There’s something irresistibly comforting about tender chicken bathed in a luscious sauce, and that’s exactly what the Creamy Dijon Mustard Chicken Scroll Recipe delivers. This dish combines rich creaminess with a tangy mustard kick that gently lingers, making it a perfect weeknight cozy meal that feels a little fancy.

The image shows a white oval plate with five pieces of golden-brown cooked chicken layered close together, each piece covered unevenly with a creamy beige sauce sprinkled with small green herb bits and black pepper. The chicken has a slightly rough texture with visible grill marks and a crispy edge. Around the chicken pieces, some green parsley leaves are used as garnish, adding a fresh contrast. The plate is set on a green cloth on a wooden board, with a white marbled surface in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Dijon Mustard Chicken Scroll Recipe
Top Tip
How to Serve Creamy Dijon Mustard Chicken Scroll Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Dijon Mustard Chicken Scroll Recipe

Why You'll Love This Recipe

I’ve made this Creamy Dijon Mustard Chicken Scroll Recipe more times than I can count because it just nails that balance of quick, flavorful, and satisfying. The sauce isn’t your usual cream and chicken combo — it’s bright, savory, with just the right touch of herbaceous depth that keeps me coming back for seconds.

Easy to Make: Whipping this up doesn’t take long, and it’s a fantastic way to elevate simple chicken breasts.
Creamy Yet Tangy Sauce: The Dijon mustard brings just enough zest to cut through the creaminess, making each bite exciting.
Versatile Flavors: Herbs like thyme and sage add a comforting warmth that you can easily tweak to your taste.
Perfect for Any Occasion: Whether it’s a cozy solo dinner or an impressive dinner for friends, this recipe fits comfortably.

A pan filled with four golden brown chicken pieces, each topped with a smooth, light yellow creamy sauce with small green parsley pieces sprinkled on top. The chicken is arranged in a loose square, surrounded by the sauce that has a slightly thick texture. A silver spoon rests on the right side of the pan, partially covered in the sauce. Fresh parsley sprigs are placed around the chicken for garnish, and the pan sits on a white marbled surface with a dark green cloth partially visible underneath. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in the Creamy Dijon Mustard Chicken Scroll Recipe plays a role in building layers of flavor without complicating the process. From the tender chicken breasts to the punchy Dijon and aromatic herbs, there’s nothing extraneous here—just simple, quality components working together.

Flat lay of four raw boneless skinless chicken breasts seasoned with salt and pepper, two whole brown eggs with clean shells, a small pile of fresh green thyme sprigs, a small bunch of fresh parsley leaves, a small cluster of garlic cloves, a few dried sage leaves, a drizzle of golden honey in a small white ceramic bowl, smooth creamy heavy cream in a small white bowl, yellowish pale Dijon mustard in a small white bowl, clear light brown chicken broth in a small white bowl, and a small amount of olive oil in a small white bowl, all arranged in perfect symmetry on a simple white ceramic plate and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: I prefer boneless, skinless ones flattened for even cooking and juicier texture.
Olive oil: Divided use helps with browning chicken first, then sautéing garlic and herbs for flavor.
Garlic: Adds a subtle depth; fresh minced is best but shallots make a nice alternative.
Chicken broth: Builds a savory base for the sauce; low sodium lets you control salt levels.
Heavy cream: Provides richness and a silky texture to the sauce.
Dijon mustard: The star of the dish, giving it signature tang with mild heat—Grey Poupon is my go-to.
Fresh thyme and dried sage: These herbs bring earthy, warm flavors that pair beautifully with mustard.
Honey: Just a touch to balance the sharpness of the mustard and brighten the sauce.
Parsley: A fresh, optional garnish that adds a pop of color and freshness on the plate.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This recipe is a fantastic canvas for your flavor preferences. I love switching up the herbs sometimes or adding a splash of white wine for an extra layer of complexity. Don’t hesitate to experiment—make it yours.

Variation: I’ve added mushrooms and spinach into the sauce for a veggie boost that blends beautifully with the creamy mustard.

Step-by-Step: How I Make Creamy Dijon Mustard Chicken Scroll Recipe

Step 1: Flatten and Season the Chicken

Using a meat mallet, I gently pound the chicken breasts to an even ½-inch thickness. This helps them cook uniformly and stay juicy. After patting them dry with paper towels, I season both sides generously with salt and pepper—simple seasoning is key here.

