The first time I made this Chicken with Creole Mustard Cream Sauce Recipe, I knew it was going to become a favorite in my home. There’s just something magical about tender, golden-seared chicken thighs coated in a creamy, tangy mustard sauce infused with the bold spices of Creole cuisine. I served it with fluffy mashed potatoes and crisp green beans, and the combination was absolutely divine! This dish has a restaurant-quality flair but is surprisingly simple to make at home.
What I love most is how easily it comes together with just a few ingredients. You don’t need to be a professional chef to whip this up. Whether you’re preparing a quick weeknight dinner or hosting friends for a cozy dinner party, this recipe is always a hit. Trust me, once you try it, you’ll find yourself making it again and again! 🍗✨
Why You’ll Love This Recipe?
Discover why this creamy, flavorful dish is a must-try for effortless weeknight dinners and special occasions alike.
Easy and Quick to Make
This recipe comes together in just 30 minutes from start to finish. Perfect for busy weeknights when you want something delicious without spending hours in the kitchen.
Packed with Flavor
The creamy mustard sauce, made with two types of mustard, creates a bold and robust flavor. Add in a touch of Creole seasoning, and you’ve got a dish that’s truly unforgettable.
Customizable
This dish works beautifully with chicken thighs, breasts, pork chops, or even fish. You can also adjust the spice level to suit your taste.
Great for Entertaining
Offering a touch of elegance, this meal pairs wonderfully with sides like mashed potatoes, roasted vegetables, or a crisp salad, making it a versatile choice for gatherings.
Budget-Friendly
With only a handful of simple, affordable ingredients, this dish proves you don’t need to break the bank to cook something impressive.
Cooking Time
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
Ingredients
- Chicken thighs (boneless, skinless)
- Olive oil
- Thickened/heavy cream
- Dijon mustard
- Wholegrain mustard
- Fresh tarragon (optional)
- Fresh parsley (optional)
- Salt
- Black pepper
Variations
Don’t hesitate to put your own spin on this recipe. Here are some creative ideas and tweaks to suit your needs!
- Low-Fat Option: Replace heavy cream with a lighter alternative like half-and-half or evaporated milk.
- Vegetarian Version: Use cauliflower steaks or large portobello mushrooms instead of chicken.
- Extra Spice Add cayenne or Creole seasoning for a spicier kick.
- Herbs & Aromatics Swap fresh tarragon for thyme, rosemary, or even basil for a different vibe.
Equipment You’ll Need
- Cast-Iron Skillet or Heavy Pan: For getting a good sear on the chicken and creating fond for the sauce.
- Whisk: For blending the creamy sauce into a smooth texture.
- Tongs: To easily flip the chicken during cooking.
- Kitchen Thermometer: Ensures perfectly cooked chicken every time.
How to Make Chicken with Creole Mustard Cream Sauce?
Follow these simple steps to create a rich, flavorful Creole mustard cream sauce that takes your chicken to the next level!
Step 1: Sear the Chicken 🍗
Season your chicken thighs with salt and pepper on both sides. Heat olive oil in a large cast-iron skillet over medium-high heat. Place the chicken smooth side down and cook for about 4 minutes, flipping to sear the other side until golden and fully cooked. Remove the chicken from the pan and set it aside to rest.
Step 2: Make the Sauce 🥣
Lower the heat and add the heavy cream, Dijon mustard, and wholegrain mustard directly into the same skillet. Use a whisk to stir the ingredients and scrape up any golden bits from the bottom of the pan. These bits add incredible flavor to the sauce. 🥄
Step 3: Add Herbs 🌿
Once the sauce is heated through but not boiling, stir in freshly chopped tarragon and parsley. If the sauce gets too thick, add a tablespoon of water to loosen it. Taste and adjust the seasoning with salt and pepper as needed.
Step 4: Serve and Garnish 🎉
Place the rested chicken pieces back into the pan and spoon some sauce over each one. Serve immediately with your favorite sides, like mashed potatoes or steamed vegetables. Garnish with extra parsley for a pop of color.
Tips for Making the Recipe
- Choose the Right Pan: A cast-iron skillet works best for this dish as it creates beautiful golden bits (“fond”) that elevate the sauce’s flavor.
- Don’t Overcook the Chicken: Use a thermometer to ensure the ideal internal temperature of 165°F for juicy chicken.
