If you’re in the mood for something that effortlessly transforms simple chicken breasts into a restaurant-caliber meal, this Creamy Dijon Mustard Chicken is your answer. The rich and tangy sauce swirls around juicy, seared chicken for an explosion of flavor that’s completely achievable on a weeknight. It’s the kind of recipe you’ll find yourself reaching for again and again — one part elegant, one part comforting, and always finished with that vibrant, creamy Dijon touch.

Creamy Dijon Mustard Chicken Recipe - Recipe Image

Ingredients You’ll Need

You truly don’t need much to bring Creamy Dijon Mustard Chicken to life, but each ingredient plays its part in building deep flavor and luxurious texture. As you gather these staples, think about how every element layers in something unique and delicious.

Chicken Breasts: Use boneless, skinless portions for quick, even cooking and tender bites in every forkful.
Salt & Freshly Ground Black Pepper: Essential for seasoning the chicken, both before and after cooking to highlight every flavor.
Olive Oil: Helps develop that gorgeous golden crust on the chicken and also delivers subtle, fruity depth to the sauce.
Minced Garlic: Just a hit brings aromatic warmth and a savory backbone to the creamy sauce.
Low-Sodium Chicken Broth: The base for our sauce; it loosens all the flavorful bits from the pan while keeping things lighter.
Heavy Cream: This is where the “creamy” magic happens, giving the sauce that swoon-worthy texture and richness.
Dijon Mustard: The star ingredient — opt for a classic like Grey Poupon for tangy flavor without being overwhelming.
Fresh Thyme: Adds a burst of herbaceous brightness; chopped just before using for max freshness.
Dried Sage: Earthy and aromatic, it’s a subtle but important flavor boost in the background.
Honey: Just a touch rounds out the acidity and heat, making every bite more harmonious.
Fresh Parsley (optional): A sprinkle of green for garnishing, adding a fresh pop of color and flavor at the very end.

How to Make Creamy Dijon Mustard Chicken

Step 1: Flatten and Prepare the Chicken

Start by placing your chicken breasts between two pieces of plastic wrap. Use a meat mallet to gently pound them to an even 1/2-inch thickness. This simple trick ensures that your chicken cooks uniformly so each piece is perfectly juicy and tender, without any dry or undercooked spots.

Step 2: Season and Sear

Heat a tablespoon of olive oil in a large skillet over medium-high. Dab your chicken dry with paper towels to get a gorgeous crust, then sprinkle both sides generously with salt and pepper. Place the chicken in the hot skillet and let it sizzle for about 5 to 6 minutes each side, flipping once, until it’s golden brown and reads 165°F at its thickest point. As your kitchen fills with mouthwatering aromas, set the cooked chicken aside on a plate and tent with foil to keep it warm.

Step 3: Start the Creamy Dijon Mustard Chicken Sauce

Return the pan to medium-low heat and add the second tablespoon of olive oil. Toss in the minced garlic, sautéing for just about 10 seconds until fragrant and lightly golden (be careful, garlic goes from perfect to burnt in the blink of an eye). Next, pour in the chicken broth and add the thyme and sage. Scrape any flavorful bits off the bottom and let the liquid bubble, reducing by about half in just a minute or so — this concentrates all those gorgeous flavors.

Step 4: Add Cream, Mustard, and Honey

Now, swirl in the heavy cream and the Dijon mustard, stirring steadily as the sauce comes together. Let it gently simmer for another minute or so until it thickens up just enough to cling beautifully to a spoon. Drizzle in the honey, give it a taste, and adjust with a little extra salt or pepper if needed. The result is an irresistible, velvety sauce packed with tang, spice, and a whisper of sweetness.

Step 5: Serve with a Final Flourish

Return your chicken to the skillet, nestling each breast into the luxurious sauce, or simply spoon the sauce generously over plated chicken. Finish with a sprinkle of minced parsley for a fresh, cheery touch. Your Creamy Dijon Mustard Chicken is ready for the spotlight!

