There’s nothing quite like the comforting embrace of a creamy dish to turn an ordinary evening into something special. The moment I prepared this Creamy Mustard Chicken, I was captivated by the rich aroma wafting through my kitchen—garlic mingling with fresh herbs, promising a feast for both the senses and the soul.
As the chicken sizzled in the pan, golden and crisp, I realized that this dish was not just about the indulgent creaminess; it was a celebration of simple, wholesome ingredients coming together in harmony. Perfect for weeknight dinners or impressing unexpected guests, this recipe delivers delightful flavor without demanding hours of your time.
So, if you’re tired of the repetitive cycle of takeout and are yearning for something homemade that still feels luxuriously satisfying, get ready to indulge in a culinary experience that’s both effortless and crowd-pleasing. Let’s dive into making this Creamy Mustard Chicken that will have everyone wanting seconds!
Why is Creamy Mustard Chicken a must-try?
Simplicity at its finest: This dish is a cinch to prepare, perfect for busy weeknights!
Luxurious flavor: The creamy sauce enriched with wholegrain mustard and fresh herbs creates a delightful taste sensation.
Versatile pairing: Serve it with rice, pasta, or roasted vegetables for a well-rounded meal that impresses.
Crowd-pleaser: Family and guests alike will rave about this dish’s comforting, savory flavor.
Time-saving: Ready in just 30 minutes, you can enjoy homemade goodness without spending hours in the kitchen.
Creamy Mustard Chicken Ingredients
For the Chicken
• Chicken breasts – two large fillets ensure juicy moisture throughout your dish.
• Olive oil – just a tablespoon helps achieve that crispy golden crust.
• Unsalted butter – two tablespoons bring a rich, creamy texture without overpowering the mustard flavor.
For the Sauce
• Shallot – one medium, finely diced adds a sweet, delicate flavor that enhances the richness.
• Garlic cloves – two, finely chopped or grated for a fragrant, aromatic punch.
• Fresh thyme – one teaspoon adds earthiness, while fresh rosemary and tarragon (also one teaspoon each) introduce a garden-fresh aroma.
• Dry white wine – ⅓ cup not only deglazes the pan but also brings depth to the sauce.
• Wholegrain mustard – one tablespoon offers a delightful tang that defines the dish as a Creamy Mustard Chicken.
• Chicken stock – ½ cup ensures the sauce is full of flavor and not too thick.
• Heavy cream – ½ cup is the secret to achieving that luscious creaminess in your sauce.
For Garnishing
• Fresh parsley – use to garnish for a pop of color and freshness on your plate.
How to Make Creamy Mustard Chicken
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Prepare the Chicken: Slice the chicken breasts halfway lengthwise to make four fillets. Season them with a sprinkle of salt and freshly ground black pepper to enhance the flavor.
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Heat the Pan: In a cast iron pan, heat the olive oil on medium heat and add the butter. Allow it to melt completely, creating a rich base for cooking.
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Cook the Chicken: Add the chicken cutlets to the pan, frying them for 6-8 minutes until they’re golden brown on both sides. Once done, transfer the cooked chicken to a plate and keep warm.
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Sauté the Shallot: In the same pan, add the finely diced shallot. Cook for 1-2 minutes until it becomes translucent, releasing its sweet aroma into the air.
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Add Garlic and Herbs: Stir in the chopped garlic, fresh thyme, rosemary, and tarragon. Cook for another minute, allowing those fragrant notes to fill your kitchen.
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Deglaze with Wine: Pour in the dry white wine, scraping up any browned bits from the pan. Let it simmer for a couple of minutes until most of the alcohol has evaporated.
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Make the Sauce: Stir in the wholegrain mustard and then add the chicken stock. Allow it to simmer for 1 minute to blend the flavors beautifully.
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Incorporate Cream: Lower the heat and gently stir in the heavy cream. Simmer for 3-4 minutes until the sauce thickens slightly, becoming luxurious and creamy.
