Last Updated 09-27-2024
This Chicken with Mustard Cream Sauce is a simple yet elegant dish that’s perfect for weeknight dinners or special occasions. With just a handful of ingredients and minimal prep, you can have this delicious meal on the table in under 30 minutes.
Why You’ll Love This Chicken with Creamy Mustard Sauce
There are so many reasons to love this easy but elegant chicken breast recipe. But my top three reasons are that it’s, quick, simple and delicious. Not to mention, who isn’t looking for new ways to cook chicken breasts?
Made it for dinner tonight–it was amazing. Hubby thought I made a special meal for him. I did–under 30 minutes! Loved it.
Cindy
I almost always have the ingredients on hand for this recipe, which is great for the nights I haven’t really planned anything for dinner and don’t want to spend a lot of time figuring out what to cook.
Of course, I do have to remember to give myself time to thaw out some chicken breasts. But other than that, I can pull this recipe off any day of the week.
As long as I have some rice or pasta handy to serve on the side, I can whip up a green salad and have a complete meal ready to go in less than an hour.
It’s not a bad idea to double the sauce, as that gives you plenty for the chicken, plus some left to spoon over that rice or pasta. As far as I’m concerned, you can never have too much sauce!
This really is one of my favorite ways to prepare chicken breasts. Everyone loves it (even picky eaters), and it pairs well with just about anything.
This Chicken with Mustard Cream Sauce is easy enough for a week night dinner, but fancy enough for company. My favorite kind of recipe! Trust me, this is one chicken dish you’ll be making over and over again!
We absolutely loved this recipe! Followed recipe exactly and I served this with rice pilaf and green beans. Thanks so much for posting! Cant wait to make it again!
Kelly
What Should I Serve With This Chicken?
Along with some kind of vegetable or salad, I always serve this chicken dish with rice or pasta on the side to help soak up some of the amazing mustard cream sauce.
These our some of our favorite side dishes to enjoy with this recipe.
Ingredients for Chicken with Mustard Cream Sauce
- Chicken breasts – Boneless, skinless chicken breasts work best for this recipe. If my chicken breasts are particularly large, I just pound them to an even thickness so they’ll cook evenly.
- Olive oil – I use extra virgin olive oil. You can use butter for richer flavor.
- Spices: salt and pepper, tarragon or oregano
- Chicken broth – The broth helps deglaze the pan and adds depth to the sauce. I make my own using chicken bouillon.
- Heavy cream – Also called whipping cream. For a lighter option, you could use half-and-half, but your sauce will be thinner. Full-fat coconut milk can be a good dairy-free option.
- Dijon mustard – Be sure to use Dijon mustard, not yellow mustard — it provides a more refined flavor. If you like a strong mustard taste, add an extra teaspoon.
Tips For Making Chicken Breasts with Creamy Mustard Sauce
- Make sure your skillet is preheated before adding the chicken, and don’t move them around too much in the pan. This helps the chicken breasts get a beautiful, golden brown sear.
- After cooking the chicken, there will be some brown bits left in the pan. When you add the chicken broth to the pan, gently scrape up those bits with a wooden spoon. This will add tons of flavor to your sauce!
- Once your chicken is done cooking, let it rest on a plate while you finish the sauce. This helps lock in the juices, so you end up with juicy chicken every time.
How to Make Chicken with Mustard Cream Sauce
Step 1
Preheat the Pan: Begin by heating the olive oil in a large skillet over medium-high heat. Let it get nice and hot to ensure a good sear on the chicken. While the oil is heating, season the chicken breasts generously with salt and pepper.
Step 2
Cook the Chicken: Place the chicken breasts in the hot skillet and cook for 5-6 minutes per side, or until they are golden brown and cooked through. Transfer the chicken to a plate and cover it aluminum with foil to keep warm.
Step 3
Deglaze the Pan: Pour in the chicken broth and use a wooden spoon to scrape up any brown bits stuck to the bottom of the pan.
