There's something comforting about creamy mustard chicken simmering in a warm skillet. I didn't expect it to become a regular dinner, but now it's one we make often.

Recipe

This mustard chicken is pure comfort, golden, juicy chicken thighs simmered in a rich, creamy mustard sauce that comes together in one pan but tastes like so much more.

It's the kind of chicken in mustard sauce that works for anything; in fact, from a casual weeknight dinner to something a little more special.

The mix of Dijon and whole-grain mustard gives the sauce depth and tang, while the cream smooths everything out into a silky finish.

I always sear the chicken first for extra flavor, then build the sauce right in the same pan, scraping up all those browned bits with white wine or broth.

Onions and garlic go in, followed by both mustards, and finally the cream. A sprinkle of parsley adds freshness at the end.

I usually serve this mustard chicken recipe over mashed potatoes, rice, or noodles because, honestly, anything to soak up that sauce is worth it.

Leftovers reheat beautifully, and you can easily switch things up depending on what you have on hand. In fact, it's flexible, full of flavor, and always a hit at the table.

Jump to:

⭐Why You'll Love This Mustard Chicken
🧾Mustard Chicken Ingredients
👩🏻‍🍳How to Make Mustard Chicken
🍽 What to Serve with Mustard Chicken
💭Tips for Recipe Success
🍗More Chicken Recipes to Try!
🍛More Dinner Recipes!
📖 Recipe
💬 Comments

⭐Why You'll Love This Mustard Chicken

The Sauce Is Packed with Flavor: A mix of Dijon and whole-grain mustard makes the sauce creamy, tangy, and full of depth.
One Pan is all You Need: From browning the chicken to building the sauce, everything happens in the same pan.
Juicy and Tender Chicken Every Time: Chicken thighs stay moist and flavorful, even after simmering in the sauce.
Perfect with any Side: Whether you pair it with rice, mashed potatoes, or crusty bread, this sauce brings it all together.
Feels Special, but It's Easy: It comes together with pantry staples and just a little care.

🧾Mustard Chicken Ingredients

Here's the breakdown of what's in this Mustard Chicken recipe:

Extra Virgin Olive Oil: I start with a splash of extra virgin olive oil to help brown the chicken evenly.
Butter: I use butter twice in this recipe, once for searing the chicken and again for softening the onions.
Boneless Chicken Thighs: These are always my go-to for this kind of dish.
Salt and Black Pepper: I season the chicken simply, just enough to enhance the flavor without overpowering the sauce.
Onion: I like to finely chop the onion so it melts into the sauce as it cooks. It gives a natural sweetness that balances the mustard beautifully.
Garlic Cloves: Garlic brings everything to life. I love the aroma when it hits the pan; it's the first sign that dinner's going to be good.
White Wine: This is one of my favorite parts. The wine deglazes the pan and pulls up all the flavor from the bottom. It adds just the right amount of acidity to round out the sauce.
Chicken Broth: I add broth to stretch the sauce and give it a nice savory base. It keeps things light but still full of flavor.
Dijon Mustard: I always go for smooth Dijon here; it melts right into the sauce and adds that classic tangy bite.
Whole-Grain Dijon Mustard: This one adds texture and a more rustic, mellow flavor. I love those little mustard seeds in each bite.
Cream: I stir in cream at the end to bring everything together.
Parsley: A sprinkle of fresh parsley right before serving gives mustard chicken color and brightness; it's a simple touch that makes a big difference.

See the recipe card below for a full list of ingredients and measurements.

👩🏻‍🍳How to Make Mustard Chicken

These step-by-step instructions and photos will help you visualize how to make this recipe. See the recipe card for a printable version of this recipe.

1. Sear the Chicken: In a large pan, heat extra virgin olive oil and butter. Season the chicken thighs with salt and pepper, then cook until browned and fully cooked. Remove and set aside.

2. Sauté the Aromatics: In the same pan, add more butter. Sauté chopped onion with a pinch of salt until soft, then add garlic and cook for another minute.

3. Build the Sauce: Pour in white wine to deglaze the pan, then add chicken broth and let it simmer. Return the chicken to the pan and stir in both mustards.

4. Finish with Cream: Lower the heat, add cream, and stir until the sauce thickens and coats the chicken. Serve mustard chicken with your favorite side.

🍽 What to Serve with Mustard Chicken

I like to serve this Mustard Chicken with a Caesar salad and a Ciabatta to soak up the sauce.

You could also pair it with Potato Wedges and Garlic Bread. It's great with a Pasta Salad, a Potato Salad, and Lemonade.

💭Tips for Recipe Success

Pat the Chicken Dry Before Searing: I always blot the chicken thighs with paper towels first; this helps them brown faster and gives a better sear.

Use a Wooden Spoon to Deglaze: It's perfect, especially for scraping up every bit of flavor from the bottom of the pan without damaging your skillet.

Simmer Uncovered for a Thicker Sauce: If the sauce looks too thin, I let it simmer uncovered for a few extra minutes; it thickens naturally without needing flour or cornstarch.

Serve it Family-Style: I often bring the whole skillet right to the table; plus, it keeps the food warm and makes it feel like a cozy, shared meal.

Store in a Shallow Container: Let it cool, then keep it in a shallow airtight container in the fridge for up to 3 days.

Cut the Chicken Before Reheating: If you're saving leftovers, I slice the chicken into smaller pieces before reheating so it warms up more evenly and quickly.