Creamy Mustard Chicken (Best ever!)
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This succulent mustard chicken dish is inspired by poulet à la moutarde, a luxurious French recipe. My version is a twist on this classic French dish. It features bold flavors and a creamy, velvety sauce made with Dijon mustard. Enjoy this comforting dish with crusty bread, pasta, roasted/mashed potatoes, or rice.
Table of Contents
Why you’ll love this recipe
Simple Ingredients—Although this mustard chicken dish sounds fancy, it’s made with simple ingredients that you likely already have.
Bold Flavors—Dijon mustard, onion, fresh garlic, and lemon juice combine to create a tangy, flavorful recipe.
Decadent Sauce—Including crème fraiche in the sauce for this mustard chicken recipe adds a comforting richness.
Quick and Easy—You can make this delicious recipe in fewer than ten steps and less than an hour of your time.
Guest Worthy – Everyone will be impressed by this dish (and think you spent more time making it than you did!).
Try these other tasty chicken recipes: Green Chili Chicken Soup, Creamy Chicken and Broccoli Pasta or Easy Chicken and Chorizo Risotto
What is Creamy Mustard Chicken?
This mustard chicken dish was inspired by Poulet à la Moutarde, a rustic French dish in a creamy mustard sauce. I’ve simplified the recipe to make it easier to whip up at home without sacrificing flavour. This is one recipe I typically make when I’m trying to impress guests, and it always works!
For this version of chicken with mustard sauce, I recommend searing the chicken on both sides for additional flavour. Then, you’ll cook the chicken in the oven, making this a relatively hands-off dish.
Love creamy chicken recipes? You’ll love my Creamy Chicken and Chorizo Pasta, Rigatoni Fiorentina and Creamy Chicken and Bacon Pasta.
Ingredients
Chicken legs—Chicken thighs and chicken breasts will also work for this mustard chicken dish. I recommend using an option with the skin on, as it will add flavour to the recipe. You will likely need to adjust the cook time for thighs/breasts to ensure they’re fully cooked.
Crème fraiche—This ingredient adds a decadent flavour and texture to the mustard sauce for chicken. You can also use sour cream or unflavoured Greek yoghurt if you want a lighter dish.
Lemon juice—Instead of lemon juice, consider using dry white wine. It will produce a more complex flavour in this recipe.
See the recipe card for full information on ingredients and quantities.
Variations/ Adaptations
Here are a few ways to make this creamy mustard chicken recipe your own! Instead of chicken legs, consider using breasts or thighs (skip skinless chicken breasts/thighs). You can also swap out the herbs for a Herbes de Provence mix, dill, thyme, or rosemary. Add a bit of heat with a sprinkle of cayenne pepper.
Consider using heavy cream or double cream instead of crème fraiche for a more decadent recipe. You can also use sour cream or cream cheese as alternatives to the crème fraiche. The ingredients in this recipe are already gluten-free, so you can keep your meal gluten-free by pairing this mustard chicken with potatoes, rice, or any other side dish sans gluten.
You can also swap out the mustard in this recipe to change the flavour up. For example, you’ll only need 1-2 different honey mustard chicken ingredients to create a honey mustard sauce (honey, yellow mustard, and spices). You can also swap Dijon with yellow mustard, it will provide a tangier taste.
How to make mustard chicken
Preheat oven to 390°F / 200°C Conventional
- Season both sides of the chicken with salt, then start by adding rapeseed oil, then your chicken into a cast iron/stainless steel pan skin-side down. Increase the heat to medium and leave to sear for 8 minutes (Image 1).
- Once the skin is crispy and removed from the pan easily, rotate the chicken legs so that the crispy side is facing upwards. Pop in the oven for 30 – 35 minutes, or until completely cooked. After this time, carefully remove the pan from the oven and place on the hob. Set the crispy chicken legs aside and remove the excess chicken fat from the pan, until you have around 2 tbsp left (Image 2).
3. Add the onion into the pan and season with salt and pepper. Cook over a low/medium heat for around 4 minutes (Image 3).
4. Then add the garlic to fry for a couple of minutes (Image 4).
5. Next, add the mustard and creme fraiche. Stir to combine and heat through (Image 5).
6. Slowly pouring the chicken stock into the pan (Image 6).
7. Add the spinach and corn flour slurry to the pan. Cook for 2 minutes until the sauce has thickened (Image 7).
8. Then add the cooked chicken legs back into the pan (crispy side still facing up and partly submerged). Cook for around 3 minutes over a low heat to bring the chicken legs back up to temperature, then top with some fresh parsley. Serve with a lemon wedge and a side of new potatoes/baby potatoes (Image 8).
Need some advice on reheating chicken? I’ve written about The Best Way to Reheat Chicken Wings in the Airfryer and How to Reheat Rotisserie Chicken
Tips for the best result
Don’t use a non-stick pan
One of the best ways to add flavour to the Dijon sauce for chicken is by mixing the brown bits from the chicken in the bottom of the pan. If you use a non-stick pan, you’re missing out on this flavour enhancer.
