There’s nothing quite as frustrating in the kitchen as planning a delicious chicken dinner, only for the chicken to turn out dry and tough. I’ve definitely been there! For years, I struggled to find a reliable method for cooking chicken pieces that would keep them juicy and tender every single time. But guess what? I finally cracked the code!

This Creamy Mustard Chicken recipe isn’t just about a wonderfully rich and tangy sauce; it’s built around a simple technique that ensures your chicken is perfectly cooked and incredibly tender. The creamy mustard sauce is simply the unbelievably delicious bonus that makes this dish an instant family favorite.

Ready to say goodbye to dry chicken dinners forever and hello to this easy, flavorful Creamy Mustard Chicken?

Reasons This Creamy Mustard Chicken is a Keeper

This isn’t just another weeknight dinner; it’s a recipe designed for success and maximum flavor without maximum effort. Here’s why you’ll find yourself coming back to this creamy mustard chicken again and again:

Foolproof Tenderness: We use a two-step cooking method that truly locks in moisture, resulting in chicken that’s consistently tender, never dry.
Incredible Flavor: The tangy Dijon mustard combined with rich cream and savory chicken broth creates a sauce that’s deeply satisfying and perfectly balanced.
Quick & Easy: This dish comes together in a single skillet and is ready to serve in under 30 minutes, making it perfect for busy weeknights.
Simple Ingredients: You likely have most of the ingredients in your pantry and fridge already.
Versatile Serving: While fantastic over rice, it pairs beautifully with pasta, mashed potatoes, or your favorite vegetables.

Gathering Your Ingredients for Creamy Mustard Chicken

The beauty of this creamy mustard chicken dish lies in its simplicity and the way a few key ingredients come together to create something truly special. We’re focusing on freshness and quality, even for pantry staples, to build layers of flavor that make the sauce sing and keep the chicken moist.

Chicken: You’ll need about 1.5 pounds of boneless, skinless chicken, either thighs or breasts. Thighs tend to be more forgiving and naturally moist, but breasts work wonderfully too as long as you follow the cooking method carefully. Cut them into roughly bite-sized pieces so they cook quickly and evenly.
Fat for Searing: Two tablespoons of olive oil or butter will provide the perfect medium for searing your chicken and sautéing your aromatics. Butter adds a lovely richness, while olive oil is a classic choice.
Aromatics: A small onion, finely chopped, provides a sweet and savory base when softened. Two cloves of garlic, minced, add that essential punch of flavor. Don’t rush cooking these; they build the foundation of your sauce.
Liquid Gold: 1.5 cups of chicken broth is crucial for deglazing the pan and creating the volume for our sauce. It captures all those delicious browned bits from the chicken and onions.
The Creamy Component: Half a cup of heavy cream or half-and-half makes the sauce luxuriously creamy and smooth. Heavy cream will give you a richer, thicker sauce, while half-and-half offers a lighter option without sacrificing too much creaminess.
The Star Flavor: Two tablespoons of Dijon mustard provide the signature tang and a little bit of warmth that defines this creamy mustard chicken. Use a good quality Dijon for the best flavor.
Herbs: One teaspoon of dried Italian herbs or dried parsley adds an aromatic depth. If you have fresh parsley on hand, definitely save some for garnishing at the end for a burst of fresh color and flavor.
Seasoning: Salt and black pepper are essential for enhancing all the other flavors. We’ll season the chicken generously upfront and then adjust the sauce seasoning later.
For Serving: Cooked white rice is the perfect bed for soaking up that glorious sauce.
For Garnish: Fresh parsley, chopped, adds a bright, fresh finish.

Gathering these simple items is the first step to a fantastic meal. Let’s get cooking!

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Crafting Your Creamy Mustard Chicken: Step-by-Step

Follow these detailed steps, paying attention to the “why” behind each one, and you’ll achieve perfectly tender chicken and a dreamy, creamy sauce every single time. It’s all about building flavor and managing heat.

