Creamy Mustard Chicken Recipe with Dijon Cream Sauce
This quick and easy creamy mustard chicken recipe is a delicious, 30-minute, one-pan meal featuring tender chicken breasts smothered in a creamy Dijon mustard sauce—a keto-friendly chicken dish made with simple ingredients and tons of flavor.
Table of Contents
Mustard on Chicken?
If you haven’t heard of chicken with creamy mustard sauce before, this recipe is about to blow your mind. Move over yellow mustard; tangy Dijon mustard is the new staple!
Chicken breasts cooked in a mix of dry white wine, heavy cream, and Dijon mustard is a classic French recipe that I have always loved. French cuisine is traditionally very involved and takes a ton of time, so I set out to create a quick and easy version of this favorite dinner. This easy chicken has so much flavor and takes no time at all!
This Creamy Mustard Chicken recipe is ready in 30 minutes and is easy and delicious enough to make for a weeknight meal or Sunday family dinner! It’s a great way to get a healthy, delicious meal on the table without spending hours in the kitchen.
Watch The Recipe Video
Note: You can also watch this recipe video on YouTube.
Rescue Recipes: Nat’s Notes
This is an updated recipe that’s part of my 2023 Rescue Recipes Series – aka lifesaving recipes for busy families! View all the Rescue Recipes here.
I know what you’re thinking– MUSTARD?! And the answer is very much “Yes, Mustard!” This recipe is an amazing way to introduce your little ones to mustard because the creamy sauce really isn’t “mustard-y” if that makes sense.
My boys absolutely love it, and I love thinking of creative ways to get them to try new flavors and tastes. Plus, it’s delicious for us adults, and I am always looking for ways to make one meal for us all rather than cooking for the kids and then us. It’s exhausting!
From start to finish, this dish takes just 30 minutes, rescuing busy weeknights. WIN!
- Rescue Recipes Tips: I love this on top of white rice, cauliflower rice, mashed potatoes, mashed cauliflower, or roasted potatoes– all of which are easy to prep ahead of time. You can also make the sauce and chicken ahead of time and combine them in the skillet when it’s time for dinner!
- Kid-Friendly Tips: This mustard sauce is so good I put extra dip out for the kids so that they can dip their chicken and vegetables in it. Anything for a dipping sauce, right?! You can serve over egg noodles or pasta for the kids if desired!
- Keto-Friendly Tips: The chicken is keto-friendly, so you’ll just want to make sure whatever side dish or sauce you serve them with is also low carb.
Watch The Recipe Video
Note: You can also watch this recipe video on YouTube.
Ingredient Notes
You can find the full list of ingredients and instructions in the printable recipe below, but here are some important notes and swaps to help you out!
- Chicken Breasts: Chicken thighs also work great in this creamy mustard chicken recipe. I always try to find skinless, boneless chicken breasts that are organic, grass-fed, and grass-finished, but use whatever chicken is your go-to!
- Heavy Cream & Butter: If you’re dairy-free, feel free to use original flavor Nutpods, coconut cream, or Silk dairy-free heavy cream. You can also substitute the butter in this recipe for Ghee or Miyokos vegan butter—same quantities for all substitutions.
- Dry White Wine: A good rule of thumb is to cook with a wine that you would actually drink! I love this with chardonnay or a sauvignon blanc, and I have found some delicious bottles under $5 that are perfect for drinking or cooking (Thank you, Trader Joe’s!). You could also substitute chicken broth if you prefer not to cook with wine or don’t have any on hand.
- Dijon Mustard: I prefer Dijon mustard on chicken, but spicy brown mustard or grainy mustard would work, too.
- Olive Oil
- Black Pepper
- Kosher salt
- Garnish with fresh herbs like fresh chives or fresh parsley.
Step-by-Step Instructions
This mustard chicken recipe only requires one skillet. I use my beloved cast-iron skillet that I cook everything on. You can use whatever skillet you have, as long as it’s big enough to fit your chicken breasts and the homemade mustard sauce!
