Get this tasty Creamy Mustard Chicken on the table in less than 30 minutes. Quick and easy with only a few ingredients
A dish to win over the entire family
It’s time for another quick, fuss-free weeknight meal! This Creamy Mustard Chicken may be a retro dish, but it stuck around for a reason. It’s easy, tasty, affordable, and ready to serve in less than 30 minutes.
This version is a little naughtier because I’ve added some shredded mozzarella cheese over the chicken. It’s then grilled to golden perfection! I mean, who can resist that cheese pull?
My family’s drawn to creamy and cheesy dishes. This also includes our little man, 3-year-old Kai. He was so excited over the melted cheese that he didn’t seem to mind the mustard in this dish… well, almost.
Recently, out of nowhere, Kai can’t stand seeds. He used to love sipping on my healthy fruit smoothies, but now he won’t because of the seeds from the berries.
So during dinner, Kai tried to take every SINGLE mustard seed out of his mouth. As you could imagine, this made our mealtime very fun and long!, but I’m happy he enjoyed the flavours. Little ones, they sure are hard to keep up with!
Creamy Mustard Chicken
This mouthwatering Creamy Mustard Chicken dish only requires a few simple ingredients. Chicken thighs, garlic, cream, thyme, dijon and wholegrain mustard. In under 30 minutes, you’ll have this on the table, and everyone will rush over for their share because it smells absolutely delicious.
Another thing I love about this dish is that it goes with most simple side dishes. The chicken and creamy sauce are so tasty, that all you’ll need is some store-bought crusty bread, steamed seasonal vegetables, salad or mashed/boiled potatoes.
What part of the chicken is best?
We need to shallow fry, brown and cook the chicken over high heat, so it’s best to use a boneless and skinless chicken.
Chicken thighs are best because they’re less likely to dry out using this quick, high-heat cooking method. You could also use chicken breasts, but to keep them tender, slice them into thinner slices (think schnitzel-like slices) and pound them with a meat tenderiser before seasoning and frying them.
This Creamy Mustard Chicken is already deliciously rich without the cheese, so you could save time and money by skipping on the cheese. In saying that, seeing melted golden cheese bubbling away makes this dish look way more appealing!
Here are some side dishes to serve with this Creamy Mustard Chicken:
Ingredients for Creamy Mustard Chicken
Skinless and boneless chicken thigh fillets are my preferred cut because it’s much juicier and tastier than chicken breast. You could also use chicken breasts, but to keep them tender, slice them into thinner slices (think schnitzel-like slices) and pound them with a meat tenderiser before seasoning and frying them.
Thickened cream (whipping cream or heavy cream) has thickening agents added, such as gelatin or vegetable gum. It usually contains 35% milk fat.
Mozzarella Cheese – or any variety of melting cheese would work. Swiss, Monterey Jack and all cheddars are great choices. This Mustard Chicken is fairly rich, so if preferred, you could skip adding the cheese on top.
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Watch how to make Creamy Mustard Chicken
Written step-by-step guide with photos
Season the chicken thighs all over with salt and pepper. Heat oil in a large oven-proof frying pan and brown the chicken on each side over medium-high heat until fully cooked. Transfer chicken to a plate and cover loosely with foil to keep warm.
We’ll be using the same pan, so if there’s too much oil remaining after browning the chicken, remove some of it using paper towels and tongs. A thin layer of oil (or approximately 1 tbsp) left in the pan is good. Otherwise, the sauce will end up being too oily.
Preheat the grill/broil or top element in the oven on high heat. Be sure to stay within your pan’s heating recommendation, as high heat may damage your pan.
Reheat the oil over medium-low heat, then stir in the garlic for a minute or until fragrant. Pour in the cream, then add the thyme, dijon, wholegrain mustard, salt, and pepper. Once the sauce has heated through, add the chicken and its remaining juices. Reheat the chicken on each side for 2 minutes. Have a taste of the sauce, and add more salt and pepper to your liking if needed.
Place the shredded cheese over the chicken and grill/broil until the cheese melts and it’s nice and golden.
Leftovers – Allow the chicken to cool completely at room temperature, then transfer them into a sealed container and store them in the fridge for up to 3 days.
I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
I would love your feedback and support if you made this recipe. To do this, please rate this recipe and provide a comment by scrolling down this page or by clicking that green circle on the bottom left. An email address is required (for spam), but it won’t be published. I would also love to see your dish, so don’t forget to tag me on my Instagram account ‘3catsfoodie’
Cheers – Cat T
Creamy Mustard Chicken
Ingredients
- 6 chicken thighs (skinless and boneless approx, 800gm/1.8lb) (NOTE 1)
- salt and pepper to season
- 1½ tbsp olive oil (light or mild)
- 2 garlic cloves (minced)
- 1 cup thickened cream (heavy or whipping cream) (NOTE 2)
- 1 small bunch fresh thyme sprigs (more to garnish)
- 1 tbsp Dijon mustard
- 1 tbsp wholegrain mustard
- ⅛ tsp salt
- ⅛ tsp freshly ground black pepper
- ½ cup grated mozzarella cheese (NOTE 3)
Instructions
- Season the chicken thighs all over with salt and pepper. Heat oil in a large oven-proof frying pan and brown the chicken on each side over medium-high heat until fully cooked. Transfer chicken to a plate and cover loosely with foil to keep warm. We'll be using the same pan, so if there's too much oil remaining after browning the chicken, remove some of it using paper towels and tongs. A thin layer of oil (or approximately 1 tbsp) left in the pan is good. Otherwise, the sauce will end up being too oily.
- Preheat the grill/broil or top element in the oven on high heat. Be sure to stay within your pan's heating recommendation, as high heat may damage your pan.Reheat the oil over medium-low heat, then stir in the garlic for a minute or until fragrant. Pour in the cream, then add the thyme, dijon, wholegrain mustard, salt, and pepper. Once the sauce has heated through, add the chicken and its remaining juices. Reheat the chicken on each side for 2 minutes. Have a taste of the sauce, and add more salt and pepper to your liking if needed.
- Place the shredded cheese over the chicken and grill/broil until the cheese melts and it's nice and golden.
This Wednesday evening we had this quickly prepared and savory chicken in creamy mustard sauce served with white jasmine rice – so delicious and comforting! I used a pan with a plastic handle so I couldn’t melt the cheese in the oven until golden brown but melted in the pan covered with a lid it came out tasty as well!
Hi Kerstin,
Thank you for trying more of my recipes, and I’m so glad you choose this one! I’ve never had this dish with rice, so I’m going to try that next time 😍 Good to know you found another way to melt the cheese. Popping on the lid is a great idea, and melted cheese will always be delicious, anyway!
I truly appreciate your support! 🥰🥰🥰
So easy and so tasty. Best use of chicken thighs ever. Thanks for the recipe. Absolutely delicious
You’re welcome! I’m glad you enjoyed this simple and tasty dish as much as we did 🥰
Tried this recipe last Saturday night. So simple, so delicious and so now in my top go to recipes. Best use of chicken thighs I have had in a long time. Great recipe.
That’s wonderful Mitchell! I love hearing this 😊 Thanks for coming back and leaving these lovely messages.
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