Amazing 30-Minute Creamy Mustard Chicken

Name: Amazing 30-Minute Creamy Mustard Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken thighs or 2 large chicken breasts, halved horizontally; ½ teaspoon salt; ¼ teaspoon black pepper; 1 tablespoon olive oil; ½ cup heavy cream; 1 tablespoon Dijon mustard; 1 tablespoon wholegrain mustard; 1 teaspoon lemon juice; ¼ teaspoon salt; ¼ teaspoon black pepper; 1 tablespoon chopped fresh parsley; 1 teaspoon chopped fresh tarragon (optional)

By anna Boncoeur On November 19, 2025

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Creamy mustard chicken is about to become your weeknight obsession, trust me! I’m Anna, and I’m that person who believes incredible flavor shouldn’t require hours of kitchen time. I spend my days finding those simple, flavorful chicken recipes that make everyday cooking feel joyful, not like a chore. You see, I’ve tested hundreds of quick dinners, and this Dijon-based sauce is pure magic—it comes together faster than ordering takeout!

This recipe proves you can achieve that restaurant-quality sear and rich, velvety sauce in about 30 minutes flat. I’ve honed this technique over years of busy evenings, ensuring every step supports a busy home cook. Forget complicated steps; we’re focusing on flavor payoff. Get ready for a dish that tastes elegant but is totally manageable after a long day.

Table Of content

Gathering What You Need for Creamy Mustard Chicken

Okay, the best part about this creamy mustard chicken is that the ingredient list is short and sweet—no weird specialty items required! We’re using standard pantry staples to create something truly luxurious. You’ll have everything ready to go for searing in about ten minutes flat, which is perfect for a busy night.

I always pull everything out and put it into little bowls before I even turn on the stove. It keeps me calm, and trust me, it prevents that frantic moment when the chicken is searing and you realize you haven’t measured the cream yet!

Ingredient List for Creamy Mustard Chicken

Here’s exactly what you need for four servings. If you’re using chicken breasts, just slice them in half horizontally so they are thinner—this helps them cook evenly with the thighs!

Ingredient	Amount (For 4 Servings)	Notes
Chicken	4 boneless, skinless thighs OR 2 large breasts (halved)	Pat them bone-dry before seasoning!
Salt and Pepper (for chicken)	½ teaspoon salt, ¼ teaspoon pepper	This is just for the initial seasoning.
Olive Oil	1 tablespoon	For getting that beautiful golden sear.
Heavy Cream	½ cup	The backbone of our creamy sauce!
Dijon Mustard	1 tablespoon	Use the smooth kind here.
Wholegrain Mustard	1 tablespoon	This adds that lovely texture and bite.
Lemon Juice	1 teaspoon	A tiny bit of acid brightens everything up.
Salt and Pepper (for sauce)	¼ teaspoon salt, ¼ teaspoon pepper	We season the sauce separately.
Fresh Parsley	1 tablespoon, chopped	Stirred in right at the end for color.
Fresh Tarragon	1 teaspoon, chopped	Optional, but wow, it’s worth it for the flavor!

Essential Equipment for Perfect Pan-Seared Chicken

You don’t need a massive gadget collection for this recipe, which is part of why it’s so fast! But a couple of tools really make the difference between a good dinner and a *great* one. Seriously, don’t skip the thermometer—it’s the secret to never overcooking chicken again.

Here are the must-haves I always grab when I’m making this creamy mustard chicken:

A sturdy, large oven-safe skillet. I prefer stainless steel or cast iron because they hold heat really well, which is crucial for that perfect golden crust on the chicken. If you don’t have one, any good non-stick skillet will work for the searing part.
A good set of tongs. You need these to flip the chicken halfway through cooking without piercing the meat and letting all those precious juices escape.
A reliable instant-read meat thermometer. This is non-negotiable for food safety and texture! We are aiming for 165°F (74°C) internal temperature. Pulling it out just as it hits that mark guarantees moist chicken.
A whisk. You only need a small one to incorporate the cream and mustards smoothly into the sauce without scrambling anything.
A cutting board and sharp knife for prepping the herbs. If you’re feeling lazy, you can skip the fresh herbs, but I highly recommend chopping them fresh—the flavor difference is enormous!

Step-by-Step Guide to Making Creamy Mustard Chicken

This is where the magic happens, and trust me, it moves fast! The whole process, from seasoning the chicken to spooning sauce over it, takes less than 30 minutes. Keep your eye on the heat, and you’ll nail this creamy mustard chicken every single time.

