This Dijon Mustard Chicken recipe serves up pan fried chicken breasts, that are both crispy and succulent, in a smooth and creamy mustard sauce. Easy, vibrant and packed with flavor!
Creamy Mustard Chicken Recipe
In just 30 mins you can have this scrumptious Dijon Mustard Chicken on the table. This will become a weeknight favorite, no question!
A rich, creamy white wine and mustard sauce envelops crispy edged, pan fried chicken – all cooked up in one skillet. It’s sumptuous mustard chicken recipe that’s deceptively easy.
Why you’ll love this Dijon Mustard Chicken
- A dreamy mustard sauce. Dijon mustard adds awesome flavor to this creamy sauce, plus a splash of white wine adds the perfect amount of acidity and a touch of sweetness. Restaurant quality right here.
- Pan seared chicken. Chicken cooked up in a skillet means it’s succulent with lovely crispy edges – yum!
- Easy – 5 mins prep all in one skillet – done!
What to serve with this Dijon Mustard Chicken
This mustard chicken goes great with a variety of sides. You can opt for rice, noodles or baby potatoes, classic and delicious! Also throw in some roasted veggies, you can’t go wrong.
Can I substitute the cream for something else?
I used heavy cream because it has a rich flavor velvety texture. You could use half and half or milk but be aware, the sauce will end up thinner. If you do use half and half make sure to heat the sauce slowly.
Can I use a different type of mustard?
This mustard chicken recipe uses dijon mustard, it has a sharpness to it that cuts through the sauce perfectly. But you can go for other mustards, wholegrain is a great one for cooking.
Top Tips
- Make sure to cut your chicken into even size so they all cook at the same time.
- When searing your chicken, go for a medium high heat and use a non stick pan.
- Top with fresh parsley.
Mustard Chicken Recipe
Ingredients
- 2 large boneless skinless chicken breasts
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons butter divided
- 1/3 cup diced shallots
- ½ cup white wine or low-sodium chicken broth
- 1 cup low sodium chicken broth
- 2 tablespoons Dijon mustard
- 1/2 cup heavy cream
- Salt and pepper
- 1 tablespoon chopped parsley
Instructions
- Halve each chicken breast lengthwise to create 4 even-sized pieces.
- Whisk together the flour, salt, and pepper in a shallow bowl. Dredge both sides of the chicken in the flour mixture. Set aside.
- 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.
- Add in the remaining butter and shallots. Saute until the shallots soften.
- Add in the wine, and cook until evaporated, scraping the brown bits from the bottom of the pan.
- Add in the chicken broth, mustard, heavy cream, salt and 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!
Notes
- You can also use skinless boneless chicken thighs, instead of breasts.
- Make sure to cut your chicken into even size so they all cook at the same time.
- When searing your chicken, go for a medium high heat and use a non stick pan.
- Top with fresh parsley.
Tammy Lehman says
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.
Becky Hardin says
That sounds delicious, Tammy!
Kaff says
Delicious
Becky Hardin says
Thanks for stopping by and letting us know!
Kathy Wells says
Want to make this recipe, browning th breasts doesn’t cook them to 165 degrees, do you finish in the oven ?
Becky Hardin says
Simmer on the stovetop until cooked through!