Chicken with Creole Mustard Cream Sauce Recipe

Introduction

This Chicken with Creole Mustard Cream Sauce is a flavorful and creamy dish that combines tender chicken breasts with a tangy, slightly spicy sauce. It’s perfect for a comforting weeknight dinner or a special occasion.

Ingredients

• 3 to 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1/2 cup finely diced sweet onion
• 1 cup chicken broth
• 2 tablespoons Creole mustard
• 1 teaspoon honey
• 1/2 cup heavy cream
• 1/4 teaspoon cayenne pepper
• 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme

Instructions

1. Step 1: Season the chicken breasts with salt and pepper. Heat the olive oil and butter in a large skillet over medium-high heat.
2. Step 2: Add the chicken to the skillet and cook for about 5 minutes on each side until browned. Pour in 1/2 cup of chicken broth, cover the skillet, and cook for an additional 5 to 6 minutes. Remove the chicken from the skillet and set aside.
3. Step 3: Add the diced sweet onion to the same skillet and cook for 3 to 4 minutes until softened.
4. Step 4: Pour in the remaining 1/2 cup of chicken broth and let it simmer for 2 minutes to reduce slightly.
5. Step 5: Stir in the Creole mustard, honey, heavy cream, and cayenne pepper. Allow the sauce to simmer for 3 to 4 minutes until it thickens gently.
6. Step 6: Return the chicken to the skillet and cook for another 1 to 2 minutes to warm through and coat with the sauce.
7. Step 7: Sprinkle the chopped thyme over the chicken. Taste the sauce and adjust the seasoning with salt and pepper if needed. Serve immediately.

Tips & Variations

• For extra flavor, marinate the chicken in a bit of olive oil, garlic, and lemon juice for 30 minutes before cooking.
• You can substitute Creole mustard with Dijon mustard for a milder sauce.
• If you prefer less heat, reduce or omit the cayenne pepper.
• Add sautéed mushrooms or bell peppers to the sauce for more texture and taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the cream from separating, or microwave briefly while stirring halfway through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken instead of boneless breasts?

Yes, you can use bone-in chicken pieces, but cooking times will be longer. Make sure to cook the chicken thoroughly before adding the sauce.

Is there a substitute for heavy cream?

You can substitute heavy cream with half-and-half or whole milk mixed with a little flour to thicken, but the sauce will be less rich and creamy.

Chicken with Creole Mustard Cream Sauce Recipe

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★★★★★

4.9 from 56 reviews

• Author: Lana
• Total Time: 35 minutes
• Yield: 3 to 4 servings 1x

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Description

A flavorful and creamy chicken dish featuring tender boneless, skinless chicken breasts cooked in a rich Creole mustard cream sauce enhanced with sweet onion, honey, and a hint of cayenne pepper. Perfect for a comforting dinner with a touch of Southern flair.

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Ingredients

Scale 1x2x3x

Chicken

• 3 to 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 tablespoon butter

Sauce

• 1/2 cup finely diced sweet onion
• 1 cup chicken broth, divided
• 2 tablespoons Creole mustard
• 1 teaspoon honey
• 1/2 cup heavy cream
• 1/4 teaspoon cayenne pepper
• 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme

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Instructions

1. Season and Brown Chicken: Season the chicken breasts with salt and pepper. Heat the olive oil and butter in a large skillet over medium-high heat until melted and hot.
2. Cook Chicken: Add the chicken breasts to the skillet and cook for about 5 minutes on each side until nicely browned. Pour in 1/2 cup of chicken broth, cover the skillet, and let the chicken cook for an additional 5 to 6 minutes until cooked through. Remove the chicken from the skillet and set aside.
3. Sauté Onions: Add the finely diced sweet onion to the skillet and sauté for 3 to 4 minutes until softened and translucent.
4. Simmer Broth: Pour in the remaining 1/2 cup of chicken broth and simmer for 2 minutes, allowing it to reduce slightly.
5. Make Sauce: Stir in the Creole mustard, honey, heavy cream, and cayenne pepper. Simmer the sauce for 3 to 4 minutes, stirring occasionally, until it thickens slightly.
6. Warm Chicken in Sauce: Return the cooked chicken breasts to the skillet and cook for another 1 to 2 minutes to warm through and allow the flavors to meld.
7. Finish and Serve: Sprinkle the chopped fresh thyme over the chicken. Taste the sauce and adjust seasoning with additional salt and pepper if necessary. Serve the chicken with the creamy Creole mustard sauce spooned over the top.

Notes

• You can substitute dried thyme if fresh is unavailable, but use less to avoid overpowering the dish.
• Adjust cayenne pepper to your preferred level of spiciness.
• Serve with steamed vegetables, rice, or crusty bread to soak up the delicious sauce.
• To ensure even cooking, pound chicken breasts to an even thickness before cooking.
• Leftover chicken and sauce can be refrigerated and reheated gently on the stovetop.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Creole

Keywords: chicken, creole mustard, cream sauce, stovetop chicken, easy dinner, southern cuisine, creamy sauce