mustard chicken gourmet traveller

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Published: Oct 14, 2022 by Erika Burt & Danielle Coonerty

Creamy Mustard Chicken

You are going to want to add this creamy mustard chicken to your menu this week. Not only it is absolutely delicious, it is all cooked in one pan! What more could you ask for? Packed with protein from the chicken tenderloins and micronutrients from the baby spinach leaves, our creamy mustard chicken is a great weeknight dinner that the whole family will enjoy. While it has a distinct flavour from the dijon and wholegrain mustard used in the recipe, it is not spicy or hot.

A delicious low carb one pan dinner

You can’t beat a one pan recipe. Dan especially loves them as she is usually on washing-up duty at our place. We also love chicken recipes for weeknight dinners, as they are usually quick and easy. Here are a couple of our favourite one pan chicken dinner recipes;

We love that this recipe is all cooked in one pan, making for very easy cleanup. Here are the basic steps for making this creamy mustard sauce recipe;

• Brown and cook the chicken tenderloins in butter.
• Remove the chicken and cook the shallots
• Add the chicken stock and reduce until most liquid has evaporated
• Add the cream and mustard and simmer to thicken slightly
• Wilt the spinach leaves in the sauce
• Add the chicken back to the sauce and heat through

What mustard should I use in my creamy mustard chicken?

We like to use the Maille brand of dijon and wholegrain mustard in this recipe. It is readily available at Coles and Woolworths in Australia. You can use any brand you prefer or have available though. It is best to use a traditional dijon mustard, not a honey dijon.

The flavour of dijon mustard and wholegrain mustard is very similar, it is the texture that is very different. Dijon mustard is smooth and creamy, whereas wholegrain mustard contains whole mustard seeds. We like the texture of the course wholegrain mustard in the recipe, but you can use all dijon mustard if that is all you have. You can also use all wholegrain mustard too.

Freezer-friendly meals in October

This month (October 2022), we are talking all new recipes featuring freezer-friendly meals! We will be sharing our favourite recipes, tips & tricks, ingredients and kitchen equipment on our  Facebook  page across October to help you create delicious, easy freezer-friendly meals at home. Check out our recipe from last week here –  eggplant and ricotta bake .

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General tips for freezing meals

• Don’t put hot food in the freezer. Let your leftovers or meal prep meals cool down completely before popping in the freezer.
• If using ziplock or silicon bags lay them flat initially to freeze. Then once they are frozen you can stack them upright or in a pile to maximise space in your freezer.
• Don’t refreeze food. If you defrost meat you need to cook & eat it, do not pop defrosted food back in the freezer.
• Label it! It can be tricky to determine what your meals are once they are frozen, so label you meals and include the date you froze them for future reference.
• Freeze in portions so you only defrost what you need. We usually freeze dishes in 1 or 2 serve potions.

Tips for making Creamy Mustard Chicken

• Leftovers store well in the fridge or freezer in an airtight container. You can then defrost and reheat in the microwave or on the stovetop (we prefer to reheat on the stovetop).
• It will seem like too many spinach leaves when you initially add them, but trust the process! They will wilt down dramatically and there will be plenty of sauce.
• Make sure you are patient and allow the chicken stock to reduce right down until there is barely any liquid left to avoid your end result being too watery.
• This recipe uses French shallots, check out  this excellent explanation . I prefer to use these as they have a milder and sweeter flavour than an onion. Of course, you can use onion if you prefer that flavour.

Suggestions for making Creamy Mustard

• This creamy mustard chicken can be served with cauliflower rice (as we did), cauliflower mash , rice, mashed potatoes or your favourite steamed or roasted veggies.
• We like to use a mixture of dijon and seeded mustard in this recipe, but if you only have one or the other it will still work. Be careful with hot/spicy mustard, as it may make it too spicy.
• We like to use chicken tenderloins in this recipe as they cook quickly and we prefer the texture of them. You can use skinless/boneless chicken thighs or breasts but you will need to adjust the cooking time to ensure they are cooked through.

Make it low carb

• This dish is naturally low carb, you will just need to serve it with low carb sides. We recommend cauliflower rice (as we did in the photos), cauliflower mash , and any steamed or roasted veggies.

Disclosure: The above post may contain affiliate links. We may earn a small commission from purchases made through these links, at no additional cost to you. Everything we recommend on our website are products we use and love. Thank you for supporting Have Butter will Travel and allowing us to share our low carb experiences with you.

