There is something utterly irresistible about a dish that combines tender chicken with a luscious, tangy sauce, and the Creamy Mustard Chicken with Mustard Cream Sauce Recipe delivers exactly that experience. This dish brings together a perfectly seasoned baked chicken breast, cooked until juicy and finished with a glossy, buttery mustard cream sauce that sings with bright Dijon and rich whole grain mustard flavors. It’s a satisfying meal that feels both comforting and elegant, ideal for any weeknight dinner or special occasion when you want to impress without stress.

Ingredients You’ll Need

The image shows three raw light pink chicken pieces placed on crumpled white parchment paper in the center. Around the chicken, there are small white bowls and containers arranged neatly in a circle, each holding different ingredients such as chopped red onions, coarse ground black pepper, mustard seeds, a yellow mustard sauce, pale yellow butter, a light green herb paste, finely ground spices, and clear golden oil. Fresh green parsley leaves are on the top right near the bowls. The whole setup is on a white marbled surface, with soft natural light highlighting the colors and textures. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in the Creamy Mustard Chicken with Mustard Cream Sauce Recipe plays a crucial role. From the aromatic shallots that gently soften in olive oil to the double hit of mustard that defines the sauce, each item is simple but thoughtfully chosen to create a harmonious balance of flavors and textures.

4 boneless, skinless chicken breasts: The star protein, providing tender, juicy bites.
Kosher salt (1 tablespoon plus 1 teaspoon): Essential for seasoning and brining the chicken to enhance moisture and depth.
Freshly cracked black pepper (½ teaspoon): Adds a subtle spicy warmth that complements the mustard.
Garlic powder (2 teaspoons): Offers a rich base layer of mellow garlic flavor without overpowering.
Onion powder (2 teaspoons): Brings sweetness and umami to the spice rub.
Paprika (1 teaspoon): Lends a mild smokiness and vibrant color.
Brown sugar (1 teaspoon, optional): Balances the tangy mustard with a touch of sweetness.
Extra-virgin olive oil (2 tablespoons): Used both to cook and to brush the chicken, helping it brown beautifully.
1 small shallot, minced: Softens into a fragrant base for the sauce.
Dry white wine (¾ cup): Adds acidity and complexity, with Sauvignon Blanc being a perfect choice.
Whole grain mustard (1 tablespoon): Brings texture and an assertive tang.
Dijon mustard (1 tablespoon): Smooth and pungent, it deepens the sauce’s flavor.
Chicken stock (⅓ cup): Enhances the savory richness of the sauce.
Heavy cream (⅓ cup): Creates the signature creamy texture that coats every bite.
Salted butter (1 tablespoon), softened: Combined with flour to thicken the sauce gracefully.
Flour (1 tablespoon): Used to make a roux that gives the mustard cream sauce its beautiful body.
Chopped fresh flat leaf parsley (1 tablespoon, optional): Adds a fresh, herbaceous finish that brightens the dish.

How to Make Creamy Mustard Chicken with Mustard Cream Sauce Recipe

Step 1: Soak the Chicken

Start by soaking the chicken breasts in cold water with 1 tablespoon of kosher salt. This brining step is a game changer, locking in moisture so your chicken turns out irresistibly juicy and tender. Make sure to cover and refrigerate for at least one hour or up to overnight for maximum flavor.

Step 2: Prepare the Oven and Spice Rub

Preheat your oven to 450°F, positioning the rack in the center for even heat. While it warms up, mix the remaining salt with black pepper, garlic powder, onion powder, paprika, and optional brown sugar in a small bowl. This spice rub will create a beautiful crust on your chicken breasts after baking.

Step 3: Bake the Chicken

Remove the chicken from the brine and pat each piece completely dry—this helps the spice rub stick and encourages browning. Brush the chicken with olive oil and generously coat with the spice rub. Arrange the seasoned breasts in a 9×13-inch baking dish and bake them for about 18 minutes. Once the chicken reaches a safe 165°F internally, switch your oven to broil and broil the top until golden and slightly crisp, about 3 minutes. This finishing step adds irresistible texture and color.

