Creamy Mustard Chicken Recipe is a delicious skillet chicken dinner recipe that turns chicken breast into an easy 30 minute meal!
When I need an easy dinner that won’t take much time but is still super tasty, I make this creamy mustard chicken recipe 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 so flavorful! 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.
Ingredient notes and substitutions
- Chicken breast halves: Chicken breast halves are sometimes chicken cutlets or thin sliced chicken breast.
- Flour: The flour helps to promote the browning.
- Butter: Olive oil could also be used in place of the butter.
- Heavy cream: The cream adds richness to the sauce and helps to take the bite out of the mustard.
- Wine: If you’d like to replace the wine, you can use chicken broth instead of wine.
- Mustard: A similar mustard, like yellow mustard or even stone ground mustard, could be used.
- Thyme: Fresh thyme helps to brighten up the dish. Feel free to substitute a different fresh herb if you’d prefer.
How to make creamy mustard chicken
Step 1: Place each chicken breast half between two pieces of plastic wrap.
Step 2: Using the flat side of a meat mallet, lightly pound chicken to 1/4- to 1/8-inch thickness. Discard plastic wrap.
Step 3: Mix flour and pepper together in a shallow dish.
Step 4: Coat both sides of chicken pieces with flour mixture.
Step 5: Melt butter in a large skillet over medium heat.
Step 6: Add chicken to skillet, and cook chicken to 165 F, about 6 minutes, turning once.
Step 7: Transfer chicken to a plate, reserving drippings in skillet. Cover chicken to keep warm.
Step 8: For sauce, stir heavy cream, white wine, and mustard together in now-empty skillet.
Step 9: Cook, stirring constantly, for 1-2 minutes, or until smooth and slightly thickened.
Step 10: Spoon sauce over chicken, and sprinkle with fresh thyme leaves and black pepper.
Recipe Tips!
- Chicken breast halves: If you don’t have chicken breast halves, you can make them! Simply cut a boneless, skinless chicken breast in half lengthwise to form two chicken breast halves.
- Gluten free: If you’d like to make this recipe gluten free, you can either skip the flour and just season the chicken breast with pepper, or you can use a gluten free measure-for-measure flour blend.
- Wine: If you’d like to replace the wine, you can use chicken broth instead of wine.
Serving suggestions
To round out the meal, I usually serve this chicken with a simple green salad or steamed vegetables and some multigrain bread. It’s also great with mashed potatoes or riced cauliflower to soak up all of the delicious sauce.
Storage
Store any leftover chicken and sauce in an airtight container in the refrigerator. The chicken and sauce will keep for up to 4 days when properly stored in the fridge.
More chicken dinner recipes!
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Creamy Mustard Chicken Recipe
Ingredients
- 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 heavy cream
- 1/4 cup dry white wine
- 3 tablespoons Dijon mustard
- Fresh thyme
- Ground black pepper
Instructions
- Place each chicken breast half between two pieces of plastic wrap.
- Using the flat side of a meat mallet, lightly pound chicken to 1/4- to 1/8-inch thickness. Discard plastic wrap.
- Mix flour and pepper together in a shallow dish.
- Coat both sides of chicken pieces with flour mixture.
- Melt butter in a large skillet over medium heat.
- Add chicken to skillet, and cook chicken to 165 F, about 6 minutes, turning once.
- Transfer chicken to a plate, reserving drippings in skillet. Cover chicken to keep warm.
- For sauce, stir heavy cream, white wine, and mustard together in now-empty skillet.
- Cook, stirring constantly, for 1-2 minutes, or until smooth and slightly thickened.
- Spoon sauce over chicken, and sprinkle with fresh thyme leaves and black pepper.
Notes
- Chicken breast halves: Chicken breast halves are sometimes chicken cutlets or thin sliced chicken breast.
- Butter: Olive oil could also be used in place of the butter.
- Wine: If you’d like to replace the wine, you can use chicken broth instead of wine.
- Thyme: Fresh thyme helps to brighten up the dish. Feel free to substitute a different fresh herb if you’d prefer.
- Nutrition values are estimates.
Nutrition
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Slightly adapted from BHG.com.
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Comments & Reviews
Naomi says
I like the thought of this recipe but I hate dijon mustard. Could I use honey mustard or regular mustard?
Kate says
Regular mustard is the closest substitute for Dijon mustard. Honey mustard would probably work, but it would give you sweeter sauce.
Jen says
This is such an amazing recipe! The sauce is sooo good! This was definitely be on my weekly dinner rotation!
Kate says
Thank you! I’m so glad that you liked it!
Patti says
Love a saucy chicken and this one is a winner.
Sarah says
OMG!! Love the flavors!