Chicken with Creole Mustard Cream Sauce- boneless chicken breasts are cooked in a skillet and covered in a creole mustard sauce that has a lot of zip. This delicious southern dinner can be made in just 30 minutes.
The sauce is a mixture of chicken broth, heavy cream, creole mustard, honey, and thyme. Just a touch of honey adds a hint of sweetness to complement the spice of the mustard and cayenne pepper. There’s ample sauce for 3 to 4 chicken breasts.
What to Serve With Chicken with Creole Mustard Cream Sauce:
- Southern-Style Green Beans
- Buttered Rice
- Sauteed Spinach
- Roasted Asparagus
- Super Crispy Roasted Potatoes
For best flavor, use Creole mustard. I use Zatarains. Creole mustard has a grainy texture and is made from brown mustard seeds steeped in vinegar. It often contains horseradish for a little extra zip.
There’s a full 2 tablespoons of Creole mustard in the sauce for maximum flavor. You can reduce the mustard amount a little if you want less mustard taste.
You can increase the amount of honey if you want more of a honey mustard taste.
Skinless, boneless chicken thighs can be used instead of boneless chicken breasts if you wish.
This chicken dinner is a meal you will want to make over and over again. It is so easy and packed with flavor.
Try These Other Flavor-Packed Chicken Dinners:
- Instant Pot Champagne Chicken– an elegant meal with a creamy mushroom sauce.
- Bacon, Mushroom, and Cheese Stuffed Chicken– the name says it all. Delicious!
- Grilled Huli Huli Chicken– a little taste of Hawaii.
- Bacon Wrapped Chicken Thighs with Mustard Cream Sauce– another chicken recipe with tons of mustard flavor!
- Southern Sticky Chicken
Chicken with Creole Mustard Cream Sauce
- 3 to 4 boneless, skinless chicken breasts
- salt and pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/2 cup finely diced sweet onion
- 1 cup chicken broth
- 2 tablespoons creole mustard
- 1 teaspoon honey
- 1/2 cup heavy cream
- 1/4 teaspoon cayenne pepper
- 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
- Season chicken with salt and pepper.Heat oil and butter in a large skillet over medium-high heat.
- Add chicken and cook for 5 minutes per side.Add 1/2 cup of broth, cover and cook another 5 to 6 minutes. Remove chicken from skillet.
- Add onion to skillet and cook for 3 to 4 minutes to soften.
- Add remaining chicken broth and simmer for 2 minutes.
- Stir in creole mustard, honey, heavy cream, and cayenne pepper. Simmer for 3 to 4 minutes to thicken the sauce.
- Return chicken to skillet. Cook for a minute or two to warm the chicken.
- Sprinkle thyme over chicken. Check sauce for seasoning and add salt and pepper if needed. Serve.
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1 thought on “Chicken with Creole Mustard Cream Sauce”
Spectacularly good. I’ve been making a similar recipe for years using Dijon mustard and white wine, but I think I like this version better. It, along with Marsala, white wine and tarragon, and piccata, have been my go-to chicken scallopini sauces for years. These simple pan sauces can elevate chicken breast from ordinary to stellar. They are equally delicious with fish–as in what to do with tilapia–or boneless pork scallops.
Thanks for letting me rethink my “same old thing.”