You may need –

• Large frying pan

This creamy mustard chicken recipe is easy, made in one pan and absolutely delicious. What is not to love about it? It also stores well in the fridge or freezer, so is a perfect make ahead or meal prep option. Just a few simple ingredients like chicken, mustard, cream and spinach can really turn your weeknight dinner into a tasty meal. Add this creamy mustard chicken recipe to your menu for next week!

If you like this recipe, please give it a 5 star rating.

If you like this recipe you may also like…

• Teriyaki Chicken Rice Bowl
• Mexican Chicken Salad
• Mexican tuna salad
• Tuna Salad without Mayo
• Panko Chicken
• Cream Cheese Pasta
• Lemon Chicken Marinade
• Mexican chicken marinade
• Smoked Chicken Salad
• Tandoori Chicken Salad

Ingredients

• 600 g chicken tenderloins
• salt & pepper
• 30 g butter
• 2 French shallots, finely chopped (see tips above) (approx. 100g)
• 1 cup chicken stock
• 1 cup pure cream (heavy whipping cream)
• 2 tsp dijon mustard
• 2 tsp wholegrain mustard (seeded)
• 200 g baby spinach leaves

Instructions

• Generously season the chicken tenderloins with salt and pepper on both sides.
• Heat a large frying pan to medium-high heat and add the butter to melt.
• Cook the chicken tenderloins for 3-4 minutes each side, until browned and cooked through.
• Remove chicken from the pan and set aside.
• Reduce heat to medium and add the shallot. Cook for 5 minutes stirring occasionally.
• Add the chicken stock and use a wooden spoon or spatula to scrape up any brown bits on the bottom of the pan.
• Bring to a simmer and reduce until almost all of the liquid is evaporated and what is left in the pan is almost syrupy.
• When the chicken stock has almost completely reduced, add the cream and mustards to the pan. Stir to combine.
• Gently simmer to reduce the sauce slightly. Be careful not to have it too high that it boils, as it may seperate.
• Once the sauce has thickened slightly, add the baby spinach leaves. Stir to combine and allow the leaves to wilt down. It may seem like there is too much spinach and not enough sauce, but they will wilt down dramatically.
• Add the chicken back to the pan and allow to heat through in the sauce. Once the chicken is heated through and the spinach wilted it is ready to serve.

See ‘Make it low carb’ tips section for low carb alternatives

Nutrition per serve, more low carb recipes.

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RecipeTin Eats

Fast Prep, Big Flavours

Chicken in Creamy Mustard Sauce

Everybody will love this Chicken in Creamy Mustard Sauce. It’s just 4 base ingredients – chicken breast or thighs, cream, Dijon mustard and wholegrain mustard. Optionally bump the dish up another rung with the addition of fresh tarragon and parsley too!

Chicken with creamy mustard sauce

This is one of those recipes that will save you on those nights you’re staring at chicken breast or thighs and wondering, “What the heck am I going to make for dinner, fast?”

Here, chicken is seared until golden and served with a creamy mustard sauce that takes barely a minute to come together. The trick to making such a simple cream sauce delectable is to mix the cream with 2 types of mustard. Dijon is there for its smooth and mild mustard flavour as well thickening power, while wholegrain mustard adds visual interest and lovely pops of mustard seeds.

If you want a truly guest-worthy version , there’s the option to add fresh tarragon. This soft herb is commonly used in French cuisine, and has a delicate but distinct flavour that goes wonderfully with anything creamy. It really gives this sauce a restaurant-like vibe. Try it once and you’ll understand exactly what I mean!

What you need for this dish

Here’s all you need to make this simple-yet-fabulous chicken dinner:

Chicken – While I prefer to make this with thighs because they’re juicier and require no prep, it will work just as well with chicken breast. 

Other proteins – This sauce and same cook method will work perfectly with thin pork chops, turkey steaks or white fish fillets.

Cream – The creamy base for the sauce. It’s best to use thickened / heavy cream as you get a head start on thickening the sauce. However, it will also work with ordinary pouring cream.

Low fat cream – It will work but the sauce will not have the same luscious mouthfeel due to the lower fat content. The sauce will also be thinner for the same reason.