Step 4
Make the Mustard Cream Sauce: Reduce the heat to medium and whisk in the heavy cream, Dijon mustard, and teaspoon of dried tarragon. Continue whisking for about 2 minutes, until the sauce thickens slightly.
Step 5
Return the Chicken to the Pan: Place the chicken breasts back into the skillet, coating them with the mustard cream sauce. Let the chicken simmer in the sauce for another 1-2 minutes to absorb all the flavors. Once the chicken is fully coated in the sauce, transfer it to plates, spooning additional sauce over each piece.
Recipe FAQs
FAQS
Can I use chicken thighs instead of chicken breasts?Yes, just make sure to adjust the cooking time, as thighs may take a bit longer to cook through.
What if I don’t have tarragon?If you don’t have dried tarragon, oregano or thyme can be used instead. They will give a slightly different flavor, but both are great options.
How do I know when the chicken is fully cooked?The best way to check is by using a meat thermometer. Chicken breasts should reach an internal temperature of 165°F (75°C).. If you don’t have a thermometer you can cut into the thickest part of the chicken—if the juices run clear and there’s no pink, it’s done.
Be sure to save this recipe for Chicken with Mustard Cream Sauce to your favorite Pinterest board for later
More Chicken Breast Recipes to Try
- Chicken with Rosemary Butter Sauce
- Creamy Slow Cooker Garlic Chicken
- Creamy Coconut Lime Chicken
- Balsamic Chicken
Chicken with Mustard Cream Sauce
Ingredients
- 4 chicken breasts boneless, 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
- Add 2 tablespoons olive oil to a large skillet and preheat over medium-high heat.
- Season 4 chicken breasts with Salt and pepper.
- Add chicken to skillet and saute until cooked through, about 10-12 minutes, turning once. Transfer to a plate and keep warm.
- Pour 1/4 cup chicken broth into hot skillet.
- Whisk in the 1/2 cup heavy cream, 2 tablespoons Dijon mustard and 1 teaspoon dried tarragon or oregano. Cook and stir for about 2 minutes.
- Pour sauce over chicken and serve.
Video
*As an Amazon Associate I earn from qualifying purchases. I get commissions for purchases made through links in this post.
Nutrition
Hello! I’m Danelle. Thanks for visiting.
Uptown foodie meets real life at Let’s Dish, where I share all my favorite recipes. Making meal time easy, but doing it in style!
Paula Lozano
I make this all the time, it is my Husband’s favorite meal and it comes out perfect every time. Easy and quick to make any day of the week, and simply delicious. Thank you for sharing!
Margie A. Mentz
I’ve been searching for a recipe like this! Thank you!!!
Mel
Fantastic sauce for this chicken. I used tarragon which to me is perfect with chicken. I doubled the sauce recipe but had to add some arrowroot to thicken a bit. Absolutely delicious and perfect for company. I, too, served with rice pilaf and it was delicious.
Margaret
This was so easy to make and the sauce was Outstanding!!!
debbie gorton
Very good recipe and easy too! I doubled the sauce and used a whole can of evaporated milk. It thickened very nice. Served with T.J.s Harvest grain mix and steamed broccoli.
Marilyn
This was delicious! We really liked this! My sauce was thinner than I expected but I had used half and half instead of the heavy cream because I had that. Is that why it was thinner? Next time I plan to fix it, I will go buy the heavy cream and see.
Danelle
Yes, the heavy cream will make it thicker. But half and half is great if you want a lower calorie version.
Kathy A Neptun
We had this recipe last night and it was wonderful. I thought the poupon would be too much, but made it by the directions and it was wonderful. Only took about 30 minutes. Easy and tasted great! Thanks for sharing.
Karen
Made this tonight for dinner so good I love creamy sauces and this was delicious only change I made was I used fresh thyme and rosemary.
Sunshine baker
This was good and really easy to make. I just used a 1/2 tsp of tarragon.
