Creamy Mustard Chicken

5 from 1 vote

This Creamy Mustard Chicken is a 30 minute dish that combines tender chicken breasts with a rich, flavorful sauce. The chicken is perfectly seasoned and cooked to a golden brown, then smothered in a luscious sauce made from a blend of Dijon and whole grain mustards, heavy cream, and a hint of garlic and thyme.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Lunch, Main Course

Cuisine: American

Servings:

Calories: 438kcal

Author: Joanna Cismaru

Equipment

Nonstick Frying Pan Skillet (9.5 Inch)

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

US Customary - Metric

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.

Video

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.

Nutrition