Chicken with Creole Mustard Cream Sauce

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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.

Chicken with Creole Mustard Sauce in a skillet

 

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:

Chicken with Creole Mustard Cream Sauce in a skillet

 

Recipe Tips:

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.

close-up of Chicken in Creole Mustard Sauce

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:

Chicken with Creole Mustard Sauce in a skillet

Chicken with Creole Mustard Cream Sauce

Course: Dinner, Main Dish
Cuisine: Southern
Keyword: chicken
Prep Time: 5 minutes
Cook Time: 24 minutes
Servings: 4
Calories: 328kcal
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.
Print Recipe

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 328kcal

Chicken breats in a skillet coated with creole mustard sauce

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One thought on “Chicken with Creole Mustard Cream Sauce

  1. 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.”

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