Making these chicken breasts perfectly cooked can feel tricky sometimes, but with the right technique, it’s actually simple. Cooking them slowly on medium heat ensures they stay tender, and letting the sauce simmer slowly gives it a smooth, luxurious texture. The flavors blend beautifully, and it makes the kitchen smell absolutely amazing. If you love creamy, comforting dishes that are quick to make yet taste fancy, this Chicken Breast with Creamy Mustard Sauce is perfect for your table. The chicken turns tender and juicy, while the creamy mustard sauce adds a tangy, rich flavor that makes every bite feel special.

I have always loved using Dijon mustard in creamy sauces, because it adds the perfect tang without being overpowering. I use heavy cream to make the sauce silky and thick, and butter or olive oil to give the chicken a golden, crispy finish. Always taste the sauce at the end; adjusting salt and pepper makes a huge difference and keeps it balanced.

You can serve this chicken with mashed potatoes, some roasted or sautéed vegetables, and also with a fresh side salad for a lighter option. It’s versatile and pairs wonderfully with almost any side you have on hand. You can even serve it with pasta or rice if you want something more filling.

Its Perfect For:

• Cozy family dinners when you want something comforting
• Weeknight meals that are easy but impressive
• Romantic dinners at home with a touch of elegance
• Meal prep for the week, as it reheats beautifully
• Small dinner parties where guests deserve a creamy, tasty dish

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 2 tablespoons olive oil or butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons Dijon mustard (or whole grain mustard for texture)
• 1 teaspoon fresh thyme leaves (optional)
• 1 tablespoon chopped fresh parsley (for garnish)

Kitchen Equipment You’ll Need

• Large skillet or frying pan with lid
• Sharp knife and cutting board
• Measuring cups and spoons
• Wooden spoon or silicone spatula
• Small whisk for the sauce
• Tongs for flipping chicken
• Serving plate and garnish tools

How to Make Chicken Breast with Creamy Mustard Sauce

Step 1

Prepare the chicken: Pat the chicken breasts dry with a paper towel. Season both sides generously with salt and pepper. This helps the chicken sear beautifully and keeps it juicy.

Step 2

Sear the chicken: Heat olive oil (or butter) in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 5–6 minutes on each side, until golden brown and cooked through (internal temperature should reach 165°F / 74°C). Remove chicken from the skillet and set aside, keeping it warm.

Step 3

Sauté aromatics: In the same skillet, reduce the heat slightly and add the chopped onion. Cook for 2–3 minutes until softened, then add the garlic and stir for another 30 seconds, releasing a fragrant aroma.

Step 4

Build the sauce: Pour in the chicken broth, scraping up any browned bits from the pan—this adds rich flavor to the sauce. Simmer for 2–3 minutes until slightly reduced.

Step 5

Add cream and mustard: Reduce the heat to low and stir in the heavy cream and Dijon mustard until fully combined. Let the sauce gently simmer for 3–4 minutes, stirring occasionally, until it thickens slightly and becomes silky smooth. Taste and adjust seasoning with salt and pepper as needed.

Step 6

Combine and finish: Return the cooked chicken breasts to the skillet, spooning some sauce over them. Let them simmer together for 2–3 minutes so the flavors meld and the chicken is warmed through. Sprinkle with fresh thyme, if using, for an aromatic finish.

Step 7

Serve elegantly: Plate the chicken breasts and generously spoon the creamy mustard sauce over the top. Garnish with chopped fresh parsley for color and freshness. Serve alongside roasted vegetables, mashed potatoes, or a simple green salad for a complete, comforting meal.

Tips for Perfect Chicken Breast with Creamy Mustard Sauce

• Pat the chicken dry before cooking. This prevents it from steaming and helps it sear beautifully. A dry surface ensures golden, crispy edges.
• Season generously. Salt and pepper are essential, and a little extra seasoning on top of the chicken before cooking makes the flavor richer.
• Don’t overcrowd the pan. Cook the chicken in batches if needed, so each piece sears properly instead of steaming.
• Simmer the sauce gently. Avoid high heat; slow simmering thickens it evenly and keeps it creamy without curdling.
• Use fresh aromatics. Fresh garlic and onion elevate the flavor significantly compared to dried ones.
• Rest the chicken before slicing. Let it sit for 5 minutes after cooking to keep the juices locked in.
• Adjust mustard to taste. If you like a stronger tang, add a bit more mustard slowly while stirring, tasting as you go.

Optional Ingredients

• White wine for deglazing the pan
• Whole grain mustard for a textured sauce
• Fresh rosemary for aromatic flavor
• Shallots instead of onion for a milder taste
• Lemon juice for a light tang
• Parmesan cheese for extra richness

How to Serve Chicken Breast with Creamy Mustard Sauce

I like to serve this chicken with sides that really complement the creamy mustard sauce. Mashed potatoes are my favorite because the sauce blends beautifully with them, creating a rich, velvety bite that feels indulgent but comforting. I sometimes also serve it with buttered rice or a simple pasta if I want a heartier option.

I often add colorful roasted or sautéed vegetables to the plate, like green beans, carrots, or bell peppers. The freshness and slight sweetness of the vegetables balance the tangy richness of the sauce perfectly. I arrange the chicken and vegetables neatly, then pour the sauce generously over the chicken, letting it spill slightly onto the sides—it looks inviting and restaurant-worthy.

I also enjoy adding a few finishing touches for presentation. A sprinkle of fresh parsley, thyme, or even a few lemon zest shavings brightens the dish visually and in flavor. Sometimes I serve it with a side of warm, crusty bread, perfect for soaking up any leftover sauce. This makes the meal feel complete, comforting, and elegant all at once.

