If you’ve ever wanted a dinner that feels restaurant-level fancy but still comes together faster than your kids can ask “What’s for dinner?”—this Chicken with Mustard Cream Sauce is it. It’s creamy, tangy, comforting, and done in just about 20 minutes. Perfect for busy weeknights or even when you want to impress guests without breaking a sweat.
I first made this dish years ago when I had exactly four chicken breasts and a jar of Dijon sitting in the fridge. By the time the sauce was simmering, my whole kitchen smelled like a French bistro. My kids might not appreciate “bistro vibes,” but they licked their plates clean—and honestly, that’s all the validation I needed.
Table of Contents
Why You’ll Love This Chicken with Mustard Cream Sauce
- Quick & Easy: Ready in under 30 minutes—yes, even with toddlers tugging at your leg.
- Minimal Ingredients: Just a handful of pantry staples you probably already have.
- Flavorful: Creamy, tangy, and just a touch herby thanks to dried tarragon.
- Versatile: Works just as well with mashed potatoes, rice, or roasted veggies.
What Does Chicken with Mustard Cream Sauce Taste Like?
Imagine tender, juicy chicken wrapped in a silky, creamy sauce with a little Dijon kick. It’s savory with a hint of tang and just enough herbiness to make it feel fancy. This is the kind of dish that makes people think you’ve been cooking all day—when in reality, it’s a 20-minute miracle.
Ingredients You’ll Need for Chicken with Mustard Cream Sauce
When it comes to making Chicken with Mustard Cream Sauce, the beauty is that you don’t need a long shopping list. In fact, this recipe shines with just a handful of fresh, everyday ingredients that come together in the most comforting way. Here’s what you’ll want to have on hand:
- Chicken Breasts (4 boneless, skinless): The star of the show. I recommend choosing medium-sized breasts so they cook evenly without drying out. If you love dark meat, you can also swap for boneless thighs—they stay incredibly juicy and flavorful. (Similar to my cozy creamy crockpot chicken gnocchi soup, this dish is all about tender chicken in a rich sauce.)
- Olive Oil (2 tablespoons): This is your cooking fat for searing the chicken. A light, fruity olive oil adds depth without overpowering the mustard sauce.
- Salt & Black Pepper (to taste): Simple seasonings, but don’t underestimate them. A generous sprinkle of salt and freshly cracked pepper ensures your chicken is flavorful all the way through.
- Chicken Broth (¼ cup): This deglazes the pan after searing, pulling up those golden brown bits that pack so much flavor. It’s the “hidden magic” that makes the mustard cream sauce irresistible.
- Heavy Cream (½ cup): The silky base for your sauce. Heavy cream gives the dish its luscious texture, balancing the tang of mustard with creamy comfort. If you’d like to lighten it, half-and-half works, but your sauce will be thinner.
- Dijon Mustard (2 tablespoons): The soul of this recipe. Dijon adds that unmistakable zing—sharp, tangy, and slightly spicy. It transforms the sauce from ordinary cream into something restaurant-worthy.
- Dried Tarragon (1 teaspoon): A whisper of herbs brings the whole dish together. Tarragon has a mild licorice-like note that pairs beautifully with mustard and cream. Don’t have it on hand? Oregano works in a pinch, though the flavor will shift slightly.
✨ Kitchen Note: This isn’t a recipe where you need exotic ingredients or complicated prep. The magic of Chicken with Mustard Cream Sauce is that such simple staples—chicken, cream, mustard—come together to make a dish that feels elegant without the effort.
How to Make Chicken with Mustard Cream Sauce
One of the things I love about Chicken with Mustard Cream Sauce is how quickly it comes together without skimping on flavor. Follow these step-by-step directions, and you’ll have a creamy, comforting dinner ready in no time.
Step 1: Heat the Skillet
Start by adding 2 tablespoons of olive oil to a large skillet. Place it over medium-high heat and let the oil get hot until it shimmers. This ensures the chicken will sear beautifully, locking in juices for that golden-brown crust.
Step 2: Season the Chicken
Take your 4 boneless, skinless chicken breasts and season them generously with salt and freshly cracked black pepper on both sides. Don’t be shy—this step builds the foundation of flavor for the entire dish.
