Creamy Dijon Mustard Chicken

This chicken with creamy dijon mustard sauce is an easy and fast weeknight meal. The chicken cutlets and sauce are all cooked in the same skillet, making clean-up a breeze.

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Yield: Serves 3 to 4


  • 1 to 1 1/4 pound boneless, skinless chicken breasts
  • Salt
  • 2 tablespoons extra virgin olive oil + more for lightly coating chicken
  • 1 tablespoon butter
  • 1 cup sliced shallots
  • 1/2 cup dry white wine (can sub chicken stock)
  • 1/2 cup water
  • 4 tablespoons Dijon mustard, smooth, whole grain, or a mixture of both
  • 1 teaspoon dried thyme
  • 1/4 cup heavy cream


1 Cut chicken breasts and pound thin: Remove chicken breasts from package and sprinkle with salt. Remove the tenderloin from each breast and set aside. Cut each chicken breast into 3 pieces, approximately the same size. Coat with just a little olive oil.

Place the breast pieces between two pieces of plastic wrap or parchment paper and use a mallet, empty wine bottle, or rolling pin to pound the chicken pieces to an even thinness of about 1/4 inch. Repeat with the tenderloin pieces.

pounding chicken cutlets thin with mallet

2 Lightly brown the chicken cutlets: In a large, heavy-bottomed sauté pan, heat the olive oil on medium high to high heat. Stir in the butter. When the butter is foamy, add the chicken pieces to the pan. Do not crowd the pan, if necessary work in batches.

Lightly brown chicken on one side, turn over and brown the other side. Do not overcook the chicken. The pieces are thin and they will cook quickly. Remove the chicken pieces from the pan and set aside while you make the sauce.

chicken in oil in pot chicken breasts being cooked in pot for dijon chicken

3 Cook the shallots: Add sliced shallots to the pan. Lower the heat to medium. Stir to coat with the remaining fat in the pan. Cook until softened, about 5 to 6 minutes.

shallots being sauteed shallots being cooked

4 Make the sauce: Add white wine to the pan and increase the heat to high. When most of the wine has evaporated, add the water, the mustard, and the dried thyme. Simmer until reduced by half.

dijon sauce being cooked in pan with shallots dijon chicken sauce in pot

5 Add chicken back to pan, drizzle in cream: Reduce the heat to low. Add the chicken back to the pan and coat with the sauce. Remove the pan from heat and drizzle in the cream. Taste and adjust seasonings, adding more salt if necessary.

chicken being cooked in dijon sauce dijon chicken being cooked in pot

6 Serve: Serve with egg noodles, rice, mashed potatoes, puréed celery root or parsnips, or serve alone or with vegetables for low carb version.

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  • HW

    Just made this tonight, and it’s a very good dish. Both my teenagers loved it as well, so it’s a keeper. I added some petite peas at the end for a bit of color, but really, it’s quite perfect just as it is. Thank you!


  • Renee

    This was just what I was looking for on a Monday evening after a busy day at work! I had all the ingredients on hand and I sliced my chicken cutlets into strips after browning them to soak up the sauce. We had roasted brussels sprouts and a prepackaged quinoa/brown rice mix for sides.


  • Liesl

    This was absolutely fabulous! I used about 3/4 lb chicken for two of us and was glad we had the full amount of sauce. I used only a heaping Tbsp of smooth Dijon and a heaping Tbsp of grainy and we thought it was perfect. Off the heat I added half and half instead of heavy cream. Served with rice and broccoli.


  • Bonnie

    Hello Elise. I made the Chicken Breast with Mustard Cream Sauce. It’s a keeper in this house. My goodness this was delicious! I also love your site here. I highly recommend cooks to try this recipe.


  • Hejin Odenthal

    I’ve made this dish twice. So good! Can I leave out the flour for a healthier version? Will this change the sauce?


    • Emma Christensen

      Hi, Hejin! This recipe doesn’t use flour. Did you mean heavy cream? If so, yes, you could leave out the heavy cream, though the sauce will be very thin and liquidy, rather than creamy. Enjoy!

    • Barbara

      I don’t see flour in the list of ingredients. Are you on the wrong recipe page?

  • Jacqueline

    Far too much Dijon in my opinion

  • P. Forte

    I made this tonight and used dry vermouth and half and half along with fresh thyme. Also I sliced a garlic clove and added it in the the shallots.
    Sorry, I ate so quickly, no time for photos.
    I would love to know the calories per serving for this dish. Is that possible?

    • Elise Bauer

      So glad you liked it! No idea on the calories, I suggest looking online for a nutritional calculator to figure out.

  • Jennifer

    This was very good. I used red onions instead of shallots and mirin for the white wine. I tasted the sauce at the end without the heavy cream and it was delicious, so I didn’t add any since we are watching our fat/calories.

  • Isa S.

    I have some dijon mustard (Domaine des Vignes) that came in my Try the World box. I’m going to try your recipe right now. I don’t have shallots so I’ll sub in onions, don’t have cream so subbing in half/half and don’t have white wine so I’ll use chicken stock. I’ll let you know how it comes out with all these substitutions!