Preparing and Searing the Chicken

First things first: the chicken needs to be dry! Grab those thighs or breasts and pat them down really well with paper towels. This removes surface moisture, and moisture is the enemy of a good, golden sear. Then, season them generously on both sides with that initial measure of salt and pepper.

Heat your tablespoon of olive oil in that big skillet over medium-high heat. You want the oil shimmering slightly before the chicken goes in—not smoking, just hot enough to sizzle immediately. Place the chicken carefully in the pan, giving each piece space. Don’t overcrowd it, or it will steam instead of sear! Cook for about 4 to 5 minutes per side. You are looking for deep golden-brown color.

Now, use that meat thermometer! Insert it into the thickest part of the chicken. We need it to hit 165°F (74°C) internally. Once it hits that temperature, slide the chicken onto a clean plate and cover it loosely with foil to keep it warm while you make the sauce. That little bit of residual heat will keep it perfect.

Building the Rich Sauce for Creamy Mustard Chicken

Turn the heat down to medium now—we don’t want to scorch the cream. Pour that half-cup of heavy cream right into the hot skillet. Immediately grab a wooden spoon or spatula and start scraping up all those beautiful browned bits stuck to the bottom. That’s called fond, and it’s pure flavor! This is the deglazing step.

Once the cream is simmering gently, whisk in both the smooth Dijon and the wholegrain mustard. Keep whisking gently until they are fully incorporated. Next, add your lemon juice, and the final salt and pepper for the sauce. Let this mixture warm up and thicken just a little bit—maybe two or three minutes. It should start coating the back of your spoon softly.

If you find your sauce is getting too thick—maybe you used a little less cream than you thought—don’t panic! You can thin it out with a splash of chicken broth or even some white grape juice if you have it. It keeps the sauce light and bright.

Finishing the Creamy Mustard Chicken Dish

This is my favorite part because it smells incredible! Take the pan off the direct heat for just a moment, and stir in your fresh parsley and that optional tarragon. Those fresh herbs need gentle heat so they don’t turn brown or lose their brightness.

Now, nestle the seared chicken pieces right back into that gorgeous sauce. Push them down gently so they get coated. Let everything simmer on low heat for just one or two minutes. This short simmer allows the chicken to absorb those mustardy flavors beautifully. Spoon that extra sauce right over the top before serving immediately!

Tips for Success with Your Creamy Mustard Chicken

I’ve made this creamy mustard chicken so many times I could probably do it in my sleep, but there are a few little things I learned the hard way that I want to save you from! Follow these quick tips, and you’ll get that perfect restaurant result every time, even on a Tuesday night.

Don’t Crowd the Pan When Searing: This is the number one mistake people make! If you cram too much chicken into the skillet, the temperature drops, and the chicken steams in its own juices instead of building that gorgeous, flavorful crust. If you are doubling the recipe, sear the chicken in batches—it’s worth the extra minute.
Scrape Aggressively, But Gently: When you add the cream after removing the chicken, make sure you scrape every single browned bit off the bottom of the pan. That fond is where all the deep, savory flavor lives. Use a wooden spoon and scrub gently; you don’t want to scratch your pan, but you need that flavor transferred to the sauce.
Mind Your Mustard Types: Make sure you use both Dijon and Wholegrain as listed. The Dijon melts in seamlessly and provides the tang, while the Wholegrain mustard stays slightly visible, giving you those little pops of mustard seed flavor and texture. If you only use Dijon, the sauce will taste flat.
Herbs Go In Last: I know it’s tempting to toss the parsley and tarragon in when you add the cream, but don’t! Fresh herbs are delicate. If they cook too long in the rich heat, they turn dull and lose their fresh zing. Stir them in right at the end, just before you return the chicken to the pan, so you get that bright, fresh aroma when you serve it.

Serving Suggestions for Creamy Mustard Chicken

This creamy mustard chicken is so rich and flavorful, it really shines when you pair it with something simple that can soak up all that amazing sauce. Honestly, the sauce is my favorite part, so you need the right vehicle to enjoy every last drop!

You have a few great options depending on how much time you have left in your evening. Since the chicken cooks so quickly, you can easily steam or boil a side dish while the chicken is searing. Here are my top picks for making this a complete meal:

Fluffy White Rice: This is my number one choice. Plain steamed white rice is perfect because it acts like a sponge for the creamy mustard sauce. It’s simple, and it lets the chicken and the sauce be the star of the show.
Mashed Potatoes: If you want something a little more comforting, creamy mashed potatoes are fantastic. The texture contrast between the smooth mash and the slight bite of the wholegrain mustard is just divine.
Crusty Bread: Don’t underestimate the power of good bread! A sliced baguette or a chunk of rustic sourdough is essential for mopping up the plate once the chicken is gone. Seriously, don’t leave any sauce behind!
Simple Steamed Green Veggies: To balance out the richness of the heavy cream, I always like to add something green and fresh. Steamed asparagus or tender broccoli florets tossed with just a pinch of salt and pepper offer a nice, clean counterpoint to the savory sauce.

