Creamy Garlic Mustard Chicken is worthy of your weeknight meal rotation because the aroma of garlic and mustard wafting through the kitchen is incredibly satisfying.
This is no ordinary chicken dish! You’ll love the garlicky, tangy flavors swirled throughout the rich cream sauce that cradles juicy pan-seared chicken.
The mustard and garlic are easy to customize here, so you can play with how “forward” you want them to be or if one will stand out instead of harmonize. In this recipe, we combine the mild tang of Dijon with the earthiness of stone-ground mustard to give the cream sauce a well-rounded flavor.
Dijon mustard is straightforward and mild, but it needs a little help to stand up to the garlic. That is where the stone-ground coarse mustard comes in, though it is trickier to sort out. Choose one with a clean mustard taste, not too vinegary. It can make or break this dish.
Of course, anything that tastes good to you by itself will be fine. It doesn’t take much, but it adds important balance and texture to the sauce.
We enjoy Creamy Garlic Mustard Chicken with roasted asparagus and crusty French bread to soak up all the saucy goodness.
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How to cook chicken breast so it doesn’t dry out?
There’s a secret to cooking boneless, skinless chicken breasts so they’re tender and juicy. Actually, there are three things. One is even thickness, another is seasoning the meat 40 minutes before cooking, and lastly, is checking doneness with an instant-read thermometer.
- Start with an even thickness – use a meat mallet to pound out the thicker end. If the meat is not even, it cannot cook evenly, leaving the tip of the chicken breast dry and overcooked while waiting for the thicker part to get done. Use a meat mallet (or heavy skillet) to gently pound the thicker part of the meat so it is as even as possible. This will also break up the muscle fibers and shorten the cooking time.
- Season at least 40 minutes before cooking. It takes salt about 40 minutes for the juices to return to the meat and properly season it.
- Check doneness with an instant-read thermometer (155°F)– the best way to safeguard over-cooking lean proteins.
Recipe Step-by-Step
- Flatten the thicker part of the chicken with a meat mallet to create an even thickness. Season the chicken breasts with the salt and pepper and lightly dust with 1 tablespoon of flour.
- Pan-sear the chicken for 3-4 minutes on each side until browned, about 8 minutes total. (Optional: Test doneness with an instant-read thermometer and remove chicken when it reaches 155°F internal temperature.)
- Saute the onions until softened, about 5 minutes. Add the garlic and cook for 2 more minutes until fragrant.
- Stir in 1 tablespoon flour and cook for 1 minute. Gradually add the chicken stock. Bring to a simmer, stirring occasionally until sauce thickens slightly, about 5 minutes.
- Stir in the mustards, half-and-half, and any accumulated juices from the chicken into the simmering sauce. Simmer an additional 1-2 minutes.
- Return the chicken to the skillet with the sauce (off heat). Place a lid on the skillet for 2-3 minutes to warm the chicken; garnish with parsley and serve.
Make and Freeze
This dish freezes well, creating a quick heat-and-eat meal during busy weeknights.
- Follow the recipe and allow it to cool completely.
- Transfer the chicken and sauce to a gallon-size zip-type freezer bag, arranging the chicken in the bag so it is flat and not stacked over each other.
- Press out as much air as possible from the bag and seal it. Then, lay the bag flat in the freezer. NOTE: Keeping the chicken breasts in a single layer allows for faster defrosting time.
TIPS & Variations
- Use an instant-read thermometer to check doneness (155°F, then tent with foil)
- Gluten-Free—Substitute sweet rice flour for the regular flour
- Dairy-Free—Substitute plant-based cream for the half-n-half
- Add sun-dried tomatoes, capers, or fresh herbs
- Thin the sauce with chicken stock or half-n-half
- Substitute 2 cloves of black garlic for the regular garlic
- Substitute gourmet mustard for the Dijon or stone-ground mustard
- Substitute ¼ cup of wine for some of the chicken broth
- Double the recipe for an easy freezer meal.
Recommended Side Dishes:
- Skillet-Roasted Cauliflower Mash
- Roasted Vegetable Medley
- Grilled Broccoli with Lemon & Parmesan
- Roasted Spaghetti Squash with Tomato, Basil, & Feta
- Spinach & Strawberry Salad
- Classic Caesar Salad
Creamy Garlic Mustard Chicken
Ingredients
- 4 boneless skinless chicken breasts (about 1 ¼ pounds)
- 1 tablespoon Kosher salt
- 1 teaspoon fresh ground black pepper
- 2 tablespoons flour , divided (sweet rice flour for gluten-free)
- 2 tablespoons avocado oil
- 2 tablespoons butter
- 1 cup sweet yellow onion , finely chopped
- 4 cloves garlic , minced
- 1 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon stone ground mustard
- 1/2 cup half-and-half , or heavy cream
- 2 tablespoons minced fresh parsley
Instructions
- Arrange the chicken on a cutting board and trim any gristle or tendons from the meat. Flatten the thicker part of the chicken with a meat mallet to create an even thickness. Season the chicken breasts with the salt and pepper. (Optional: Set aside and let rest for 40 minutes.) Dust lightly with 1 tablespoon of flour.