How to Serve Creamy Dijon Mustard Chicken

Garnishes

Nothing brightens up this dish like a handful of fresh parsley. It offers not just a color boost but a bit of clean, peppery flavor that cuts through the richness. If you’re feeling fancy, thin lemon slices or a flourish of fresh thyme on top elevate the presentation and bring out those herby aromas.

Side Dishes

Creamy Dijon Mustard Chicken loves to be paired with simple, comforting sides. Try a fluffy mound of mashed potatoes, buttery rice, or even a pile of fresh egg noodles for ultimate sauce-soaking. Roasted asparagus, green beans, or a crisp salad on the side will play up the freshness and keep the meal balanced.

Creative Ways to Present

For a dinner party vibe, slice the chicken on a diagonal and fan the pieces over a swoosh of sauce. Serve in a large platter with a generous sprinkle of herbs, or even spoon the chicken and sauce into shallow bowls alongside toasted bread for an impressive yet fuss-free setting. Sometimes, I even tuck leftovers into a toasted sandwich with extra sauce for a next-day lunch worth looking forward to!

Make Ahead and Storage

Storing Leftovers

If you have leftover Creamy Dijon Mustard Chicken, you’re in luck. Store cooled chicken and sauce together in an airtight container in the fridge, where it will stay delicious for up to three days. Keeping the sauce and chicken nestled together helps everything stay moist and flavorful.

Freezing

You can absolutely freeze Creamy Dijon Mustard Chicken, though keep in mind the texture of the cream sauce may change slightly when thawed. For best results, let everything cool fully, portion into airtight freezer-safe containers, and freeze for up to two months. Thaw overnight in the fridge before reheating.

Reheating

The most gentle way to reheat is on the stovetop over low heat. Add a splash of water or milk to the pan to help loosen the sauce and prevent it from separating. Heat until just warmed through, always stirring gently. The microwave works in a pinch for individual portions — just do it in 30-second bursts, stirring as you go.

FAQs

How do I keep the chicken from drying out?

Use even thickness so the chicken cooks uniformly, and don’t overcook it — a meat thermometer is a lifesaver for ensuring it reaches just 165°F. Letting the chicken rest under foil while you make the sauce also helps lock in juices.

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless thighs work wonderfully and bring even more juiciness and rich flavor to Creamy Dijon Mustard Chicken. Just adjust cook time slightly as thighs may need an extra minute or two per side.

Is there a way to make it dairy-free?

Swap the heavy cream with canned coconut milk or an unsweetened plant-based cream. The sauce will have subtle coconut notes but will still be lusciously creamy and delicious.

What if I don’t have fresh thyme?

No worries—substitute with 1/2 teaspoon of dried thyme, or use another favorite herb like tarragon or basil for a slightly different flavor profile. Dried works just fine in a pinch.

How spicy is this dish?

Creamy Dijon Mustard Chicken is pleasantly tangy, not overly spicy. Dijon brings zesty heat without burning your tastebuds, and you can always reduce the amount if you’re sensitive to heat — or add more for an extra kick.

Final Thoughts

There’s something special about a dish that feels both cozy and a bit luxe — and that’s exactly the magic of Creamy Dijon Mustard Chicken. I can’t recommend it enough for unwinding after a long day or impressing dinner guests without breaking a sweat. Give it a go, and don’t be surprised if it becomes a new staple at your table!

Creamy Dijon Mustard Chicken Recipe

★★★★★

4.8 from 15 reviews

Author: Sophie
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

This Creamy Dijon Mustard Chicken recipe is a delightful combination of tender chicken breasts in a rich, flavorful creamy Dijon sauce. Perfect for a comforting and satisfying meal.

Instructions

Flatten the Chicken: Using a meat mallet, flatten the chicken portions to about 1/2-inch thickness.
Cook the Chicken: Heat 1 Tbsp olive oil in a skillet, season chicken with salt and pepper, cook for 5-6 minutes per side until cooked through.
Prepare the Sauce: In the same skillet, sauté garlic, add chicken broth, thyme, and sage. Let reduce, then stir in cream, mustard, and honey. Simmer until slightly thickened.
Serve: Plate the chicken, pour sauce over the top, and garnish with parsley.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Pan-Frying, Simmering
Cuisine: French