Chicken in Creamy Mustard Sauce

This quick and elegant chicken in creamy mustard sauce transforms simple ingredients into a restaurant-worthy meal in just 15 minutes. The combination of Dijon and whole grain mustards creates a perfectly balanced sauce that clings beautifully to juicy chicken thighs while fresh tarragon adds sophisticated flavor notes that elevate the entire dish.

I discovered this recipe during a particularly busy month when I needed quick but impressive dinners. Now it's become my secret weapon for last-minute dinner guests who always ask for the recipe.

Ingredients

• Chicken thighs: Boneless and skinless for the juiciest results though breasts work beautifully too if pounded thin
• Olive oil: For searing which creates essential flavor foundations through browning
• Heavy cream: Forms the luscious base of our sauce while adding richness
• Dijon mustard: Provides smooth tangy depth and naturally thickens the sauce
• Whole grain mustard: Adds wonderful texture and milder mustard notes for balance
• Fresh tarragon: Optional but its subtle aniseed flavor makes the sauce truly special
• Fresh parsley: Brings brightness and color to finish the dish perfectly

How To Make Chicken in Creamy Mustard Sauce

Season and prepare:

Season chicken generously with salt and pepper on both sides which builds the first layer of flavor. Make sure your pan is hot before adding oil to ensure proper searing.

Create the perfect sear:

Heat oil in a non-nonstick pan over medium-high heat until shimmering. Place chicken smooth side down and resist the urge to move it for a full 4 minutes until deeply golden. This develops essential flavor compounds that will infuse the sauce.

Finish cooking:

Flip chicken and cook for another 3 minutes until fully cooked to 162°F internally. The chicken will continue cooking slightly as it rests so removing it at this temperature ensures perfectly juicy results.

Develop the sauce:

After removing chicken scrape any loose burnt bits out but keep the golden fond attached to the pan. Add cream and both mustards together stirring constantly to incorporate all those delicious browned bits from the pan bottom.

Finish with herbs:

Once sauce is hot but not simmering add salt pepper and fresh herbs if using. The residual heat perfectly blooms the herb flavors without dulling them through overcooking.

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My absolute favorite moment with this dish was when my French neighbor asked for the recipe saying it reminded her of home. The combination of mustard and tarragon is classically French yet requires no special training to perfect.

Versatile Serving Suggestions

This chicken pairs beautifully with so many side dishes making it incredibly versatile. Serve with buttery mashed potatoes for a comfort food approach or with steamed green vegetables for a lighter meal. The sauce is so good you might want to add a crusty baguette for sopping up every last drop. For a complete French-inspired meal serve with haricots verts and potato gratin.

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Make-Ahead and Storage Tips

While this dish comes together quickly you can prepare elements ahead of time. Season the chicken and mix the sauce ingredients separately up to a day ahead. Store in separate containers in the refrigerator. When ready to eat simply follow the cooking instructions as written. Leftover chicken and sauce will keep well in an airtight container in the refrigerator for 3-4 days. Gently reheat in a covered skillet over low heat adding a splash of cream if the sauce has thickened too much. Avoid freezing as the creamy sauce can separate when thawed.

Perfect Herb Substitutions

While fresh tarragon gives this dish its distinctive French character not everyone enjoys its aniseed notes. If you prefer other herbs thyme makes an excellent substitute with its earthy quality. Fresh dill adds a bright vibrant note or try a combination of parsley and chives for a milder herb profile. Even without herbs the mustard sauce stands beautifully on its own providing plenty of flavor complexity.

Quick Troubleshooting Guide

If your sauce becomes too thick simply add a tablespoon of water chicken broth or more cream to reach your desired consistency. If the sauce is too thin allow it to simmer for an additional minute or two until it coats the back of a spoon. Should your sauce break or separate start over with fresh cream in a clean pan and slowly whisk in the broken sauce a little at a time.

Frequently Asked Questions

→ Can I use chicken breasts instead of thighs?

Yes, you can. Slice breasts horizontally into thinner steaks and cook for 2 minutes per side. Check internal temperature for doneness.

→ What if I don't have fresh tarragon?

The dish is still delicious without tarragon. You can leave it out or substitute with parsley for extra freshness.

→ How can I prevent the sauce from thickening too much?

Add a tablespoon or two of water to loosen the sauce if it thickens beyond your preference during cooking.

→ What kind of pan works best for this recipe?

Use a non-nonstick pan, such as a cast iron skillet, to create flavorful brown bits (fond) that enhance the sauce.

→ How long can I store leftovers?

Store cooked chicken and sauce in an airtight container in the fridge for 3–4 days. Freezing is not recommended due to the cream-based sauce.