavors.
Heavy cream: Gives the sauce that velvety, luscious texture I adore.
Dijon mustard: The star player—choose one like Grey Poupon for a balanced mustard flavor that’s not too harsh.
Fresh thyme: Brightens the sauce with a subtle herbal note.
Dried sage: Adds warmth and earthiness to complement the chicken.
Honey: A little sweetness to round out the mustard’s tanginess and create harmony in the sauce.
Fresh parsley (optional): For garnish—adds freshness and a pop of color that brightens the plate.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this recipe depending on what I have on hand or my mood. Feel free to experiment! This dish is super forgiving and shines with little personal touches.

Variation: Sometimes I swap out the minced garlic for shallots, sautéing a bit longer for a milder flavor that’s just as delicious.
For Wine Lovers: I occasionally replace half the chicken broth with dry white wine to add a bright acidity; it takes a little longer to reduce but adds a lovely complexity.
Dietary Mods: Using coconut cream instead of heavy cream gives it a dairy-free twist that's just as creamy.

Step-by-Step: How I Make Creamy Dijon Mustard Chicken Recipe

Step 1: Flattening the Chicken for Even Cooking

Start by pounding the chicken breasts to an even thickness of about ½ inch. This little step makes a huge difference—you'll get perfectly cooked chicken every time without drying out the thinner parts. I use a meat mallet or the bottom of a heavy pan and just gently tap to even it out.

Step 2: Searing the Chicken

Heat 1 tablespoon of olive oil over medium-high heat until shimmering. Pat your chicken dry with paper towels to help it brown well, then season both sides with salt and pepper. Lay the chicken into the hot pan—don’t crowd them! Cook about 5–6 minutes per side until golden and cooked through (using a thermometer to hit 165°F really helps avoid guesswork). Set the chicken aside on a plate and cover with foil to keep warm.

Step 3: Building the Sauce

Add the remaining tablespoon of olive oil to the pan and toss in the minced garlic. Sauté very briefly—about 10 seconds—until it just starts to deepen in color and smells amazing; don’t let it burn! Pour in the chicken broth, sprinkle in thyme and sage, and let it simmer until reduced by half. This concentrates the flavors and leaves you with a lovely base for the creamy sauce.

Step 4: Finishing the Creamy Dijon Mustard Sauce

Stir in the heavy cream and Dijon mustard, letting everything simmer gently for about a minute until the sauce thickens just slightly. Don’t rush this part—frequent stirring keeps it silky smooth. Lastly, stir in the honey and taste for seasoning. A pinch of salt and a couple grinds of black pepper usually bring the sauce perfectly into balance.

Step 5: Bringing It All Together

Return the chicken to the pan or pour the sauce over the plated chicken. Garnish with freshly minced parsley for a burst of color and freshness that contrasts beautifully with the creamy sauce. And voilà—dinner is ready!

Top Tip

Having made this Creamy Dijon Mustard Chicken Recipe countless times, I’ve figured out a few tricks that really elevate the dish and make cooking a breeze.

Dry Your Chicken Well: Patting the chicken dry before searing guarantees a golden crust instead of steaming it.
Watch the Garlic Closely: Garlic can burn in seconds, so keep a close eye and stir immediately once it starts to color.
Low and Slow for Sauce: Simmer the sauce on low heat to avoid curdling cream and ensure a smooth texture.
Test for Doneness with a Thermometer: This takes away the guesswork so your chicken is juicy every single time.

How to Serve Creamy Dijon Mustard Chicken Recipe

Creamy Dijon Chicken - Serving Suggestion

Garnishes

I always sprinkle freshly minced parsley on top—its brightness cuts through the richness and adds a lovely green pop. Sometimes, I like a few fresh thyme sprigs or cracked black pepper freshly ground right before serving for a rustic touch.

Side Dishes

My favorite sides with this dish are simple roasted potatoes or creamy mashed potatoes, which soak up the sauce perfectly. Steamed green beans or sautéed spinach add that fresh, green crunch that balances richness nicely. And for something lighter, buttered egg noodles work like a charm.

Creative Ways to Present

For special dinners, I like to plate the chicken atop a bed of wild rice or saffron-infused rice pilaf with the sauce artfully drizzled over. A sprinkle of chopped nuts like toasted almonds adds texture and a bit of surprise. It never fails to impress at the dinner table!

Make Ahead and Storage

Storing Leftovers

I store leftover chicken and sauce together in an airtight container in the fridge and enjoy it within 2–3 days. The sauce thickens as it chills, so a gentle reheat with a splash of broth or cream brings it right back to life.

Freezing

This recipe freezes well, though I recommend freezing the chicken and sauce separately for best texture. When thawing, warm gently to keep the cream sauce from breaking, adding a bit of broth if it gets too thick.

Reheating

To reheat, I warm the sauce gently on low heat on the stove, stirring in a splash of broth or cream to loosen it up, then add the chicken just to warm through—too much reheating can dry out the meat, so go slow!

Frequently Asked Questions:

Can I use chicken thighs instead of breasts in this Creamy Dijon Mustard Chicken Recipe?

Absolutely! Boneless, skinless chicken thighs are a great substitute and tend to be juicier. Just adjust the cooking time slightly—you'll want to cook them until they reach an internal temperature of 165°F and are nicely browned.

How can I make this recipe dairy-free?

You can substitute the heavy cream with coconut cream or a dairy-free creamer of your choice. The sauce will have a slightly different flavor profile but remains creamy and delicious. Also, double-check that your Dijon mustard doesn't contain any dairy ingredients.

What’s the best way to tell when the sauce has thickened enough?

The sauce will coat the back of a spoon and hold a line when you run your finger through it. It usually takes about one minute of simmering after adding cream and mustard. Keep stirring frequently to prevent it from sticking or burning.

Can I prepare parts of this recipe ahead of time?

Yes! You can flatten and season the chicken a few hours ahead and store it covered in the fridge. The sauce is best made fresh, but you can prepare the broth and herb mixture in advance to save time during cooking.

Final Thoughts

This Creamy Dijon Mustard Chicken Recipe feels like a little celebration in every bite, and yet it’s so approachable it quickly becomes a favorite. I love sharing it because it’s one of those dishes that looks impressive but is surprisingly straightforward—and honestly, that sauce? It’s downright addictive. Give it a try and watch it become a staple in your weekly rotation, just like it did in mine.