  • annie

    Hi there
    I’m new to the low carb way, but been on it three weeks and loving the buzz and energy, but starting to hate the boring food, so was looking for new recipes, when I came across this site and your yummy recipe. I haven’t cooked with mustard before, and am wondering whether you mean ready made mustard or powered mustard.
    awaiting your reply

    • Elise Bauer

      Hi Annie, you’ll need ready made Dijon mustard for this recipe.

  • Karen B

    Any reason why I can’t/shouldn’t make this recipe this morning in advance of company coming this evening and keep it warm in crockpot? Would that work ok?

    • Elise Bauer

      Hi Karen, I think the chicken would get dried out that way. Also, it’s one thing to keep something warm for an hour, it’s another thing to keep it warm all day. Sounds like it would be unsafe.

      • Vanessa

        I actually made this once using chicken thighs in the slow cooker, on the lowest setting, and it came out delicious. I did add extra liquid and a bit more mustard to keep it moist, but I think if you use thighs and don’t flatten them, you may have better luck as they don’t dry out.

  • Stephanie

    Tried this tonight on a whim. Glad I did!!! Although it took me a solid hour on the cook time this first go around, the payoff at the end was worth the wait. I can honestly say I’ve never cooked or eaten anything that tasted like this. My dinner guest said the fragrance from the kitchen was driving him crazy!!
    I will definitely work this into my normal rotation!

  • Evelyn

    I made this recipe exactly as written, using half smooth and half grainy mustard. It was easy and very tasty. Husband really liked it. I’ll definitely make it again.

  • Kelly, Lakeway, Texas

    This was one of the best dinners I have ever made! I did the chicken for me and my daughters and I did a second pan with pork chops for my husband and a guest. It was sooooooo good!!!!!

  • Janice H

    Would it be possible to substitute something for the heavy cream? Greek yogurt? Making this for a friend who appreciates fewer calories :)

    • Elise Bauer

      Hi Janice, you can try it with yogurt, but only swirl it in after you’ve taken it off the heat, otherwise it might curdle. Let us know how it works out for you if you try it with yogurt! You can also try just using less cream.

      • Janice H

        Wonderful, thanks! I’ll be giving that a try in a couple of weeks and will report back. :)

        • Janice H.

          I decided to give it a go tonight. It was great! No curdling, and I’m sure fewer calories with the Greek yogurt. Lovely recipe.


          • Hayley

            Janice – How much greek yogurt did you use?

          • Janice

            Just a few spoonfuls — maybe it ended up being the same, 1/4 cup?

  • Dawn B

    This was delicious!

  • Katie

    I made this tonight. It was very tangy. I tried a new mustard, and it was a little much. I added a little honey and some extra cream to mellow the flavor. Will try this again with a milder mustard! Thanks for the recipe!

  • Michelle T.

    I make an almost identical meal with pork instead of chicken…the biggest difference (besides the protein) is that mine doesn’t have onions. They look like a delicious addition!!

  • lena zapassky

    Simple and Perfect!

  • Marl

    Ooops …. made a previous comment a few days ago re the gluten noodles (it was actually supposed to be funny and I instead made those wonderful smashed potatoes), but strangely only half a sentence ended up being sent and posted. Anyway just want you to know the Dijon Chicken was fabulous and I substituted a unique soya product I buy which has the consistency and properties of heavy cream and actually works in place of dairy even for baking. Another new favorite recipe. Thanks!


  • Krista

    Delicious. I just made this for my family for dinner and we all loved it. I added a little extra wine to make more sauce and it was perfect soaked up with French bread. Thank you so much for your recipes, all the ones I have made have been successful, and many are now in my recipe collection to make again and again.

  • Dawn

    Made this last night, and served it with jasmine rice. It was so easy, quick and delicious. I would love a little more sauce with it, but only because the sauce is SO tasty! Will definitely be making this again.

  • Helen @ Scrummy Lane

    I remember trying something similar to this years ago (a Jamie Oliver recipe possibly?) where you put all the ingredients in a foil ‘envelope’ and bake it! This seems like an easy recipe and the envelope version is even easier!

  • michelle

    I used fresh tarragon since i was out of thyme ( no pun intended :). Delicious! I will make again – with thyme – but wanted to toss out a substitute in case any one needed one.
    Thank you Elise, I LOVE your food blog!

    • Elise Bauer

      Tarragon would be perfect with this recipe. My fresh tarragon has all died for the winter or I would have added some too!

  • PG

    Made this last night and it was a huge hit and couldn’t have been easier to make. Definitely adding this to the quick weeknight dinner list!

  • Russ

    I made this with Rissoto moistened with homemade chicken stock…Ooooo so good

  • Rebecca

    I’ve really enjoyed learning how to make reduction sauces from your recipes. They’re always delicious! This was perfect even with leftover chunks of rotisserie chicken and served over rice. Oh, and red onion was a good substitute for the shallots, which I never seem to have when I need them. Thank you.