- Add Zest for Freshness: A squeeze of lemon juice can brighten up the flavors in the sauce.
- Cook Ahead of Time The sauce can be prepared in advance and reheated gently when ready to serve.
How to Serve Chicken with Creole Mustard Cream Sauce?
This dish looks stunning plated with a side of mashed potatoes or creamy polenta to soak up the luscious sauce. You can also serve it over rice or pasta for a heartier meal. For the veggie lovers, a medley of roasted vegetables or steamed asparagus adds both color and nutrition to the plate.
If you’re entertaining guests, try pairing the dish with a crisp sauvignon blanc or a smooth pinot noir for a delightful flavor match. Don’t forget to add a sprinkle of fresh herbs like parsley or tarragon before serving for that final touch.
Nutritional Information
Here’s a quick look at the nutritional profile per serving of chicken with sauce (approximate values):
- Calories: 364
- Protein: 35g
- Carbohydrates: 2g
- Fat: 24g
Make Ahead and Storage
Prep in Advance
You can prepare the cream sauce ahead of time and store it in an airtight container in the refrigerator for up to 3 days. When ready to serve, gently reheat it on the stovetop, adding a splash of water if needed to loosen the consistency.
Storing Leftovers
Leftover chicken and sauce should be stored in an airtight container and kept in the fridge for up to 3 days. Unfortunately, freezing the sauce is not recommended as the cream texture may become grainy. Reheat leftovers in a skillet over low heat for the best results.
Full of rich, creamy flavors and infused with the zing of Dijon and Creole spices, this Chicken with Creole Mustard Cream Sauce is sure to become a favorite in your recipe collection. Give it a try, and enjoy a dish that’s as quick and easy as it is elegant and delicious! 🥂
Chicken with Creole Mustard Cream Sauce Recipe
Ingredients
For the Chicken:
- 700 g 1.4 lb boneless, skinless chicken thigh fillets (4–6 pieces)
- 1 ½ tablespoons olive oil
- ½ teaspoon kosher or cooking salt
- ¼ teaspoon black pepper
For the Creamy Mustard Sauce:
- ½ cup heavy/thickened cream
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- ¼ teaspoon kosher or cooking salt
- ¼ teaspoon black pepper
- 1-2 tablespoons water as needed
Optional Herbs:
- 2 teaspoons fresh tarragon finely chopped
- 2 teaspoons parsley finely chopped
Instructions
- Season & Sear the Chicken: Sprinkle salt and pepper over the chicken. Heat oil in a large pan over medium-high heat. Place chicken smooth side down and sear for about 4 minutes until deeply golden. Flip and cook for another 3 minutes until fully cooked (internal temperature of 72°C/162°F). Transfer to a plate.
- For Chicken Breast Option: If using chicken breast (prepared as needed), sear on high for 2 minutes per side, aiming for an internal temperature of 67°C/153°F.
- Prepare the Sauce: Remove any burnt bits from the pan. Reduce heat to medium and add cream and both mustards. Stir with a wooden spoon to combine, scraping up any flavorful browned bits. Once the sauce is warm but not simmering, season with salt, pepper, and herbs if using. If too thick, add a little water to adjust consistency.
- Serve & Enjoy: Plate the chicken and generously spoon the creamy mustard sauce over the top. Serve immediately!
Notes
- Chicken Options – Chicken thighs are juicier, but chicken breasts work well too. Use 2 breasts, slice them in half horizontally to create 4 thin pieces, and pound them to an even 1 cm (0.5″) thickness. Cook for just 2 minutes per side.
- Herb Choice: Fresh tarragon adds a refined touch with its mild aniseed and vanilla-like flavor, commonly used in French cuisine. If you don’t have it or prefer not to use it, simply omit it—there’s no direct substitute, but the sauce remains delicious without it.
- Best Pan for Searing: Avoid non-stick pans to create flavorful browned bits (“fond”) that enhance the sauce. A well-seasoned cast iron skillet or any other non-non-stick pan works best.
- Cooking & Storage Tips: Remove chicken thighs from heat at 72°C (162°F) and allow them to rise to 76°C (169°F) while resting. For chicken breasts, remove at 67°C (153°F), letting them rest up to 71°C (160°F). Store cooked chicken and sauce in the fridge for 3–4 days, but avoid freezing as the sauce doesn’t reheat well.