- Heat your cast iron skillet or a large skillet over medium-high heat. Season the chicken with salt and pepper.
- Add the olive oil, reduce the heat to medium, then cook the chicken for about 8 minutes per side until golden brown and the internal temperature reaches 165º degrees. Transfer the cooked chicken to a plate.
- In the same skillet, add the onions and season with salt and pepper. Scrape the brown bits from the bottom of the pan and cook for about 4 minutes, or until the onions soften and turn translucent. Add the garlic cloves, and cook for just 30 seconds.
- Add the white wine and Dijon mustard and stir to combine. Cook until the pan sauce has reduced by half, which will take about 5 minutes. Turn the heat to low, then add the heavy cream and butter. Whisk to combine. Add the chicken back to the skillet to warm through.
- Serve the chicken warm, topped with the creamy Dijon mustard sauce and chopped chives. I love this on top of white rice, cauliflower rice, mashed potatoes, mashed cauliflower, or roasted potatoes.
Expert Tips
- Whole30: Use the dairy-free replacements above and chicken stock in place of wine for Whole30.
- Sweetness: This is also great if you add in a tablespoon of maple syrup. That’s how my mom makes it—or monk fruit sweetener if keto.
- Protein: This creamy mustard chicken recipe is also great with bone-in or boneless chicken thighs. Keep in mind that the cooking time may need to be adjusted.
- Wine: I love this with chardonnay or a sauvignon blanc. You could also substitute chicken broth.
- Dairy Free: Use original flavor Nutpods, coconut cream, or Silk dairy-free heavy cream and then ghee to keep this dairy-free—same quantities for all substitutions.
- Mustard: I prefer a Dijon mustard, but a spicy brown mustard or grainy mustard would work, too.
Serving Tips
Serve the chicken warm, topped with the creamy Dijon mustard sauce and chopped chives. I love this on top of white rice, cauliflower rice, mashed potatoes, mashed cauliflower, or roasted potatoes. Also, this mustard sauce is so good I put extra on my plate so that I can dip my vegetables in it, too!
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave and serve!
Freeze this mustard chicken recipe in a freezer-safe, airtight container for up to 6 months. You can thaw in the fridge overnight or reheat straight from frozen. Reheat either in the microwave until warm, about 3-5 minutes if thawed, or 6-10 minutes if frozen.
Recipe FAQs
Yes! This recipe is low-carb and keto-friendly, with only 5 net carbs per serving. Be sure to serve the chicken over cauliflower rice or another keto-friendly side to keep the carbs low!
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Creamy Mustard Chicken Recipe with Dijon Cream Sauce
Ingredients
- 4 boneless, skinless chicken breasts, pounded to an even thickness
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 1 tablespoon olive oil
- 1 yellow onion, finely chopped (about 1/2 cup)
- 2 cloves garlic, grated or finely chopped
- 3 cups white wine
- 1/4 cup dijon mustard
- 2 tablespoons heavy whipping cream
- 1 tablespoon butter
- chopped chives for garnish, optional
Equipment
Instructions
- Heat your cast iron skillet over medium heat.
- Season the chicken on both sides with salt and pepper.
- Cook the chicken in the cast iron skillet. First, add the olive oil, then cook the chicken about 8 minutes per side, until golden brown and the internal temperature reaches 165º degrees. Transfer the cooked chicken to a plate.
- Brown the onions and garlic. In the same skillet, add the choped onions and season with a pinch salt and pepper. Cook for about 4 minutes, scraping up any brown bits at the bottom of the pan while they're cooking for maximum flavor. Add the garlic cloves, and cook just 30 seconds.
- Make the sauce. Add the white wine, dijon mustard, and stir to combine. Cook until the sauce has reduced by half, will take about 5 minutes. Turn the heat to low, then add the heavy cream and butter. Whisk to combine. Add the chicken back to the skillet to warm thru.
- Serve the chicken warm, topped with the creamy dijon mustard sauce and chopped chives. I love this on top of white rice, cauliflower rice, mashed potatoes, mashed cauliflower or roasted potatoes.