- Heat 2 tablespoons of avocado oil in a large skillet over medium-low heat. Add the chicken to the skillet and sear for 3-4 minutes on each side until browned, about 8 minutes total. (Optional: Test doneness with an instant-read thermometer and remove chicken when it reaches 155°F internal temperature.) Transfer the chicken from the skillet to a platter and tent with foil. Pour off any extra oil in the skillet.
- For the sauce, heat 2 tablespoons of butter in the same skillet over medium-low heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook for 2 more minutes until fragrant.
- Sprinkle 1 tablespoon of flour over the onions, stirring constantly until flour is incorporated into the butter. Continue stirring, gradually adding the chicken stock. Bring to a simmer, stirring occasionally until sauce thickens slightly, about 5 minutes.
- Stir in the mustards, half-and-half, and any accumulated juices from the chicken into the simmering sauce. Simmer an additional 1-2 minutes until the sauce coats the back of a spoon. If needed, thin the sauce with chicken broth.
- Slide the skillet off the heat and return the chicken to the skillet with the sauce. Place a lid on the skillet for 2-3 minutes to warm the chicken; garnish with parsley and serve.
Video Displays Here or In Post
Notes
- Use an instant-read thermometer to check doneness (155°F, then tent with foil)
- Gluten-Free—Substitute sweet rice flour for the regular flour
- Dairy-Free—Substitute plant-based cream for the half-n-half
- Add sun-dried tomatoes, capers, or fresh herbs
- Thin the sauce with chicken stock or half-n-half
- Substitute 2 cloves of black garlic for the regular garlic
- Substitute gourmet mustard for the Dijon or stone-ground mustard
- Substitute ¼ cup of wine for some of the chicken broth
- Double the recipe for an easy freezer meal.
Ester says
I like the Dijon sauce a lot!
Rebekah says
I was planning meals for the weekends at home between travel and was so excited to try this recipe. It was absolutely delicious! I had one happy husband. 🙂 The only problem was user error when I tried an automatic chopper for the onions which created more “mush” than onions…oh well, live and learn. Thanks for sharing this!
Caroline says
If I haven’t already said, I’m obsessed with chicken. It’s one meat that I could honestly eat every day–whether it be plain, shredded, chopped, etc. So I’m ALWAYS looking for different recipes. This sounds incredible, and even better that it calls for ingredients that I always have on hand! Yum yum yum!
Judy Purcell says
Hi Caroline! Yes, having the ingredients on-hand is important for weeknight meals–simple, common ingredients for a quick, delicious meal.
Sawsan (Chef in disguise) says
I know what you mean about a recipe not working out the way you expect them,but it is so worth the trouble when you finally “fix it”
this recipe sounds really tempting, I have never toasted garlic before but it sounds really interesting
Judy Purcell says
Yes, I always feel a great sense of accomplishment when a recipes seemed “fixed”. Hope you try the garlic, just remember lighter is better.
Raymund says
Made only once or twice, if I had this recipe before I think I had made it more than 10 times already, just look at that. Scrumptious!
Judy Purcell says
Exactly! Thanks for saying so. 🙂
Swathi says
Judy,
This looks delicious meal, I won’t eat chicken but my hubby does. I love that mustard sauce going to try in my sandwiches.
Judy Purcell says
On sandwiches or over vegetables would be good too.
ChgoJohn says
This dish sounds delicious, Judy, especially that mustard sauce. I’ve never toasted garlic before but I’ll surely give it a try now. Thanks for the tip.
Judy Purcell says
Do let me know if you try it, I’m always curious to hear!
Barb Bamber says
Too fun.. “cute, sun-kissed nose”.. I think you’re right, there is often just “something missing” when I taste a recipe that I don’t like. I’ve not ever read of garlic being toasted like this. It would be much quicker than roasting too. I’m always on the hunt for a week-night chicken breast recipe that is healthy (to make up for those cakes) and I’ll be keeping this one in mind for this week:) xo Smidge
Judy Purcell says
I’m always looking for more chicken recipes too, though my girls much prefer beef. The garlic is quite good toasted like this, brings all kinds of possibilities for garlic lovers. 🙂
Karen (Back Road Journal) says
Your dish sounds delicious. I have a three mustard recipe that i like to make because I am crazy about mustard.
Judy Purcell says
If you’re crazy about it, why not add more mustard?! Thanks for stopping by, Karen, have a great day.
Kelly @ Inspired Edibles says
This looks positively delicious – moist and full of flavour… I wish I could reach in and bring it into our home tonight for dinner! Great job.
Judy Purcell says
Thanks Kelly, I appreciate that! I feel like that when browsing sites too–be nice to pick up the phone and order delivery. 😉
Mary says
This looks like such a lovely meal. The mustard cream sauce sounds delicious and makes this entree really special. This is a dish that my family would love. I hope you have a great day. Blessings…Mary
Judy Purcell says
Thanks Mary, for stopping by to comment, I appreciate that. You have a great day too!