This tangy, bold, and Creamy Mustard Chicken recipe gives you a restaurant-worthy main course in under an hour.
I typically keep chicken thighs in my freezer for nights when I want to make something hearty enough for leftovers. Creamy mustard chicken is a recipe I like to keep in steady rotation, and I often scale it up and make a double or triple batch. It’s mustard-forward without being overly tangy. Any sharpness is tempered with cream, broth, and white wine. Frankly, the sauce is good enough to eat with a spoon (and I do!).
Creamy mustard chicken holds its roots in classic French country cooking, where Dijon mustard is a staple ingredient. Dishes like poulet à la moutarde (chicken with mustard) hail from the Burgundy region, known both for its quality mustard and its long tradition of rich, wine-infused sauces. Over time, variations of the dish have spread beyond France, with cooks worldwide adapting it to suit their tastes and local ingredients.
Deglazing—and why it matters
Deglazing is a foundational cooking technique that is far simpler than it sounds. You can use just about any liquid to deglaze a hot pan, whether it’s broth, sherry, meat stock, or, in this case, white wine. After searing the chicken thighs, the bottom of the pan is coated with a layer of browned bits called fond—tiny, caramelized pieces packed with flavor. When you add wine to the hot pan, it loosens the fond and dissolves it into the liquid, creating the perfect base for your sauce.
In French cooking (and many other culinary traditions), deglazing often serves as the bridge between searing and creating a sauce. It brings complexity and cohesion to the dish. The acidity of the wine not only lifts the fond but also cuts through the richness of the cream and mustard. It’s a small but necessary step in creating the perfect sauce.
How do I store leftovers?
Let the dish cool to room temperature, then transfer it to an airtight container. Refrigerate for up to 3 to 4 days. When reheating, warm it gently over low heat on the stove or in the microwave in short intervals, stirring occasionally to prevent the sauce from separating. If the sauce thickens too much, add a splash of broth, water, or cream to thin it out. The dish can also be frozen in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
Serving suggestions
Serve this creamy mustard chicken alongside a few complementary dishes, such as bright and garlicky Sautéed Arugula or Shaved Brussels Sprouts. For something even simpler, make a fresh Green Salad. For starch components (for which this sauce begs), I’d recommend a wholesome Brown Rice Pilaf and Herb-Roasted Potatoes. Now, who’s hungry?
Ingredients
- 1 1/2 pounds boneless, skinless chicken thigh fillets
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons olive oil divided
- 1/3 cup diced shallots
- 1 tablespoon all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup dry white wine
- 1 1/4 cup low-sodium chicken broth
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 1/3 cup heavy cream
- Fresh thyme leaves for garnish, optional
- Fresh parsley chopped for garnish, optional
Instructions
- Season chicken thighs with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Cook the chicken for 4 minutes per side or until it is golden brown and reaches an internal temperature of 165°F. Transfer to a plate.
- Reduce the heat to medium. Add the diced shallots and remaining olive oil to the skillet, and cook for 1 minute. Sprinkle flour, mixing to coat shallots, and cook for 1-2 minutes.
- Add garlic and onion powder, then pour in white wine to deglaze the pan. Stir and scrape up brown bits, letting the wine simmer for about 1 minute.
- Stir in the chicken broth, Dijon mustard, and whole-grain mustard. Simmer, then add heavy cream and return chicken to the skillet. Cook for 5 minutes until the sauce has thickened and the chicken is cooked through. Adjust seasoning as needed and add more cream if you prefer a creamier or thinner sauce.
- Plate the chicken and spoon the creamy mustard sauce over the top. Garnish with fresh thyme or parsley if desired, and serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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