Prepare the Chicken with Care: Start by patting your chicken pieces exceptionally dry using paper towels. This is a critically important step! Excess moisture prevents the chicken from browning properly, leading to a less flavorful sear. Once dry, season them generously on all sides with salt and black pepper. Don’t be shy with the seasoning; it builds flavor directly onto the chicken pieces.
Heat Your Skillet Just Right: Place a large skillet over medium-high heat and add the olive oil or butter. Wait for it to get hot. If using oil, it should be shimmering slightly but not smoking. If using butter, it should be melted and just starting to foam. This hot pan is necessary for achieving that beautiful, flavorful sear.
Sear the Chicken for Flavor and Texture: Carefully add the seasoned, dry chicken pieces to the hot skillet in a single layer. Make sure you don’t overcrowd the pan; cooking too many pieces at once will lower the pan temperature and steam the chicken instead of searing it. Cook for about 3-4 minutes per side, until each piece is nicely browned. This initial sear develops flavor and locks in juices. Remember, we are NOT cooking the chicken all the way through at this stage; it will finish cooking in the sauce later. Remove the partially cooked chicken from the skillet and set it aside on a plate.
Build the Sauce Base with Aromatics: Reduce the heat under the skillet to medium. Add your finely chopped onion to the pan. Cook, stirring frequently, for about 3-4 minutes until the onion has softened and become translucent, scraping up any tasty browned bits stuck to the bottom of the pan as you go. Now, add the minced garlic and cook for just 1 minute more. Be careful not to let the garlic burn; it should smell fragrant and delicious.
Deglaze and Reduce the Broth: Pour the chicken broth into the skillet. Use a wooden spoon or spatula to vigorously scrape up all those browned bits (called “fond”) from the bottom of the pan. This is where a ton of flavor lives! Bring the broth to a simmer and let it cook for 2-3 minutes. Simmering helps reduce the liquid slightly, concentrating the chicken flavor and integrating the fond into the sauce base.
Whisk in Creamy, Tangy Goodness: Reduce the heat to low. Stir in the heavy cream (or half-and-half), Dijon mustard, and dried herbs. Whisk gently until the sauce is smooth and well combined. Taste the sauce and add salt and pepper as needed. Start with a little and add more to your preference.
Finish Cooking the Chicken Gently: Return the partially cooked chicken pieces to the skillet. Nestling them down into the creamy sauce ensures they stay moist and absorb flavor as they finish cooking. Reduce the heat to low, cover the skillet, and let it simmer gently for 8-10 minutes. Gentle simmering is absolutely key here; boiling vigorously can make the chicken tough. The chicken is done when it’s cooked through and incredibly tender. You can check a piece by cutting into it – there should be no pink inside.
Serve and Enjoy: Ladle generous portions of the creamy mustard chicken and its delicious sauce over mounds of fluffy, cooked white rice. Garnish with fresh chopped parsley for a pop of color and freshness. Prepare for happy sighs around the table!

Tips for Perfect Creamy Mustard Chicken Every Time

Getting this dish just right is easy, but a few extra tips can elevate it from great to absolutely spectacular. These little tweaks help ensure consistency and allow you to customize the flavor to your liking.

