Creamy Mustard Chicken Breast

Creamy Mustard Chicken is an easy, flavorful main dish perfect for busy weeknights or elegant dinners. With tender seared chicken breasts and a luscious mustard-honey sauce enriched with butter and milk, this dish is quick to prepare yet full of bold, tangy flavor. Ready in just 30 minutes, it's a satisfying meal the whole family will love.

Why Everyone Will Love This Recipe

• Quick to prepare—only 30 minutes from start to finish.
• Juicy chicken breast with a golden sear.
• Rich, velvety sauce with the perfect balance of tang and sweetness.
• Great for everyday dinners or dinner parties.
• Easy to pair with rice, potatoes, or crusty bread.

What Is Mustard Chicken?

Mustard Chicken is a classic French-inspired dish that pairs lean chicken with a creamy, tangy mustard-based sauce. The combination of Dijon and old-fashioned mustard creates a robust flavor, balanced with honey and butter. This version is a stovetop recipe that’s simple, comforting, and elegant—ideal for both weeknight meals and special occasions.

Cooking Tips

• Use boneless, skinless chicken breasts or substitute with chicken thighs for a juicier cut.
• Pound the chicken slightly for even cooking and better texture.
• Deglaze the pan with a splash of broth or white wine before adding milk for added depth.
• Avoid curdling by adding milk slowly and stirring continuously.
• Fresh lemon zest adds brightness—don’t skip it!

Frequently Asked Questions

Can I Use Only One Type of Mustard?

Yes, but combining Dijon and old-fashioned mustard adds complexity. Use one if that’s what you have.

Is This Recipe Suitable for Kids?

Absolutely! The honey balances the mustard’s tang, making it kid-friendly and flavorful.

Can I Add Vegetables?

Yes—spinach, mushrooms, or green beans can be sautéed in the same pan or served on the side.

How Do I Make This Dish Dairy-Free?

Swap butter with olive oil and milk with a plant-based alternative like oat or almond milk.

What’s the Best Side Dish for Mustard Chicken?

Mashed potatoes, rice, steamed veggies, or crusty bread pair beautifully with the creamy sauce.

How to Store

Allow leftovers to cool completely, then store in an airtight container in the refrigerator. Mustard chicken will stay fresh for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk to loosen the sauce if needed.

How to Freeze

Freeze the cooked chicken with sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat over low heat, stirring occasionally. Best when served fresh, but freezing preserves flavor well.

How to Make Creamy Mustard Chicken Breast

Step 1

Step 1

Rub the chicken breasts with salt, pepper, and a drizzle of olive oil. Massage to coat evenly.

Rub the chicken breasts with salt, pepper, and a drizzle of olive oil. Massage to coat evenly.

Step 2

Step 2

Heat a skillet over medium-high. Cook the chicken for 5 minutes per side, until golden. Remove and set aside.

Heat a skillet over medium-high. Cook the chicken for 5 minutes per side, until golden. Remove and set aside.

Step 3

Step 3

In a bowl, combine Dijon mustard, old-fashioned mustard, and honey. Stir until smooth.

In a bowl, combine Dijon mustard, old-fashioned mustard, and honey. Stir until smooth.

Step 4

Step 4

In the same skillet, melt the butter. Add flour and whisk until smooth, then slowly pour in the milk, whisking constantly until thickened.

Step 5

Step 5

Stir in the mustard-honey mix. Cook for 1–2 minutes until creamy.

In the same skillet, melt the butter. Add flour and whisk until smooth, then slowly pour in the milk, whisking constantly until thickened.

Step 6

Step 6

Add the chicken back to the pan. Cover and simmer for 5 minutes to absorb flavors.

Stir in the mustard-honey mix. Cook for 1–2 minutes until creamy.

Step 7

Step 7

Plate the chicken, spoon sauce over, and finish with lemon zest and parsley.

Add the chicken back to the pan. Cover and simmer for 5 minutes to absorb flavors.

Step 8

Step 8

Plate the chicken, spoon sauce over, and finish with lemon zest and parsley.