Chicken in mustard sauce is a home-cooking classic that never goes out of style. Creamy, aromatic, and full of personality, this dish wins over everyone with its simplicity and explosion of flavor. The combination of juicy chicken with the lightly spicy touch of mustard is irresistible — and when golden roasted potatoes join the party, the result is pure comfort in food form.
Here at Natelie, we love recipes that blend practicality and flavor — the kind you make in a few steps and they look like they came from a restaurant. This chicken in mustard sauce with roasted potatoes is exactly that: a complete, creamy, and elegant meal, perfect for Sunday lunch or a special dinner.
Get ready for an explosion of aromas, textures, and sensations. And the best part? The sauce is so versatile it can be used with other meats, pasta, and even grilled vegetables. Let’s learn it step by step.
Chicken in Mustard Sauce Recipe
Ingredients
- 2 chicken breasts
- 6 small potatoes
- 1 medium onion
- 1 clove of garlic
- 100 ml dry white wine
- 1 carton of heavy cream
- 1 generous tablespoon of mustard (Dijon or yellow)
- 1 teaspoon miso (optional, adds umami and depth)
- Salt and paprika to taste
- Garlic powder (optional)
- Olive oil
- Chopped parsley to finish
Prep time
- Prep: 25 minutes
- Total cook time: 40 minutes
- Yield: 3 to 4 servings
- Approximate calories: 410 kcal per serving
Method:
1. Preparing the potatoes
Start by washing the potatoes well and keeping the skins on. Boil them whole in salted water until they are very tender but not falling apart. The right point is when a fork slides in easily.
Once cooked, drain and set aside.
Next, using a fork, gently smash the potatoes — this creates more surface area so the olive oil can crisp them up in the oven.
Arrange them on a baking sheet, drizzle generously with olive oil and salt, and bake in a preheated 220 °C oven until golden and crispy on the outside, with a creamy interior.
2. Seasoning the chicken
While the potatoes roast, prepare the chicken.
Slice the breasts into medium cutlets and season with salt, paprika, and garlic powder. Let rest for 10 minutes to absorb the flavors.
This step is essential: the dry rub helps form a golden crust when searing, adding texture and preventing the chicken from drying out.
3. Searing the chicken
Heat a large skillet with a drizzle of olive oil and sear the cutlets until nicely browned on the outside and juicy on the inside.
Set aside on a plate and, in the same pan, take advantage of the fond left behind: that’s where the sauce begins.
4. Making the mustard sauce
In the skillet where the chicken was seared, add a little more olive oil, the chopped onion, and the crushed garlic. Sauté until translucent and lightly caramelized.
Pour in the white wine and let it boil for 2 minutes, stirring well to deglaze the pan and release the flavors.
Add the heavy cream, mustard, and miso (if using). Stir until the sauce is smooth and creamy.
The ideal texture of the mustard sauce is velvety yet fluid enough to coat the chicken in a generous, glossy layer.
Return the chicken cutlets to the skillet and bathe them in the sauce. Simmer over low heat for another 3 to 5 minutes so they absorb the flavor.
Finish with chopped parsley and a drizzle of olive oil.
5. Plating
With the potatoes roasted and golden, assemble the plate:
place a portion of potatoes on the bottom, add the chicken on top, and spoon over the hot mustard sauce.
The contrast between the creamy sauce and the crispy potatoes is what makes this recipe unforgettable.
You can also serve them separately — it’s delicious either way! The star here is the sauce, which turns out simply amazing!
Golden Tips
- For a bolder touch, use Dijon mustard or a mix of Dijon and yellow.
- Miso is optional, but it adds depth and balance to the sauce — a secret many chefs use.
- Avoid cooking the chicken for too long; it should brown on the outside and stay moist inside.
- Add a tablespoon of honey if you’d like to balance the mustard’s acidity.
- If the sauce gets too thick, a splash of milk or hot water will bring it to the perfect texture.
Side Dishes That Pair Well
Chicken in mustard sauce is so versatile that it pairs with a variety of sides.
Here are some irresistible options to mix up your menu:
Fluffy white rice
A classic that keeps the dish lighter and highlights the sauce’s flavor.
Mashed potatoes or parsnip (mandioquinha)
Creamy and smooth, these purées harmonize with the sauce’s tangy, savory touch.
Grilled vegetables
Zucchini, carrots, and bell peppers add color and texture while keeping the plate balanced.
Green salad with vinaigrette
A fresh salad cuts through the creaminess and brings lightness to the set.
Variations of Chicken in Mustard Sauce
There are many ways to reinvent chicken in mustard sauce without losing the charm of the original. Check out some creative ideas:
Chicken in mustard and honey sauce
Stir a tablespoon of honey into the sauce to balance the flavor and create a slightly sweet-and-savory version.
Chicken in mustard sauce with mushrooms
Add slices of sautéed mushrooms to the sauce for a sophisticated touch and bistro-style aroma.
Chicken in mustard and curry sauce
A pinch of curry powder brings color and perfume to the dish, creating a fusion of exotic flavors.
Baked chicken in mustard sauce
Assemble everything in a baking dish and bake to gratin. The result is a practical one-pan meal that’s even more flavorful.
Chicken in mustard sauce with pasta
Turn the sauce into a base for short pasta like penne or fettuccine. A perfect weeknight dinner.
Common Mistakes and How to Avoid Them
Even though it’s a simple recipe, chicken in mustard sauce can lose balance if a few details go unnoticed.
- Using too much mustard: the flavor can take over. The ideal ratio is one tablespoon for every 100 ml of cream.
- Overcooking the chicken: it dries out and loses juiciness. Sear over medium-high heat and finish quickly in the sauce.
- Letting the sauce boil hard: the cream may split. Always cook over low heat.
- Not deglazing the skillet: that’s where all the concentrated flavor from the meat and onion is.
FAQ – Frequently Asked Questions about Chicken in Mustard Sauce
What goes well with chicken in mustard sauce?
White rice, roasted potatoes, sautéed vegetables, and even short pasta. The sauce is versatile and pairs with neutral flavors.
Can I use a different protein?
Yes. The same sauce is great with pork loin, seared tilapia, and even tofu for a meat-free version.
What if the sauce turns out too tangy?
Just add a little honey or extra cream. This softens the flavor and makes the sauce more balanced.
What’s the best type of mustard for this recipe?
Dijon mustard is a chef favorite, but classic yellow also works very well for a milder taste.
Can I make the sauce without white wine?
Yes. Substitute with chicken stock or water plus a tablespoon of lemon juice. Keeping a touch of acidity is important for balance.
Can I make the sauce ahead of time?
You can! Store it in an airtight container in the fridge for up to 3 days. When serving, reheat gently over low heat with a splash of milk.
Conclusion: Chicken in mustard sauce
Chicken in mustard sauce is the kind of recipe that brings together everything we love: practicality, an inviting aroma, and that made-with-love taste. The combination of the creamy sauce with golden chicken and roasted potatoes creates perfect harmony — worthy of a chef’s lunch.
Every bite delivers the balance between mustard’s tang, the gentle touch of cream, and the crispy texture of the potatoes. It’s one of those recipes that sticks in your memory — simple to make yet sophisticated in the result.
So next time you want to surprise the family or make something special for yourself, remember this chicken in mustard sauce with roasted potatoes. It proves that great food is born from small details and ingredients chosen with love.
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