Step 4: Make the Mustard Cream Sauce

While the chicken bakes, start your sauce by gently heating olive oil in a skillet over medium heat. Add the minced shallot and cook until translucent and sweet, around 5 minutes. Pour in the white wine and reduce it by half, concentrating the flavors and balancing the richness to come.

Step 5: Add Mustards and Cream

Whisk in both the whole grain and Dijon mustards, ensuring a smooth blend. Slowly stir in the chicken stock and heavy cream, combining liquids for one silky sauce base that brings tang, savoriness, and luxury.

Step 6: Thicken the Sauce with a Roux

In a small bowl, combine the softened butter and flour to create a roux. Stir this mixture into your simmering sauce and continue cooking, stirring frequently, until thick enough to coat the back of a spoon—about 4 minutes. This step gives the mustard cream sauce its velvety consistency so it clings beautifully to the chicken.

Step 7: Serve with Flair

Plate your perfectly baked chicken and spoon generous amounts of the warm mustard cream sauce over the top. Sprinkle fresh parsley for a lively burst of color and herbaceousness if desired. This dish is now ready to delight your senses!

How to Serve Creamy Mustard Chicken with Mustard Cream Sauce Recipe

The image shows a white rectangular baking dish with four cooked chicken pieces placed side by side. Each chicken piece has a golden brown, slightly crispy surface with darker browned spots and a lightly oily sheen from cooking juices that pool around the chicken in the bottom of the dish. The edges of the dish show some browned cooking marks, adding to the cooked appearance. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh parsley is a classic garnish for this recipe, adding a bright contrast that complements the richness of the sauce. If you’re feeling adventurous, a few lemon zest shavings can provide an additional pop of freshness that beautifully elevates the dish.

Side Dishes

This creamy mustard chicken pairs incredibly well with simple sides that soak up the sauce, such as buttery mashed potatoes, fluffy rice pilaf, or even some roasted seasonal vegetables. Each of these sides acts like a sponge, helping you savor every last drop of the mustard cream sauce.

Creative Ways to Present

For a charming presentation, serve the chicken on a bed of wilted spinach or sautéed green beans. A drizzle of the mustard cream sauce around the plate creates an elegant touch, perfect for impressing dinner guests while keeping the feeling warm and homey.

Make Ahead and Storage

Storing Leftovers

Pack any leftover chicken and sauce in an airtight container and refrigerate. They will stay fresh for up to three days and are perfect for a quick lunch or a no-fuss dinner the following day.

Freezing

You can freeze the cooked chicken and mustard cream sauce separately for up to two months. Freeze the chicken wrapped tightly to avoid freezer burn. When you’re ready to enjoy, thaw both in the refrigerator overnight.

Reheating

To reheat, gently warm the chicken and sauce on the stovetop over low heat, stirring occasionally to prevent the cream sauce from separating. Adding a splash of chicken stock or cream can help revive the sauce’s luscious texture before serving.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs are a great alternative as they tend to be more forgiving and stay moist. Just keep an eye on cooking time as thighs might need a few extra minutes.

What if I don’t have white wine?

You can substitute the white wine with extra chicken stock and a splash of lemon juice or white wine vinegar for acidity. This keeps the sauce flavorful without the alcohol.

Is it possible to make the sauce dairy-free?

Yes, swap heavy cream for coconut cream or a dairy-free cream substitute and use olive oil or a plant-based butter alternative in place of butter to keep the sauce creamy and delicious.

Can the chicken be cooked on the stovetop instead of baking?

While baking yields a juicy interior and crispy top, cooking the chicken in a skillet works too. Sear over medium heat until golden and cooked through, then finish with the mustard cream sauce right in the same pan.

Can I prepare parts of this recipe ahead of time?

Definitely! The brining step and the spice rub can be done the night before. You can also prepare the sauce base (without adding roux) in advance and finish it fresh on the day of serving.

Final Thoughts

This Creamy Mustard Chicken with Mustard Cream Sauce Recipe is one of those dishes that feels luxurious yet is surprisingly simple to make. It’s a warm, comforting plate that transforms everyday chicken into a flavorful celebration with the perfect balance of tangy, creamy, and savory notes. I truly hope you’ll give it a try soon and discover how effortlessly it can become a beloved favorite in your own kitchen.