Simmer the sauce to thicken
Part of the appeal of this yummy mustard chicken is the creamy sauce. You want this sauce to be decadent and luxurious, so it’s best to let it simmer to thicken to your liking.
Add a bit of tarragon to take it up a notch
A quick way to elevate the flavours in this recipe is by adding dried or fresh tarragon to the recipe. Start with 1-2 tablespoons of fresh tarragon and adjust the flavour to your preference.
Use up leftover chicken with these tasty mains: Lebanese Inspired Chicken Pilaf, Peri Peri Chicken Wings, and Chicken Thigh Curry.
Serving Suggestions
This delicious, creamy mustard chicken dish works well with anything that helps soak up the addicting sauce. You can serve this Dijon mustard sauce for chicken recipe over pasta, rice, cous cous, riced cauliflower, or potatoes (mashed, roasted, baked). Just be sure to keep the seasoning simple for the rice, potatoes, etc., to really let the flavour of the mustard sauce shine.
Satisfy sweet cravings with these yummy desserts: Rocky Road, Easy Chocolate Nests and Rice Krispie Treats.
Make Ahead Instructions
If you know you’ll be tight on time, there are a few elements you can make for this mustard chicken dish ahead of time. Cook the onions and the sauce the day before you need them. Then, allow them to cool and store them in the fridge in airtight containers. All you’ll need to do the next day is cook the chicken legs and combine them with the sauce/onions.
Storage and Leftover Instructions
This tasty mustard chicken will stay good in the fridge for up to four days (if you happen to have any leftovers!). Allow the recipe to cool fully. Then, pack it in an airtight container and store it in the fridge.
Easily reheat the leftovers by tossing them into a pan on the stove. Stir the recipe consistently over medium-low heat. You may need to add more chicken stock to help the sauce come together again.
I would not recommend freezing the leftovers for this recipe since the sauce has crème fraiche. Dairy does not typically freeze well, as it often separates during the defrosting/reheating process.
If you are short of time, here is some advice on cooking from frozen: How to cook frozen chicken breast in the air fryer, Cooking Frozen Sausages in an Air Fryer and How To Air Fry Thick Cut Back Bacon
FAQs
Yes, you can make mustard chicken dairy-free. Simply swap out the crème fraiche with a vegan version when making creamy French mustard chicken. If there aren’t any in your local store, use dairy-free sour cream or heavy cream instead.
The tangy mustard sauce also works great with pork. Try making this with pork chops or pork loin instead.
Yes, you can use chicken breast for this recipe. Be sure to keep the skin on so that it stays moist as you bake it with rapeseed/olive oil. It’s also easier for breast to dry out, so be extra cautious with the cooking time when making this swap.
Explore More Recipes
If you tried this Creamy Mustard Chicken, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Creamy Mustard Chicken (Best ever!)
Ingredients
- 1 kg (4) chicken legs (£3.30)
- 1 onion, finely diced (£0.15)
- 3-4 cloves of garlic (£0.39)
- 200 ml creme fraiche (£0.89)
- 100 g spinach (£1.00/2)=(£0.50)
- ½ lemon, sliced into wedges to serve (£0.30)
- 2 tbsp Dijon mustard (£0.60)
- Fresh parsley, to serve (£0.60)
- Serve with new potatoes
Cupboard Essentials
- 1 tbsp rapeseed oil
- 400 ml chicken stock
- 1 tbsp cornflour + 2 tbsp cold water
- Salt and pepper
Method
Preheat oven to 390°F / 200°C Conventional
- Season both sides of the chicken with salt, then start by adding rapeseed oil, then your chicken into a cast iron/stainless steel pan skin-side down. Increase the heat to medium and leave to sear for 8 minutes.
- Once the skin is crispy and removed from the pan easily, rotate the chicken legs so that the crispy side is facing upwards. Pop in the oven for 30 – 35 minutes, or until completely cooked.
- After this time, carefully remove the pan from the oven and place on the hob. Set the crispy chicken legs aside and remove the excess chicken fat from the pan, until you have around 2 tbsp left.
- Add the onion into the pan and season with salt and pepper. Cook over a low/medium heat for around 4 minutes, then add the garlic to fry for a couple of minutes.
- Next, add the mustard and creme fraiche. Stir to combine and heat through before slowly pouring the chicken stock into the pan.
- Add the spinach and corn flour slurry. Cook for 2 minutes before adding the chicken legs back into the pan (crispy side still facing up and partly submerged).
- Cook for around 3 minutes over a low heat to bring the chicken legs back up to temperature, then top with some fresh parsley. Serve with a lemon wedge and a side of new potatoes/baby potatoes.
Notes
- Avoid using non-stick pans to enhance flavor; brown bits from chicken add richness to Dijon sauce.
- Simmer sauce for a decadent texture; thicker sauce contributes to the dish’s appeal.
- Elevate flavour with tarragon; add 1-2 tablespoons for a nuanced twist to the recipe. Adjust to taste.
Nutrition
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