Everybody will love this Chicken in Creamy Mustard Sauce. It’s just 4 base ingredients – chicken breast or thighs, cream, Dijon mustard and wholegrain mustard. Optionally bump the dish up another rung with the addition of fresh tarragon and parsley too!
Chicken with creamy mustard sauce
This is one of those recipes that will save you on those nights you’re staring at chicken breast or thighs and wondering, “What the heck am I going to make for dinner, fast?”
Here, chicken is seared until golden and served with a creamy mustard sauce that takes barely a minute to come together. The trick to making such a simple cream sauce delectable is to mix the cream with 2 types of mustard. Dijon is there for its smooth and mild mustard flavour as well thickening power, while wholegrain mustard adds visual interest and lovely pops of mustard seeds.
If you want a truly guest-worthy version, there’s the option to add fresh tarragon. This soft herb is commonly used in French cuisine, and has a delicate but distinct flavour that goes wonderfully with anything creamy. It really gives this sauce a restaurant-like vibe. Try it once and you’ll understand exactly what I mean!
What you need for this dish
Here’s all you need to make this simple-yet-fabulous chicken dinner:
Chicken – While I prefer to make this with thighs because they’re juicier and require no prep, it will work just as well with chicken breast.
Other proteins – This sauce and same cook method will work perfectly with thin pork chops, turkey steaks or white fish fillets.
Cream – The creamy base for the sauce. It’s best to use thickened / heavy cream as you get a head start on thickening the sauce. However, it will also work with ordinary pouring cream.
Low fat cream – It will work but the sauce will not have the same luscious mouthfeel due to the lower fat content. The sauce will also be thinner for the same reason.
Dijon mustard – This plus the cream are the two key ingredients for the sauce. Dijon is a smooth, mildly-flavoured mustard that adds flavour as well as thickening the sauce. While not all Dijon mustards are created equal, there’s no need to use a pricey gourmet Dijon here. Just your everyday brands are fine.
Wholegrain mustard – The mustard seeds add visual interest as well as little pops of faint pungency in this sauce. Because this sauce is so simple as it is, I really urge you to use this mustard, but it’s handy to know that it’s not the end of the world if you don’t have it either. Just dial up the Dijon by an extra teaspoon or so to compensate.
Make it dinner party-worthy with fresh herbs
The mustard cream sauce is delicious as-is but the addition of fresh herbs really gives the sauce a bit more finesse. Here are the herbs that I like to use:
Tarragon – This herb has a mild aniseed flavour with subtle vanilla undertones. It’s commonly paired with both chicken and cream in French cuisine, which means I automatically think it gives this sauce a “fine dining” pedigree of sorts! 😂
Fresh parsley – For a hint of freshness but more for colour than flavour.
How to make Chicken with Creamy Mustard Sauce
If you’re using boneless chicken thighs as I’ve done, there’s no prep required. However, if you’re using chicken breast, you’ll need to split each breast in half to form 2 thin steaks. For the best results, I’d also recommend pounding them to an even thickness to both tenderise and cook through evenly.
Season both sides of the chicken with salt and pepper. (Note: If using breast, cut in half to form 2 thin steaks, and pound into 1 cm / 1/3-inch even thickness).
Cook chicken – Sear the chicken until golden and cooked through.
– Thighs: Use medium-high heat; 4 minutes on the first side and 3 to 4 minutes on the second side.
– Breast: It will only take around 2 minutes on each side over high heat.Pro tip: Don’t use a non-stick pan. The secret to a great pan sauce is the residual golden bits of meat stuck to the bottom of the pan after searing the meat (called fond in French). They’re packed with meaty, umami-laden flavours and dissolve into the sauce once you add liquid to the pan.
However, if you use a non-stick pan, you will not get fond. So it is best to use a cast-iron skillet or other heavy-based pan that does not have a non-stick coating to encourage fond development – we want a little sticking!