Step 2: Sear the Chicken

I heat 1 tablespoon of olive oil in a skillet over medium-high heat until shimmering. Then I add the chicken pieces, cooking about 5-6 minutes each side, depending on thickness. Use an instant-read thermometer if you can—165°F in the thickest part means they’re done perfectly. I transfer them to a plate and tent with foil to keep warm.

Step 3: Build the Sauce

Lower the heat to medium-low and add the remaining olive oil. Toss in the minced garlic and sauté briefly—just about 10 seconds until fragrant but not browned, or it’ll turn bitter. Then pour in the chicken broth along with thyme and sage. I let it simmer gently until the liquid reduces by half, concentrating the flavors.

Step 4: Creamy Mustard Finish

Next, I stir in the heavy cream and Dijon mustard, letting the sauce bubble gently while stirring often. It thickens nicely in about a minute. A drizzle of honey smooths out the sharpness, and I adjust salt and pepper here, tasting to balance everything before plunging the chicken back in to coat it with the luscious sauce.

Top Tip

From my many tries making this Creamy Dijon Mustard Chicken Scroll Recipe, a few learned lessons really make a difference between good and great.

Don’t Skip Flattening: It helps the chicken cook evenly and stay tender—nothing worse than overcooked edges and raw centers.
Watch Your Garlic: Garlic burns quickly; keep that sauté very brief to avoid bitterness that masks the mustard's brightness.
Simmer Sauce Gently: Let the sauce reduce slowly without rushing, so it thickens and the flavors meld beautifully.
Use an Instant-Read Thermometer: It’s a small investment that guarantees perfectly cooked chicken every time—you’ll be glad you used it.

How to Serve Creamy Dijon Mustard Chicken Scroll Recipe

Creamy Dijon Chicken - Serving Suggestion

Garnishes

I like to finish with a sprinkle of fresh parsley—it adds a pop of color and a little fresh herbiness that brightens the plate and cuts through the creamy sauce perfectly.

Side Dishes

This chicken pairs beautifully with simple roasted vegetables like asparagus or green beans, or a creamy mashed potato to soak up the sauce. Sometimes I’ll serve it over fluffy rice or buttered noodles when I want something lighter but still satisfying.

Creative Ways to Present

For a special dinner, I’ve rolled the chicken breasts around sautéed spinach before cooking, turning it into a scroll shape that looks elegant when sliced. Laying the sauce artistically drizzled over each slice makes a stunning presentation without extra fuss.

Make Ahead and Storage

Storing Leftovers

I keep leftover Creamy Dijon Mustard Chicken Scroll Recipe airtight in the fridge for up to three days. The sauce stays lovely and flavorful, just be sure to let everything cool before sealing the container to keep textures intact.

Freezing

I’ve frozen this dish successfully, though I recommend freezing without cream if possible to maintain sauce texture. Freeze cooked chicken separately, then thaw both components gradually and remake the sauce fresh when reheating.

Reheating

Reheat gently on low heat in a skillet or microwave, adding a splash of broth or cream to loosen the sauce if it thickens too much. Stir well to bring back the creamy texture without overheating.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work well because they tend to be juicier and more forgiving. Just adjust the cooking time slightly to ensure they’re cooked through.

Can I substitute the heavy cream?

Yes, you can try half-and-half for a lighter sauce, but it won’t be as rich or thick. For a dairy-free option, coconut cream works but expect a slight flavor change.

How can I make the sauce less tangy?

If you find Dijon a bit strong, adding extra honey or reducing the mustard slightly will mellow the tang. Using a milder Dijon brand like Grey Poupon also helps keep flavors balanced.

Can I prepare this recipe ahead of time?

Yes! You can marinate and season the chicken breasts a few hours in advance or even overnight. Prepare the sauce just before serving to keep it fresh and creamy.

Final Thoughts

This Creamy Dijon Mustard Chicken Scroll Recipe has become my go-to whenever I want something that feels both special and comforting without tons of fuss. Its rich, tangy sauce paired with juicy chicken never fails to impress — and I hope you’ll find it as satisfying and easy to make as I do. Give it a try and let the flavors do the talking!