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Feeling bored with chicken dinners? Pan seared chicken breast is one of the quickest ways to bring dinner to the table, but when you want to change up the sauce, make this Dijon mustard chicken recipe instead! This mustard sauce for chicken is creamy and rich, with options to be sweet or savory.
Chicken happens to be my favorite protein, so I’ve got no shortage of healthy chicken recipes on my site. After you try this chicken with mustard cream sauce, be sure to try crispy baked chicken legs, spatchcock chicken, tandoori chicken, or lemon pepper wings next!
This Dijon mustard chicken recipe was originally published on June 3, 2017 and the post was republished in April 2021 to add updated pictures and useful tips. The recipe is the same, except I now recommend a cast iron skillet over others. Here is one of the original photos, if you’re curious, edited to brighten it up:
What Is Mustard Chicken?
Mustard chicken is a pan fried chicken with creamy mustard sauce. It’s easy and delicious!
Dijon Mustard Chicken Ingredients
For the chicken:
- Chicken breast – I recommend this free-range chicken that gets delivered right to my door.
- Olive oil – Or any other oil suitable for high-heat cooking, such as avocado oil.
- Sea salt & black pepper
For the simple mustard sauce for chicken:
- Garlic – Freshly minced or jarred garlic will work.
- Chicken broth – Use low-sodium chicken broth like this one.
- Heavy cream – This helps to create a silky smooth sauce. For a dairy-free option, you can sub this with coconut cream.
- Fresh thyme leaves – Use 1 tablespoon fresh, or swap in 1 teaspoon dried.
- Dijon mustard – I highly recommend this whole grain Dijon mustard, but any kind will work.
How To Make Mustard Chicken
How to sear the chicken:
We begin using the same method I do for all my pan seared chicken breast recipes…
- Season. Season chicken breasts with salt and pepper on both sides.
- Sear. Heat oil in pan and saute chicken on each side, until golden and cooked through. Transfer to a plate and cover to keep warm.
TIP: For best results, use a meat thermometer to check for doneness. The chicken is ready when it reaches an internal temperature of 165 degrees F. To prevent it from drying out, I usually prefer to bring it to just 162 degrees F, as the internal temperature will rise a few degrees as it rests covered in foil while you make the sauce.
How to make Dijon mustard sauce for chicken:
- Saute garlic. Add remaining olive oil to pan, along with garlic and saute until fragrant.
- Deglaze. Add chicken broth and scrape the bottom of the pan with a wooden spoon to remove any bits stuck to the pan. Simmer until the volume is reduced by half.
- Finish sauce. Add cream and thyme and return to a gentle simmer, just until thickened. Stir in mustard and remove from heat.
Serve Dijon chicken with creamy mustard sauce:
Pour the sauce over the chicken on a plate, or transfer chicken back to the pan and cover in sauce. Add a sprinkle of time leaves on top if you like!
Dijon Mustard Chicken Breast FAQs
Why put mustard on chicken?
Because chicken with creamy mustard sauce is absolutely delicious. 😉 The mustard works to emulsify the pan sauce, and the sauce adds both flavor and moisture for a super juicy chicken breast.
Can you make chicken with mustard cream sauce dairy-free?
Yes, you can make a dairy-free mustard sauce for chicken. I used traditional heavy cream, but thick coconut cream is a wonderful substitution if needed.
Can you use regular yellow mustard?
Yes, you can, but I think it tastes much better with Dijon mustard.
Can you make chicken with honey mustard sauce?
Yes, you can. Add 1-2 tablespoons of honey to the sauce together with the cream, but know that this does add some sugar. To avoid this, I like to stir in 1-2 tablespoons of powdered Besti instead, which is natural and sugar-free.
This chicken with mustard cream sauce is best made fresh and since it’s ready in 15 minutes, it totally doable for a quick chicken dinner!
But if you have leftovers, you can store them in the fridge for 2-3 days.
Can you freeze mustard chicken breast?
You can freeze the chicken, but because the sauce contains cream, it might separate when re-heating. It’s safe to eat and will still taste great, just won’t be as smooth and creamy. For this reason, I don’t recommend freezing it.
How to reheat chicken breast with creamy mustard sauce:
Reheat the chicken gently in a hot skillet or microwave, until heated through.
What To Serve With Mustard Chicken
For a complete meal, try one of these healthy vegetable sides:
- Cheesy Asparagus Casserole – Layers of asparagus, cheese, and a blender hollandaise drizzle. Everyone loves this one.
- Mashed Cauliflower – Get my secret to the most silky smooth mashed cauliflower! Made with just 5 ingredients.
- Garlic Roasted Broccoli – I’m spilling the best tips for perfectly roasted broccoli. Made in just 20 minutes.
- Sauteed Zucchini – Butter, garlic… and ready in 10 minutes. What else do you want from a side dish?
Tools To Make Chicken Breast With Mustard Cream Sauce
Tap the links below to see the items used to make this recipe.
- Cast Iron Skillet – Evenly brown the chicken with a heavy skillet, so that it gets that perfect sear and cooks evenly inside.
- Meat Thermometer – The best way to know if your chicken is perfectly cooked? Using a meat thermometer. This one gives you an instant reading.
Easy Dijon Mustard Chicken Recipe:
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Creamy Dijon Mustard Chicken Recipe
This Dijon mustard chicken recipe sounds fancy, but takes just 15 minutes total - perfect for weeknights! Everyone will love this creamy mustard sauce for chicken.
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Tap on the times in the instructions below to start a kitchen timer while you cook.
Season the chicken breasts on both sides with sea salt and black pepper.
Heat a tablespoon of oil in a cast iron skillet over medium-high heat. Add the chicken and saute for 4-8 minutes on each side, until golden brown and cooked through. Transfer to a plate and cover to keep warm.
Add the remaining tablespoon of oil to the pan, along with the garlic. Saute for about 1 minute, until fragrant.
Add the chicken broth. Stir to remove any bits stuck to the bottom of the pan. Increase heat and simmer for 3-5 minutes, until the liquid is reduced by half.
Add the cream and thyme. (See notes for sweeter sauce.) Return to a gentle simmer. Gently simmer again for 2-3 minute, continuing to scrape any pieces from the bottom, just until the sauce thickens (it will reduce in volume). Stir in the mustard at the end and turn off heat.
To serve, pour the sauce over the chicken, or transfer the chicken back to the pan and cover in sauce.
Last Step: Leave A Rating!
Serving size: 1 large chicken breast with sauce
If you prefer a sweeter sauce, similar to honey mustard, you can add sweetener to taste in step 5. I like to use 1-2 tablespoons of powdered Besti.
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