Remove chicken to a plate. The chicken will rest while we make the sauce. Resting meat is a key step with any cooked protein. Resting time allows the juices to re-settle within the meat so when you cut into the chicken to eat it, the juices stay in the meat instead of bleeding on to the plate. Wasted meat juices are the tears of weeping food angels …
Scrape out and discard any loose burnt bits so you don’t end up with black bits littered in your sauce.
Sauce – To make the sauce, simply put the cream and both mustards into the pan and stir until the mustard has dissolved. Scrape the bottom of the pan as you stir if you can feel the fond still stuck, to get all that good stuff into the sauce. Keep heating the sauce until it’s hot and that’s all you need to do. You don’t even need to bring it to a simmer, nor do you need to reduce to thicken the sauce as the dijon mustard thickens it for us.
Stir in the herbs right at the end, which preserves their fresh vibrancy. Adjust the sauce consistency if needed with a tablespoon of water.
Serve – To serve, simply place a piece of chicken on the plate and spoon over the sauce. The recipe makes about 2/3 cups of sauce which is plenty for the chicken with some leftover to also sauce up your mash or vegetable sides!
What I serve with this
For a speedy dinner option, I served this today with a Rocket Salad (though I skipped the parmesan) and a bread roll for mopping my plate clean.
Other starchy options for sauce-mopping include mash, rice, everybody’s favourite no-knead Crusty Artisan Bread or pasta. Try it with a Mega Italian Salad on the side, a fresh Garden Salad or a big pan of roasted vegetables.
I’d love to know if you try this! Let me know what you think. 🙂 – Nagi x
Watch how to make it
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Chicken in Creamy Mustard Sauce
Ingredients
- 700g / 1.4 lb chicken thigh fillets , skinless boneless (4 – 6 pieces, Note 1)
- 1 1/2 tbsp olive oil
- 1/2 tsp cooking/kosher salt
- 1/4 tsp black pepper
Creamy mustard sauce:
- 1/2 cup thickened/heavy cream
- 1 tbsp Dijon mustard
- 1 tbsp whole grain mustard
- 1/4 tsp cooking/kosher salt
- 1/4 tsp black pepper
- 1-2 tbsp water , as needed
Optional herbs:
- 2 tsp fresh tarragon , finely chopped (Note 2)
- 2 tsp parsley , finely chopped
Instructions
- Season chicken with the salt and pepper.
- Sear chicken thighs – Heat oil in a large pan that is not non-stick over medium-high heat. (Note 3) Place chicken in pan smooth side-down and cook for 4 minutes or until deep golden. Turn and cook the other side for 3 minutes until cooked through (internal temperature 72°C/162°F, Note 4). Remove to a plate.
- Breast – If using breast (prepared per Note 1), sear on high for 2 minutes on each side, target temp 67°C/153°F.)
- Clean pan – Scrape any loose black bits out of the pan and discard.
- Make sauce – Return the pan to medium heat. Add cream and both mustards. Mix with a wooden spoon until mustard dissolves, scraping up any brown bits stuck to the pan. Once sauce is hot but not simmering, stir in salt, pepper and herbs (if using). If getting too thick loosen with a touch of water.
- Serve – Place chicken on serving plates. Spoon over sauce. Enjoy!
Recipe Notes:
- Thighs – pull off stove at 72°C/ 162°F, rises to 76°C/169°F after resting
- Breast – pull off stove at 67°C/153°F, rises to 71°C/160°F after resting
Nutrition Information:
Life of Dozer
That time Dozer couldn’t attend an event with me so the organisers made a giant cut out of him to sit by my side on the stage. 😂 I’ll be doing a book tour update post soon where I’ll share more details about this event. I even did a cooking demo on stage!
I have to say I’ve made this for years and agree with all you say apart from the mustard, I used a Coles brand recently and it just didn’t taste the same. Michael
Interesting Michael!! Was that for the Dijon?? Maille is my fave from grocery stores but I use Masterfoods a lot for everyday cooking. 🙂 N x
What can I substitute for the heavy cream if I am dairy free (lactose intolerent)? Thank you.
