This Chicken with Mustard Cream Sauce recipe is a perfect choice for a quick chicken dinner that feels elegant without requiring complicated techniques. Tender pan-seared chicken is coated in a rich, velvety sauce made with Dijon mustard, grainy mustard, garlic, cream, and a splash of wine or brandy. The result is a meal that delivers bold flavor with very little effort. Inspired by classic French-style pan sauces, this dish transforms simple chicken breasts into a restaurant-worthy dinner that is ready in about 30 minutes.
Main Essence of This Dish
The beauty of this recipe lies in the balance of flavors. The sharp tang of Dijon mustard pairs beautifully with the slight texture of whole-grain mustard, while heavy cream softens the intensity and creates a luxurious sauce. Garlic and wine add depth, making every bite rich, savory, and satisfying. It is the kind of meal that feels special enough for guests yet easy enough for a weeknight dinner.
Recipe Information
| Detail | Information |
|---|---|
| Preparation Time | 10 Minutes |
| Cooking Time | 20 Minutes |
| Total Time | 30 Minutes |
| Servings | 4 |
| Difficulty Level | Easy |
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 garlic cloves, finely minced
- 1 cup dry white wine or brandy
- 1 tablespoon Dijon mustard
- 1 tablespoon whole-grain mustard
- 1/3 cup heavy cream
- 1/3 cup chicken broth
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 tablespoon chopped fresh parsley
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How to Make Chicken with Mustard Cream Sauce
- Slice each chicken breast horizontally to create thinner cutlets. Pat dry and season both sides with salt and pepper.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add the chicken and cook for about 4 minutes per side until golden brown and fully cooked. Remove from the skillet and set aside.
- Reduce the heat to medium and add the minced garlic. Cook for 30 seconds until fragrant.
- Pour in the wine or brandy and scrape up any browned bits from the bottom of the pan. Simmer until the liquid reduces by about half.
- Whisk in the Dijon mustard and whole-grain mustard until smooth.
- Add the chicken broth and heavy cream. Stir continuously until the sauce thickens slightly.
- Taste and adjust seasoning if needed.
- Return the chicken to the skillet and spoon the sauce over the top.
- Simmer for 2 to 3 minutes to allow the flavors to blend.
- Sprinkle with fresh parsley and serve immediately.
Serving Suggestions
This creamy mustard chicken pairs perfectly with mashed potatoes, buttered noodles, steamed rice, roasted vegetables, or crusty bread. The flavorful sauce is too good to leave behind, so make sure you have something ready to soak it up.
Also Read: Beef Birria Tacos Recipe
Tips for the Best Results
- Use thin chicken cutlets for even cooking.
- Allow the wine to reduce properly for deeper flavor.
- If the sauce becomes too thick, stir in a little extra chicken broth.
- For a bolder mustard flavor, add an extra teaspoon of Dijon mustard.
- Fresh parsley adds brightness and balances the richness of the sauce.
Nutritional Information
Approximate values per serving.
| Nutrient | Amount |
|---|---|
| Calories | 445 kcal |
| Protein | 39 g |
| Carbohydrates | 5 g |
| Fat | 27 g |
| Saturated Fat | 11 g |
| Cholesterol | 145 mg |
| Sodium | 620 mg |
| Fiber | 1 g |
| Sugar | 1 g |
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Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs work very well and stay tender and juicy.
What can I use instead of wine or brandy?
Chicken broth can be used as a substitute while still providing great flavor.
Can I prepare this recipe ahead of time?
Yes. Store it in an airtight container in the refrigerator for up to 3 days and reheat gently before serving.
Can I freeze Chicken with Mustard Cream Sauce?
Cream-based sauces can separate after freezing, so this dish is best enjoyed fresh or refrigerated.
