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.
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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!
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.
- 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.
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
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:
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.
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.
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.
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.
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Creamy Dijon Mustard Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Description
Creamy Dijon Mustard Chicken is a flavorful and easy-to-make dish featuring tender chicken breasts cooked in a rich, creamy sauce infused with mustard, fresh herbs, and a touch of honey. Perfect for a quick weeknight dinner that feels indulgent yet wholesome.
Ingredients
Chicken
- 4 (6 oz) boneless skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tablespoon olive oil, divided
Sauce
- 2 teaspoon minced garlic (2 cloves)
- ½ cup low-sodium chicken broth
- ½ cup heavy cream
- 2 tablespoon Dijon mustard
- 1 ½ teaspoon chopped fresh thyme
- ½ teaspoon dried sage
- 1 teaspoon honey
- Fresh parsley, minced, for garnish (optional)
Instructions
- Prepare Chicken: Using a meat mallet, gently flatten the chicken breasts to an even thickness of about ½ inch to ensure even cooking.
- Cook Chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Pat the chicken dry with paper towels and season both sides with salt and pepper. Add the chicken to the hot oil and cook for 5 to 6 minutes per side until the internal temperature reaches 165 degrees Fahrenheit. Remove chicken from skillet and transfer to a plate. Cover loosely with foil to keep warm.
- Saute Garlic: Lower the heat to medium-low and add the remaining 1 tablespoon olive oil to the skillet. Add minced garlic and sauté for about 10 seconds until fragrant and just starting to brown.
- Deglaze and Reduce: Pour in the chicken broth along with chopped fresh thyme and dried sage. Allow the liquid to reduce by half, approximately 1 minute.
- Add Cream and Mustard: Stir in the heavy cream and Dijon mustard. Let the sauce simmer, stirring frequently, until it thickens slightly, about 1 minute.
- Finish Sauce: Stir in honey and adjust seasoning with salt and freshly ground pepper to taste.
- Serve: Plate the cooked chicken and spoon the creamy mustard sauce over the top. Garnish with minced fresh parsley if desired.
Notes
- You can substitute 2 tablespoon minced shallot for garlic; if so, sauté shallots for about 1 minute until translucent.
- For a different flavor, use ½ cup dry white wine combined with ½ cup low-sodium chicken broth instead of just chicken broth. If using wine, simmer the mixture for 3 to 4 minutes until reduced by half and the alcohol scent dissipates before adding cream.
- Use an instant-read thermometer to ensure chicken is cooked to a safe internal temperature of 165°F for best results.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 27 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 130 mg

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