Chicken with Creole Mustard Cream Sauce Recipe: Creamy Southern Comfort
I made this Chicken with Creole Mustard Cream Sauce last weekend, and it turned out absolutely amazing. The chicken was juicy, the sauce was creamy and tangy, and the bold Creole flavor gave it that perfect kick.
It looked like something out of a restaurant, but it took no time at all to pull together. I served it over mashed potatoes with some green beans on the side, and everyone was asking for seconds. Trust me—this recipe is going straight into my regular dinner rotation!
Ingredients
Here’s everything I used to create this flavorful dish, with a few tips to help you get the best results.
- 4 boneless, skinless chicken thighs – thighs stay juicy and soak up the sauce well.
- 1 tablespoon olive oil – helps create a golden sear on the chicken.
- ¾ cup thickened or heavy cream – adds richness and balances the mustard’s tang.
- 1 tablespoon Dijon mustard – gives the sauce sharp, bold flavor.
- 1 tablespoon wholegrain mustard – adds texture and a deeper mustard taste.
- 1 tablespoon fresh chopped tarragon (optional) – enhances the creamy flavor with a sweet, herby note.
- 1 tablespoon fresh chopped parsley (optional) – for a pop of freshness and color.
- Salt – to taste.
- Black pepper – freshly cracked for the best flavor.
Note: Serves 2 generously or 3 with smaller portions. Double the recipe if feeding a family.
Variations
Want to change things up or suit a dietary need? Here are some tasty alternatives I’ve tried or recommend:
- Lighter Version: Use half-and-half or evaporated milk instead of cream.
- Vegetarian Swap: Try seared portobello mushrooms or cauliflower steaks in place of chicken.
- Spicier Kick: Add a pinch of cayenne or extra Creole seasoning to the sauce.
- Different Herbs: Swap tarragon with rosemary, thyme, or basil for new flavor notes.
Cooking Time
This is a quick and easy recipe that’s perfect for busy evenings:
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
Equipment You’ll Need
Here’s what I used to make cooking a breeze:
- Cast-iron skillet or heavy-bottom pan – Perfect for a good sear and for building flavor in the sauce.
- Whisk – Essential for mixing the cream and mustards into a smooth sauce.
- Tongs – Makes flipping the chicken clean and simple.
- Meat thermometer – Helps check if the chicken is cooked through (165°F).
How to Make Chicken with Creole Mustard Cream Sauce?
This recipe comes together in one pan, and every step builds rich flavor. Here’s how I do it:
Season and Sear the Chicken
I start by seasoning the chicken thighs on both sides with salt and pepper. In a hot skillet with olive oil, I place the thighs smooth-side down and let them sear for about 4 minutes until golden. Then I flip them and cook for another 4–5 minutes until done. Once cooked through, I remove the chicken and set it aside to rest while I make the sauce.
Make the Creamy Mustard Sauce
With the heat turned to medium-low, I pour the cream directly into the pan, followed by the Dijon and wholegrain mustards. I whisk it gently, scraping the browned bits from the bottom of the skillet—this adds so much depth to the sauce. Let it simmer gently, but don’t boil it.
Add Herbs and Adjust
Once the sauce thickens slightly, I stir in fresh tarragon and parsley. This really brightens up the dish and complements the mustard. If it gets too thick, I add a splash of water. I always taste and adjust with a bit more salt or pepper if needed.
Combine and Serve
I return the chicken to the pan and spoon the warm sauce over each piece. The chicken soaks up all the flavor from the sauce as it rests. I serve it immediately—usually over mashed potatoes or buttered rice—and top with more fresh parsley.
Additional Tips for Making This Recipe Better
Here are a few personal tips that have helped me perfect this recipe every time:
- Use a cast-iron skillet to create the best sear and flavor.
- Don’t rush the sear—golden color = more flavor in your sauce.
- A splash of lemon juice at the end adds brightness and balances the richness.
- I sometimes make the sauce ahead of time and warm it gently before serving to save time.
How to Serve Chicken with Creole Mustard Cream Sauce?
This dish pairs beautifully with creamy mashed potatoes, buttered rice, or even pasta. I like to plate the chicken, drizzle the sauce over the top, and sprinkle with fresh herbs for color. For a full meal, I add a green veggie like steamed asparagus or sautéed spinach. If I’m serving guests, I pair it with a chilled white wine like sauvignon blanc for a fancy touch!
Nutritional Information
Here’s a quick breakdown of the nutritional values per serving (approximate):
- Calories: 364
- Protein: 35g
- Carbohydrates: 2g
- Fat: 24g
Make Ahead and Storage
- Make Ahead: You can prep the sauce a day or two ahead. Store it in the fridge and reheat it slowly on the stove. Add a splash of cream or water if it thickens too much.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet. I don’t recommend freezing the sauce, as the cream can separate.
Why You’ll Love This Recipe?
This dish is simple yet elegant, with rich flavors that taste like a restaurant meal. Here’s why it’s a favorite in my kitchen:
- Quick and Easy: Comes together in just 20 minutes—perfect for weeknight dinners.
- Flavor-Packed: Bold Creole spice and creamy mustard make every bite unforgettable.
- Versatile: You can swap out the protein or adjust herbs and spice to your liking.
- Great for Guests: Impresses with presentation and taste, without being complicated.
- Budget-Friendly: Uses simple, affordable ingredients you likely already have on hand.
Chicken with Creole Mustard Cream Sauce Recipe
Ingredients
Method
- I start by seasoning the chicken thighs on both sides with salt and pepper. In a hot skillet with olive oil, I place the thighs smooth-side down and let them sear for about 4 minutes until golden. Then I flip them and cook for another 4–5 minutes until done. Once cooked through, I remove the chicken and set it aside to rest while I make the sauce.
- With the heat turned to medium-low, I pour the cream directly into the pan, followed by the Dijon and wholegrain mustards. I whisk it gently, scraping the browned bits from the bottom of the skillet—this adds so much depth to the sauce. Let it simmer gently, but don’t boil it.
- Once the sauce thickens slightly, I stir in fresh tarragon and parsley. This really brightens up the dish and complements the mustard. If it gets too thick, I add a splash of water. I always taste and adjust with a bit more salt or pepper if needed.
- I return the chicken to the pan and spoon the warm sauce over each piece. The chicken soaks up all the flavor from the sauce as it rests. I serve it immediately—usually over mashed potatoes or buttered rice—and top with more fresh parsley.
Notes
- Use a cast-iron skillet to create the best sear and flavor.
- Don’t rush the sear—golden color = more flavor in your sauce.
- A splash of lemon juice at the end adds brightness and balances the richness.
- I sometimes make the sauce ahead of time and warm it gently before serving to save time.
