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This chicken nestled in a creamy mustard sauce is a quick and elegant dinner solution for busy weeknights. The tangy Dijon and whole grain mustard create a luscious sauce that transforms simple chicken thighs into something restaurant-worthy in just 15 minutes.
I first made this dish when I needed a quick dinner that would impress unexpected guests. The creamy sauce received so many compliments that it's now my go-to recipe whenever I need something foolproof yet impressive.
- Chicken thighs or breasts: The thighs provide more flavor and juiciness but breasts work beautifully too if pounded thin
- Olive oil: Helps create that perfect golden sear that builds flavor
- Heavy cream: Creates the luxurious base for our sauce
- Dijon mustard: Adds tangy sophistication and naturally thickens the sauce
- Whole grain mustard: Provides texture and deeper mustard flavor
- Fresh tarragon: Optional but adds an elegant aniseed flavor that makes this dish special
- Fresh parsley: Brings brightness and color to finish the dish
How To Make Chicken in Creamy Mustard Sauce
- Season the Chicken:
- Generously season chicken thighs with salt and pepper on both sides. This simple step ensures flavor goes beyond just the sauce.
- Create the Perfect Sear:
- Heat olive oil in a non nonstick pan over medium high heat until shimmering. Place chicken smooth side down and leave undisturbed for 4 minutes to develop a deep golden crust. This browning creates flavor compounds that will enrich the sauce.
- Finish Cooking:
- Flip chicken and cook for another 3 minutes until internal temperature reaches 72°C for thighs or 67°C for breasts. The meat should feel firm but still have some give when pressed.
- Make the Sauce:
- Remove chicken and quickly scrape out any burnt bits. Return pan to medium heat and add cream and both mustards. Stir constantly until the mustards dissolve and incorporate with the cream, scraping up any delicious brown bits stuck to the pan.
- Finish with Herbs:
- Once sauce is hot but not simmering, stir in salt, pepper and fresh herbs if using. If sauce becomes too thick, add a splash of water to reach desired consistency.
- Serve with Style:
- Place chicken on plates and generously spoon sauce over top. The sauce will continue to thicken slightly as it cools.
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The first time I made this dish, I accidentally used twice the amount of whole grain mustard. What seemed like a mistake turned into a happy accident the extra texture from the mustard seeds created little pops of flavor with each bite. Now I sometimes add extra on purpose depending on who I'm cooking for.
Perfect Pairings
This chicken dish begs for something to soak up that delicious sauce. Creamy mashed potatoes make an ideal partner, allowing the sauce to pool in delicious puddles. For a lighter option, steamed green beans or asparagus provide a fresh contrast to the rich sauce. When I'm feeling particularly indulgent, I serve this with crusty French bread for sauce-sopping purposes.
Make Ahead Tips
While this dish comes together quickly, you can prepare parts ahead of time to make dinner even faster. Season the chicken and store in the refrigerator up to a day ahead. You can even sear the chicken earlier in the day, refrigerate, then simply reheat and make the sauce when ready to eat. The sauce is best made fresh, but if needed, you can make it up to a day ahead and gently reheat, adding a splash of cream if it's thickened too much.
Simple Substitutions
No fresh tarragon? This sauce is still wonderful without it. If you want an herb flavor but don't have tarragon, try fresh thyme or a small amount of dried herbs de Provence. For a dairy free version, substitute full fat coconut milk for the heavy cream. The flavor profile will change slightly but remains delicious with a tropical twist. For an extra punch of flavor, add a minced garlic clove or finely diced shallot when making the sauce.
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Storage and Reheating
Store leftover chicken and sauce in an airtight container in the refrigerator for up to 4 days. The sauce may thicken considerably when chilled. When reheating, do so gently over low heat, adding a splash of cream or milk to bring the sauce back to its original consistency. Avoid microwaving if possible as it can cause the sauce to separate. This dish is not suitable for freezing as cream based sauces tend to break when thawed.
Frequently Asked Questions
- → Can I use chicken breast instead of thighs?
Yes, chicken breasts work perfectly. Slice them in half horizontally, pound to even thickness, and cook for 2 minutes on each side to ensure tenderness.
- → What if I don't have fresh tarragon?
Fresh tarragon adds a unique flavor but can be omitted. The mustard sauce is still delicious without it, or you can use parsley for a fresh touch.
- → What type of pan should I use?
A non-stick pan is not ideal. A stainless steel or cast-iron skillet works best to create flavorful brown bits that enhance the sauce.
- → Can I prepare the sauce in advance?
The sauce is best made fresh, but you can prepare it in advance and reheat gently. Avoid boiling to prevent the cream from separating.
- → How do I store leftovers?
Store cooked chicken and sauce in an airtight container in the fridge for up to 3–4 days. Reheat on the stovetop for best results. Freezing is not recommended.