Whatever you choose, make sure it’s ready to go when the chicken comes out of the pan because you’ll want to eat this dish right away while the sauce is perfectly warm and velvety.

Storing and Reheating Your Creamy Mustard Chicken

We all love leftovers, especially when they taste this good, but creamy sauces can sometimes get a little weird when they cool down. The good news is this chicken reheats beautifully if you follow a few simple rules. The key is to reintroduce moisture gently so the sauce doesn’t separate or become grainy.

If you’re planning on having this Dijon chicken later in the week, make sure you store it correctly right away. Don’t let it sit out at room temperature for more than two hours—you know the drill with chicken!

Storage Guidelines

I always plan on having leftovers because this dish is perfect for lunch the next day. When you’re done eating, let the chicken cool down slightly before putting it away. Don’t pour all the extra sauce over the remaining chicken if you plan to store it separately, because that helps control the texture when reheating.

Storage Location	Maximum Time	Best Practice
Refrigerator	3 to 4 days	Store chicken and sauce in separate, airtight containers.
Freezer	Up to 1 month	Sauce may separate upon thawing; requires careful reheating.

Reheating Tips for the Best Texture

When it comes to reheating, the stovetop is definitely your friend here. Trying to blast this in the microwave can make the cream break, and nobody wants a rubbery chicken breast!

For Refrigerated Portions: Place the chicken and any sauce you saved into a small skillet over low to medium-low heat. Add a tiny splash of liquid—I use chicken broth or even just a tablespoon of water—to help loosen the sauce up. Heat slowly, stirring frequently, until it’s warmed through to a safe temperature.
If the Sauce Separates: If the cream looks a little watery or oily, don’t worry! Just keep stirring gently over low heat. Often, whisking vigorously for 30 seconds once it starts warming up will bring the sauce right back together. If it still won’t emulsify, stir in just a tiny bit more Dijon mustard; that usually helps bind it again.
Freezing Caution: If you froze this dish, thaw it overnight in the fridge first. When reheating from frozen, you must add extra broth or water—maybe a couple of tablespoons—and let it simmer very slowly. The texture might not be *quite* as perfect as the first night, but it will still taste delicious!

Frequently Asked Questions About Creamy Mustard Chicken

I get so many messages about this creamy mustard chicken, and honestly, that’s the best compliment! It means you’re cooking it, and that makes me so happy. Here are the top questions I hear from my fellow busy cooks. Hopefully, this helps you nail your next attempt at this quick chicken recipe!

Can I use chicken breasts instead of thighs in this creamy mustard chicken recipe?

Absolutely, yes! I actually listed both options because chicken breasts are super popular for dinner. The main thing you need to watch out for is thickness. Chicken thighs are naturally more forgiving and stay juicy even if you cook them a minute too long. Breasts, especially thick ones, can dry out.

If you use breasts, you must slice them horizontally to make them thinner—aim for about ¾-inch thick. This ensures they cook quickly and evenly alongside the sauce-making process. You might find they only need 3 to 4 minutes per side when searing, so keep that thermometer handy and check that 165°F (74°C) target!

What if I don’t have fresh tarragon for this Dijon chicken?

Oh, fresh herbs can be tricky sometimes! Tarragon is wonderful because it has a faint anise flavor that pairs magically with mustard, but if you can’t find it, don’t skip the flavor base entirely. You can substitute it with dried tarragon, but you need far less.

For the amount listed (1 teaspoon fresh), use just ¼ teaspoon of dried tarragon. Remember, dried herbs are much more concentrated. If you don’t have tarragon at all, a tiny pinch of dried thyme can work as a decent replacement, though the flavor profile will shift slightly towards more savory than bright.

How can I make the creamy mustard chicken sauce lower in fat?

I totally get wanting to lighten things up sometimes! Heavy cream is what gives this dish its signature velvety texture, so substituting it is the trickiest part. If you want a lower-fat version of this Dijon chicken, I’ve had success using evaporated milk, but you have to be careful.

Evaporated milk needs to be thickened more slowly. Add it in small increments, and let it simmer gently for longer—maybe 5 to 7 minutes—to reduce and thicken before adding the mustards. Another trick is using half-and-half instead of heavy cream, which cuts the fat but still gives you decent body. Just keep the heat low, low, low!

If you’re looking for more quick dinner inspiration, check out my Pinterest boards for visual ideas!