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You’ll love this creamy mustard chicken recipe—golden breaded chicken in a tangy, rich Dijon mustard sauce. Ready in 30 minutes!
Let’s be real for a second—mustard? Not exactly my go-to condiment. Straight from the jar, I won’t touch the stuff. You won’t catch me slathering it on sandwiches or hot dogs, but when it comes to cooking? That’s a whole different story! Mustard is a culinary powerhouse. Just a little dab here, a spoonful there, and suddenly—boom! You’ve got pure flavor perfection.
Take this creamy mustard chicken, for example. We’re talking tender, juicy chicken bathed in a rich, tangy sauce that’ll have everyone reaching for seconds. Whether you’re whipping it up for a cozy family dinner or pulling out all the stops for guests, this dish doesn’t just impress—it steals the spotlight.
Why This Recipe Works
- Dredging the chicken in flour seals the flavor and helps the sauce thicken nicely.
- Browning the chicken in butter and oil creates a beautiful golden crust. The oil prevents the butter from browning too fast, and the butter keeps the oil from burning.
- Creme Fraiche, Dijon mustard, and white wine create a silky, indulgent sauce with a bit of tang that compliments the chicken perfectly.
What Mustard Is Best For Mustard Chicken?
For me, Dijon mustard is the best choice for this dish. It is a mild, creamy mustard, but you could also try whole-grain mustard or honey mustard for a slightly different flavor profile that still complements the sauce.
What You’ll Need
To make this flavorful mustard chicken, you’ll need 4 skinless, boneless chicken breasts (about 1.5 pounds), flour for dredging, and an egg wash made with eggs and water. You’ll cook the chicken in olive oil and butter, then build a rich sauce with shallot, garlic, white wine, chicken stock, and Dijon mustard. To finish, stir in Crème Fraîche, season with salt and pepper, and garnish with parsley for a fresh touch.
Substitutions
Shallots: Finly chopped yellow onion.
Chicken Breasts: Boneless chicken thighs for extra juiciness.
Dijon Mustard: Whole-grain mustard for a more textured sauce or spicy brown mustard for a bolder kick.
Creme Fraiche: Sour cream or or you can make your own Creme Fraiche by mixing heavy cream (aka double cream) with equal parts of sour cream. Please note that your mixture won’t be as thick as Creme Fraiche and may need to be reduced longer to thicken.
Wine: You can skip the wine if you prefer, but I highly recommend adding a teaspoon of white vinegar or lemon juice at the end to enhance the sauce with a touch of acidity and brightness.
Time Saving Shortcuts
- Pre-Sliced Chicken: Ask your butcher to slice the chicken breasts in half for even thickness.
- Minced Garlic & Shallots: Use pre-minced garlic and frozen diced shallots or onions to save prep time.
- Pre-Made Stock: Keep store-bought chicken stock on hand for convenience.
Step By Step Instructions
You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below.
Using a very sharp knife, carefully slice 4 boneless, skinless chicken breasts (about 1.5 lbs or 680g) in half horizontally, then Put the chicken breasts on a cutting board and lay a piece of plastic wrap over them.
In a shallow bowl, combine ½ cup (60g) all-purpose flour, 1 tsp salt, and ½ tsp black pepper. In another bowl, whisk 4 large eggs with 3 tbsp water. Dip chicken in the egg mixture, then dredge in flour, shaking off excess.
Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Cook chicken for 2 minutes per side until golden. Set aside.
If you’ve never fried your chicken in butter and oil, you’re in for a treat! It creates the most beautiful golden crust all over your chicken, the oil prevents the butter from browning too fast, and the butter keeps the oil from burning.
Lower the heat to medium and add 1 tbsp butter. Sauté 1 chopped shallot and 3 minced garlic cloves until fragrant.
Raise the heat to high, add ½ cup (120ml) white wine and and mix well to stir in any browned bits that may have stuck to the pan. Bring to a boil and cook down until it’s reduced by half.
Stir in ¾ cup (180ml) chicken stock, ⅓ cup (80g) Dijon mustard, and 2 tbsp (30g) creme fraiche. Sprinkle 2 tbsp chopped parsley, return chicken to the skillet.
Simmer for 5 minutes until sauce thickens. Taste for seasoning and add more salt as needed before serving.
Enjoy every last bite!
Erren’s Top Tips
- You’re only browning the chicken at the start. It will finish cooking in the pan. The easiest way to tell if the chicken is done is to use an instant-read thermometer. You’re looking for an internal temperature of 165°F/74°C.
- You can switch the type of mustard, but keep in mind that you may need to do a bit of tweaking as some mustards are pretty strong and spicy.
