Chicken with Creole Mustard Cream Sauce Recipe
This creamy mustard chicken is a quick and flavorful dish featuring juicy seared chicken smothered in a rich Dijon and whole grain mustard sauce. The addition of fresh tarragon enhances the French-inspired flavors, but it's just as delicious without it. Perfect for a weeknight dinner, this dish pairs beautifully with mashed potatoes or roasted veggies. Plus, it comes together in under 30 minutes!
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.