Dijon mustard – This plus the cream are the two key ingredients for the sauce. Dijon is a smooth, mildly-flavoured mustard that adds flavour as well as thickening the sauce. While not all Dijon mustards are created equal, there’s no need to use a pricey gourmet Dijon here. Just your everyday brands are fine.

Wholegrain mustard – The mustard seeds add visual interest as well as little pops of faint pungency in this sauce. Because this sauce is so simple as it is, I really urge you to use this mustard, but it’s handy to know that it’s not the end of the world if you don’t have it either. Just dial up the Dijon by an extra teaspoon or so to compensate.

Make it dinner party-worthy with fresh herbs

The mustard cream sauce is delicious as-is but the addition of fresh herbs really gives the sauce a bit more finesse. Here are the herbs that I like to use:

Tarragon – This herb has a mild aniseed flavour with subtle vanilla undertones. It’s commonly paired with both chicken and cream in French cuisine, which means I automatically think it gives this sauce a “fine dining” pedigree of sorts! 😂

Fresh parsley – For a hint of freshness but more for colour than flavour.

How to make Chicken with Creamy Mustard Sauce

If you’re using boneless chicken thighs as I’ve done, there’s no prep required. However, if you’re using chicken breast, you’ll need to split each breast in half to form 2 thin steaks. For the best results, I’d also recommend pounding them to an even thickness to both tenderise and cook through evenly.

Season both sides of the chicken with salt and pepper. (Note: If using breast, cut in half to form 2 thin steaks, and pound into 1 cm / 1/3-inch even thickness).

Cook chicken – Sear the chicken until golden and cooked through.

– Thighs: Use medium-high heat; 4 minutes on the first side and 3 to 4 minutes on the second side. – Breast: It will only take around 2 minutes on each side over high heat.

Pro tip: Don’t use a non-stick pan . The secret to a great pan sauce is the residual golden bits of meat stuck to the bottom of the pan after searing the meat (called fond in French). They’re packed with meaty, umami-laden flavours and dissolve into the sauce once you add liquid to the pan.

However, if you use a non-stick pan, you will not get fond. So it is best to use a cast-iron skillet or other heavy-based pan that does not have a non-stick coating to encourage fond development – we want a little sticking!

Remove chicken to a plate. The chicken will rest while we make the sauce. Resting meat is a key step with any cooked protein. Resting time allows the juices to re-settle within the meat so when you cut into the chicken to eat it, the juices stay in the meat instead of bleeding on to the plate. Wasted meat juices are the tears of weeping food angels …

Scrape out and discard any loose burnt bits so you don’t end up with black bits littered in your sauce.

Sauce – To make the sauce, simply put the cream and both mustards into the pan and stir until the mustard has dissolved. Scrape the bottom of the pan as you stir if you can feel the fond still stuck, to get all that good stuff into the sauce. Keep heating the sauce until it’s hot and that’s all you need to do. You don’t even need to bring it to a simmer, nor do you need to reduce to thicken the sauce as the dijon mustard thickens it for us.

Stir in the herbs right at the end, which preserves their fresh vibrancy. Adjust the sauce consistency if needed with a tablespoon of water.

Serve – To serve, simply place a piece of chicken on the plate and spoon over the sauce. The recipe makes about 2/3 cups of sauce which is plenty for the chicken with some leftover to also sauce up your mash or vegetable sides!

What I serve with this

For a speedy dinner option, I served this today with a Rocket Salad (though I skipped the parmesan) and a bread roll for mopping my plate clean.

Other starchy options for sauce-mopping include mash , rice , everybody’s favourite no-knead Crusty Artisan Bread or pasta. Try it with a Mega Italian Salad on the side, a fresh Garden Salad or a big pan of roasted vegetables .

I’d love to know if you try this! Let me know what you think. 🙂 – Nagi x

Watch how to make it

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Ingredients

• ▢ 700g / 1.4 lb chicken thigh fillets , skinless boneless (4 – 6 pieces, Note 1)
• ▢ 1 1/2 tbsp olive oil
• ▢ 1/2 tsp cooking/kosher salt
• ▢ 1/4 tsp black pepper

Creamy mustard sauce:

• ▢ 1/2 cup thickened/heavy cream
• ▢ 1 tbsp Dijon mustard
• ▢ 1 tbsp whole grain mustard
• ▢ 1/4 tsp cooking/kosher salt
• ▢ 1-2 tbsp water , as needed

Optional herbs:

• ▢ 2 tsp fresh tarragon , finely chopped (Note 2)
• ▢ 2 tsp parsley , finely chopped

Instructions

• Season chicken with the salt and pepper.
• Sear chicken thighs – Heat oil in a large pan that is not non-stick over medium-high heat. (Note 3) Place chicken in pan smooth side-down and cook for 4 minutes or until deep golden. Turn and cook the other side for 3 minutes until cooked through (internal temperature 72°C/162°F, Note 4). Remove to a plate.
• Breast – If using breast (prepared per Note 1), sear on high for 2 minutes on each side, target temp 67°C/153°F.)
• Clean pan – Scrape any loose black bits out of the pan and discard.
• Make sauce – Return the pan to medium heat. Add cream and both mustards. Mix with a wooden spoon until mustard dissolves, scraping up any brown bits stuck to the pan. Once sauce is hot but not simmering, stir in salt, pepper and herbs (if using). If getting too thick loosen with a touch of water.
• Serve – Place chicken on serving plates. Spoon over sauce. Enjoy!

Recipe Notes:

• Thighs – pull off stove at 72°C/ 162°F, rises to 76°C/169°F after resting
• Breast – pull off stove at 67°C/153°F, rises to 71°C/160°F after resting

Nutrition Information:

Life of dozer.

That time Dozer couldn’t attend an event with me so the organisers made a giant cut out of him to sit by my side on the stage. 😂 I’ll be doing a book tour update post soon where I’ll share more details about this event. I even did a cooking demo on stage!

Hi, I'm Nagi !

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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110 Comments

June 2, 2024 at 8:19 pm

March 11, 2024 at 10:37 am

December 10, 2023 at 10:37 pm

December 10, 2023 at 6:29 pm

I didn’t have Tarragon on hand, but next time will try to buy some. To make this dish go further (because meat is so expensive right now) and increase health benefits, I added sauteed mushrooms + garlic, diced red capsicums and baby green peas. Served over mashed potatoes. So tasty!!

November 5, 2023 at 10:57 pm

October 31, 2023 at 10:40 am

October 9, 2023 at 10:49 am

Another excellent Recipe Tin Eats recipe! Basically foolproof, super easy, fast and oh so yum. I swapped the cream for cashew milk (cashews + water) because I always have that on hand and with some reduction the sauce got just as creamy and lovely as I would want. Fresh tarragon is rarely available where I live, so I used thyme, but I’ve had tarragon chicken before and it’s a great pairing, when you can get it.

What a marvelous time we live in that people share their delicious recipes with us for free 🙂

September 5, 2023 at 3:18 pm

July 3, 2023 at 12:05 pm

June 24, 2023 at 6:39 pm

May 13, 2023 at 4:23 am

April 27, 2023 at 9:35 am

Hi Nagi. I bought a cast iron pan but everything sticks! What can I do?

December 10, 2023 at 6:34 pm

Hi Stephanie,

Was the pan pre-seasoned? That is, super heated and then treated with an oil coating. Did you add oil to your pan when you used it?

When you clean cast iron you need to be gentle, so as not to take the “seasoning” layer off, allow it to dry and then add a very thin layer of a neutral oil on the surface so as to prevent it from rusting and food sticking at next use. I just use a little vegetable oil and spread it across the surface with a paper towel. Then it is good to go away until next use. regards, Ren

April 24, 2023 at 9:40 pm

April 4, 2023 at 9:22 pm

April 4, 2023 at 5:00 pm

March 22, 2023 at 2:52 pm

A quick and easy to make dish that doesn’t sacrifice on flavour. Do use the fresh tarragon! Added a half cup of sautéed mushrooms to the sauce. Delish!

March 20, 2023 at 9:28 pm

March 17, 2023 at 8:50 pm

March 13, 2023 at 1:32 am

March 2, 2023 at 11:45 pm

Laurie Colwin’s Baked Mustard Chicken

Recipe from laurie colwin, adapted by the new york times.

