Creamy Mustard Chicken

Chicken thighs or chicken breasts, which do you prefer? I like both, but tend to cook with chicken breasts most of the time. However there’s lots of reasons to love chicken thighs as I discovered when I made this Greek lemon chicken with rice. They’re meaty, generally stay juicier and don’t dry out, and a little fattier which gives them more flavor.

Another benefit to using chicken thighs is they’re less expensive. If you’re looking to save money at the grocery store boneless skinless chicken thighs are a great option. 

Chicken thighs – Boneless skinless chicken thighs cook quickly and have less fat than skin on chicken thighs. If you want a leaner cut of chicken you can use chicken breasts.

Aromatics – Shallots and garlic add great flavor to the mustard sauce. I like to use shallots instead of yellow onion because it has a milder and more delicate onion flavor. Fresh garlic will give you the best flavor.

Rosemary – Fresh rosemary is a must for this recipe. I don’t recommend using dried because the flavor is more woody and intense and will overpower the other flavors in the sauce.

White wine – Use a dry white wine such as pinot grigio or sauvignon blanc. Don’t use cooking wine it has a harsh, low quality flavor, and is packed with preservatives. If you don’t want to use wine replace it with an equal amount of chicken broth.

Mustard – Using both dijon mustard and whole grain mustard are what make this creamy mustard sauce so special. Whole grain mustard adds a wonderful texture to the sauce while dijon gives it that sharp, tangy, spicy kick.

Heavy cream – Heavy cream gives the sauce it’s silky consistency and rich flavor. It also balances out the sharp flavor of the dijon mustard. I don’t recommend using milk because the sauce won’t be creamy and it could separate in the heat.

Start by heating olive oil in a large skillet. Season the chicken thighs with salt and pepper then place them in the hot skillet. Let them cook for 3-4 minutes on one side before flipping them. You want them to be golden brown and to easily release from the pan before doing this.

Cook the chicken for another 3 minutes then remove it onto a plate. Add more olive oil and the diced shallots to the skillet. Sauté them for a couple minutes and then stir in the garlic and rosemary. Season with a little salt and pepper and then pour in the wine. Use a wooden spoon to scrape up any of the browned bits from the chicken off the bottom of the pan.

Pour in the chicken broth and whole grain mustard and stir everything together until it’s combined. Place the chicken back into the skillet and then put the skillet into the oven to bake for 10-15 minutes or until the chicken is cooked through. Remove it from the oven and put the chicken back onto a clean plate.

Whisk in the Dijon mustard and let the sauce simmer on the stove for a couple minutes until it reduces. Turn off the heat and stir in the cream. Add the chicken back in and top it with chopped rosemary and parsley. 

Potatoes – I love serving mustard chicken on top of creamy mashed potatoes or my slow cooker mashed potatoes. If roasted potatoes are more your thing, the flavors pair perfectly with these everything bagel roasted potatoes.

Salad – A fresh salad is a great way to cut through the richness of the sauce. I love this pear and blue cheese salad or Caesar salad.

Pasta – A simple pasta side dish like this orzo with spinach and roasted red peppers is delicious or you can serve the chicken on top of egg noodles or pappardelle.

Can Chicken Breasts Be Used Instead of Chicken Thighs?

Yes. Chicken breasts, skin-on chicken thighs, bone-in skin-on chicken thighs or breasts can all be used in this recipe. The only thing that will change is the cooking time. The internal temperature needs to be 165° F. for it to be safe to eat.

Can I Omit the White Wine?

Yes. If you would prefer to not use wine in this recipe replace it with extra chicken broth. I will say that the wine does add wonderful flavor and a bit of acidity to the sauce.

Replacement for Heavy Cream

If you want to make this chicken recipe a little lighter, substitute the cream with half and half. It won’t be quite as rich and creamy, but will still taste delicious. Just be careful not to boil the sauce or it could break since there isn’t as much fat in it as heavy cream.

Don’t let that extra dijon mustard and whole grain mustard go to waste. Use them to make this Maple Mustard Chicken, Sweet Potato and Apple Skillet or Sheet Pan Maple Mustard Chicken Butternut Squash and Brussels Sprouts. They’re perfect for fall!

For another quick skillet chicken dinner try these Sautéed Chicken Cutlets with Honey Mustard Pan Sauce. I love the sweet and savory sauce and the whole grain mustard gives it great texture.