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    Chicken With Mustard Cream Sauce

    April 24, 2025 / By Holly Erickson & Natalie Mortimer

    We layer on the flavor at every step of this French-inspired baked chicken recipe. Finished with a rich and creamy mustard sauce, it’s a dreamy dinner that’s easy to pull together anytime.

    Chicken breasts in a skillet, smothered in a creamy mustard sauce and garnished with parsley.
    Photography by Gayle McLeod

    Perfectly Baked Chicken Breasts are actually great, and this chicken with mustard cream sauce recipe is absolute proof of that! We use a few tricks to punch up the meaty chicken breasts, including a simple spice rub and a little time under the broiler. And then, we pull out the ultimate chicken dinner winner: a creamy, white wine-and-mustard sauce that’s so rich and silky, you’ll literally be licking the plate. For even more chicken inspiration, don’t miss our round up of the 60 Best Chicken Breast Recipes!

    ingredients laid out to make chicken with mustard cream sauce including spices, dijon, whole grain mustard, cream and butter

    Why We LOVE This Recipe

    • This creamy mustard sauce is HEAVEN and it is easy to make. You’ll be so impressed with yourself, and you’ll probably want to use it on everything (honestly, go for it).
    • Baked chicken breasts are really affordable as far as proteins go, so this meal is not too hard on your budget.
    • It’s healthy! Well, mostly! Lean and protein-packed, boneless, skinless chicken breasts are a staple of nearly any diet that you’re trying to follow (Whole30, Keto, low-carb, you name it).
    • Ready in about 30 minutes, this meal is fast enough for a weeknight, but flavorful and pretty enough for company. It all kind of depends on how you dress it up or down with side dishes (and we have suggestions for what to serve it with below). 
    raw chicken added in a bowl with water and salt to soak in a wet brine before baking
    A bowl of assorted spices being mixed together to make a dry rub for seasoning chicken

    Key Ingredients For Mustard Sauce

    Scroll down for the full recipe with measurements below.

    • White wine: We use a good, dry white wine. We often grab a mid-price Sauvignon Blanc. It doesn’t have to be fancy, but use something decently drinkable.
    • Mustard: We just adore the combination of whole grain mustard (for color and a big of texture) with spicy, oh-so-French Dijon mustard. If you only have one or the other, it is OK to use all Dijon or all whole grain mustard. 
    • Chicken stock: You could also use veggie stock, if that’s what you have.
    • Cream: For a truly thick and creamy mustard sauce, you’ve really got to use heavy cream. Nothing else will have the right texture.
    • A pinch of flour: This helps the sauce thicken, but if you need this recipe to be gluten free, it’s fine to leave it out. Your finished sauce just won’t be quite as thick.
    • Fat: Olive oil to start, and butter to finish.
    • Shallot: Oh how we love shallots! Onions mild, sweet cousin, shallots are the allium we always reach for when we’re making French-inspired recipes like this succulent chicken. 
    Brined chicken breasts coated in a colorful spice rub in a baking dish, ready for baking.
    Creamy mustard sauce cooking in a skillet to be used as a finishing touch for baked chicken
    Creamy mustard sauce cooking in a skillet to be used as a finishing touch for baked chicken
    a butter and flour roux in a small bowl

    How To Make 

    1. Make the chicken. Add the chicken and 1 tablespoon of the salt to a large bowl. Fill with cold water, cover, and refrigerate for at least 1 hour or up to overnight.
    2. Rub the chicken breasts with oil, salt, pepper, garlic powder, onion powder, and paprika.
    3. Bake the chicken (in a baking dish or on a sheet pan) until the internal temperature of the chicken is 165°F on an instant-read thermometer.
    4. Finish it with a broil! We do this step so that the outside of the chicken gets golden brown and just a hint of a crisp outside. We want texture, here, not burnt chicken.
    5. Make the mustard cream sauce. Sauté the shallot, stir in the white wine , then the mustards, then the stock and cream.
    6. Thicken the cream sauce with a roux made of butter and flour. Cook it for a few minutes to allow it to really get nice and rich.
    7. Serve! 
    Baked chicken coated in a rich, golden-brown spice rub, in a baking dish fresh from the oven
    a butter and flour roux added to a skillet of mustard cream sauce to thicken it

    Serving Suggestions

    Chicken breasts in a skillet, smothered in a creamy mustard sauce and garnished with parsley.
    Chicken breasts in a skillet, smothered in a creamy mustard sauce and garnished with parsley.

