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Get It NowFeeling 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.
Storage Instructions
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?
- Broccoli cauliflower casserole – Perfectly pairs with the zesty flavors or the chicken with its creamy and comforting goodness.
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
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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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Season the chicken breasts on both sides with sea salt and black pepper.
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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.
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Add the remaining tablespoon of oil to the pan, along with the garlic. Saute for about 1 minute, until fragrant.
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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.
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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.
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To serve, pour the sauce over the chicken, or transfer the chicken back to the pan and cover in sauce.
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Recipe Notes
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.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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57 Comments
Kay H.
0Amazing! Made it for sauce over chicken meatballs and zucchini noodles. So, so good! Making it tonight to try over boneless pork chops tonight.
Jackie
0This sauce is SOOOOO good. I have made this 4 or 5 times already. We just love it!
Jennifer Rae
0Can you make this chicken by brining it first? I ask bc I love how tender the brined chicken is – I haven’t made this yet but am wary bc stove-top chicken can often be dried-out (as can baked chicken).
Wholesome Yum D
0Hi Jennifer, Yes, you could brine this chicken.
Grace
0Tried this recipe and it was great! Very creamy and delicious. Plus, it was easy! Definitely a new family fave!
Shanna
0Oh my goodness, this is so good! It is also easy to make. I will definitely be making this again.
Ileana
0Omg I am not a good cook by any means but this plate was SOOOOOOOOO GOOD. I love this recipe and adding this to my personal notebook of recipes.
Ileana
0Hi! How runny should the sauce be?
Wholesome Yum D
0Hi Ilena, You can check out the video at the top of the recipe card. It will show you exactly what the sauce should look like.
Tammy
0Still one of my favorite chicken recipes. So good I crave it. Super easy to make yet so scrumptious.
Audrey Robinson
0Delicious and easy to make!
Charli
0So yummy! This one’s a keeper! My favorite recipe right now! Blown away!
Candice
0This recipe was easy and delicious! My family loved it.
Psy
0My boyfriend and I are in a long distance relationship. One of our favourite past times is cooking together through videcall. I searched the recipe, he will get the groceries and cook it while I am instructing him over the phone on what and how to cook it. Every recipe i tried so far was from your cookbook and it was always a hit to him. I would like to thank you for making it available so easily so we can try it. I was in keto and 90% of my dishes came from your recipes and I loved every single one of them. Thanks a lot! Love from Australia and Singapore.
Bree
0Hi,
Just letting you know that I did substitute cream for Greek yogurt in this recipe and it was delicious! Used the same amount required for cream but I did also slice the chicken into bite sized pieces, added a bit more stock and a teaspoon of brown sugar.
Was a hit with my family!
Cheers
Tina
0Could you substitute cream for a 0% yogurt as a healthier alternative? IF so what would your ratio be?
Thanks
Wholesome Yum M
0Hi Tina, Sorry I have not tried this. Please let us know how it turns out if you decide to give it a try!
Kelly
0BRAVO! Another hit recipe the whole family loved!!
Very easy to make, but took me longer than 15 total minute; more like 30 minutes since two of my chicken breasts were a little more than 8oz and needed to brown longer. I also returned the cooked chicken back into the sauce to simmer for a couple minutes prior to serving so they were nicely coved in sauce and I drizzled a little more on top. Fantastico!
Swathi
0Dijon mustard chicken looks delicious
Ann
0A delicious chicken recipe the whole family will enjoy.
Nart
0This recipe is so good and I love that it’s also healthy. The sauce is so creamy and the chicken so moist!
Toni
0Such a fantastic meal! Everyone at my house loved this!
Sue
0HAD to make this (we have a whole shelf in the fridge devoted to mustard!) and everybody raved. Definitely going into the regular dinner rotation, thanks!
Scarlet
0This was easy and flavorful. Thanks for the great new way to cook chicken. I’ll be making this dijon chicken again!
Dannii
0Dijon and chicken is the perfect match. it is total comfort food.
Gina
0Mustard sauces like this are one of my favorite go-tos for chicken, pork and even fish when I’m out of other ideas – so tasty and easy. Love the addition of heavy cream in this one for some decadence!
Jenni
0Hi, for non-dairy do you think ghee would work instead of coconut cream? I always find coconut tastes like suntan lotion.
