Golden, juicy chicken breast smothered in a ridiculously good creamy mustard sauce with garlic and parmesan. Best served over a big pile of buttery mashed potato to soak up every last drop!
Chicken breast lands in my shopping trolley almost every single week because my kids love it. However, me? I need a little more convincing. 😂 I’m forever looking for ways to make it juicy, delicious and more exciting, and smothering it in this ridiculously good creamy mustard sauce and serving it over a mountain of mashed potato does the job. I LOVE mashed potato, and the pool of mustardy cream that collects around it might actually be my favourite part of this entire meal.
This Creamy Mustard Chicken recipe reminds me of the kind of dinner you’d order at a restaurant years ago – which makes sense, because back when I was waitressing at university, chicken breast smothered in a creamy sauce was all the rage. It was one of the most popular meals we served and, unsurprisingly, the go-to request from the chefs before they started scrubbing down the kitchen for the night. There’s something very nostalgic about this dish for me, but the reason I make my version so often now is much less romantic: it’s just damn fast. The chicken and sauce take less than 15 minutes to cook, yet the whole thing feels like you’ve put in way more effort!
It’s the creamy sauce that finally converted my son, who spent years refusing to go anywhere near cream-based sauces. I told him this one was “white gravy” – which sounds pretty weird now that I read it back – but it worked. 😂 He loved it, and now this is one of those dinners I can put on the table knowing everyone will eat it without complaint. Although when I ask, “Kids, do you want Creamy Mustard Chicken this week?”, what I really mean is, “I want Creamy Mustard Chicken this week!”
A couple of little tricks make all the difference. Dusting the chicken lightly in flour helps the sauce cling to it, but it also helps protect the chicken as it cooks, keeping it beautifully juicy and tender. And if you can, buy whole chicken breasts and slice them horizontally yourself rather than using pre-cut uncrumbed schnitzels. I’ve always found them much more tender this way, plus whole chicken breasts are usually cheaper.
Finally, don’t skip the freshly grated parmesan. You won’t really taste the parmesan itself, but it gives the sauce incredible savoury depth (or “umami”). Add it right at the end over low heat so it melts smoothly into the sauce without splitting. Serve the whole lot with mashed potato and some steamed greens, or keep things even quicker with microwave rice and a bag of green leaves for a salad. Either way, this is fancy comfort food without the fuss – and exactly the sort of dinner I want to both make and eat at the end of a long day.
What else can I serve with Creamy Mustard Chicken?
There are so many options! I usually serve Creamy Mustard Chicken with mashed potato (my recipe for mash is freezer-friendly!) and steamed green beans or broccolini (tenderstem broccoli). However, anything that can soak up that creamy mustard sauce works beautifully. You can also add something fresh and crunchy on the side (see below) to balance out the richness.
Potatoes and other starchy sides
- The BEST Roast Potatoes – Crispy roast potatoes are perfect here, especially if you’re making this for a Sunday dinner or entertaining. Spoon plenty of the creamy mustard sauce over the potatoes.
- Creamy Polenta – A great alternative to mashed potato. The soft, creamy polenta works so well with the chicken and gives you something to soak up all that sauce.
- Hasselback Potatoes – If you want to make the meal feel a little more special, crispy hasselback potatoes would be delicious. I’d serve them without the optional cream sauce here, as the mustard chicken already brings plenty of sauce to the plate.
- Rice – Steamed white rice or basmati rice is a really easy weeknight option and perfect for soaking up the sauce. Microwave rice works perfectly if you’re short on time.
- Crusty bread – Not traditional, but absolutely delicious for mopping up any creamy mustard sauce left on the plate.
Other vegetables
- Green beans – My go-to. Simply steam them and season with a little salt.
- Broccolini (tenderstem broccoli) – Steam or roast until just tender. Its slight bitterness is lovely against the rich sauce.
- Broccoli – Steamed broccoli is an easy family-friendly option and makes this feel like a complete weeknight dinner.
- Asparagus – Quickly pan-fried, steamed or roasted asparagus is particularly good if you’re serving this for entertaining.
- Peas – Keep it really simple with buttered peas, especially if you’re serving the chicken with mashed potato.
- Roasted vegetables – Carrots, pumpkin, zucchini (courgette) or cauliflower would all work well, or Mediterranean Roasted Vegetables.
Salads
- Cucumber Dill Salad – This would be one of my top picks. It’s fresh, crunchy and tangy, which is exactly what you want alongside the rich, creamy mustard sauce.
- Green Leafy Salad with Balsamic Dressing – A really simple option if you want something fresh on the side. The balsamic dressing adds acidity to balance the creamy chicken.
- Simple garden salad with The BEST Salad Dressing – Toss cos (romaine) lettuce, cucumber, tomato and red onion with my simple lemon and mustard dressing. It’s fresh, crunchy and works with just about everything.
