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Chicken with Creole Mustard Cream Sauce Recipe
Ash Tyrrell

Chicken with Creole Mustard Cream Sauce Recipe

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.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.