This old-school chicken, Sunday-night-supper chicken, even dinner party chicken, is baked for about two hours (yes, you read that correctly: two hours) until its bread crumb-coated skin is crisp — yet the meat miraculously maintains its moisture. The recipe, adapted from the great food writer Laurie Colwin, is so simple to make that her original version was written out in a brief paragraph, casually instructing the home cook to coat the chicken with mustard, garlic, a little thyme, a pinch of cinnamon. We have adapted the recipe to include measurements and more specific direction, but that shouldn’t stop you from absorbing her nonchalance and confidence as you make it, the certainty that it will turn out delicious every time. (The New York Times) —The New York Times

Featured in: Laurie Colwin: A Confidante in the Kitchen

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Ingredients

• ¾ cup Dijon mustard
• 1 clove garlic, minced
• 1 teaspoon dried thyme
• ¼ teaspoon ground cinnamon
• Salt and black pepper
• 2 cups fine dry unseasoned bread crumbs
• 2 chickens, 2 to 3 pounds each, quartered, rinsed and dried
• 1 tablespoon sweet paprika, or as needed
• 3 tablespoons butter, cut into small pieces

Nutritional analysis per serving (6 servings)

772 calories; 48 grams fat; 15 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 10 grams polyunsaturated fat; 30 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 54 grams protein; 1059 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

Heat oven to 350 degrees. In a large mixing bowl, combine mustard, garlic, thyme, cinnamon, a pinch of salt and ½ teaspoon black pepper. Place bread crumbs in another large bowl.

Working in batches, coat chicken quarters on all sides with mustard mixture. Shake off excess mustard, then coat completely with bread crumbs. Arrange in a single layer in a large, shallow baking pan.

Dust the chicken with paprika and scatter butter pieces on top. Bake until crust is deep golden brown and crispy, about 2 hours. (Depending on the oven, the size of the pan and the size of the chickens, baking time may be as long as 2½ hours.) Serve hot or at room temperature.

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Private Notes

Cooking notes.

I'm always on the look-out for "fried" chicken without the need for deep-frying - and this recipe more than meets the need! I used legs and thighs (instead of 2 whole chickens) and panko bread crumbs.

I have made this several times and am always pleased with the results. Always use bone-in chicken (never boneless) and understand that the cooking time of the original recipe is for six pounds of chicken. I find the generous application of mustard helps keep the white meat from drying out. My usual finish time is 1.5 hours.

I used to make this years ago, but I do take exception to referring to Laurie Colwin as just "the great food writer." She was a fairly prolific novelist and short story writer of distinction, who wrote two charming volumes of recipes and food lore for Gourmet magazine that endeared her to readers because of the sly charm of her domestic life and simplicity and goodness of the recipes. Sadly she died prematurely of a heart attack around the age of 48. She is greatly missed.

Delicious. I used boneless pieces and took them out when they reached 165 degrees after about 45 mins. Combo of smooth and seeded Dijon to give a little texture. Easy, healthy m, and very tasty weeknight dinner.

Cooked this last night. Excellent dish. However, the suggested cooking time of 2 hours is way too long. Perhaps it's because the author did 2 chickens at once but even then it's a long time. 1 hour at 350 (1 chicken, cut into pieces) was perfect. Moist, crunchy, flavorful and satisfying.

Good, But a little dry. Used legs and thighs and panko. The mustard is salty, so I put too much salt in - be careful.

In recipes such as this, always use bone-in, skin-on pieces as called for in the recipe. The bones impart a richer flavor, particularly when cooked over several hours, and the skin (and the bones) help keep the meat moist. In any event, don't depart from the recipe, then complain that it doesn't work.

I saved this recipe long ago and just made it last night. This is a grown up (and healthier) version of my childhood favorite - Shake -N-Bake - but none of the "fake" quality of that supermarket staple. Don't get nervous, the crust gets quite brown, but it was lovely and juicy inside. I agree, breasts could come out a bit early. My 11 year old said it was better than fried!

Thank you for helping to keep one of Laurie Colwin's wonderful recipes out there...Home Cooking, and More Home Cooking, sit on my kitchen island much of the time. Her writing and recipes helped to shape how I approach cooking and many other things in life. I find many recipes on websites in newspapers and on cooking shows steal liberally from her, without any credit given. She is greatly missed but very much alive in my kitchen!

I've made this several times now and am pretty happy with the results. Bone-in chicken (usually thighs and/or legs) coated with not-too-much mustard mixture (skipping the cinnamon) then panko (just on top for thighs, otherwise they get goopy), 45-50 minutes @ 375 then let rest as long as possible. Great flavor!

Years ago, my mother used to make baked chicken and she used corn flake crumbs instead of bread crumbs and it was divinely delicious. My mother would have been 113 years old so you can tell this is an old recipe. We loved it. When I'm feeling sentimental, I make it and think of her. But she baked her chicken, never fried. The next day if there were any leftovers they tasted better, of course.