- Mediterranean Village Salad – Tomatoes, cucumber, olives and feta make this a more substantial salad option. I’d choose this if I was serving the chicken without mashed potato or wanted a lighter meal.
- Cheat’s Caesar Salad – Toss crisp cos (romaine) lettuce with my kid-friendly caesar salad dressing. Because both the chicken and dressing are creamy, I’d keep the salad really simple with just the dressed lettuce and perhaps a few croutons.
Why is my chicken dry?
Chicken breast cooks very quickly and can become dry if overcooked, so it’s best to stick to the recipe timings. Slicing whole chicken breasts yourself into thinner steaks, or pounding them until they are an equal thickness, helps them cook evenly. The flour in the recipe also helps to protect the chicken during cooking, which stops it drying out.
Can I make this without cream?
The cream gives this sauce its rich, silky texture, so I wouldn’t recommend substituting milk. If you’re looking for a lighter option, reduced-fat thickened (whipping/heavy) cream or evaporated milk can work, but the sauce won’t be quite as thick or luxurious.
If you enjoyed Creamy Mustard Chicken, I think you’ll love:
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Creamy Lemon Pepper Chicken Recipe – A rich, creamy, zesty sauce wrapped around golden, juicy chicken – ready in 20 minutes flat!
One-pan Lemon Herb Chicken Rice (with Chicken Breast!) Recipe – A quick and easy meal that combines tender, perfectly seasoned chicken breast with fluffy, garlicky, lemony rice, all cooked in one pan with minimal clean-up!
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Creamy Mustard Chicken
Share Pin Recipe PrintIngredients
- 2 boneless, skinless chicken breasts, halved horizontally to make thinner steaks (for chicken thighs, see note 1)
- 1 tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
- 1 tsp sweet paprika
- 35 g (¼ cup) plain (all-purpose) flour (use gluten-free flour to make the recipe gluten-free)
- 1 tbsp olive oil
- 125 ml (½ cup) chicken stock
- 2 tbsp unsalted butter
- 1 tbsp freshly minced garlic
- 300 ml (10 fl oz) thickened (whipping/heavy) cream
- 1 tbsp dijon mustard
- 1 tbsp wholegrain mustard
- 1 tsp fresh thyme (can be substituted with dried thyme)
- 1 tsp honey
- 50 g (½ cup) freshly grated parmesan
- Sea salt flakes, to taste
- Freshly cracked black pepper, to taste
- Freezer-friendly Mashed Potatoes
- Steamed green beans or broccolini (tenderstem broccoli)
- Finely chopped flat-leaf parsley
Instructions
- Prepare the chicken – Place the chicken breasts between two sheets of baking (parchment) paper and pound to an even thickness if needed. Season both sides with the salt, pepper and paprika, then lightly coat in the flour, shaking off any excess.
- Cook the chicken – Heat the olive oil in a large frying pan over medium–high heat. Cook the chicken for 3–4 minutes per side until golden and just cooked through. Transfer to a plate and loosely cover with foil.
- Start the sauce – Reduce the heat to medium. Pour in the chicken stock, scraping up any golden bits from the bottom of the pan and cook until the liquid is reduced by half.
- Build the sauce – Add the butter. Once melted, add the garlic and cook for 30 seconds until fragrant, stirring constantly.
- Finish the sauce – Stir in the thickened cream, dijon mustard, wholegrain mustard, thyme and honey. Bring to a gentle simmer (do not boil rapidly) and cook for 3–4 minutes until the sauce begins to thicken.
- Add the parmesan – Reduce the heat to low. Stir through the parmesan until melted and smooth, about 30 seconds. Taste and season with salt and pepper as needed.
- Return the chicken – Nestle the chicken back into the sauce along with any resting juices. Simmer gently for 2–3 minutes until the chicken is heated through and coated in the creamy mustard sauce.
- Serve – Spoon the chicken and plenty of sauce over creamy mashed potatoes. Serve with steamed green beans and finish with a sprinkle of chopped parsley.
Nutrition information
Make it lighter
Disclaimer re gluten-free and dairy-free recipes
Recipe notes
Make Ahead
Creamy Mustard Chicken is a great recipe to prepare ahead for busy weeknights. The complete dish can be made ahead, see the Leftovers instructions below.Leftovers
Store any leftover Creamy Mustard Chicken in an airtight container in the fridge for up to 3 days.- To reheat (stovetop) – Warm gently over low heat until the chicken is heated through, stirring the sauce occasionally. Add a splash of chicken stock or cream if needed to loosen the sauce.
- To reheat (microwave) – Microwave in 30-second bursts, stirring the sauce between each burst, until piping hot.
- Freezing – Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating. The cream sauce may separate slightly after freezing, but a gentle stir while reheating usually brings it back together.
