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This velvety chicken soaked in tangy mustard sauce offers a speedy yet fancy dinner fix for your busiest nights. The blend of sharp Dijon and textured whole grain mustard crafts a rich, indulgent coating that turns ordinary chicken thighs into a mouthwatering masterpiece in just under 15 minutes.
I whipped this up one evening when surprise visitors showed up and I needed something quick but impressive. Everyone raved about the creamy sauce so much that it's become my trusted standby whenever I want something that can't fail but still wows people.
- Chicken thighs or breasts: Thighs pack more flavor and stay juicier, but breasts work great too if you flatten them first
- Olive oil: Creates that gorgeous brown crust that builds amazing taste
- Heavy cream: Forms the smooth, rich foundation of our sauce
- Dijon mustard: Adds zippy flair and naturally makes the sauce thicker
- Whole grain mustard: Gives little pops of texture and deeper mustard kick
- Fresh tarragon: Not required but brings a fancy licorice hint that elevates everything
- Fresh parsley: Adds a pop of green and fresh flavor at the end
Fantastic Chicken in Zesty Mustard Sauce
- Season the Chicken:
- Cover chicken thighs well with salt and pepper on all sides. This basic step makes sure flavor goes throughout, not just in the sauce.
- Get That Golden Brown:
- Warm olive oil in a regular pan over medium high heat until it shimmers. Put chicken smooth side down and don't touch it for 4 minutes to get that rich brown crust. This browning adds tons of flavor that makes the sauce amazing.
- Cook Through:
- Turn chicken over and cook 3 more minutes until it hits 72°C for thighs or 67°C for breasts. The meat should feel somewhat firm but give a little when you press it.
- Whip Up the Sauce:
- Take chicken out and quickly remove any burnt pieces. Put pan back on medium heat, pour in cream and both mustards. Keep stirring until everything mixes smoothly, scraping up all those tasty brown bits stuck to the bottom.
- Add Fresh Flavors:
- When sauce is warm but not bubbling, mix in salt, pepper and any fresh herbs you're using. If it gets too thick, add a bit of water to thin it out.
- Plate It Nicely:
- Set chicken on plates and pour plenty of sauce over the top. The sauce will get a bit thicker as it cools down.
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One time I accidentally doubled the whole grain mustard when making this dish. What I thought was a mistake turned out to be fantastic the extra mustard seeds created little bursts of flavor in every bite. Now I sometimes add extra on purpose depending on who's coming for dinner.
Great Side Dishes
This saucy chicken practically begs for something to soak up all that goodness. Buttery mashed potatoes work wonderfully, letting the sauce create little flavor pools. If you want something lighter, try steamed green beans or asparagus to balance the richness. When I'm feeling extra hungry, I grab a crusty French loaf just for sauce-dipping purposes.
Prep Ahead Options
Though this meal comes together fast, you can do some work beforehand to make dinner even quicker. You can season the chicken and keep it in the fridge up to a day ahead. You can even brown the chicken earlier, refrigerate it, then just warm it up and make the sauce when you're ready to eat. The sauce tastes best when made fresh, but if needed, you can prepare it a day ahead and gently warm it up, adding a splash more cream if it's gotten too thick.
Easy Swaps
Don't have fresh tarragon? The sauce still tastes wonderful without it. If you want herbs but can't find tarragon, try fresh thyme or a pinch of dried herbs de Provence instead. Need a dairy free option? Use full fat coconut milk instead of heavy cream. The flavor will shift a bit but it's still delicious with a slight tropical twist. Want more punch? Throw in a crushed garlic clove or finely chopped shallot when making the sauce.
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Keeping Leftovers
Keep any extra chicken and sauce in a sealed container in the fridge for up to 4 days. The sauce will likely get much thicker when cold. When warming it up, do it slowly over low heat, adding a splash of cream or milk to bring the sauce back to its original texture. Try not to use the microwave as it can make the sauce separate. This dish doesn't freeze well because cream sauces tend to break apart when thawed.
Frequently Asked Questions
- → Can I switch thighs for breasts?
Absolutely. Cut chicken breasts in half lengthwise, flatten them evenly with a mallet, and cook on each side for 2 minutes to keep them juicy.
- → How important is the tarragon?
Tarragon’s a nice touch but not essential. The mustard sauce is tasty on its own, or parsley’s a great stand-in for fresh flavor.
- → What kind of pan works best?
Use stainless steel or cast iron for better browning and flavor. Avoid non-stick, as it doesn’t produce tasty caramelized bits.
- → Can I make the sauce earlier?
It’s best fresh. If you prep it ahead, warm it gently without boiling to keep the cream smooth.
- → How should I store leftovers?
Pop leftover chicken and sauce in an airtight container and refrigerate for 3–4 days. Heat it on the stove gently. Skip freezing for better texture.