- See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.
Notes
Expert Tips
- Whole30: Use the dairy-free replacements above and chicken stock in place of wine for Whole30.
- Sweetness: This is also great if you add in a tablespoon of maple syrup. That’s how my mom makes it—or monk fruit sweetener if keto.
- Protein: This creamy mustard chicken recipe is also great with bone-in or boneless chicken thighs. Keep in mind that the cooking time may need to be adjusted.
- Wine: I love this with chardonnay or a sauvignon blanc. You could also substitute chicken broth.
- Dairy Free: Use original flavor Nutpods, coconut cream, or Silk dairy-free heavy cream and then ghee to keep this dairy-free—same quantities for all substitutions.
- Mustard: I prefer a Dijon mustard, but a spicy brown mustard or grainy mustard would work, too.
46 Comments on “Creamy Mustard Chicken Recipe with Dijon Cream Sauce”
WOW. This is a winner. Everyone in my family ate this up, including the kids. The recipe comes together easily, and the flavor is incredible. Restaurant-quality taste and presentation at home! Thanks!
Aww thank you, Cara!! So happy you liked it– and always a bonus when the kids do too :)
Absolutely amazing dish. The sauce was to die for good. My 2 year old and 10 month old ate two serving of this dish. The sauce only got better the next day. I’ll definitely be adding this to our weekly rotation this fall and winter.
I’m so honored even the kids approved! So so happy to hear this!
Other than my sauce not thickening ( even after trying cornstarch), this was great. Will try again another day.
Sorry it didn’t thicken! It’s a thinner sauce. I just reduce by boiling/simmering down the sauce until it’s the consistency that I like.
You could always make a slurry by mixing 1 tablespoon cornstarch or flour to 3 tablespoons cool water. Mix until dissolved, then pour that into the sauce and bring to a simmer. That will thicken it even more if you like more of a gravy consistency.
I made this today to the letter and I’m sad to report that no one liked it in my family. It has a bitter mustardy taste and I won’t be making this again
So sorry you didn’t like it! Appreciate the feedback. I’ll test this one again to be sure.
I did this recipe with vegetable stock and a mixture of Dijon mustard and seeded mustard, it was delicious and so tasty , definitely one I will make time and again .
I tried this last night and it did not come close to anything like the pictures. The recipe calls for 3 cups of wine which I thought was too much. I should have listened to myself, it did not reduce enough and was an extremely thin, soupy sauce and all the other flavors were overwhelmed by the wine. I might try again with only 1 cup of wine.
I’m so sorry to hear that! I make it in my cast iron skillet, which holds heat really well and is perfect for reducing the sauce. You can for sure use less liquid. 1 cup would work, just keep simmering until it’s reduced to your desired amount.
Thanks for the feedback!
You’ve done it again! This was a huge hit with my whole family. It was simple to make, had amazing flavor and my kids all wanted seconds!
Ah, this is just the best! Thank you, Lindsay! I am thrilled to hear everyone liked it so much!
Delicious. I didn’t have so much wine so I added 1 cup of wine only and 1 cup of chicken broth, Also, I sliced the breasts in half alongside.
I am so happy you liked my chicken Elina! I love how you improvised on the wine by doing a combo of wine and broth. These days we are all having to improvise with what we have available.
Hi Natalie
My children, as well as myself, are sensitive to dairy:( Have you tried making this with coconut cream? Do you know if anyone else has? Thanks!
Hi Robin! Coconut cream would work! But would definitely give it a coconut flavor. Even better would be this cashew cream! It’s my favorite dairy free cream swap out.
Thanks so much Natalie. If I got air miles for the number of times I use your recipes, I’d be flying to Hawaii right now! ((Hugs)) from Canada!
Hahaha! Oh my gosh I love that so much. Thank you Robin! Honored to have you here!
This looks amazing! Which type of white wine did you use?
Thank you! I used a chardonnay!
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