This easy Dijon Mustard Chicken Recipe features pan fried chicken breasts served in the most creamy, tangy and satisfying mustard sauce! It’s a one pan dinner recipe that’s ready to eat in just 30 minutes, making it a staple in my weeknight dinner routine.
![up close image of mustard chicken in cream sauce in skillet](https://easychickenrecipes.com/wp-content/uploads/2020/06/dijon-mustard-chicken-recipe-8-of-8-800x1200.jpg)
I have a pretty long list of 30 minute dinner recipes I love… and this one might just be at the top of the list! A rich, creamy white wine and mustard sauce coats crispy edged pan fried chicken that’s all cooked up in just one skillet.
It’s a pretty impressive mustard chicken recipe that’s deceptively easy – but the easy part can be our little secret! I love making this easy dinner for the family on random weeknights, but it’s also just fancy enough to prepare for dinner parties with friends.
What’s in dijon mustard chicken?
A one pan dinner recipe that’s made with inexpensive ingredients? Yes, please! Here are just a few of my favorite ingredients that make this dish so fabulous:
- Dijon Mustard: The dijon mustard really cuts through the other ingredients in the sauce perfectly.
- White Wine: Make sure you only ever cook with wines that you’d actually drink and enjoy the flavor of! If you’d like to swap it, just use chicken broth instead.
- Chicken Breasts: You can use thighs instead. Just note that the cook time will change.
Do I have to use heavy cream?
I use heavy cream because it has a rich flavor and velvety texture. You could use half and half or milk but be aware that your sauce will end up thinner. If you do use half and half, make sure to heat the sauce slowly.
![ingredients for dijon mustard chicken on table](https://easychickenrecipes.com/wp-content/uploads/2023/10/dijon-mustard-chicken-recipe-1-of-8-edited-1200x800.jpg)
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How to Store and Reheat
You can store your leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, just pop the chicken in the microwave and reheat for 30 seconds at a time. Take care not to scald the cream sauce.
How to Freeze
While you can freeze mustard chicken for up to 3 months, you should note that the creamy sauce may separate after being frozen and thawed.
![up close image of mustard chicken in cream sauce in skillet](https://easychickenrecipes.com/wp-content/uploads/2020/06/dijon-mustard-chicken-recipe-7-of-8-800x1200.jpg)
Notes and Tips
- Make sure to cut your chicken into even size pieces so they all cook at the same time.
- When searing your chicken, go for a medium high heat and use a non stick pan for the best results. Using a non stick pan was such a game changer for me!
- Tossing some fresh parsley on top of the chicken is my favorite way to garnish! It adds such a nice pop of color.
Top Reader Review
“My entire family loves this meal, even the children. It is easy to make with ingredients I always have on hand. I served it with mashed potatoes as the sauce makes a terrific gravy. This recipe is in the regular rotation.” – Tammy L.
![up close image of mustard chicken in cream sauce in skillet](https://easychickenrecipes.com/wp-content/uploads/2020/06/dijon-mustard-chicken-recipe-8-of-8-200x200.jpg)
Mustard Chicken Recipe
Ingredients
- 2 boneless, skinless chicken breasts
- ¼ cup all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 tablespoons unsalted butter divided (½ stick)
- ⅓ cup diced shallots
- ½ cup white wine (can sub low-sodium chicken broth)
- 1 cup low-sodium chicken broth
- 2 tablespoons Dijon mustard
- ½ cup heavy cream
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon chopped fresh parsley
Instructions
- Halve each chicken breast lengthwise to create 4 even-sized pieces.2 boneless, skinless chicken breasts
- Whisk together the flour, salt, and pepper in a shallow bowl. Dredge both sides of the chicken in the flour mixture. Set aside.¼ cup all-purpose flour, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Add in the chicken and sear on both sides until golden. Remove from the pan and set aside.4 tablespoons unsalted butter
- Add in the remaining butter and shallots. Saute until the shallots soften.⅓ cup diced shallots
- Add in the wine, and cook until evaporated, scraping the brown bits from the bottom of the pan.½ cup white wine
- Add in the chicken broth, mustard, heavy cream, salt and pepper.1 cup low-sodium chicken broth, 2 tablespoons Dijon mustard, ½ cup heavy cream, Kosher salt and freshly ground black pepper
- Stir to combine and simmer for 2-3 minutes until the sauce slightly thickens. Add the chicken back into the skillet. Cook, until the sauce thickens and the chicken is warmed through. Sprinkle with parsley and serve!1 tablespoon chopped fresh parsley
Notes
- This recipe also works well with chicken thighs.
- Make sure to cut the chicken into even size so they all cook at the same time.
- When searing the chicken, go for medium-high heat and use a nonstick pan.
How to Make Mustard Chicken Step by Step
Slice the breasts: Slice 2 chicken breasts in half to create 4 even-sized pieces.
![A chicken breast is being sliced in half.](https://easychickenrecipes.com/wp-content/uploads/2020/06/Mustard-Chicken-1-1200x669.png)
Dredge the chicken: Whisk together 1/4 cup flour, 1/2 tsp salt and 1/4 tsp black pepper in a shallow bowl. Dredge the chicken on both sides in the flour mixture.
![Dredged chicken breasts are on a white plate.](https://easychickenrecipes.com/wp-content/uploads/2020/06/Mustard-Chicken-2-1200x673.png)
Sear the chicken: Melt 2 tbsp butter in a large skillet over medium-high heat. Sear the chicken on both sides until golden. Remove from the pan and set aside.
![Seared chicken breasts are in a skillet.](https://easychickenrecipes.com/wp-content/uploads/2020/06/Mustard-Chicken-3-1200x675.png)
Make the cream sauce: Add in the remaining butter and 1/3 cup diced shallots. Stir in 1/2 cup white wine and cook until evaporated. Scrape the brown bits from the bottom of the pan as you go. Stir in 1 cup chicken broth, 2 tbsp Dijon mustard, 1/2 cup heavy cream and salt and pepper to taste.
![Cream is being stirred in a skillet.](https://easychickenrecipes.com/wp-content/uploads/2020/06/Mustard-Chicken-4-1200x686.png)
Add the chicken back to the pan: Let the cream sauce thicken for about 2-3 minutes. Then, add the chicken back to the skillet to warm through. Garnish with 1 tbsp fresh parsley.
![Chicken in cream sauce is garnished with parsley.](https://easychickenrecipes.com/wp-content/uploads/2020/06/Mustard-Chicken-5-1200x669.png)
My entire family loves this meal, even the children. It is easy to make with ingredients I always have on hand. I served it with mashed potatoes as the sauce makes a terrific gravy. This recipe is in the regular rotation.
That sounds delicious, Tammy!
Delicious
Thanks for stopping by and letting us know!
Want to make this recipe, browning th breasts doesn’t cook them to 165 degrees, do you finish in the oven ?
Simmer on the stovetop until cooked through!