Chicken/ Dinner

Creamy Mustard Chicken Recipe

Chicken filet covered in creamy mustard sauce

Not too long ago, I shared one of my favorite beef recipes. Today, I’m going to share one of my favorite chicken recipes.

When I need an easy dinner that won’t take much time, this creamy mustard chicken recipe is one that I make pretty regularly because it checks all the boxes.

This recipe is so simple to make! You just brown the chicken and make a simple sauce to go on top. That’s it!

It’s also super tasty. My kids would tell you that they don’t like mustard, but they do like this chicken. You can taste the mustard in the sauce, but the cream really mellows some of the bite.

This chicken is also made from ingredients that I normally have on hand, which makes it great for busy weeknights when I don’t want to make a trip to the grocery store before making dinner.

To round out the meal, I usually serve this chicken with a simple green salad and some multigrain bread. It’s a yummy dinner that’s good any time of year!

More easy skillet chicken recipes!

One Skillet Creamy Lemon Garlic Chicken

One Skillet Creamy Lemon Garlic Chicken

Caprese Chicken in a skillet with sauce

Caprese Chicken Recipe


Creamy Mustard Chicken Recipe

Course Main Course
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Author i heart eating


  • 4 boneless, skinless chicken breast halves (about 1-1/4 to 1-1/2 pounds total)
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons butter
  • 1/2 cup whipping cream
  • 1/4 cup dry white wine
  • 3 tablespoons Dijon mustard
  • Fresh thyme


  1. Place each chicken breast half between two pieces of plastic wrap.
  2. Using the flat side of a meat mallet, lightly pound chicken to 1/4- to 1/8-inch thickness. Discard plastic wrap.
  3. Mix flour and pepper together in a shallow dish.
  4. Coat both sides of chicken pieces with flour mixture.
  5. Melt butter in a large skillet over medium heat.

  6. Add chicken to skillet, and cook chicken to 165 F, about 6 minutes, turning once.

  7. Transfer chicken to a plate, reserving drippings in skillet. Cover chicken to keep warm.

  8. For sauce, stir whipping cream, white wine, and mustard together in now-empty skillet.

  9. Cook, stirring constantly, for 1-2 minutes, or until smooth and slightly thickened.
  10. Spoon sauce over chicken, and sprinkle with fresh thyme leaves.

Slightly adapted from

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