Chicken with Mustard Cream Sauce: A Decadent Weeknight Classic

A velvety, tangy skillet dish that elevates weeknight meals with elegant bistro flair.

By Medha deb

Created on Sep 22, 2025

A velvety, tangy skillet dish that elevates weeknight meals with elegant bistro flair.

Chicken with Mustard Cream Sauce

Chicken with Mustard Cream Sauce is a classic dinner favorite that brings together tender, pan-seared chicken and a rich, tangy sauce that’s as elegant as it is simple. Popularized by The Pioneer Woman, this recipe offers robust flavors with minimal fuss, making it a perfect dish for both casual family meals and special occasions.

Why You’ll Love This Recipe

Flavorful Sauce: The blend of grainy and Dijon mustard with cream gives a full-bodied, tangy taste.
Simple Techniques: Basic pan-searing, deglazing, and sauce creation make this recipe accessible for cooks at any level.
Versatility: Works with chicken breasts, cutlets, or thighs—customize to preference.
Quick Cleanup: Everything comes together in a single skillet.
Impressive Presentation: A drizzle of creamy sauce turns everyday chicken into a restaurant-worthy entrée.

Ingredients You’ll Need
Step-by-Step Instructions
Tips & Tricks for Success
Variations & Substitutions
Serving Suggestions
Nutrition Information
Frequently Asked Questions

Ingredients You’ll Need

The ingredient list is straightforward, using pantry staples and fresh chicken:

Ingredient	Amount	Details
Boneless, skinless chicken breasts	4 (about 2 lbs)	Halved horizontally for thinner cutlets
Kosher salt and black pepper	To taste	Seasoning
Butter	2 tbsp	For sautéing and flavor
Olive oil	2 tbsp	For sautéing
Garlic cloves, minced	3	Adds a savory base
Brandy, dry white wine, or chicken broth	1 cup	For deglazing the pan and building flavor
Dijon mustard	1 heaping tbsp	For sharp, creamy tang
Grainy mustard	1 heaping tbsp	For texture and extra bite
Chicken broth	1/2 cup	Thins and flavors the sauce
Heavy whipping cream	1/3 cup	Gives the sauce its signature richness
Fresh parsley, chopped	For garnish	Optional

Step-by-Step Instructions

Prep the Chicken: Slice each chicken breast horizontally to create 8 thin cutlets. Pat dry and season both sides with salt and pepper.
Sear the Chicken: In a large skillet, heat olive oil and butter over medium-high. Add chicken in batches, searing each side for 3-4 minutes until golden and just cooked through. Transfer to a plate.
Sauté the Garlic: Lower heat slightly; add minced garlic to the skillet and sauté for about 1 minute until fragrant, scraping up flavorful bits from the pan.
Deglaze and Reduce: Pour in brandy, white wine, or broth. Let it bubble vigorously, scraping the pan, and cook 2-3 minutes to reduce the liquid by half.
Add Mustards: Stir in Dijon and grainy mustard, mixing until the sauce turns creamy and emulsified. Let bubble 1 minute.
Finish the Sauce: Pour in chicken broth and let the sauce simmer for a minute, then add the cream. Bring to a gentle simmer; season with salt and pepper to taste. Let it cook until thickened, about 2-3 minutes.
Combine & Serve: Add chicken cutlets back to the pan, nestling them in the sauce. Spoon sauce over top and heat through for 1-2 minutes. Garnish with parsley before serving.

Tips & Tricks for Success

Use Thin Cutlets: Halving the chicken lengthwise ensures fast, even cooking and prevents dry meat.
Deglaze Safely: If using alcohol, remove the pan from heat before pouring in brandy or wine—this reduces flare-up risk.
Taste as You Go: Mustard flavors can be bold; adjust levels to personal preference with a quick taste test.
Cream Consistency: Use full-fat heavy cream for the silkiest texture. Half-and-half or light cream will result in a thinner sauce.
Rest Chicken: Let cooked chicken sit while making the sauce, keeping it juicier and more flavorful.
Degrease If Needed: If sauce becomes greasy, blot excess oil with a paper towel before adding cream.

