Chicken in Mustard Cream Sauce Recipe: Silky Dijonnaise With Tender Chicken

This recipe delivers tender chicken enveloped in a velvety mustard cream sauce that’s restaurant-worthy yet simple to make. The key is searing the chicken to golden perfection before finishing it in the rich, tangy sauce.

With just a handful of ingredients and 30 minutes, you’ll create a dish that balances creamy depth with the sharp kick of Dijon. The sauce clings beautifully to each bite, elevating the chicken to something extraordinary.

Ingredients for Chicken in Mustard Cream Sauce

Velvety mustard cream sauce begins with good chicken and rich dairy. Nothing complicated here.

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The chicken quality is paramount. Boneless, skinless breasts from Whole Foods or Costco offer reliable tenderness. Pounding to even thickness ensures uniform cooking—use a meat mallet or rolling pin. For the Dijon, Maille or Grey Poupon deliver the sharp tang this sauce demands. Avoid cheap imitations that taste vinegary rather than complex.

No white wine? Substitute additional chicken broth with a splash of lemon juice for acidity. Shallots can be replaced with half a small onion (diced finely). For a lighter version, half-and-half works at a 1:1 ratio for the heavy cream, though the sauce will be less luxurious. Fresh thyme is ideal, but dried thyme at one-third the amount works in a pinch.

The sauce keeps beautifully—store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of milk if needed to restore creaminess. The cooked chicken holds for 4 days refrigerated or 3 months frozen, though it’s best enjoyed fresh.

Step-by-Step Instructions for Chicken in Mustard Cream Sauce

Here’s the method. Straightforward, tested, works every time.

Step 1: Pound and Season the Chicken

Place the boneless skinless chicken breasts between two sheets of plastic wrap and pound them to an even ½-inch thickness using a meat mallet. This ensures even cooking and prevents dry, overdone edges while the center finishes.

Season both sides with the kosher salt and freshly ground black pepper. I press the seasoning into the meat gently to ensure it adheres. Set the chicken aside while you prepare the dredging station.

Step 2: Dredge and Sear the Chicken

Spread the all-purpose flour on a plate and dredge each chicken breast, pressing lightly to create an even, thin coating. Shake off any excess—too much flour creates a gummy texture rather than a light crust.

Heat the olive oil and 1 tablespoon of the unsalted butter in a large skillet over medium-high heat until the butter foams. Add the chicken and cook for 4-5 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a plate and tent with foil to keep warm.

Step 3: Build the Aromatic Base for the Sauce

In the same skillet, reduce heat to medium and add the remaining 2 tablespoons of unsalted butter. Once melted, add the finely diced shallot and cook for 2-3 minutes until translucent and just beginning to caramelize.

Add the minced garlic cloves and fresh thyme sprig leaves, stirring constantly for 30 seconds until fragrant. Be careful not to let the garlic burn—it should smell sweet and aromatic, not bitter or acrid.

Step 4: Deglaze and Create the Mustard Cream Sauce

Pour in the dry white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the wine reduce by half, about 2-3 minutes. This deglazing step builds a flavor foundation for the sauce.

Add the chicken broth, whole milk, heavy cream, and Dijon mustard. Whisk to combine and simmer for 5-6 minutes until the sauce thickens enough to coat the back of a spoon. The mustard will mellow slightly as it heats, creating a balanced, creamy dijonnaise.

Step 5: Finish and Serve

Return the chicken to the skillet and spoon the sauce over the top. Simmer for an additional 2-3 minutes to allow the flavors to meld and the chicken to reheat gently. The sauce should cling to the chicken with a velvety consistency.

Serve immediately, with any extra sauce spooned over the top. The chicken should be tender with a light crust, complemented by the rich, tangy mustard cream sauce. Garnish with additional fresh thyme leaves if desired.

Serving Suggestions for This Dish

Plating Elegance

Arrange the chicken on a warm platter, spooning the mustard cream sauce generously over each piece. I like to drizzle extra sauce in a zigzag pattern for visual appeal. Garnish with fresh thyme sprigs for a pop of green color. 💫

Starch Pairings

Serve with creamy mashed potatoes to soak up the sauce, or try buttered egg noodles for a classic pairing. For a lighter option, steamed asparagus or roasted Brussels sprouts add freshness without overpowering the dish.

Bread for Sauce

A crusty baguette or sourdough bread on the side is perfect for mopping up every last bit of that velvety sauce. Warm it briefly in the oven before serving for maximum satisfaction.

Wine Recommendation

A crisp Sauvignon Blanc from New Zealand complements the tangy mustard beautifully. For red wine lovers, a light Pinot Noir works well without overwhelming the dish. 🍷

Garnish Ideas

Add a sprinkle of chopped fresh parsley or chives for a bright finish. A pinch of smoked paprika on top adds subtle color and depth. Keep garnishes simple to let the sauce shine.

Frequently Asked Questions