Step 3: Sear the Chicken
Place the chicken breasts in the hot skillet. You should hear that satisfying sizzle the moment they hit the pan—that’s how you know you’re on the right track. Cook for 10–12 minutes, flipping once halfway through, until the chicken is golden and cooked to an internal temperature of 165°F.
👉 If you’re a fan of one-pan meals, this step will remind you of my creamy smothered chicken and rice recipe, another family favorite.
Step 4: Rest the Chicken
Once cooked through, transfer the chicken to a plate and cover loosely with foil to keep warm. Resting is important—it lets the juices settle, keeping your chicken tender and moist.
Step 5: Deglaze the Pan
Now for the fun part: flavor building. Pour ¼ cup chicken broth into the hot skillet, scraping up any browned bits stuck to the bottom. These little golden specks are pure flavor and will give your mustard cream sauce a rich, savory base.
Step 6: Build the Sauce
Reduce the heat to medium, then whisk in ½ cup heavy cream, 2 tablespoons Dijon mustard, and 1 teaspoon dried tarragon. Stir constantly for about 2 minutes until the sauce thickens slightly and coats the back of your spoon. The aroma at this point will make your kitchen smell like a cozy French café.
Step 7: Combine and Serve
Pour the mustard cream sauce over the chicken breasts, making sure each piece is smothered in that luscious golden sauce. Garnish with extra herbs if you’d like, and serve immediately with sides like mashed potatoes, buttered noodles, or roasted vegetables.
✨ Pro Tip: If your sauce feels too thick, add a splash more chicken broth. If it’s too thin, let it simmer for another minute to reduce.
And just like that, you’ve made Chicken with Mustard Cream Sauce—a dish that’s quick enough for weeknights but elegant enough for company.
Tips and Tricks for Perfect Chicken with Mustard Cream Sauce
- Don’t overcook the chicken. Dry chicken = sad dinner. Use a thermometer if you can.
- Thinner sauce? Add a splash more broth.
- Thicker sauce? Let it simmer for an extra minute or two.
- Swap the protein. This sauce is amazing on salmon or even roasted veggies.
- Kid tip: If your little ones aren’t mustard fans, use half the Dijon and gradually work them up.
Storage for Chicken with Mustard Cream Sauce
- Fridge: Store leftovers in an airtight container up to 3 days.
- Reheat: Gently warm on the stovetop over low heat with a splash of broth or cream.
- Freezer: Not the best candidate—the cream sauce can separate. Stick to fridge storage.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless thighs work beautifully and stay super juicy.
What can I serve with this dish?
Mashed potatoes, buttered noodles, rice, or even roasted asparagus—it’s a flexible little dish.
Can I make it lighter?
Yes! Swap the heavy cream for half-and-half or even whole milk. The sauce won’t be as thick, but still delicious.
Conclusion
This Chicken with Mustard Cream Sauce is one of those recipes you’ll keep in your back pocket for busy nights and last-minute dinners with friends. It’s fast, fuss-free, and downright comforting. Next time you need something quick but impressive, trust me—this recipe will save the day.
If you make it, let me know! Leave a comment, a star rating, or tag me on Instagram so I can see your beautiful plate.
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Chicken with Mustard Cream Sauce – Quick, Easy & Delicious
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dishes
- Method: Stovetop
- Cuisine: American
Description
This Chicken with Mustard Cream Sauce is a simple yet elegant dish that’s perfect for both weeknight dinners and special occasions. It comes together in under 30 minutes with rich, creamy flavor.
Ingredients
- 4 chicken breasts, boneless and skinless
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon dried tarragon
Instructions
1. Add 2 tablespoons olive oil to a large skillet and preheat over medium-high heat.
2. Season 4 chicken breasts with salt and pepper.
3. Add chicken to skillet and sauté until cooked through, about 10–12 minutes, turning once, until chicken reaches an internal temperature of 165°F (73.9°C). Transfer to a plate and keep warm.
4. Pour 1/4 cup chicken broth into hot skillet.
5. Whisk in the 1/2 cup heavy cream, 2 tablespoons Dijon mustard, and 1 teaspoon dried tarragon.
6. Cook and stir for about 2 minutes until the sauce thickens slightly.
7. Pour sauce over chicken and serve.
Notes
You can substitute dried tarragon with oregano or thyme for a different flavor.
Serve with rice, mashed potatoes, or steamed vegetables.
For a lighter version, use half-and-half instead of heavy cream.