This was great! Used skinless, boneless breast meat and I followed other people's instructions to up the heat (425) and reduce the baking time. I pounded out the meat to a consistent thickness and it took about 30 minutes to bake. This dish was so tasty. The outside was crispy and the inside was tender. It's in my "make again list" without a doubt!

This is a delicious dish. The breasts turned out a little bit dry for me, though they were excellent cold the next day. I'd either make this with the moister legs and thighs only or remove the breasts from the oven early.

I used all dark meat and the chicken came out perfectly

The chicken came out succulent on the inside and crisp on the outside, which is what I'm always going for. We used half a chicken, cup in pieces, and it took a bit more than an hour. I didn't care for the cinnamon and will leave it out next time.

Why is no one talking about how this recipe called for a “pinch” of salt when measurements were truly needed? Aside from the skin, my chicken was tasteless 😭

Sort of forgot about this in the oven and it went 2.5 hrs. Thought it was going to be dry, but was fall off the bone tender and crispy crunchy on the outside. And a big hit with the kids!

The chicken pieces I get in my local grocery store are a bit small. I have settled on 90 minutes at 375 for the perfect results every time in my convection oven setup. I cook this regularly, it's my favorite of the NYT oven-"fried" chicken recipes. I do reduce the mustard a tad and double the garlic.

Help! This recipe calls for dry breadcrumbs. The Colwin recipe as printed in Molly O'neill's New York Cookbook calls for fresh breadcrumbs. What does this mean? What should I do?

Has anyone tried this recipe using an air fryer? It might reduce the cooking time considerably.

I needed a gluten-free substitution for the breadcrumbs and used pecan meal instead. Worked very well!

At one hour/350, our boneless skinless thighs were crunchy on the outside and moist on the inside. We make this cinchy recipe often, but this is the first time we've gone boneless/skinless. We always triple the garlic and never add salt on this one as the mustard itself is super salty.

Made as written and it was great, easy and delicious

Loved making this. I used 1 chicken cut up. Baked for about one hour 20 minutes. I used a combination of Panko and regular breadcrumbs. Loved the extra crunch. Would definitely make again.

Saved for the crust recipe

Question. do you cover the chicken with aluminum foil when cooking? Or leave it open?

This was a great base for my dinner last night. I used 1/4 of this recipe on 2 skin-on, bone-in chicken thighs coated in sweet potato chips because I wanted the color for 30 minutes at 425 degrees. Baked at that temp because I also had some wedged butternut squash with EVOO/coriander/cayenne in the oven at the same time. Both turned out great!

Used panko - made a very crispy satisfying crunch. Liked the dijon flavor. Next time, I'd add some heat - maybe a substituting some sriracha for some of the mustard?

It's a wonderful recipe, don't mess with it! If you don't cook for the full two hours, the skin won't get crispy.

used bone in thighs and drumsticks, gluten free bread crumbs. a lot of mustard. It was delicious.

Adapted from “Home Cooking” by Laurie Colwin

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25-Minute Creamy Honey Mustard Chicken

Published By Victoria · On: Mar 20, 24 · Updated: Mar 21, 24

You can whip up this Creamy Honey Mustard Chicken in just 25 minutes, making it a perfect choice for a last-minute dinner that doesn’t skimp on taste. It’s super tasty on its own, letting all those delicious flavors really stand out, but it also pairs great with whatever sides you’re in the mood for.

It’s just chicken breasts slathered in this rich honey mustard sauce, with a bit of garlic and flour to thicken it up. It’s my go-to for hectic nights when I still want something that feels a bit gourmet.

The recipe is super straightforward, relying on staples like Dijon mustard and whipping cream, so it’s great for anyone, no matter how much cooking experience they have.

All it takes is 25 minutes from start to finish and you’ll get a meal that looks and tastes like it took way more effort, perfect for impressing at any dinner.