Don’t Skip Patting the Chicken Dry: Seriously, this is the most crucial step for a good sear, which equals good flavor and texture. Use plenty of paper towels.
Control Your Heat: Medium-high for searing, then medium for onions/garlic, and low for simmering. Monitoring heat prevents burning (especially the garlic) and ensures the chicken cooks gently in the sauce.
Avoid Overcrowding: Sear the chicken in batches if necessary. Giving the chicken space in the pan allows it to brown properly rather than steam. This step is vital for building that initial layer of flavor.
Taste and Adjust Seasoning: Seasoning is personal! Taste the sauce after adding the cream and mustard and adjust the salt and pepper until it’s just right for you.
Vegetable Boost: Want to add some veggies? Sauté sliced mushrooms with the onions, stir in fresh spinach during the last few minutes of simmering (it will wilt quickly), or add frozen peas during the last 5 minutes. For heartier vegetables like broccoli florets or bell peppers, you might want to sauté them separately or add them earlier with the onions to ensure they are cooked through.
Herb Variations: While Italian herbs and parsley are classic, feel free to experiment. A little dried thyme or tarragon could add a different dimension to the sauce. Fresh dill is also a wonderful pairing with mustard.
Make it Lighter: If you prefer a lighter sauce, use half-and-half instead of heavy cream. Evaporated milk can also work in a pinch for creaminess, though the flavor profile will change slightly.
Serving Suggestions Beyond Rice: This creamy chicken is incredibly versatile. Serve it over noodles for a creamy pasta dish, alongside creamy mashed potatoes, or with a simple side of roasted parmesan asparagus or green beans. It’s hearty enough to stand alone but loves a good sidekick.

What to Serve With Creamy Mustard Chicken

While a bed of fluffy white rice is a classic pairing, this versatile dish welcomes a variety of side dishes. Think about things that will soak up that delicious creamy mustard sauce or provide a nice contrast in texture or flavor.

Besides rice, consider serving it with:

Fresh pasta, like fettuccine or linguine. The sauce coats the noodles beautifully.
Creamy mashed potatoes are always a comforting choice that pairs perfectly.
Crusty bread or rolls to mop up every last drop of sauce. You could even try our cheesy herb knots!
Steamed or roasted vegetables, such as broccoli, green beans, carrots, or asparagus, add a healthy and colorful element.
A simple green salad with a light vinaigrette can cut through the richness of the sauce.
Couscous or quinoa offer alternative grain bases.

Your Creamy Mustard Chicken Questions Answered (FAQ)

Have a question about whipping up this creamy mustard chicken? Here are some answers to common queries that might come up as you’re cooking.

Can I use frozen chicken?

Yes, you can. However, it’s crucial to thaw the chicken completely before patting it dry and searing. Attempting to sear frozen or partially frozen chicken will result in uneven cooking and prevent proper browning.

My sauce isn’t thick enough, what can I do?

If you prefer a thicker sauce, you can create a simple cornstarch slurry. In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Once the chicken is cooked through and simmering in the sauce (Step 7), stir the slurry into the sauce. Simmer for another minute or two, stirring constantly, until the sauce thickens. Be careful not to add the slurry directly to the hot sauce, as it can clump.

Can I use different types of mustard?

Dijon mustard provides a specific tangy and slightly sharp flavor that works best in this recipe. While you could experiment with others, the flavor profile would change. Yellow mustard is much milder and more vinegary. Spicy brown mustard would add heat. If you like a little heat, you could add a tiny pinch of red pepper flakes along with the herbs.

Why did my chicken turn out tough?

Tough chicken in this recipe is usually due to one of two things: not patting the chicken dry enough before searing (which prevents a good sear) or, more commonly, boiling the chicken vigorously during the final simmering step instead of letting it cook gently over low heat. Gentle simmering is key to keeping the chicken moist and tender.

Can I make this ahead of time?

Yes, this creamy mustard chicken reheats quite well. You can cook the entire dish and store it in an airtight container in the refrigerator for 3-4 days. When reheating, do so gently on the stovetop over low heat or in the microwave, adding a splash more chicken broth or cream if needed to loosen the sauce. Be careful not to boil it hard when reheating to maintain tenderness.

Enjoy Your Homemade Creamy Mustard Chicken!

Say goodbye to bland, dry chicken and hello to a dinner that’s bursting with flavor and guaranteed tender every single time. This creamy mustard chicken recipe is proof that simple ingredients and careful technique can create truly memorable meals.

We hope this detailed guide empowers you to make this delicious dish with confidence. Give it a try for your next family dinner!

Did you make this Creamy Mustard Chicken? We’d love to hear how it turned out! Leave a comment below and let us know what you thought. Happy cooking!