Creamy Mustard Chicken Recipe | The Modern Proper (2025)

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April 25, 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.

Why We LOVE This Recipe

This creamy mustard sauce is HEAVEN and it iseasy 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 breastsare 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).

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.

How To Make

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.
Rub the chicken breasts with oil, salt, pepper, garlic powder, onion powder, and paprika.
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.
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.
Make the mustard cream sauce. Sauté the shallot, stir in the white wine , then the mustards, then the stock and cream.
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.
Serve!

Serving Suggestions

Over White Rice
With Mashed Potatoes and Braised Greens
Over pasta! Homemade Pappardelle would be next-level, but truly any pasta you love would be delicious with the cream sauce.
A big salad on the side. In the winter, make it a Kale Salad, in the spring, this beautiful Radish Salad with Yogurt Dill Dressing would make a stunning side.

Easy, Creamy Chicken Breast Recipes

Marry Me Chicken Succulent chicken breasts, sun-dried tomatoes, and a luscious cream sauce — our easy marry me chicken recipe is simply the best one-pan, 30-minute dinner out there!
Creamy Tarragon Chicken This chicken recipe is dressed to impress! Fresh tarragon lends a warming fragrance to a rich and creamy sauce for perfectly browned chicken breasts. Add mashed potatoes or pasta and call it a meal!
Fettuccine Alfredo Creamy, cheesy, but not too heavy, this Fettuccine Alfredo recipe can be mixed and served tableside for date night or thrown together in a pinch for a weeknight dinner for the family.
Creamy Tomato Chicken Skillet Dinner Tender chicken breasts cook a garlicky, creamy tomato bath, and the addition of kale rounds the creamy chicken skillet meal into a true one-pan dinner. Plus, it’s ready in just about 20 minutes.

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!

Chicken With Mustard Cream Sauce Recipe

Published April 25, 2025

By Holly Erickson & Natalie Mortimer

Serves: 4
Prep Time: 15min
Cook Time: 20min
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

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.
Preheat the oven to 450°F with a rack in the center position.
In a small bowl, combine the remaining 1 teaspoon salt, pepper, garlic powder, onion powder, paprika, and brown sugar (if using).
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.
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.
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.
Serve the chicken with the mustard cream sauce, sprinkled with parsley, if using.