Brightly flavorful Creamy Dijon Mustard Chicken is made with simple ingredients including lean chicken breasts, tangy dijon mustard, rich cream and inviting herbs. It comes together quickly and is great for both weeknight meals and hosting guests.
This skillet seared chicken with creamy dijon sauce is richly flavorful, with a touch of gourmet. It’s indeed an upgrade on otherwise bland and boring chicken breast. And the best part is it’s made with a handful of staple ingredients you likely already have on hand.
Its simple dijon mustard infused sauce is something that you can use on other proteins like ham, pork or salmon, side vegetables such as asparagus, broccoli and potatoes, and breakfast dishes like eggs benedict and stratas. Basically you’ll want to add to just about everything else in your fridge so you may as well double it up so you have extra.
Impress everyone with this creamy mustard sauce chicken, it may likely even become one of your favorite chicken dinners!
Dijon Chicken Recipe Ingredients and Substitutes
- Chicken breasts: You can use 4 small 6 oz chicken breasts, or 2 large 12 oz each chicken breasts. If using 2 large butterfly and half through their thickness to create four portions. 6 (4 oz) chicken thighs can be substituted, increase cook time slightly as needed.
- Olive oil: This is used to help the chicken brown and reduce sticking to the pan.
- Garlic: Another option is to use a few tablespoons of minced shallot in place of garlic.
- Low-sodium chicken broth: Low salt homemade stock is the best option if you happen to have some on hand. For more flavor you can also include 1/2 cup white wine with the chicken broth, you’ll just need to simmer longer to reduce the mixture and cook off the alcohol taste.
- Heavy cream: I don’t recommend substituting half and half in the recipe as it may separate and curdle from the acidity.
- Dijon mustard: Start with a few tablespoons then add more to taste if you want a stronger mustard flavor. If you don’t like dijon mustard you could substitute regular yellow mustard.
- Thyme, sage and parsley: I use fresh thyme and parsley and dried sage.
- Honey: Just a hint of honey helps balance the tart tang of the mustard.
How to Make Dijon Chicken
Prep and cook chicken: Flatten the chicken even with a meat mallet to about 1/2-inch thickness.
Heat olive oil in a large skillet over medium-high heat. Dab chicken dry with paper towels and season both sides of chicken with salt and pepper.
Add chicken to hot oil in skillet and cook 5 – 6 minutes per side until cooked through (chicken should register 165 degrees in thickest part of chicken on an instant read thermometer). Transfer to a plate, tent with foil to keep warm.
Make the dijon mustard sauce: Return pan to medium-low heat. Add remaining 1 Tbsp oil add the garlic to pan. Saute until just lightly deepening in color and fragrant, about 10 seconds.
Pour in chicken broth, thyme and sage and and let liquid reduce by half, for about 1 minute.
Stir in cream and mustard. Let simmer stirring frequently, until thickened slightly, about 1 minute longer. Stir in honey, season with salt if needed and pepper to taste.
Top chicken with sauce: Return chicken to skillet and spoon sauce over top.
Garnish with parsley if desired.
What to Serve with Mustard Chicken
I love to pair this with vegetables such as an apple side salad, roasted parmesan potatoes, mashed potatoes, steamed green beans, asparagus or broccoli.
It’s also delicious with noodles or a hearty bread for dipping in the sauce (just double up the sauce recipe).
Helpful Tips
- Dab chicken breasts dry with paper towels before beginning, or you can even coat with a little flour on each side (just use a little extra oil when cooking) to encourage browning.
- Use an instant read food thermometer to test chickens internal center temperature for doneness so chicken cooks just right to 160 – 165. Otherwise your chicken will end up dry.
- Add more mustard if you want a stronger dijon taste.
- Store an leftover in the fridge up to 3 days. Rewarm in a 350 degree oven covered with foil in a baking dish until warmed through, or in the microwave on a microwave safe plate on 50% power until heated through.
More Mustard Chicken Recipes to Try
Creamy Dijon Mustard Chicken
Pan seared chicken breasts are covered in a rich and creamy, delicious dijon mustard infused sauce. A perfectly easy and satisfying dinner recipe.
Servings: 4
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Using a meat mallet flatten the chicken portions out even to about 1/2-inch thickness.
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Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Dab chicken dry with paper towels and season both sides with salt and pepper.
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Add chicken to hot oil in skillet and cook 5 – 6 minutes per side until cooked through (chicken should register 165 degrees in thickest part of chicken on an instant read thermometer). Transfer to a plate, cover with foil to keep warm.
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Return pan to medium-low heat. Add remaining 1 Tbsp oil add the garlic to pan. Saute until just lightly deepening in color and fragrant, about 10 seconds. Pour in chicken broth, thyme and sage and and let liquid reduce by half, for about 1 minute.
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Stir in cream and mustard. Let simmer stirring frequently, until thickened slightly, about 1 minute longer. Stir in honey, season with salt if needed and pepper to taste.
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Serve chicken with sauce over top and garnish with parsley if desired.
**1/2 cup dry white wine AND 1/2 cup low-sodium chicken broth can be used instead of just chicken broth, if doing so simmer about 3 to 4 minutes until reduced by half and it no longer has a strong alcohol scent.
Nutrition Facts
Creamy Dijon Mustard Chicken
Amount Per Serving
Calories 373
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 9g56%
Cholesterol 150mg50%
Sodium 299mg13%
Potassium 675mg19%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 2g2%
Protein 37g74%
Vitamin A 512IU10%
Vitamin C 3mg4%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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