Christopher Michael
One of my favorite recipes. I add sautéed mushrooms and onions to the chicken and sauce and serve over rice. Yummy!
Jennifer
This was absolutely delicious! My husband and I can’t stop talking about it!!! I doubled the sauce after reading the reviews and so glad I did!!! I served this with rice pilaf and it was soooo yummy!! I’m saving my leftover sauce and going to serve over roasted asparagus tomorrow night! I had fresh tarragon in my garden and was so excited to use it! Very French!!!
Daniela
Any sauce with mustard in it – the sure way to get my attention. Just finished dinner. Doubled the sauce because I wanted something to dip my ciabatta in. Delicious!!! Didn’t have any tarragon so added oregano and a cup of diced sautéed mushrooms.
Bea Priddle
Can I use non fat greek yogurt
Ronnie
Is heavy cream, double cream ?
Danelle
Yes, pretty much. Double cream might be a bit thicker, but you should be able to use them interchangeably in this recipe.
Jo
I made this the other night, used the Oregano instead of the Tarragon, at first it made the sauce Super gritty, but then I turned the temp down low and let it just soak and it got much better. Very forgiving recipe- I was in the mood for a little more and added garlic powder and it worked great.
So straightforward and uncomplicated, I will be making again often!
Jo
Made this tonight, and overall the instructions were Perfect! The only issue I had was; I chose the 1 tsp of dried Oregano. The flavor was good but I had to simmer the sauce for a lot longer because it was REALLY gritty for a while.
It was worth it.
I can’t wait to try this again with evaporated milk and cornstarch to reduce the fat, because this recipe was incredibly well balanced and delicious!
Nicole
This was SO GOOD! Oddly it has a slight lemon flavor, I’m thinking something to do with whatever Dijon mustard I had. I didn’t have heavy cream, so I substituted Greek yogurt. I read in the comments that sour cream could be used in place of heavy cream and I use Greek yogurt in place of that, so I have it a try. I think I will love it even more next time I make it with the heavy cream. This is definitely going into my regular chicken rotation. It was so easy to make. My picky teenage son like it. Thank you!
Elaine
This recipe is absolutely delicious! Have been making something similar for years now, using pork tenderloin slices – this too is so good! My son said he could eat this every day!
In the past I have used several other things if I did not have whipping cream available – sour cream, half and half, yoghurt, creme fraiche, even used Carnation milk a couple of times – they all worked very well.
Will br making this again tonight. It’s so quick to make. Try the pork tenderloin version too Danelle. I am sure you will love it just as much.
Catharine
WONDERFUL recipe! Made it tonight with tarragon. Thanks for the calorie count–and this is a perfect dish for those of us doing keto (low carb). But we need to be able to calculate macros based on a serving. Two questions: What is the nutrition data based on (or, what constitutes a serving of this recipe?). Chicken breasts come in a multitude of sizes, often ranging from 4-9 ounces, more than double. And the cooking time would depend on the size. Maybe a temp thermometer would make it easier? 170 degrees in the center? Thanks in advance for your help!
Jo
We love this recipe! Make it once a week! I also love that the calories are included.
Marge
My husband and I loved this dish. I will definitely be making this again. I doubled the sauce. We used it over our rice too.
Shannon Heishman
Can I use fresh taraggon instead of dried? If so, how?
Danelle
Yes, you’d want to use about twice as much.
Martha
Made this as instructed – sooo delicious! I added garlic pepper. My family LOVED this!
Danelle
I think Greek yogurt would be a fine substitute.
Carol
Since heavy cream can curdle I was wondering if you could use Greek yogurt or something else instead. It would also lower the calories.
Crystal
Been meaning to write a review for some time. This is our favourite dish in my house at the moment. It is divine. I add onions and garlic. Serve with rice and green beans. Easy but very tasty. Kids enjoy it also. Thanks for sharing the recipe.
