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This Creamy Mustard Chicken is exactly the midweek pick-me-up your dinner routine craves! Juicy chicken breasts are smothered in a creamy, mustard-infused sauce, creating a dish that oozes comfort and luxury in every bite. Ready in just 30 minutes!
The Best Creamy Mustard Chicken
This Creamy Mustard Chicken is a fuss-free ticket to a delicious, comforting meal that you can whip up in just 30 minutes. Imagine tender chicken breasts soaking in a creamy, mustard-rich sauce, each bite bursting with a harmonious blend of tangy and savory flavors. It’s the perfect recipe for those busy evenings when you crave something simple yet utterly satisfying – a surefire hit for both family dinners and impromptu gatherings!
Ingredients You’ll Need
- Chicken Breasts: I prefer chicken breasts here but you can easily substitute these with chicken thighs if you prefer a juicier, richer flavor.
- Salt and Pepper: Feel free to adjust to your taste.
- Olive Oil: For cooking the chicken. Canola or vegetable oil are great substitutes.
- Garlic: Adds a punch of flavor to the sauce. If you don’t have fresh garlic, feel free to substitute it with garlic powder.
- Chicken Broth: This liquid forms the base of your sauce, bringing depth and savoriness. If vegetable broth is what you have on hand, it makes a great alternative
- Dijon Mustard: It gives the sauce a tangy kick. If you don’t have Dijon, try using honey mustard for a sweeter touch.
- Whole Grain Mustard: This adds texture and a bit more mustard complexity. If you don’t have whole grain mustard, go ahead and use more Dijon mustard instead.
- Heavy Cream: This brings the creaminess to your sauce. A lighter option could be half-and-half or, for a dairy-free version, full-fat coconut milk.
- Dried Thyme: This herb adds a subtle, earthy flavor. If you’re out of thyme, you can use dried oregano or basil as a substitute.
- Fresh Parsley: Used for garnish, it adds freshness and color.
Alright, let’s dive into making this Creamy Mustard Chicken. Trust me, it’s so easy, you’ll feel like a pro in your kitchen. You’re just a few simple steps away from a fabulous meal!
Cook The Chicken
First up, grab those chicken breasts and give them a good seasoning with salt and pepper. Now, heat some olive oil in a large skillet over medium-high heat. Pop in the chicken and cook it until each side is golden and cooked through, about 3-4 minutes per side. Once they’re done, set them aside on a plate.
Make The Sauce
Reduce the heat to medium, and in the same skillet, add the minced garlic. Cook it just until it’s fragrant, which should take about a minute. Pour in the chicken broth to deglaze the pan, scraping up all those tasty bits. Then, stir in the Dijon and whole grain mustards and pour in the heavy cream. Let this simmer and thicken up a bit, about 5 minutes. Stir in the dried thyme here too.
Combine Chicken And Serve
Bring back the chicken breasts to the skillet and spoon that beautiful sauce over them. Let everything simmer together for a couple more minutes. Finally, garnish with chopped fresh parsley. It adds a pop of color and a fresh touch to your dish. Now, it’s ready to serve!
Serve This With
This Creamy Mustard Chicken pairs beautifully with a variety of sides, making your meal even more delightful. You want something that complements the creamy richness of the sauce and the tender chicken. Here are some fantastic options to round out your meal:
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts for this recipe?
Absolutely! Chicken thighs are a great alternative to breasts. They bring more flavor due to their higher fat content and remain juicy when cooked. Just adjust the cooking time slightly, as thighs may take a bit longer to cook through.
Is there a dairy-free alternative to heavy cream in this recipe?
Yes, for a dairy-free version, you can use full-fat coconut milk as a substitute for heavy cream. It will add a slight coconut flavor but will still provide the creamy texture you’re looking for.
How can I thicken the sauce if it’s too runny?
If the sauce is too thin for your liking, you can thicken it by mixing a teaspoon of cornstarch with a tablespoon of water and stirring it into the sauce. Let it simmer for a few minutes until it reaches your desired consistency.
Can this dish be made ahead of time?
Yes, you can make Creamy Mustard Chicken ahead of time. Just cook it as instructed, let it cool, and then store it in the refrigerator. Reheat it gently on the stove, adding a splash of chicken broth or water if the sauce needs thinning.
Expert Tips
- Pound Chicken to Even Thickness: For even cooking, make sure your chicken breasts are pounded to an even thickness. This prevents the thinner parts from drying out while the thicker parts are still cooking.
- Do Not Overcook the Garlic: Garlic can burn quickly and turn bitter. Cook it just until fragrant, which usually takes about a minute.
- Deglaze the Pan Thoroughly: When adding the chicken broth, make sure to scrape up all the browned bits from the bottom of the pan.
- Let the Sauce Simmer: Allow the sauce to simmer until it slightly thickens before adding the chicken back in.
Storage
Once the creamy mustard chicken has cooled down, transfer it to an airtight container and keep it in the refrigerator. It will stay fresh and delicious for up to 3-4 days. It can also be stored in the freezer for up to 3 months. When you’re ready to enjoy it again, just thaw it overnight in the refrigerator and reheat gently on the stove. Remember to add a splash of broth or water if the sauce needs thinning after reheating.
Discover More Chicken Recipes
- Baked Chicken Breast
- Crispy Chicken Cutlets
- Skillet Chicken Parmesan
- Skillet Cajun Chicken And Rice
- Slow Cooker Chicken Cacciatore
- Vietnamese Ginger Chicken
- French Chicken Casserole
- Chicken And Leek Pie
- Chicken Saltimbocca
Creamy Mustard Chicken
Video
Ingredients
- 4 chicken breasts pounded to even thickness
- salt and pepper to taste
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- ½ cup heavy cream
- 1 teaspoon dried thyme
- 1 tablespoon fresh parsley chopped, for garnish
Instructions
- Start by seasoning both sides of the thin chicken breasts with salt and pepper.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 3-4 minutes on each side, or until golden and cooked through. Remove the chicken from the skillet and set it aside.
- Reduce the heat to medium. In the same skillet, add the minced garlic and cook for about 1 minute, until fragrant.
- Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Stir in both the Dijon and whole grain mustards, and then add the heavy cream. Mix well to combine.
- Bring the sauce to a simmer and let it cook for about 5 minutes, or until it starts to thicken slightly. Stir in the dried thyme.
- Return the cooked chicken breasts to the skillet. Spoon the sauce over the chicken and let everything simmer together for another 2-3 minutes to ensure the chicken is heated through and coated with the creamy mustard sauce.
- Garnish with fresh chopped parsley before serving.
Tips & Notes:
- Prepare the Chicken: Pound your chicken breasts to an even thickness for consistent cooking and juicier meat.
- Choose Your Mustard: Use a combination of Dijon and whole grain mustard, but feel free to adjust based on what you have or prefer.
- Substitute Garlic If Needed: Use garlic powder as a handy substitute if you’re out of fresh garlic.
- Adjust the Sauce: Thin out a thick sauce with a bit more chicken broth or thicken a runny sauce with a cornstarch-water mixture.
- Experiment with Herbs: Try using rosemary or oregano if you’re not a fan of thyme.
- Store It Right: Keep the dish in the fridge for 3-4 days or freeze it for up to 3 months. Gently reheat, adding broth or water to adjust the sauce consistency.
