This easy Creamy Mustard Chicken tastes so decadent and it’s all made in one skillet! Juicy pan seared chicken thighs in a rich sauce made of Dijon, white wine, fresh herbs and a touch of cream. It’s a quick weeknight dinner, but fancy enough for special occasions!
Chicken thighs or chicken breasts, which do you prefer? I like both, but tend to cook with chicken breasts most of the time. My husband, he loves chicken thighs and for good reasons. 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 are less expensive. If you’re looking to save money on meat at the grocery store boneless skinless chicken thighs are a great option.
Ingredients Needed to Make Creamy Mustard Chicken
- olive oil
- boneless skinless chicken thighs
- fresh rosemary
- dry white wine
- low sodium chicken broth
- whole grain mustard
- dijon mustard
How to Make Creamy Mustard Chicken
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 brown 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.
Frequently Asked Questions
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 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, but will still taste delicious and be creamy.
- 4 teaspoons olive oil, divided
- 1 1/2 pounds boneless skinless chicken thighs
- Kosher salt and fresh ground black pepper to taste
- 1/2 cup diced shallots
- 1/2 teaspoon grated garlic
- 1 teaspoon finely chopped fresh rosemary
- 1/2 cup dry white wine
- 1 cup low sodium chicken broth
- 2 tablespoons whole grain mustard
- 2 tablespoons dijon mustard
- 1/4 cup cream
- Chopped flat leaf parsley and rosemary for garnish
- Preheat oven to 375° F. Heat 2 teaspoons of olive oil over medium-high heat in a large oven safe skillet. Season the chicken with salt and pepper and place it in the skillet. Cook the chicken for 4 minutes then flip it over and cook another 4 minutes. Remove it from the pan onto a plate.
- Add in the remaining 2 teaspoons of olive oil and shallots. Sauté for 2 minutes then add in the garlic and rosemary, sauté another 30 seconds. Pour in the wine and scrape up all the brown bits from the bottom of the pan.
- Pour in the chicken broth and whole grain mustard and stir it until the mustard is incorporated. Place the chicken back into the pan and put the skillet in the oven. Bake for 10-15 minutes or until the thickest part of the chicken reaches 165° F.
- Remove the skillet from the oven back onto the stove over medium heat. Place the chicken back onto a clean plate and add the dijon mustard to the skillet and whisk it in. Let the sauce simmer for 2-3 minutes or until it’s reduced slightly. Turn off the heat and whisk in the cream. Nestle the chicken back into the sauce and top it with chopped parsley and rosemary.
Amount Per Serving: Calories: 379Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 190mgSodium: 562mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 37g