We originally used a ratio of 1/3 heavy cream and 2/3 Lactaid (lactose-free) whole milk and that worked really well. Next time, we’ll use just Lactaid whole milk. (I’ve seen that you can add oil to the milk to get the right “thickness” but we will skip that and just simmer the sauce a bit longer to cook it down. It will be a little bit thinner but still great. Another option is to add a bit of flour or arrowroot powder to help thicken the sauce.)
Hi Ngai:
I signed up for a copy of your Cook Book thru Amazon in the U.S, but it appears that the availability date is in question. Would you be able to give an estimate date?
I’m not sure if this is helpful, but U.S. Amazon indicates the title release is Feb. 21, 2023, which is the same when I ordered through Barnes & Nobles.
How ’bout if I come to Australia to dog-sit Dozer while you do your book tour?? It’s about a 15-hour flight but it would be so worth it to meet both of you. I miss my Goldens very much…tears in my eyes wheneveer I think of them. Sigh.. We now have 2 rescues of varied parentage, and they are very cute, but there is just something about those
goldens……….
Nagi,
What brand utensils do you use?
So I guess you’ve been upstaged by your furry companion! So funny… I’ve pre-ordered your cookbook and can’t wait to receive it.
Would this work on fish
Many thanks Gillian
Nagi does a delicious fish in creamy lemon sauce which is easy and tasty. 🍋
Nagi says in her notes that the sauce will work well with white fish.
It’s SO good with fish! I’ve already shared with pork too 🙂 N x
Made this tonight was so quick & easy…next time I will add less mustard found it too strong for me plus a but if honey would make it perfect
Hi Nagi
Great recipe.
Can you please confirm the internal temperature for thighs. You’ve got it at 65C in the recipe and 72C in Notes. Thanks.
65 is minimum acceptable. So, a range of 65-72oC is perfect.
Thank you again Nagi, Its been a bit hectic here too but congrats on the book tour and it seems Dozer certainly does not mind the attention 🙂 Thank you for just sharing the goodness. It means a lot.
And if you added honey… Well then it’s be the perfect honey mustard chicken👌
I used to make this when my children (now in their 40’s) were little. One of their favourites. I served it with rice and broccoli and a green salad.
Nagi,
I love the simplicity of your recipes and ordered your cookbook. Congratulation on its publication!
What can I use in place of mustard?
I’m not fond of mustard. Lol
Otherwise it looks like a yummy recipe.
I hope your having a great time on your tour N!
This looks amazing! Great tip on the pan re: fond…what size cast iron frypan do you use for this size meal? Looking forward to eating this! Thanks Nagi 🤗
The taste tester buttons of Dozer are really fantastic!!
Greetings from Holland
Can I use evaporated milk instead of cream for this?
Can dried tarragon be substitutes for fresh?
I have used dried tarragon instead of fresh just use half the amount
I have the same question. Dried tarragon and dried parsley
I have the same question. can I use Dried tarragon and dried parsley
I can’t seem to find the nutrition info?
Its right at the end of the printed recipe. I copied it for you 🙂
NUTRITION INFORMATION:
Calories: 364cal (18%)Carbohydrates: 2g (1%)Protein: 35g (70%)Fat: 24g (37%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 200mg (67%)Sodium: 683mg (30%)Potassium: 502mg (14%)Fiber: 0.5g (2%)Sugar: 1g (1%)Vitamin A: 532IU (11%)Vitamin C: 1mg (1%)Calcium: 53mg (5%)Iron: 2mg (11%)
Thank you so much Robyn 🙂
I know what I’m having for dinner tonight!
Love to try this, but just can’t handle flavour of Tarragon. I love herbs so is there a substitute Herb you’d recommend please?
I’d just delete the tarragon – there’s nothing else that is quite like it. BTW I flavour my olive oil with garlic & rosemary & that adds a little je ne sais quoi …
Hi, just wondering if it’ll work if I used greek yogurt instead of heavy cream
I have used Greek yogurt in mustard sauce. It works really well just don’t let the sauce boil as it will split.
Thanks for the tip.