- Chicken thighs would go great in this dish, too, so if you’re a fan of dark meat – have at it!
- Be sure to allow the wine to simmer and reduce by half so that the alcohol evaporates the alcohol and enhances the flavor of the sauce.
- Whisk the sauce continuously when adding the Creme Fraiche to prevent curdling.
- Give the sauce 4-5 minutes once you’ve returned the browned chicken to the pan. The sauce will thicken and reduce, which is the crowning glory of this dish!
- If your sauce gets too thick, you can loosen it with a bit of extra stock or water. Don’t use wine as you won’t have time to cook out the alcohol.
Storage & Freezing Instructions ❄
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Freeze chicken and sauce in separate containers for up to 3 months. Thaw in the fridge overnight before reheating.
The Perfect Pairings
Looking for the ideal sides to complement your creamy mustard chicken? Mashed potatoes are a classic choice, soaking up that rich, tangy sauce beautifully. For something lighter, try roasted asparagus with a hint of lemon for a fresh, bright contrast. If you prefer a heartier option, rice pilaf works perfectly to balance the flavors and add a bit of texture to your plate.
Rate This Recipe
Recipe
Mustard Chicken
Ingredients
- 4 chicken breasts skinless and boneless (about 1.5 pounds)
- ½ cup all-purpose flour (for dredging)
- salt and freshly ground black pepper
- 4 large eggs
- 3 tablespoons water
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 shallot (chopped)
- 3 cloves garlic (minced)
- ½ cup white wine
- ¾ cup chicken stock
- ⅓ cup Dijon mustard
- 2 tablespoons Creme Fraiche
- 2 tablespoon parsley (chopped)
- Salt & pepper (to taste)
Instructions
- Using a very sharp knife, carefully slice each chicken breast in half horizontally, then Put the chicken breasts on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a meat mallet or rolling pin until they are about a quarter-inch thick.
- Put the flour in a shallow platter and season with salt and pepper and mix to combine.
- In a separate shallow bowl, beat the eggs with 3 tablespoons of water.
- Dip each piece of chicken in the egg and then dredge both sides of the chicken in the seasoned flour to coat completely, then shake off the excess.
- Heat the 1 tablespoon of butter and 1 tablespoon of the oil over medium-high heat in a large skillet.
- Add the coated chicken to the hot pan and fry for 2 minutes on each side until golden, turning once. Remove to a large platter in a single layer to keep warm.
- Melt the remaining butter and oil in the same pan and lower the heat to medium low.
- Add the shallots and garlic to the pan and cook until softened.
- Raise the heat to high. Add the wine to the pan, and mix well to stir in any browned bits that may have stuck to the pan. Bring to a boil and cook down to reduce by half.
- Mix in the chicken stock, mustard, and Creme Fraiche, bring to a boil.
- Stir in the parsley and return chicken to the pan with any accumulated juices. Lower the heat and cook for another 5 minutes to cook the chicken and allow the sauce to thicken and reduce. Taste for seasoning and add more salt as needed before serving.
Tips
- You’re only browning the chicken at the start. It will finish cooking in the pan. The easiest way to tell if the chicken is done is to use an instant-read thermometer. You’re looking for an internal temperature of 165°F/74°C.
- You can switch the type of mustard, but keep in mind that you may need to do a bit of tweaking as some mustards are pretty strong and spicy.
- Chicken thighs also would go great in this dish so if you’re a fan of dark meat – have at it!
- Be sure to allow the wine to simmer and reduce by half to evaporate the alcohol and enhance the sauce’s flavor.
- Give the sauce 4-5 minutes once you’ve returned the browned chicken to the pan. The sauce will thicken and reduce, which is the crowning glory of this dish!
- If your sauce gets too thick, you can loosen it with a bit of extra stock or water. Don’t use wine as you have time to cook out the alcohol.
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14 responses
I am making this recipe right now, I have special friends for dinner, I did the chicken breast as in voltini, with a piece of asparagus in the middle, rolled and seared in oil and butter. I use grainy mustard, wine, cream and leaks a pinch of chilli paper, for the sauce. Just before serving, I’ll make a big pot of polenta! Served with a white Chateauneuf du Pape, Beaucastle!
Wow, your variation of this Mustard Chicken recipe sounds amazing! I love the addition of asparagus in the chicken; the sauce sounds delicious with the grainy mustard, wine, cream, leaks, and a pinch of chili paper. The polenta pairing sounds like a perfect accompaniment to this dish. It’s great to hear how you’ve personalized and adapted this recipe to suit your tastes and occasion. I hope your special friends enjoy the meal and the white Chateauneuf du Pape, Beaucastle. Thank you for sharing your experience and creative twist on this recipe!