This creamy Dijon Mustard Chicken recipe is an easy stovetop dinner the whole family will love. Chicken breasts are seared, then cooked in a creamy mustard sauce. Serve with rice or potatoes and your favorite veggie to make an excellent dinner in 45 minutes or less. Makes 4 servings.
Real talk: This is another dish I’ve been holding off from sharing with y’all. However, it’s not because this is a super secret family recipe.
In fact, this is a family recipe that Winston’s mom shared with us years ago that we’ve tinkered with because, uh, we like the sauce. A LOT.
I haven’t shared this one out of sheer laziness.
Why I love this recipe:
This Mustard Chicken is one of my all-time favorite things to make on a weeknight. And everyone we’ve served it to loves it, as well.
And the sauce that comes with this chicken? Yeaaaaaaah… you’re gonna want to dunk a chunk of bread in that because it’s so darn tasty.
Not only is the mustard sauce for the chicken that special, but this chicken recipe is ready in 45 minutes or less if you really hustle to get it together!
It’s the perfect kind of meal to make while your child is enjoying her own dinner (even though you know she’d be perfectly happy to have a piece of this chicken) and you only have a few minutes to prep your dinner while she isn’t running around the house like a Tasmanian devil, slamming doors in her wake and dunking her hands and sometimes face in the dog’s water bowl because THAT’S FUN.
Need some meal inspiration? Head on over to my Dinner Recipe Index for recipe ideas.
What you need to make Mustard Chicken
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In addition to the tools above, you’re going to need some ingredients to make this chicken breast recipe, too:
- Salted butter—salted butter adds such a nice uumph to this already delicious recipe! You can use unsalted butter if that’s all you have, though, and it will work. Just be prepared to season your sauce a bit more.
- Chicken breasts—this recipe calls for 4 chicken breasts, or about 1 ½ lbs. Depending on the size of the chicken breasts, the poundage will change. If you have 2 large chicken breasts that equal that same weight, consider cutting them in half to make this four servings or slice them before serving.
- Kosher salt and pepper—We’re going to use these to season the chicken.
- All-purpose flour—we keep unbleached all-purpose flour at our house, but the regular kind works, too!
- Chicken stock—unsalted, if possible
- Whole milk—we’ve made this dish using whole milk, 2% and skim… and whole milk leads to a creamier, more decadent mustard sauce for chicken.
- Dijon mustard—you can use grainy dijon or the smooth kind. If you use grainy dijon, you’ll see some more texture in your mustard sauce.
- Chopped parsley—in my recipe below, we’re using fresh parsley. However, you can use dried if you don’t have fresh. Since dried herbs are so much more potent than fresh, only use half of what the recipe calls for.
- Chopped rosemary—in my recipe below, we’re using fresh rosemary. However, you can use dried if you don’t have fresh. Since dried herbs are so much more potent than fresh, only use half of what the recipe calls for.
- Dried thyme—you probably have this in your spice cabinet already, but if you don’t and have fresh thyme instead, use double the amount called for in the recipe since dried herbs are more potent than fresh.
- Paprika—this gives a little pop of smokiness and color to our final chicken dish!
A note on substitutions for this recipe and making this Mustard Chicken recipe dairy free:
- Dairy Free substitutions: Use olive oil instead of the salted butter, and swap the whole milk for your favorite unsweetened non-dairy milk. I suggest using something creamier, like a cashew milk or a coconut milk.
How to make Dijon Mustard Chicken
Sear the chicken
In the Saute Pan, melt half of the butter over high-heat.
Season the chicken liberally with salt and pepper on both sides.
Transfer the chicken to the pan using a pair of tongs, and sear until browned on both sides. We aren’t looking to cook it through, so as long as the chicken browns beautifully on both sides, it’s good to go. The chicken breasts will cook in the sauce later.
Once browned, remove the chicken from the pan and place it on a plate. Set aside for later.
Make the mustard sauce for chicken
Add the rest of the butter to the pan and melt. Yes, there will still be dripping and pieces leftover from the chicken, and that’s OK. This is going to add extra flavor—so long as it’s not burned on the bottom of your pan.
Measure in the flour, mixing with the butter to create a roux. Stir constantly, moving the roux around the pan for a few minutes until the flour turns a golden brown. This will just take a few minutes, so keep stirring as it happens.
Pour in the chicken stock, whisking constantly, then add the milk and Dijon mustard. Bring the sauce to a simmer, and let thicken. This should take 5-10 minutes tops.
Finish the chicken and the sauce
Add the chicken and its drippings on the plate back into the sauce, and season with parsley, thyme, rosemary and paprika.
Simmer for 20-30 minutes, or until the chicken breasts are cooked through. You can take their temperature with an instant read meat thermometer* (affiliate link) to confirm they’ve reached 165°F before slicing and serving.
Serve warm, and enjoy!
Frequently Asked Questions
Seasoning the chicken well makes it more flavorful, and a recipe like this one, with the mustard sauce for the chicken itself, really packs some delicious flavors.
You can use Dijon mustard in so many things and applications. It’s perfect in a sauce like this Mustard Chicken recipe, but it’s also excellent in a salad dressing, like the one I made for Salmon Niçoise Salad.
Dijon mustard is a traditional French mustard, named after the town of Dijon in Burgundy, which was integral to mustard production and making in the Middle Ages and the 17th century.
The main ingredients include mustard seeds, wine or vinegar with water and salt.
This creamy Mustard Chicken recipe is an easy stovetop dinner the whole family will love. Chicken breasts are seared, then cooked in a creamy mustard sauce. Serve with rice and your favorite veggie to make an excellent dinner in 45 minutes or less.
- 4 tablespoons salted butter, divided
- 4 chicken breasts (about 1 ½ lbs.)
- Kosher salt and pepper, to taste
- 2 tablespoons unbleached all-purpose flour
- 1 ½ cups chicken stock
- ½ cup whole milk
- 2 tablespoons grainy Dijon mustard
- 1 tablespoon chopped parsley (fresh)
- 1 teaspoon chopped rosemary (fresh)
- ½ teaspoon dried thyme
- ½ teaspoon paprika
Make the chicken
- Melt 2 tablespoons of butter in a large skillet over medium-high heat.
- Season the chicken breasts liberally with salt and pepper.
- Transfer the chicken to the pan, and sear until browned on both sides. (We aren’t looking to cook it through, so as long as the chicken browns beautifully on both sides, we’re good. This will cook in the sauce later.)
- Remove the chicken from the pan. Place on a plate, and set aside.
Make the sauce
- Add the rest of the butter to the pan and melt.
- Measure in the flour, mixing with the butter to create a roux. Stir constantly, moving the roux around the pan for a few minutes until the flour turns a golden brown.
- Pour in the chicken stock, whisking constantly, then add the milk.
- Measure in the Dijon mustard.
- Bring the sauce to a simmer, and let thicken. This should take 5-10 minutes tops.
Finish the chicken and the sauce
- Add the chicken and whatever drippings are on the plate back into the sauce.
- Season with parsley, thyme, rosemary and paprika.
- Simmer for 20-30 minutes, or until the chicken breasts are cooked through.
- Serve warm, and enjoy!
If you don't have fresh herbs, use 2 teaspoons parsley flakes and ½ teaspoon dried rosemary.
This recipe can be made dairy free! To do this, swap the butter with olive oil, and use your favorite unsweetened non-dairy milk.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size:1 serving
Amount Per Serving: Calories: 460Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 165mgSodium: 475mgCarbohydrates: 9gFiber: 1gSugar: 2gProtein: 57g
Nutrition facts are an estimate and not guaranteed to be accurate.