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Combine Chicken and Sauce: Add the cooked chicken back to the pan, continuing to simmer for a few more minutes. Ensure the chicken is heated through and well-coated in the sauce.
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Serve and Enjoy: Adjust the seasoning as necessary, then serve immediately. This delightful dish is sure to impress!
Optional: Garnish with fresh parsley for a vibrant touch.
Exact quantities are listed in the recipe card below.
Tips for the Best Creamy Mustard Chicken
- Optimal Chicken Size: Use large chicken breasts for even cooking—this prevents dryness and ensures that every bite is juicy.
- Fresh Herbs Matter: Fresh thyme, rosemary, and tarragon enhance flavor. Avoid dried herbs, as they don’t provide the same vibrant taste in your Creamy Mustard Chicken.
- Wine Selection: Choose a good quality dry white wine; it adds depth. Avoid cooking wines, which can be overly salty or bland.
- Thickening Tips: If your sauce isn’t thickening, simmer longer on low heat. Don’t rush it; patience is key for that luxurious texture!
- Season to Taste: Always taste the sauce before serving. Adjust seasoning carefully to elevate the dish without overpowering the mustard flavor.
Make Ahead Options
Preparing Creamy Mustard Chicken ahead of time is a fantastic way to save precious minutes during your busy week! You can marinate the sliced chicken in salt and pepper up to 24 hours in advance, allowing the flavors to deepen. The creamy mustard sauce, minus the heavy cream, can also be made and stored in the refrigerator for up to 3 days—just add the cream when you’re ready to heat it up. To maintain quality, refrigerate everything in airtight containers, and when it’s time to serve, simply reheat the sauce over low heat and add the chicken until it’s warmed through. Enjoy a homemade meal with ease, leaving you more time for what you love!
How to Store and Freeze Creamy Mustard Chicken
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Fridge: Store leftover Creamy Mustard Chicken in an airtight container for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream if needed.
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Freezer: Freeze the chicken and sauce together in a freezer-safe container for up to 2 months. To reheat, thaw overnight in the fridge and warm on the stove over low heat until heated through.
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Reheating: For the best texture, reheat in a saucepan rather than the microwave, as this preserves the creaminess of the sauce.
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Avoid Freezing: If your Creamy Mustard Chicken has already been reheated, it’s best not to freeze it again to maintain quality and safety.
What to Serve with Creamy Mustard Chicken?
Transform your cozy dinner experience into a full feast with perfect accompaniments that complement the velvety richness of this dish.
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Creamy Mashed Potatoes: Their buttery smoothness absorbs the sauce beautifully, creating a delightful harmony of flavors with each bite.
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Garlic Green Beans: Crisp-tender and tossed in olive oil with a hint of garlic, they provide a fresh contrast to the creamy chicken.
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Herbed Rice Pilaf: Fluffy rice infused with fresh herbs balances the richness, making every mouthful a delightful experience.
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Roasted Brussels Sprouts: Their caramelized edges and slightly nutty flavor create a lovely texture contrast, enhancing the overall meal.
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Simple Arugula Salad: A peppery salad with a zingy vinaigrette can cut through the creaminess, bringing brightness to the plate.
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Crusty French Bread: Perfect for sopping up the luscious sauce, this warm, crusty addition is an indispensable part of the meal.
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Chardonnay: A crisp glass of this white wine echoes the acidity in your dish, enhancing the mustard’s flavor profile beautifully.
Creamy Mustard Chicken Variations
Feel free to explore these creative twists and swaps to make this recipe your own—each one is a flavor journey waiting to happen!
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Dijon Mustard: Swap wholegrain mustard for Dijon for a sharper tang with a smoother texture. This will create a wonderfully bold flavor.
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Non-Dairy: Use coconut cream and vegetable broth instead of heavy cream and chicken stock for a dairy-free version that’s still rich and satisfying.
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Herb Blend: Combine dried herbs like Italian seasoning or herbes de Provence for a different herbal profile that offers a unique taste twist.
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Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for those who crave a bit of heat in their creamy sauce. Just remember, a little goes a long way!
