Chicken in mustard sauce

This creamy mustard chicken truly has it all — tender chicken cutlets in a French-style mustard sauce infused with garlic and fresh herbs!

This French Mustard Chicken Breasts recipe will make you feel like a fancy chef, but it comes together quickly and can be prepped in advance. You'll want to eat the luxurious mustard sauce like it's soup!

This easy chicken dish, with a creamy mustard sauce, is on the table in about 20 minutes!

This Honey Mustard Chicken is a delightful combination of sweet and tangy flavors that everyone will love. The marinade infuses the chicken with a rich taste, making it tender and juicy whether you choose to grill or pan-sear. Serve it with a creamy dipping sauce for an added burst of flavor.

This creamy honey mustard chicken recipe has tender, melt-in-your-mouth chicken breasts and a silky honey Dijon sauce. It's quick and easy for busy weeknights!

This Honey Mustard Chicken is exactly what you need if you're looking for a flavor-packed, one-pan dinner meal that can be made in just 30 minutes!

You'll love my chicken Dijon recipe with rich, creamy mustard sauce. It looks impressive, but takes just 15 minutes. Perfect for weeknights!

Easy Chicken Dijon Recipe: A year 'round family favorite! Quick to make in just 1 pan. Chicken thighs & mushrooms in a creamy mustard sauce.

Ingredients: 4 boneless, skinless chicken breasts Salt and black pepper, to taste 2 tablespoons olive oil 2 tablespoons butter 1 small onion, finely chopped 2 cloves garlic, minced 1/2 cup chicken broth 1 tablespoon Dijon mustard 1 tablespoon Worcestershire sauce 1/2 cup heavy cream Fresh parsley, chopped (for garnish) #Chicken #Creamy #Quickrecipe

Recipe video above. Here's a really quick way to cook chicken thighs or breast in a simple yet elegant creamy mustard sauce. Mustard adds flavour as well as thickening the sauce while tarragon infuses the sauce with elegant aniseed notes, giving it a very restaurant-y flavour. But even if you don't have fresh tarragon or don't like it, this is absolutely still worth making. In fact, I've probably made it as often without tarragon as I have with!