  • Caria

    I used regular onions and it came out great!

  • Gary Lloyd

    I am a real novice but enjoy all of your recipes… I have no idea what part of the chicken breast is the tenderloin…. Can you please describe to this newbie so that I can try this recipe that looks so good…. thanks

    • Elise Bauer

      It’s a somewhat thinner strip of chicken meat loosely attached to each breast.

  • Angela

    I had almost this same meal tonight made with locally caught wild rabbit and home made pappedelli pasta. Very good.

    • Elise Bauer

      Hi Angela! Lapin a la moutarde is one of my favorite recipes and the basis for this one. Yum!

  • Kathleen

    Thank goodness a new chicken recipe to break up my family’s love affair with your Chicken Piccata recipe that is requested nearly weekly. This was good. EZ after work meal that didn’t take long. Thanks.

    ps Did I ever tell you that my daughter’s boyfriend asked me to make “that chicken stuff with the little green things that are called cadavers or something.” It is now commonly known as Chicken Cadavers. Simply Recipes!

    • Elise Bauer

      LOL! That sounds so morbid, yikes!

    • Nikki

      I think you mean Capers! They are yummy and probably a great addtion.

  • Mavis

    Lovely recipe. Confused re shallots – are these the small brown onions, milder than other brown onions? Can u clarify pls.

  • Ivona

    I make something similar to this as well. I like to throw some sliced mushrooms in there, too. And if I’m feeling more decadent, and have it on hand, will substitute a splash of cream sherry for the wine, and tarragon for the thyme. It makes for a slightly sweet variation.

  • Kelly

    I made this the other night and we thought it was a little too mustardy. I will make again but not use as much mustard. Love your recipes Elise!

  • Gloria

    I don’t normally have wine or heavy cream on hand, guessing at substitutes..

    • Linda

      I always have a bottle of dry vermouth in my pantry. You can use it in any recipe that calls for white wine.

  • Nina Proctor

    I made this this evening for my family – it was delicious! My son (8) wanted more and said it was amazing! I added some garlic, and also used fresh thyme and it was totally yummy. Will definitely be making this again! Thank you for your delicious recipe!


  • Mollie

    Excellent recipe and very easy to make (and memorize)! My husband also loved it and this will be part of my regular chicken repertoire. I didn’t have shallots so I used small onions and it worked well. Next time I will try with shallots to see the difference but tasted great with onions. Thank you!

  • Jeff

    I made this last night and it was amazing! I’m going to prepare this for a few friends coming by for dinner next week.d

  • Shelley

    I also adore Dijon mustard and I’m excited to make this dish this weekend. I was wondering if you have a favorite brand of Dijon mustard here in the states?

    • Elise Bauer

      The brand we use the most is Maille.

      • Cathy

        Maille is by far the best I’ve had here too! Yummy!

  • Kristel at Stirring Things Up

    Oh man, French mustard. Glory be! I came back with a crock of Edmond Fallot, and now it’s my all time favorite. I could eat it straight from the jar.

  • nancy

    I do something very similar to this. I drain and rinse a couple of tablespoons of capers to sauce. Very tasty!

  • Chelsey

    OH. MY. GAWD. this was soo yummy, i got a little “liberal” with the wind and the mustard and a little less so with the cream…it was so zippy and tasty and a big THANK YOU for the recipe! its going in my favorites binder

  • Mary

    Made this last night–didn’t have chicken on hand, but did have pork cutlets (sort of “cube steaks” that had been on manager’s special a week ago). Absolutely magical!! Elevated an inexpensive cut of meat to unbelievable heights. It was a relatively quick meal to fix also. Served on top of fettuccine, with a couple of good grinds of cracked black pepper.

  • Liz

    Delicious! My French mother-in-law cooks this and it’s divine… Where I live currently (just south of Dijon), it’s eaten with a nice crusty bread and we mop up the sauce from our plates :)

  • Véro @ French Cooking for Dummies

    This is one of my all times favorite recipes! I’m a big fan of Dijon’s mustard, when cooked with a sauce it marries perfectly chicken (or rabbit)

  • Chris Blackburn

    If there is one thing I’ve learnt since becoming a self confessed foodie it’s that mustard in variety always deserves a place in the cupboard, even if it’s just to make salad taste a whole lot better in a dressing.

    Great recipe, I can not wait to give this one a go!!!

  • Peter Keim

    I’ve made a variation of this for a number of years, and it is well-received by all who have had it. I frequently add some jam or jelly, e.g., currant jelly, orange marmalade, or even honey, to give a sweet contrast to the mustard.

  • Amy

    That looks lovely! I never knew I liked mustard until I started tasting various dijon mustards as an adult. Now I love it!

  • Judy

    Could you clarify what to do with the tenderloins?

    • Carol Parker

      Me too! What do you do with the tenderloins?

      • Elise Bauer

        Pound them thin and cook them with the other pieces of chicken.