🥘 Ingredients and Substitutes

• Chicken Breasts . I picked them because they’re lean, packed with protein, and get super tender if you cook them just right. If you’re out of chicken, swap them with turkey breasts or even pork tenderloin keeps things interesting without straying too far from the vibe of the original recipe.
• Garlic is my go-to for adding that deep, aromatic kick that makes the chicken just sing.
• All-purpose Flour . I use all-purpose flour to thicken the sauce up to that creamy dreaminess we’re all after. But if gluten’s an issue or you’re fresh out, halve the amount and go with cornstarch or try rice flour. Both do the trick for keeping that sauce on point without messing with the flavor.
• Dijon Mustard is key for that sharp, tangy kick that balances out the honey’s sweetness in the sauce. If your pantry’s missing Dijon, whole grain mustard or a quick mix of yellow mustard and a dab of honey can get you pretty close to that distinctive taste.
• Whipping Cream adds that lush, rich texture to the sauce. Looking to lighten it up? Half-and-half or full-fat coconut milk can do the job with a tiny twist on the taste.

👩‍🍳 Step-by-step Directions

First, you’re gonna want to wash and dry the meat before chopping it up into those perfect bite-sized pieces. Toss them in a bowl and season with a pinch of salt and pepper, plus a sprinkle of flour to get them nicely coated.

Next up, grab a pan, heat up a couple of teaspoons of oil, and fry those pieces on high until they start to turn a lovely golden brown. While that’s happening, get your garlic chopped up real fine, and once the meat’s looking golden, throw the garlic into the mix.

Give it a quick stir and cook it just until you catch that inviting garlic aroma, then dial the heat back and add a splash of honey and mustard.

Stir it all together to make sure every piece is beautifully glazed. Now, pour in the cream, slap a lid on it, and let it simmer away on low for about 8 minutes. Be careful not to overdo it though; dry chicken is the last thing you want.

Quick Note : If you’re dealing with bigger chunks of meat, remember, they’ll need a bit more time in the pan.

When it’s all said and done, you’ll have yourself some seriously tender chicken that’s coated in a sauce that’s the perfect blend of spicy and sweet.

Make sure to serve it up hot with a slice of bread on the side—ideal for diving into that amazing sauce.

🍽️ Serving Suggestions

I’m a big fan of pairing this dish with garlic mashed potatoes. If you’re looking for a healthier option, serve it near some steamed green beans or asparagus. They’ve got a bit of a crunch and a freshness that cuts through the creaminess of the sauce, which I think adds a nice balance.

If I’m aiming for something lighter, I’ll toss the chicken on top of a quinoa salad. Mix in some veggies like bell peppers and cucumbers, maybe a bit of feta cheese, and you’ve got a dish that feels refreshing, and still filling.

And sometimes, I just go for slices of crusty bread with the chicken. It’s the best for scooping up that extra sauce. Makes the meal feel kind of rustic and ensures you get every last drop of that tasty creamy honey mustard.

Refrigeration

First, let the chicken cool off to room temperature before you think about storing it. Then, pop it into an airtight container to keep it moist and flavorful and stop any fridge smells from getting cozy with your chicken.

Done right, your creamy honey mustard chicken will stay good for about 3-4 days in the fridge.

If you’re planning to freeze it, divvy the chicken up into portions first. It’s a game-changer for making your life easier when it’s time to thaw.

Use freezer bags or containers to fend off freezer burn and keep your chicken tasting like chicken. Press out all the air if you’re going the bag route.

Slap a label with the date on there; you’ve got about 3 months to enjoy it at its best.

Just a heads up, the creamy sauce might get a bit of a texture tweak from freezing, but it’ll still be pretty tasty after a warm-up.

Thawing and Reheating

Thawing’s safest in the fridge overnight. Room temp is a no-go because of bacteria. In a rush? Use the microwave’s defrost setting but heat it up right after.

When reheating, a skillet over medium heat works best. The sauce might need a little extra liquid—water or cream—to bring it back to life. Stir now and then to keep things smooth and even. Microwaving? Cover it and go medium, stirring here and there to get the heat all through.

🏆 Expert Tips. What to Pay Attention To?

• Making sure your chicken cooks evenly is pretty crucial, so I always try to get each breast about the same thickness. Sometimes, that means giving the thicker end a good whack with a meat mallet. It keeps the thinner parts from turning into jerky while the rest is still cooking.
• Don’t cram your chicken too close in the pan. If they’re too snug, they steam instead of sear. If you’ve got a lot to cook, do it in rounds.
• Sauce thickness is all about what you like. It thickens as it cools, so if it’s too thick, loosen it with some chicken broth. Too runny? Let it bubble a bit longer or stir in a cornstarch mix.

