Quick and Easy Creamy Mustard Chicken
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 dijon mustard sauce before, this recipe is about to blow your mind. Move over yellow mustard, dijon mustard is the new staple!
Chicken breasts cooked in a creamy, white wine, and dijon mustard sauce 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 & easy version of this favorite dinner.
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!
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 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.
Recipe Step by Step
This mustard chicken recipe only requires one skillet. I use my beloved cast-iron skillet that I cook pretty much 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 over medium heat. Season the chicken with salt and pepper.
- Add the olive oil, 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 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 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.
Expert Tips
Storing: Leftovers will keep in an airtight container refrigerated for at least 5 days. Reheat in the microwave.
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.
FAQs
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 just so I can dip my vegetables in it too!
Yes! Freeze this mustard chicken recipe in a freezer-safe, airtight container for at least 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.
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!
Did you love this recipe? Thank you! Please rate this recipe and leave a review below. I respond to every one! Be sure to follow me on Instagram, Pinterest, TikTok, and Facebook. Tag me if you try a recipe!
Quick and Easy Creamy Mustard Chicken
Ingredients
- 4 boneless, skinless chicken breasts, pounded to an even thickness
- kosher salt & 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 with salt and pepper.
- 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.
- In the same skillet, add the onions and season with salt and pepper. Cook for about 4 minutes, or until the onions soften and turn translucent. Add the garlic cloves, and cook just 30 seconds.
- 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.
40 Comments on “Quick and Easy Creamy Mustard Chicken”
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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