Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Chicken in Creamy Mustard Sauce Recipe
All people will love this Chicken in Creamy Mustard Sauce. It’s simply 4 base components – chicken breast or thighs, cream, Dijon mustard and wholegrain mustard. Optionally bump the dish up one other rung with the addition of contemporary tarragon and parsley too!
That is a kind of recipes that can prevent on these nights you’re observing chicken breast or thighs and questioning, “What the heck am I going to make for dinner, quick?”
Right here, chicken is seared till golden and served with a creamy mustard sauce that takes barely a minute to return collectively. The trick to creating such a easy cream sauce delectable is to combine the cream with 2 varieties of mustard. Dijon is there for its clean and delicate mustard flavour as properly thickening energy, whereas wholegrain mustard provides visible curiosity and beautiful pops of mustard seeds.
If you need a very guest-worthy model, there’s the choice so as to add contemporary tarragon. This delicate herb is often utilized in French delicacies, and has a fragile however distinct flavour that goes splendidly with something creamy. It actually offers this sauce a restaurant-like vibe. Strive it as soon as and also you’ll perceive precisely what I imply!
Right here’s all you want to make this simple-yet-fabulous chicken dinner:
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Chicken – Whereas I favor to make this with thighs as a result of they’re juicier and require no prep, it can work simply as properly with chicken breast.
Different proteins – This sauce and identical prepare dinner technique will work completely with skinny pork chops, turkey steaks or white fish fillets.
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Cream – The creamy base for the sauce. It’s finest to make use of thickened / heavy cream as you get a head begin on thickening the sauce. Nevertheless, it can additionally work with bizarre pouring cream.
Low fats cream – It can work however the sauce won’t have the identical luscious mouthfeel because of the decrease fats content material. The sauce will even be thinner for a similar motive.
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Dijon mustard – This plus the cream are the 2 key components for the sauce. Dijon is a clean, mildly-flavoured mustard that provides flavour in addition to thickening the sauce. Whereas not all Dijon mustards are created equal, there’s no want to make use of an expensive connoisseur Dijon right here. Simply your on a regular basis manufacturers are advantageous.
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Wholegrain mustard – The mustard seeds add visible curiosity in addition to little pops of faint pungency on this sauce. As a result of this sauce is as simple as it’s, I actually urge you to make use of this mustard, however it’s helpful to know that it’s not the top of the world should you don’t have it both. Simply dial up the Dijon by an additional teaspoon or so to compensate.
Make it dinner party-worthy with contemporary herbs
The mustard cream sauce is scrumptious as-is however the addition of contemporary herbs actually offers the sauce a bit extra finesse. Listed below are the herbs that I like to make use of:
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Tarragon – This herb has a light aniseed flavour with delicate vanilla undertones. It’s generally paired with each chicken and cream in French delicacies, which suggests I mechanically suppose it offers this sauce a “advantageous eating” pedigree of kinds! 😂
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Recent parsley – For a touch of freshness however extra for color than flavour.
In case you’re utilizing boneless chicken thighs as I’ve completed, there’s no prep required. Nevertheless, should you’re utilizing chicken breast, you’ll want to separate every breast in half to type 2 skinny steaks. For the very best outcomes, I’d additionally advocate pounding them to a good thickness to each tenderise and prepare dinner by way of evenly.
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Season either side of the chicken with salt and pepper. (Word: If utilizing breast, lower in half to type 2 skinny steaks, and pound into 1 cm / 1/3-inch even thickness).
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Prepare dinner chicken – Sear the chicken till golden and cooked by way of.
– Thighs: Use medium-high warmth; 4 minutes on the primary aspect and three to 4 minutes on the second aspect.
– Breast: It can solely take round 2 minutes on all sides over excessive warmth.Professional tip: Don’t use a non-stick pan. The key to an ideal pan sauce is the residual golden bits of meat caught to the underside of the pan after searing the meat (referred to as fond in French). They’re filled with meaty, umami-laden flavours and dissolve into the sauce when you add liquid to the pan.
Nevertheless, should you use a non-stick pan, you’ll not get fond. So it’s best to make use of a cast-iron skillet or different heavy-based pan that doesn’t have a non-stick coating to encourage fond growth – we need a bit sticking!
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Take away chicken to a plate. The chicken will relaxation whereas we make the sauce. Resting meat is a key step with any cooked protein. Resting time permits the juices to re-settle throughout the meat so while you lower into the chicken to eat it, the juices keep within the meat as a substitute of bleeding on to the plate. Wasted meat juices are the tears of weeping meals angels …
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Scrape out and discard any free burnt bits so that you don’t find yourself with black bits littered in your sauce.
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Sauce – To make the sauce, merely put the cream and each mustards into the pan and stir till the mustard has dissolved. Scrape the underside of the pan as you stir should you can really feel the fond nonetheless caught, to get all that good things into the sauce. Hold heating the sauce till it’s scorching and that’s all you want to do. You don’t even have to deliver it to a simmer, nor do you want to cut back to thicken the sauce because the dijon mustard thickens it for us.
Stir within the herbs proper on the finish, which preserves their contemporary vibrancy. Modify the sauce consistency if wanted with a tablespoon of water.
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Serve – To serve, merely place a chunk of chicken on the plate and spoon over the sauce. The recipe makes about 2/3 cups of sauce which is lots for the chicken with some leftover to additionally sauce up your mash or vegetable sides!
For a speedy dinner choice, I served this at this time with a Rocket Salad (although I skipped the parmesan) and a bread roll for mopping my plate clear.
Different starchy choices for sauce-mopping embody mash, rice, all people’s favorite no-knead Crusty Artisan Bread or pasta. Strive it with a Mega Italian Salad on the aspect, a contemporary Backyard Salad or an enormous pan of roasted greens.
I’d like to know should you do this! Let me know what you suppose. 🙂 – Johnsat x
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
- 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
- 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!
Notes
1. Chicken – Thighs are juicier but this recipe will work just as well with breast. Use 2 breasts, cut in half horizontally to form 2 steaks (4 in total), pound to 1 cm / 0.5″ even thickness. Proceed with recipe but only cook for 2 minutes on each side.
2. Fresh herbs – Tarragon has a mild aniseed flavour with subtle vanilla notes, and is a herb commonly used in French cuisine. It gives this simple sauce a little extra finesse and freshness.
If you don’t have it or don’t like it, just leave it out. There is no other herb quite like it (including dried). This sauce is still wonderful without the fresh herbs and I’ve probably made it as often without as I have with the fresh herbs.
3. Pan – Best to use a pan that does not have a non-stick coating so you get brown bits left on the pan from searing the chicken (called “fond”) which adds valuable flavour into this otherwise simple sauce. See post for more info. Well-seasoned cast iron skillet works well, otherwise any other pan that’s not non-stick.
4. Internal temperatures:
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
5. Storage – Cooked chicken and sauce will keep for 3 – 4 days in the fridge. Not suitable for freezing (the sauce isn’t great if frozen).
6. Nutrition per serving (chicken and sauce only), assuming 4 servings.
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