Is Chicken Breast with Creamy Mustard Sauce Healthy?

Yes, this recipe can be healthy if you use moderate amounts of cream and oil. Chicken breast is lean, high in protein, and low in fat. Pairing it with vegetables or a fresh salad adds fiber, vitamins, and keeps the meal balanced.

If you want a lighter version, you can substitute heavy cream with Greek yogurt or half-and-half. This keeps the sauce creamy while reducing calories and fat, without losing flavor.

Variations and Substitutions

• Garlic Herb Variation: Add rosemary, thyme, and garlic to the sauce. It gives an earthy, aromatic flavor and makes the sauce feel more luxurious.
• White Wine Sauce: Deglaze the pan with 1/4 cup white wine before adding cream. This adds subtle acidity and a refined taste.
• Spicy Mustard: Mix Dijon with a teaspoon of whole-grain mustard or a pinch of cayenne. Perfect if you like a little kick in the creamy sauce.
• Lemon Cream Sauce: Add 1 teaspoon lemon zest and a splash of juice. Brightens the flavor and balances richness.
• Mushroom Cream Sauce: Sauté sliced mushrooms with the onions. The mushrooms add texture and an earthy, savory note.
• Low-Fat Option: Use Greek yogurt instead of cream. It keeps the sauce creamy while lowering calories and fat content.
• Cheesy Twist: Stir in a tablespoon of Parmesan at the end. Adds depth and umami to the creamy mustard sauce.
• Herbed Crust Chicken: Coat chicken lightly with breadcrumbs and herbs before searing. Adds a crunchy texture that contrasts the creamy sauce.

How to Store and Reheat

To store, place leftover chicken and sauce in an airtight container in the fridge. It stays fresh for 3–4 days. For best results, store the chicken and sauce together so the flavors continue to meld.

To reheat, warm gently in a skillet over low heat. Add a splash of cream or broth if the sauce has thickened too much. Avoid microwaving at high heat, which can dry out the chicken and separate the sauce.

Frequently Asked Questions About Chicken Breast with Creamy Mustard Sauce

Can I use frozen chicken breast?
Yes, but make sure to thaw it completely in the fridge before cooking. Cooking frozen chicken can release extra water, making it harder to sear and potentially diluting the sauce. Patting the chicken dry before cooking helps it brown beautifully and stay juicy.

Can I make the sauce ahead of time?
Absolutely. You can prepare the mustard cream sauce a day in advance and store it in the fridge. Reheat gently over low heat, stirring constantly, and add a splash of cream or broth if it becomes too thick. This way, the flavors continue to deepen while saving time on the day you serve it.

What can I serve with this dish?
Mashed potatoes, rice, pasta, or roasted vegetables are all excellent options. A fresh side salad adds crunch and lightness. I also love serving it with crusty bread so everyone can dip into the creamy mustard sauce—it’s a favorite trick for getting everyone to savor every last drop.

Can I make it dairy-free?
Yes, substitute heavy cream with coconut cream or a dairy-free cream alternative. It keeps the sauce creamy and smooth without losing flavor. You can also use olive oil instead of butter for searing to make the recipe fully dairy-free.

Chicken Breast with Creamy Mustard Sauce Recipe

Recipe by Maria MeyerCourse: Main CourseCuisine: EuropeanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

This Chicken Breast with Creamy Mustard Sauce recipe is rich, comforting, and elegant. The tender chicken combined with the tangy, velvety sauce makes it a dish that feels special every time.

Ingredients

• 4 boneless, skinless chicken breasts

• Salt and pepper, to taste

• 2 tablespoons olive oil or butter

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1/2 cup chicken broth

• 1/2 cup heavy cream

• 2 tablespoons Dijon mustard (or whole grain mustard for texture)

• 1 teaspoon fresh thyme leaves (optional)

• 1 tablespoon chopped fresh parsley (for garnish)

Directions

• Prepare the chicken: Pat the chicken breasts dry with a paper towel. Season both sides generously with salt and pepper. This helps the chicken sear beautifully and keeps it juicy.
• Sear the chicken: Heat olive oil (or butter) in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 5–6 minutes on each side, until golden brown and cooked through (internal temperature should reach 165°F / 74°C). Remove chicken from the skillet and set aside, keeping it warm.
• Sauté aromatics: In the same skillet, reduce the heat slightly and add the chopped onion. Cook for 2–3 minutes until softened, then add the garlic and stir for another 30 seconds, releasing a fragrant aroma.
• Build the sauce: Pour in the chicken broth, scraping up any browned bits from the pan—this adds rich flavor to the sauce. Simmer for 2–3 minutes until slightly reduced.
• Add cream and mustard: Reduce the heat to low and stir in the heavy cream and Dijon mustard until fully combined. Let the sauce gently simmer for 3–4 minutes, stirring occasionally, until it thickens slightly and becomes silky smooth. Taste and adjust seasoning with salt and pepper as needed.
• Combine and finish: Return the cooked chicken breasts to the skillet, spooning some sauce over them. Let them simmer together for 2–3 minutes so the flavors meld and the chicken is warmed through. Sprinkle with fresh thyme, if using, for an aromatic finish.
• Serve elegantly: Plate the chicken breasts and generously spoon the creamy mustard sauce over the top. Garnish with chopped fresh parsley for color and freshness. Serve alongside roasted vegetables, mashed potatoes, or a simple green salad for a complete, comforting meal.