Chicken in Creamy Mustard Sauce Recipe

If you’re on the hunt for a dish that’s bursting with rich, tangy flavor and velvety texture, you absolutely must try this Chicken in Creamy Mustard Sauce. It’s a comforting yet sophisticated meal where tender chicken thighs bathe in a luscious sauce made from Dijon and whole grain mustards, balanced perfectly with fresh herbs and cream. This beautiful harmony of flavors makes it feel like a special occasion every time, yet it’s so simple to whip up, it deserves a spot in your weeknight dinner rotation.

Ingredients You’ll Need

The magic behind this Chicken in Creamy Mustard Sauce lies in a few straightforward, high-quality ingredients. Each one plays a key role—from the juicy, tender chicken thighs to the tangy mustards and creamy base that bring the sauce to life. Together, they create a dish that sings with flavor and comfort.

• 700g (1.4 lb) chicken thigh fillets, skinless and boneless (4 – 6 pieces): These provide juicy, flavorful meat that stays tender during cooking.
• 1 1/2 tbsp olive oil: Adds a subtle fruitiness and helps achieve a beautiful sear on the chicken.
• 1/2 tsp kosher salt: Essential for seasoning the chicken to enhance all its natural flavors.
• 1/4 tsp black pepper: Brings just the right amount of gentle heat and depth.
• 1/2 cup thickened or heavy cream: Creates the rich, silky body of the sauce that clings perfectly to the chicken.
• 1 tbsp Dijon mustard: Offers a smooth, sharp tang that lifts the sauce wonderfully.
• 1 tbsp whole grain mustard: Adds texture and a slightly bold, rustic mustard punch.
• 1/4 tsp kosher salt: For seasoning the sauce, ensuring every bite is perfectly balanced.
• 1/4 tsp black pepper: Just a touch more to season the sauce and complement the mustard flavors.
• 1-2 tbsp water (as needed): To adjust sauce consistency for that perfect pourable texture.
• 2 tsp fresh tarragon, finely chopped: Offers a fragrant, slightly anise-like note that makes this dish feel so fresh and vibrant.
• 2 tsp fresh parsley, finely chopped: Adds bright color and herbaceous flavor to finish the dish beautifully.

How to Make Chicken in Creamy Mustard Sauce

Step 1: Season the Chicken

Start by generously seasoning your chicken thigh fillets with salt and black pepper. This simple step builds the foundation for a flavorful dish by ensuring the chicken itself tastes of everything you’re about to build around it. Don’t be shy with the seasoning—it brings out the natural juiciness and depth of the meat.

Step 2: Sear the Chicken Thighs

Heat your olive oil in a large, sturdy pan over medium-high heat—avoid non-stick for the best sear. Place the chicken smooth side down and cook without moving for about 4 minutes until a deep golden crust forms. Flip and cook the other side for 3 minutes until the chicken reaches an internal temperature of 72°C (162°F). This searing locks in juices and creates those irresistible caramelized bits.

Step 3: Clean the Pan

Remove the chicken and set it aside on a plate. Take a moment to scrape out any browned bits left in the pan—these are flavor gold! Toss them out or reserve a few to swirl into the sauce if you like a bit more texture. This ensures your sauce stays smooth and the chicken gets the spotlight.

Step 4: Craft the Creamy Mustard Sauce

Lower the heat to medium and pour the thickened cream into the pan, followed by both Dijon and whole grain mustards. Stir energetically with a wooden spoon to dissolve the mustard and scrape up those caramelized bits—this melds everything into a silky, tangy sauce. Once it’s warmed through but not boiling, season with salt, pepper, and stir in the fresh tarragon and parsley. If the sauce feels too thick, loosen it gently with a tablespoon or two of water until it reaches your preferred consistency. This sauce brings all the richness and a bright punch at the same time.

Step 5: Serve and Enjoy!

Return the chicken to the pan briefly to coat with the sauce or simply spoon the sauce over the plated chicken. The melody of golden, juicy chicken and the creamy mustard sauce is what makes this dish a winner in any setting—quick family dinner or special weekend meal. Grab your favorite sides and get ready to dig in.

How to Serve Chicken in Creamy Mustard Sauce

Garnishes

Fresh herbs are your best friend here. A sprinkle of extra parsley or tarragon right before serving adds a pop of color and fresh aroma that complements the richness of the sauce perfectly. For a little zing, a tiny pinch of lemon zest over the top brightens every bite. It’s all about that little finishing touch to elevate this dish to restaurant quality.

Side Dishes

This Chicken in Creamy Mustard Sauce pairs beautifully with simple mashed potatoes, steamed green beans, or even a fluffy rice pilaf. The creamy sauce is luscious enough to dress any of those sides, creating a comforting, balanced meal. Roasted seasonal vegetables or a crisp green salad also add great texture contrast and color to the plate.

Creative Ways to Present

For a lovely presentation, serve the chicken on a large platter with sauce drizzled artistically over the top and garnished with herb sprigs. Or plate each portion individually with a neatly swirled ribbon of the mustard cream sauce next to the chicken for elegance. Adding some toasted nuts or a sprinkle of paprika on the edges can bring a rustic flair that excites the eye before the first bite.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken in Creamy Mustard Sauce keeps well in an airtight container in the refrigerator for up to 3 days. Make sure to cool it down quickly to preserve freshness and prevent any separation in the sauce. When stored properly, the chicken stays tender and the sauce retains its beautiful creaminess.

Freezing

This dish freezes well if you want to save some for future meals. Place the cooled chicken and sauce in a freezer-safe container and freeze for up to 2 months. Keep in mind cream-based sauces may separate slightly when thawed but can be easily whisked back together when reheated gently.

Reheating

For reheating, warm the Chicken in Creamy Mustard Sauce slowly on the stovetop over low heat, stirring frequently to prevent the sauce from breaking. Adding a splash of cream or water helps restore the perfect silky texture. Avoid microwaving unless you stir often and heat on a low setting to keep the sauce from curdling.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work well but cook faster and can dry out if overcooked, so adjust your sear time to about 2 minutes per side and aim for an internal temperature of 67°C (153°F) for the best results.

Is it possible to make this recipe dairy-free?

Yes, you can swap the heavy cream for coconut cream or a non-dairy cream alternative. The texture will remain nice and creamy, though the flavor will be a bit different but still delicious. Just be sure to taste and adjust seasonings accordingly!

What if I don’t have fresh tarragon or parsley?

Dried herbs can be used in a pinch, but reduce the amount by half since they are more concentrated. Alternatively, try fresh chives or basil for a different but fresh herbaceous note.

Can I prepare the sauce ahead of time?

You can prepare the sauce up to a day ahead and store it in the fridge. Reheat gently before serving and whisk well. For best texture, add fresh herbs right before serving to keep their bright flavors intact.

What wine pairs well with Chicken in Creamy Mustard Sauce?

A crisp dry white wine like Sauvignon Blanc or a lightly oaked Chardonnay complements the tangy mustard and creamy sauce beautifully. Their acidity balances the richness for a perfectly rounded dining experience.

Final Thoughts

This Chicken in Creamy Mustard Sauce is one of those dishes that feels like a warm hug on a plate. It’s straightforward enough for a busy weeknight yet impressive enough to share with guests. The combination of tender chicken, rich cream, tangy mustards, and fresh herbs is irresistible. I encourage you to give this recipe a try, and watch how quickly it becomes a beloved staple in your dinner repertoire.

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