Wholesome Yum M
0Hi Jenni, Sorry, ghee won’t work in this recipe. I have not personally tested this, but feel free to try the recipe with an alternative milk (hemp, almond, macadamia, etc.) Just know that the sauce will be more watery.
Monika Davis
0Good morning, Please let me know how I can print your recipes? Many thanks
Wholesome Yum M
0Hi Monika, There is a ‘Print it’ button located on the top right of the recipe card. If you can’t find the recipe card, you can use the ‘Jump to Recipe’ button at the top of the post.
kristina
0This is a really good recipe! My family enjoyed it very much. I appreciate how simple your recipes are!
Thank you!
~Kris
Kimberley Medina
0do you use skinless chicken breast?
Wholesome Yum M
0Hi Kimberly, Yes, skinless breasts.
Russann
0I have tried this recipe a few times now, and every time one of my boys says “Mom, this is great! You should make this again.” Bonus that it’s really easy and pretty quick to make. Thank you, Maya
Tessie
0This is delicious, I did not have fresh Thyme or garlic so I subbed garlic powder and dried thyme, I also added sauteed mushrooms, it was amazing, thank you for a wonderful recipe! Will most definitely make again!
Nikki
0Oh. My. Yum. The sauce is AHHHH-MAZING! Easy to follow and super delicious thank you, Maya….another fantastic recipe!
Lisa Newman
0Made a half batch exactly as written. Even better than I imagined!
Melanie
0I finally was able to make this. I loved it!! I didn’t have olive oil so I used garlic infused avocado oil instead. The sauce is amazing! I served my chicken over hearts of palm noodles and everything tasted great. I’d make the sauce on its own just to serve with anything. Thanks for the recipe!
Geneva Harris
0I will be trying this tomorrow night for dinner. Can’t wait!!
Crystal
0I made this last night, and even my super-picky daughter loved it. I don’t use dijon mustard usually so I didn’t have any on hand — I used spicy brown mustard instead. It was delicious!
Mary Johnson
0I made this yesterday and I have to say…it’s one of the best chicken recipes I’ve ever eaten! I will be making it again and again. Thank you, Maya for your hard work in developing all these wonderful recipes!
Stacy
0I tried this recipe and it excellent! The sauce was wonderful. I used powdered sweetener and liquid stevia. Came out perfect. Thank you for all your wonderful recipes. By following your suggestions and recipes my husband is now completely off his type 2 med. His doctor is thrilled with his lifestyle changes
Maya | Wholesome Yum
0So glad to hear that, Stacy! That’s amazing news!
Tal Sheynkman
0I just made this for dinner and it’s probably the best home-made chicken dish I ever had.
Maya | Wholesome Yum
0Thank you so much, Tal!
Kara
0My kids LOVED this recipe. So quick and easy to make and full of flavor. Definitely keeping this one around.
Maya | Wholesome Yum
0I am so happy to hear that, Kara! Have a great day!
Denise
0My husband and son LOVED this chicken. But they especially loved the sauce. They want me to make it again REAL soon. Great recipe!
Maya | Wholesome Yum
0I am so happy it was a hit with the family, Denise!
Kylie
0OMG – This was yummo to the best….was the most easiest sauce ever to make and the chicken was yummy. If you’re in Oz (Australia) , then use the Philadelphia Cooking Cream – made it all the more creamier and was Lite Cream…thank you so much – will be doing this again.
Maya | Wholesome Yum
0Thank you, Kylie! I’m glad you liked it.
Sarah
0This sauce is so simple to make and so good.. the chicken was moist. I will definitely make it again.
Maya | Wholesome Yum
0Thanks so much, Sarah!
Monet
0This was easy to make ! It didn’t take me 15 minutes because I’ve never made it before, but it definitely is a quicker meal for sure! I added the honey because I have a bit of a sweet tooth but it was so good! My family complimented the meal & LOVED the sauce. This is definitely a recipe I’ll keep in rotation!
Maya | Wholesome Yum
0I am so happy you liked it, Monet! Thanks for stopping by!
Kim
0How could I make this non-dairy? Thanks!
Maya | Wholesome Yum
0Hi Kim, You can use coconut cream instead of the heavy cream. 🙂