Chicken in Mustard Cream Sauce Recipe: Velvety Tang with Herbed Depth

Few dishes balance richness and brightness as perfectly as chicken bathed in a velvety mustard cream sauce. This preparation elevates simple pan-seared chicken into a restaurant-worthy main course.

The sauce—creamy, tangy, and subtly herbaceous—clings beautifully to each piece. With straightforward techniques and 30 minutes of active cooking, this becomes a go-to recipe for impressive yet approachable dinners.

Ingredients for Chicken in Mustard Cream Sauce

Velvety mustard cream sauce transforms simple chicken into a restaurant-worthy dish with these quality ingredients.

The chicken quality is paramount. Air-chilled boneless breasts from Whole Foods or Costco yield superior texture and flavor. Pounding to uniform thickness ensures even cooking—use a meat mallet or rolling pin. For the cream, organic heavy cream from Organic Valley provides the ideal fat content for a luscious, stable sauce that won’t curdle during reduction.

Substitutions require careful balance. Half-and-half works in place of cream but reduces richness—compensate with an extra tablespoon of butter. No white wine? Dry vermouth or additional broth with 1 tsp lemon juice mimics the acidity. For mustard, avoid yellow mustard—stone-ground or country Dijon offers the necessary complexity. Fresh herbs are ideal, but dried thyme at one-third the amount suffices.

The finished dish holds beautifully. Refrigerate in an airtight container for up to 3 days—reheat gently to prevent sauce separation. For longer storage, freeze the cooked chicken and sauce separately for up to 3 months. Reheat from frozen in a covered skillet with a splash of broth.

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

Master this refined technique for a restaurant-worthy dish with perfect texture and balanced depth.

Step 1: Prepare and Sear the Chicken

Pound the 1.5 lb boneless skinless chicken breasts to an even ½-inch thickness between plastic wrap. This ensures uniform cooking and prevents dryness. Season both sides with 1 tsp kosher salt and ½ tsp freshly ground black pepper, then dredge lightly in the ½ cup all-purpose flour, shaking off excess.

Heat 1 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium-high heat until the butter begins to foam. Add the floured chicken and sear undisturbed for 4-5 minutes per side until golden brown and cooked through to 165°F internally. Transfer to a plate and tent with foil to keep warm.

Step 2: Build the Aromatic Base

In the same skillet, reduce heat to medium and add 1 tbsp unsalted butter. Once melted, add the 2 whole shallots (finely minced) and sauté for 3-4 minutes until translucent and beginning to caramelize. Stir frequently to prevent burning—the natural sugars in shallots can scorch quickly.

Add the 3 cloves garlic cloves (minced) and cook for 30 seconds until fragrant but not browned. Immediately deglaze the pan with ½ cup dry white wine, scraping up all browned bits from the bottom. Let the wine reduce by half, about 2-3 minutes.

Step 3: Create the Creamy Mustard Sauce

Pour in the ½ cup chicken broth and 1 cup heavy cream. Stir in the 3 tbsp Dijon mustard, 1 tbsp whole grain mustard, and 1 tbsp fresh thyme leaves. Simmer over medium-low heat for 5-7 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.

Taste and adjust seasoning if needed, though the mustards and wine provide substantial flavor. The sauce should be velvety smooth with visible flecks of whole grain mustard for texture. If it reduces too much, add a splash of chicken broth to achieve the desired consistency.

Step 4: Finish and Garnish

Return the chicken to the skillet with the sauce, spooning it over the top. Simmer for 1-2 minutes to reheat the chicken and allow the flavors to meld. Stir in the remaining 1 tbsp unsalted butter off heat for a glossy finish.

Transfer to serving plates and garnish with 2 tbsp fresh parsley (chopped). The sauce should pool slightly around the chicken, with each bite offering a perfect balance of tangy mustard, rich cream, and aromatic herbs. Serve immediately with crusty bread or mashed potatoes to soak up the luxurious sauce.

Dietary Considerations for This Dish

Gluten-Free Adaptation

Swap the ½ cup all-purpose flour for cornstarch or a gluten-free 1:1 baking flour blend. Dredge the chicken as usual, but use 2 tbsp of cornstarch mixed with ½ tsp salt for even coating. The sauce remains naturally gluten-free when using certified GF mustards. 💛

Dairy-Free Option

Replace heavy cream with full-fat coconut milk and use olive oil instead of butter. For tang, add 1 tsp apple cider vinegar to the sauce. The coconut milk provides richness, though the flavor profile will be slightly different.

Use a dairy-free butter alternative like Miyoko’s for searing and finishing. The sauce will thicken similarly but may separate slightly if overheated.

Lower-Calorie Version

Use chicken tenderloins (about 1.2 lb) to reduce portion size. Replace heavy cream with ½ cup low-fat milk and ½ cup low-sodium chicken broth. Thicken with 1 tbsp cornstarch slurry instead of reduction.

Keto-Friendly Adjustments

Skip the flour dredge entirely and season chicken with just salt, pepper, and 1 tsp garlic powder. Use heavy cream as written, but ensure your mustard has no added sugar—check labels for hidden carbs. 🌱

Garnish with additional fresh herbs rather than parsley to boost flavor without carbs. The dish remains rich and satisfying while staying keto-compliant.

Frequently Asked Questions