📋 Recipe Card:

Creamy Honey Mustard Chicken

Ingredients   US Customary Metric   1x 2x 3x

• ▢ 1 lb Chicken Breast
• ▢ 1 clove Garlic
• ▢ ½ tablespoons All-purpose Flour
• ▢ 2 teaspoons Olive Oil
• ▢ 1 tablespoons Mustard Dijon
• ▢ 1 ½ teaspoons Honey
• ▢ ½ cup whipping cream

Instructions

• Wash and dry the chicken, then chop it up into bite-sized pieces. Season with salt and pepper, and give them a quick toss in ½ all-purpose flour. 1 lb Chicken Breast, ½ tablespoons All-purpose Flour
• Heat up some oil in a pan on high and fry the chicken until it’s golden brown. 2 teaspoons Olive Oil, 1 lb Chicken Breast
• Throw in some finely chopped garlic and cook it until it smells awesome. 1 clove Garlic
• Turn down the heat and add a bit of honey and mustard, mixing well so the chicken gets a nice glaze. 1 ½ teaspoons Honey, 1 tablespoons Mustard
• Next, pour in ½ cup of whipping cream, cover the pan, and let it simmer on low for about 8 minutes. Be careful not to overcook it. ½ cup whipping cream
• Serve it up hot with some bread on the side to soak up that amazing sauce.

I highly recommend reading the entire recipe to find more tips and notes about this recipe. Read Full Recipe ⇑

• If the creamy honey mustard sauce is thicker than you like, just thin it out with some chicken broth or water. And if you’re on the team thick sauce, let it simmer longer, or whip up a quick cornstarch slurry to mix in.
• A sprinkle of fresh herbs like parsley, thyme, or chives right before serving really makes the dish pop—not just with color, but with flavor too. Go with whatever you love or have handy.
• Skillet-wise, cast iron is my hero for that perfect sear on the chicken. But if you’re not there yet, no worries—a non-stick pan is super easy to use and clean.

Nutrition Estimates

About victoria.

With 15 years of culinary expertise, Victoria offers easy-to-follow recipes using just 4 ingredients. These delightful dishes exemplify simplicity in the kitchen.

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Mustard Chicken with Broccoli and Silverbeet

TIP:  Broccoli can be swapped with cauliflower if preferred. 

Ingredients

To make dressing, whisk all ingredients in a jug. Season with salt and pepper. Set aside.

Cut broccoli vertically into 1cm-thick slices, reserving loose florets. Pull out pan and basket from a 7-litre air fryer. Spray basket with cooking oil. Place broccoli slices and florets in basket in a single layer. Drizzle with 1 tblsp oil. Season with salt and pepper.

Combine remaining oil with mustard and chicken in a bowl. Season. Toss to coat. Wrap 2 slices of bacon around each fillet. Secure with toothpicks.

Place chicken on broccoli. Spray with olive oil. Slide pan and basket back into air fryer. Set temperature to 200C. Set timer and cook for 10 minutes. Turn over chicken. Spray with olive oil. Slide pan and basket back into air fryer. Set timer and cook for a further 10 minutes until chicken is cooked. Remove toothpicks.

Meanwhile, heat an oiled, large frying pan over medium to high heat. Add silverbeet and garlic. Cook, stirring for about 3 minutes until wilted. Season.

Serve chicken with broccoli, silverbeet, dressing and lemon.

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One-pan honey mustard chicken thighs

Ingredients

*Check label if eating gluten free. Note

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Elektrostal , Moscow Oblast, Russia

Top Things to Do in Elektrostal, Russia - Elektrostal Must-See Attractions

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11. papa lounge bar, 12. karaoke bar.

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Spatchcock with mustard crust, buttered cabbage and devilled sauce of pepper and verjuice

“Bresse is an area renowned for its chicken,” says Edouard. “Adjacent to Bresse is Burgundy, a region renowned for fine mustard and red wine vinegar. This dish incorporates the best these regions have to offer.”

Ingredients

Spatchcock is available from select butchers, but it may need to be ordered ahead; some butchers will prepare the spatchcock for you. Port-style fortified wine made in Australia is now known as tawny. This recipe is from the July 2012 issue of . Drink Suggestion: 2010 Bass Phillip “Selection Pour Gitan” Gamay, Gippsland, Vic Drink suggestion by Edouard & Nathalie Reymond Notes

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