Creamy Dijon Mustard Chicken Recipe


This Dijon mustard chicken recipe sounds fancy, but takes just 15 minutes total – perfect for weeknights! Everyone will love this creamy mustard sauce for chicken.

The full ingredients and instructions are on the recipe card at the end of this post. Before you scroll or jump to the recipe card, don’t miss the HELPFUL RECIPE TIPS in the post itself!

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Feeling bored with chicken dinners? Pan seared chicken breast is one of the quickest ways to bring dinner to the table, but when you want to change up the sauce, make this Dijon mustard chicken recipe instead! This mustard sauce for chicken is creamy and rich, with options to be sweet or savory.

Chicken happens to be my favorite protein, so I’ve got no shortage of healthy chicken recipes on my site. After you try this chicken with mustard cream sauce, be sure to try crispy baked chicken legs, spatchcock chicken, tandoori chicken, or lemon pepper wings next!

This Dijon mustard chicken recipe was originally published on June 3, 2017 and the post was republished in April 2021 to add updated pictures and useful tips. The recipe is the same, except I now recommend a cast iron skillet over others. Here is one of the original photos, if you’re curious, edited to brighten it up:

Pan with chicken and mustard sauce

What Is Mustard Chicken?

Mustard chicken is a pan fried chicken with creamy mustard sauce. It’s easy and delicious!

Dijon Mustard Chicken Ingredients

For the chicken:

For the simple mustard sauce for chicken:

  • Garlic – Freshly minced or jarred garlic will work.
  • Chicken broth – Use low-sodium chicken broth like this one.
  • Heavy cream – This helps to create a silky smooth sauce. For a dairy-free option, you can sub this with coconut cream.
  • Fresh thyme leaves – Use 1 tablespoon fresh, or swap in 1 teaspoon dried.
  • Dijon mustard – I highly recommend this whole grain Dijon mustard, but any kind will work.

How To Make Mustard Chicken

How to sear the chicken:

We begin using the same method I do for all my pan seared chicken breast recipes…

  • Season. Season chicken breasts with salt and pepper on both sides.

Chicken breasts on cutting board

  • Sear. Heat oil in pan and saute chicken on each side, until golden and cooked through. Transfer to a plate and cover to keep warm.

TIP: For best results, use a meat thermometer to check for doneness. The chicken is ready when it reaches an internal temperature of 165 degrees F. To prevent it from drying out, I usually prefer to bring it to just 162 degrees F, as the internal temperature will rise a few degrees as it rests covered in foil while you make the sauce.

Browned chicken breast in a skillet

How to make Dijon mustard sauce for chicken:

  • Saute garlic. Add remaining olive oil to pan, along with garlic and saute until fragrant.

Skillet with sauteed garlic

  • Deglaze. Add chicken broth and scrape the bottom of the pan with a wooden spoon to remove any bits stuck to the pan. Simmer until the volume is reduced by half.

Deglazed sauce in skillet

  • Finish sauce. Add cream and thyme and return to a gentle simmer, just until thickened. Stir in mustard and remove from heat.

Dijon mustard sauce for chicken in cast iron skillet

Serve Dijon chicken with creamy mustard sauce:

Pour the sauce over the chicken on a plate, or transfer chicken back to the pan and cover in sauce. Add a sprinkle of time leaves on top if you like!

 

Chicken with mustard cream sauce in a skillet

Dijon Mustard Chicken Breast FAQs

Why put mustard on chicken?

Because chicken with creamy mustard sauce is absolutely delicious. 😉 The mustard works to emulsify the pan sauce, and the sauce adds both flavor and moisture for a super juicy chicken breast.

Can you make chicken with mustard cream sauce dairy-free?

Yes, you can make a dairy-free mustard sauce for chicken. I used traditional heavy cream, but thick coconut cream is a wonderful substitution if needed.

Can you use regular yellow mustard?

Yes, you can, but I think it tastes much better with Dijon mustard.

Can you make chicken with honey mustard sauce?

Yes, you can. Add 1-2 tablespoons of honey to the sauce together with the cream, but know that this does add some sugar. To avoid this, I like to stir in 1-2 tablespoons of powdered Besti instead, which is natural and sugar-free.

A few pieces of creamy mustard chicken in a skillet

Storage Instructions

This chicken with mustard cream sauce is best made fresh and since it’s ready in 15 minutes, it totally doable for a quick chicken dinner!

But if you have leftovers, you can store them in the fridge for 2-3 days.

Can you freeze mustard chicken breast?

You can freeze the chicken, but because the sauce contains cream, it might separate when re-heating. It’s safe to eat and will still taste great, just won’t be as smooth and creamy. For this reason, I don’t recommend freezing it.

How to reheat chicken breast with creamy mustard sauce:

Reheat the chicken gently in a hot skillet or microwave, until heated through.

Chicken with mustard cream sauce and broccoli on 2 plates

What To Serve With Mustard Chicken

For a complete meal, try one of these healthy vegetable sides:

  • Cast Iron Skillet – Evenly brown the chicken with a heavy skillet, so that it gets that perfect sear and cooks evenly inside.
  • Meat Thermometer – The best way to know if your chicken is perfectly cooked? Using a meat thermometer. This one gives you an instant reading.

Reader Favorite Recipes

The recipe card is below! Readers also made these similar recipes after making this one.

RECIPE CARD

Plate of dijon chicken with mustard cream sauce

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Creamy Dijon Mustard Chicken Recipe

This Dijon mustard chicken recipe sounds fancy, but takes just 15 minutes total – perfect for weeknights! Everyone will love this creamy mustard sauce for chicken.

Cook Time 15 minutes

Total Time 15 minutes

Recipe Video

Click or tap on the image below to play the video. It’s the easiest way to learn how to make this recipe!

Ingredients

Click underlined ingredients to see where to get them.
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Instructions

Get RECIPE TIPS in the post above, nutrition info + recipe notes below!

Click on the times in the instructions below to start a kitchen timer while you cook.

  1. Season the chicken breasts on both sides with sea salt and black pepper.

  2. Heat a tablespoon of oil in a cast iron skillet over medium-high heat. Add the chicken and saute for 4-8 minutes on each side, until golden brown and cooked through. Transfer to a plate and cover to keep warm.

  3. Add the remaining tablespoon of oil to the pan, along with the garlic. Saute for about 1 minute, until fragrant.

  4. Add the chicken broth. Stir to remove any bits stuck to the bottom of the pan. Increase heat and simmer for 3-5 minutes, until the liquid is reduced by half.

  5. Add the cream and thyme. (See notes for sweeter sauce.) Return to a gentle simmer. Gently simmer again for 2-3 minute, continuing to scrape any pieces from the bottom, just until the sauce thickens (it will reduce in volume). Stir in the mustard at the end and turn off heat.

  6. To serve, pour the sauce over the chicken, or transfer the chicken back to the pan and cover in sauce.

Recipe Notes

Serving size: 1 large chicken breast with sauce

If you prefer a sweeter sauce, similar to honey mustard, you can add sweetener to taste in step 5. I like to use 1-2 tablespoons of powdered Besti.

Video Showing How To Make Pan Seared Chicken Breast:

Don’t miss the VIDEO above – it’s the easiest way to learn how to make Pan Seared Chicken Breast!

Nutrition Information Per Serving

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 378

Fat 29g

Protein 28g

Total Carbs 2g

Net Carbs 1.6g

Fiber 0.4g

Sugar 0.3g

Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.

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