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Mushroom Medley: Toss in sautéed mushrooms for an earthy depth and added texture. The mushrooms absorb the sauce beautifully, enhancing the overall dish.
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Mustard Mix: Experiment with different mustards, such as honey mustard or spicy brown, for varied flavor dynamics that keep the dish exciting.
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Nutty Addition: Stir in a tablespoon of toasted nuts, like walnuts or pine nuts, at the end for an irresistible crunch and nutty flavor contrast.
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Zesty Lemons: A squeeze of fresh lemon juice just before serving brightens the dish and balances the creamy richness with a zesty note.
These variations allow you to savor something new each time you prepare your Creamy Mustard Chicken!
Creamy Mustard Chicken Recipe FAQs
What should I look for when selecting chicken breasts?
Absolutely! When choosing chicken breasts, look for smooth, pinkish skin without dark spots or any signs of bruising. Fresh chicken should feel firm and moist, and it’s always best to buy from a reputable source. For a juicy, flavorful Creamy Mustard Chicken, ensure the breasts are plump and not overly large, as they may dry out during cooking.
How do I store leftovers from my Creamy Mustard Chicken?
For sure! Store any leftover Creamy Mustard Chicken in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy the leftovers, gently reheat them on the stove over low heat. To revive the creaminess, you can add a splash of heavy cream while heating. This will help bring back that luscious texture that makes this dish so enjoyable!
Can I freeze Creamy Mustard Chicken?
Very much! To freeze, place the chicken and sauce in a freezer-safe container for up to 2 months. It’s essential to let the dish cool completely before sealing it to maintain quality. When you’re ready to eat, thaw it overnight in the fridge, then reheat slowly on the stove over low heat until everything is heated through. This method helps keep the sauce creamy and prevents separation.
What if the sauce isn’t thickening as expected?
No worries! If your sauce isn’t thickening to your liking, continue simmering it over low heat. You can also add a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of cold water) to the sauce, stirring continuously until it thickens. Remember, patience is key! Allow it to simmer gently for a few more minutes, and it should reach the perfect consistency.
Is this dish safe for people with dietary restrictions, like dairy allergies?
Absolutely! If you have a dairy allergy, you can substitute the heavy cream with a plant-based alternative like coconut cream or cashew cream. Keep in mind that this may alter the flavor slightly, but you’ll still achieve a wonderfully creamy sauce. For those watching their sodium intake, consider using low-sodium chicken stock and adjusting the salt to taste!
Can I make Creamy Mustard Chicken ahead of time?
Yes, indeed! If you want to get a head start, you can prepare the sauce in advance and store it in the fridge for up to 2 days. Just remember to store the cooked chicken separately. When you’re ready to serve, reheat the sauce and add the chicken, ensuring everything is heated thoroughly for a delicious meal in no time!
Savory Creamy Mustard Chicken Your New Dinner Delight
Ingredients
Equipment
Method
- Prepare the Chicken: Slice the chicken breasts halfway lengthwise to make four fillets. Season them with a sprinkle of salt and freshly ground black pepper.
- Heat the Pan: In a cast iron pan, heat the olive oil on medium heat and add the butter.
- Cook the Chicken: Add the chicken cutlets to the pan, frying them for 6-8 minutes until golden brown. Transfer to a plate and keep warm.
- Sauté the Shallot: In the same pan, add the shallot and cook for 1-2 minutes until translucent.
- Add Garlic and Herbs: Stir in the chopped garlic, thyme, rosemary, and tarragon. Cook for another minute.
- Deglaze with Wine: Pour in the dry white wine, scraping up any browned bits. Simmer for a couple of minutes.
- Make the Sauce: Stir in the wholegrain mustard and add the chicken stock. Allow to simmer for 1 minute.
- Incorporate Cream: Lower the heat and gently stir in the heavy cream. Simmer for 3-4 minutes until the sauce thickens.
- Combine Chicken and Sauce: Add the cooked chicken back to the pan and simmer for a few more minutes.
- Serve and Enjoy: Adjust seasoning, then serve immediately.