Danelle
Thank you!!! 🙂
Caroline
Made this last night for my hubby. It was delish! I did double the sauce as suggested, lots of yummy goodness to put over the rice & cut Italian beans I served with it. Definitely will be making this again. Directions were easy to follow and all the supplies were in the pantry.
Pamela
This was delicious! Will definitely be making it again.
Steph W
Just made this tonight and the whole family loves it! My sauce wasn’t thick at all which was disappointing but it still tasted great! Thanks for the recipe!
Meg
Just had this in a restaurant and loved it! Google brought me to your recipes and can not wait to try this and some others… they look like they bring chicken back to life and very good options for Keto diet!! Thank you!!
Terri Filice
This was wonderful and easy! Family loved it and will definitely make again.
Danelle
Thank you!
Bianca
Wondering if this freezes well? Should I chop the breast up and cook it within the daycare? Would that freeze better?
Kelly
We absolutely loved this recipe! Followed recipe exactly and I served this with rice pilaf and green beans. Thanks so much for posting! Cant wait to make it again!
Penn1e
Already planning to make it for the second week in a row.
Delicious and so easy!!! Thanks for sharing!
Danelle
So glad you liked it! 🙂
Charleena
Making this tonight and was thinking about serving with pasta?
Casie
I am going to try this recipe using pork chops, wish me luck
David Williams
Made this tonight and my family loved it. It was quick easy and fits with eating low carb. Thanks for the recipe. I will make this again.
Danelle
Thank you!
shruthy jacob
Looks fabulous……I’m surely gonna make it tonight……
Lovely collection of recipes you have here…….
Patricia Allen
I made this for dinner tonight and it was delicious. I added some mushrooms because my boyfriend loves them.
Danelle
My husband loves mushrooms too. I’m going to try that next time. Thanks!
JeanMM
I made this last night and my husband and I both loved it. Next time I will make a creamy mustard sauce pasta with chicken and peas.
Kasi
This recipe looks great! I can’t wait to make it. But I was wondering what kind of rice you usually pair it with? Chicken flavored or just plain white rice? I’d love to know.
Thanks!
Danelle
I usually just do plain rice, but whatever you like best would work great!
Annie
Thanks for the recipe! We are going extremely low carb and so excited to find another low carb dinner idea!! Going to make it tonight!
Cindy Harris
Mad it for dinner tonight–it was amazing. Hubby thought I made a special meal for him. I did–under 30 minutes! Loved it.
joy r miller
Wonderful meal!! Wish I had the calorie count.. although I’d eat it everyday anyway!
Jamie @ Love Bakes Good Cakes
This looks like a great Sunday dinner idea 🙂 Re-pinned from your pin!
Kristin @ Dizzy Busy and Hungry!
Mmmmm, this looks super-delicious! Pinning!
Sheena @ Hot Eats and Cool Reads
This looks so good!! Pinning!
Kaydren
My husband and I found this recipe while looking for low carb options. I don’t use Dijon mustard often because to me it can be very “strong” tasting. But this was very good! I love that I already have all the items on hand that I need to make this. If you have not tried this recipe, its definitely worth it.
Danelle
Thank you! I’m so glad you liked it!
Ashley's Cooking Adventures
This looks delicious. Pinning for future consumption. 🙂
charming-chelsey
I love the recipe! I add my chicken back to the sauce for extra flavoring! Thanks so much!
Creatively Me
We made this a few new ago…it’s a new family favorite! Thanks for sharing!
Olivia Douglass
Thanks so much- making this for dinner tonight, yummy!
M!SS Natalie
I made this last night- it was really good and my boyfriend said he loved the sauce! (I overlooked the chicken a bit or he probably would not have made the distinction of only loving the sauce :P) I will definitely make this again. thanks!
M!SS Natalie
*overCooked
M!SS Natalie
*overCooked
Michelle
Soooo good and warm and yummy on a day you do not feel like spending a whole lot of time on dinner, but want a home cooked meal…I served with chicken rice and it was received well by my hubby, 1 year old, 5 year old, and 8 year old. Thumbs up!