Variations & Substitutions

Swap Proteins: Use boneless thighs, pork chops, or turkey cutlets instead of chicken breasts.
Vegetarian Option: Pair the mustard cream sauce with sautéed mushrooms or roasted cauliflower steaks.
Adjust Mustard Types: Try honey mustard for sweetness or whole-grain for extra texture.
Dairy-Free: Substitute coconut cream and plant-based butter; flavor will change but still be rich.
Add Herbs: Finely chopped tarragon, thyme, or chives make an aromatic finish.
Extra Vegetables: Toss in blanched broccolini, snap peas, or sautéed spinach for a more complete meal.

Serving Suggestions

This sauce shines with simple accompaniments that let the complex flavors come forward:

Mashed or Roasted Potatoes: The creamy sauce acts as a luxurious gravy.
Buttered Rice or Risotto: Absorbs every bit of leftover sauce.
Crusty Bread: Perfect for sopping up the last spoonfuls of sauce.
Steamed Greens: Broccolini, asparagus, or green beans provide freshness and crunch.

Wine Pairings

White wine with good acidity—such as Chardonnay or Sauvignon Blanc—pairs perfectly, brightening the creamy, tangy sauce.

Nutrition Information

Nutrient	Per Serving*
Calories	425
Fat	24g
Protein	38g
Carbohydrates	5g
Sodium	710mg

*Nutrition estimates are approximate and will vary based on serving size and exact ingredients used.

Frequently Asked Questions (FAQs)

What kind of mustard works best for the sauce?

The classic recipe uses a combination of Dijon mustard and grainy brown mustard. This provides pungency and subtle texture, but you can adjust based on personal taste or what’s in your pantry.

Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless chicken thighs work beautifully; simply adjust the cooking time as they may take slightly longer to cook through.

Can I make the sauce in advance?

While the sauce is best fresh, you can make it up to 1 day ahead and reheat gently. Stir in a splash of broth or cream if it thickens during storage.

How do I avoid curdling the cream?

Bring cream to room temperature first, and lower the heat before adding it to the pan. Don’t let the sauce boil vigorously once the cream is added.

What should I serve on the side?

Try it with mashed potatoes, buttered noodles, or simply a crisp green salad for balance.

Expert Tips for Entertaining

Prep Ahead: Slice chicken and chop garlic up to a day in advance. Sauce can be made an hour ahead and reheated gently on the stove.
Serve in Style: Plate each chicken cutlet on warmed plates, spoon sauce generously, and garnish with fresh herbs and cracked black pepper for a bistro-worthy presentation.

Mustard Cream Sauce: The French Influence

This recipe is inspired by classic French culinary techniques, where mustard and cream are often paired for depth and richness. The result is a dish that feels comforting yet sophisticated, accessible to home cooks everywhere.

Storage & Leftovers

Refrigeration: Store leftover chicken and sauce in an airtight container for up to 3 days.
Freezing: Cream sauces may separate when frozen; for best results, consume fresh or within a few days.
Reheat Gently: Warm on the stove over low heat or in the microwave, stirring to recombine the sauce.

Reader Testimonial

“Tried this for a weeknight dinner and my whole family loved it. The sauce is incredible—tangy, creamy, and totally restaurant-level. Will definitely cook again!”
— Laura M.

Try More Mustard-Inspired Dishes

Chicken Broccolini with Mustard Cream Sauce
Dijon Mustard Roasted Brussels Sprouts
Mustard-Glazed Salmon
Classic Deviled Eggs with Mustard

Printable Chicken with Mustard Cream Sauce Recipe

Chicken with Mustard Cream Sauce

4 boneless, skinless chicken breasts
Salt and pepper, to taste
2 tbsp butter
2 tbsp olive oil
3 garlic cloves, minced
1 cup brandy, white wine, or chicken broth
1 heaping tbsp Dijon mustard
1 heaping tbsp grainy mustard
1/2 cup chicken broth
1/3 cup heavy whipping cream
Chopped parsley, for garnish

Directions:

Slice chicken breasts in half horizontally; season both sides with salt and pepper.
Heat oil and butter in a skillet over medium-high. Cook chicken 3–4 minutes per side until golden and cooked through. Remove to a plate.
Add garlic and sauté 1 minute. Deglaze with brandy, wine, or broth; reduce by half.
Add mustards and whisk; let bubble, then add broth and cream. Simmer to thicken.
Return chicken to pan, nestle in sauce, and heat through. Garnish with parsley. Serve immediately.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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