    Easy, Creamy Chicken Breast Recipes

    Chicken breasts in a skillet, smothered in a creamy mustard sauce and garnished with parsley.

    Meals = Planned

    For more recipe inspiration, follow us on Facebook, Instagram, TikTok and Pinterest or order our cookbook. We love when you share your meals. Tag us on Instagram using #themodernproper, and we’d love to hear what you think of this recipe in the comments below. Happy cooking!

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    Chicken With Mustard Cream Sauce Recipe

    Published April 24, 2025

    By Holly Erickson & Natalie Mortimer

    • Serves:  4
    • Prep Time:  15 min
    • Cook Time:  20 min
    • Calories:  451
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    Description

    We layer on the flavor at every step of this French-inspired baked chicken recipe. Finished with a rich and creamy mustard sauce, it’s a dreamy dinner that’s easy to pull together anytime.

    Ingredients

    Baked Chicken

    • 4 boneless, skinless chicken breasts, (about 2 pounds)
    • 1 tablespoon plus 1 teaspoon kosher salt
    • ½ teaspoon freshly cracked black pepper
    • 2 teaspoons garlic powder
    • 2 teaspoons onion powder
    • 1 teaspoon paprika
    • 1 teaspoon brown sugar, (optional)
    • 1 tablespoon extra-virgin olive oil

    Mustard cream sauce

    • 1 tablespoon extra-virgin olive oil
    • 1 small shallot, minced
    • ¾ cup dry white wine, (we like Sauvignon Blanc)
    • 1 tablespoon whole grain mustard
    • 1 tablespoon Dijon mustard
    • ⅓ cup chicken stock
    • ⅓ cup heavy cream
    • ½ teaspoon kosher salt
    • 1 tablespoon salted butter, softened
    • 1 tablespoon flour
    • 1 tablespoon chopped fresh flat leaf parsley, (optional)

    Method

    1. Make the chicken. Add the chicken and 1 tablespoon of the salt to a large bowl. Fill with cold water, cover, and refrigerate for at least 1 hour or up to overnight.

      raw chicken added in a bowl with water and salt to soak in a wet brine before baking

    2. Preheat the oven to 450°F with a rack in the center position.

      ingredients laid out to make chicken with mustard cream sauce including spices, dijon, whole grain mustard, cream and butter

    3. In a small bowl, combine the remaining 1 teaspoon salt, pepper, garlic powder, onion powder, paprika, and brown sugar (if using).

      A bowl of assorted spices being mixed together to make a dry rub for seasoning chicken

    4. Transfer the chicken to a plate and pat dry. Brush with the olive oil and season all over with the spice rub. Arrange the chicken in a 9x13-inch baking dish and bake for about 18 minutes, or until the internal temperature of the chicken reaches 165°F on an instant-read thermometer. Turn the oven to broil. Broil until the tops are golden, about 3 minutes.

      Brined chicken breasts coated in a colorful spice rub in a baking dish, ready for baking.

    5. Meanwhile, make the mustard cream sauce. Heat the olive oil in a medium skillet over medium heat. Once the oil is glistening, add the shallot and cook, stirring, until translucent, about 5 minutes. Stir in the white wine and cook, stirring, until reduced by half, about another 3 minutes. Stir the whole grain mustard and Dijon mustard until smooth, then slowly pour in the chicken stock and the heavy cream, stirring constantly. 

      Creamy mustard sauce cooking in a skillet to be used as a finishing touch for baked chicken

    6. In a small bowl, combine the butter and flour to create a roux. Add the roux to the sauce and bring to a simmer. Cook, stirring, until thickened enough to coat the back of the spoon, about 4 minutes. 

      a butter and flour roux added to a skillet of mustard cream sauce to thicken it

    7. Serve the chicken with the mustard cream sauce, sprinkled with parsley, if using.

      Chicken breasts in a skillet, smothered in a creamy mustard sauce and garnished with parsley.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 451
    • Protein 51 g
    • Carbohydrates 11 g
    • Total Fat 20 g
    • Dietary Fiber 2 g
    • Cholesterol 166 mg
    • Sodium 1447 mg
    • Total Sugars 3 g

    Chicken With Mustard Cream Sauce

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