Linzi Scarsella
I made this last night. It was a fast and yummy chicken recipe. Which I love!
Caitlin Prescott
Very yummy better then I thought it would be my husband and mom liked it too. Thank you 🙂
Caitlin Prescott
Very yummy better then I thought it would be my husband and mom liked it too. Thank you 🙂
Caitlin Prescott
Very yummy better then I thought it would be my husband and mom liked it too. Thank you 🙂
Caitlin Prescott
Very yummy better then I thought it would be my husband and mom liked it too. Thank you 🙂
785a3b40-fc6d-11e1-9f66-000bcdca4d7a
YUM, this was fabulous! My son put the sauce on everything, not just the chicken! Added capers.
M!SS Natalie
I thought about adding capers… Think I will next time!
M!SS Natalie
I thought about adding capers… Think I will next time!
Mo Money Mo Houses
I just made this for dinner for my BF and it was amazing! Thanks so much, I’ll definitely be back on here looking for more great recipes 🙂
jerianne
Made this for supper! Delish!!
jerianne
Made this for supper! Delish!!
jerianne
Made this for supper! Delish!!
jerianne
Made this for supper! Delish!!
Rachel A.
Made this tonight and loved it! My only issue, the sauce was a bit thinner than yours. I’m new to the kitchen…did I just not cook it long enough? Will definitely make this again!
Bailie
Mainly you just need to let the sauce reduce a little longer to get it thicker. sometimes we get impatient but if you want it to not seep everywhere just leave it on the stove a little bit longer and it should thicken up.
Heather
Could you sub the heavy cream for buttermilk?
Danelle
Tamara, the recipe is referring to pre-heating the skillet with the oil on the stovetop, not preheating the oven.
Tamara
This looks amazing, but the recipe says to preheat the oven… And then the oven isn’t used?
I’m confused.
Melerella
I like to cook with things I already have in the house and unfortunately I don’t have heavy cream on hand. Do think if I use a can of campbells cream of chicken soup as a substitute that it would work? Well i”m going to try it tonight and see how it works, but I think next time I’ll try it the recipe as is.
Cindy hathaway
Try sour cream as substitute
Danelle
So glad you and your boyfriend liked it. It’s one of my favorites too!
e-b-t-i-s-a-m
Just made this for my boyfriend, I was looking for something quick and easy and this turned out amazing! I seared the chicken in a stainless steel pan and the chicken turned out caramelized crispy! The boyfriend loved it, served it with asparagus, mushrooms and snow peas! SO GOOD! Thank you for sharing this!
theblondelawyer
Just made this for dinner and we LOVED it! Thanks for sharing!!
Carol (HB)
I had a dish like this at a wonderful restaurant recently and have been wanting to figure out how to make it at home. Now I can! YUM
Thank you!
chiley4
I made this last night for dinner. It was delicious! I doubled the sauce because my husband likes lots of sauce, he enjoyed it so much he almost licked the plate!
ourlifeinfood.com
This is a fabulous recipe! I made it recently and my husband and I instantly loved it. I’ve since made it two or three more times. The sauce is so rich, creamy, and flavorful. Thanks for sharing!
Our Family Eats
I just added this to my “must make” list! Sounds delicious and super simple!
Gloria (The Little Red House with the White Porch)
Thanks for visiting my blog, Danelle, and I now also copied THIS recipe of yours! I should just leave my laptop open to your blog, and cook from your recipes! 😉
Best,
Gloria
steph
This looks delish! I will have to give it a try.
Melissa
Oh, that looks delicious! I used to make something similar, but I haven’t made it in ages.
Lori E
I just gave this recipe to a friend on Wednesday except mine also has a spoonful of honey in the sauce. I can vouch for how good the recipe is.
Johnlyn ~
That sounds wonderful! I just bought dijon mustard too.
Mother Rimmy
I love tarragon in a sauce. It’s such a nice change, and I don’t see it used often. Looks delicious!