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.
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.
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.
- 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.
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
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:
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.
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.
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.
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!
Print
Creamy Dijon Mustard Chicken Scroll Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Low Lactose
Description
A delicious Creamy Dijon Mustard Chicken featuring tender chicken breasts cooked in a savory sauce made with Dijon mustard, garlic, herbs, and creamy heavy cream. Perfect for an easy yet elegant dinner.
Ingredients
Chicken
- 4 (6 oz) boneless skinless chicken breasts
- Salt and freshly ground black pepper
- 2 tablespoon olive oil, divided
Sauce
- 2 teaspoon minced garlic (2 cloves)
- ½ cup low-sodium chicken broth
- ½ cup heavy cream
- 2 tablespoon dijon mustard
- 1 ½ teaspoon chopped fresh thyme
- ½ teaspoon dried sage
- 1 teaspoon honey
- Fresh parsley, minced, for garnish (optional)
Instructions
- Prepare the chicken. Using a meat mallet, flatten the chicken breasts to an even thickness of about ½ inch to ensure even cooking.
- Cook the chicken. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Pat the chicken dry with paper towels, season both sides with salt and pepper, then add to the hot oil. Cook for 6 minutes on one side, then flip and cook another 6 minutes until the chicken is cooked through and registers 165 degrees on an instant-read thermometer. Transfer the chicken to a plate and cover with foil to keep warm.
- Make the sauce base. Reduce heat to medium-low and add the remaining 1 tablespoon olive oil to the skillet. Add the minced garlic and sauté for about 10 seconds until fragrant and just beginning to brown.
- Add liquids and herbs. Pour in the chicken broth, then add the thyme and sage. Let the mixture simmer until it reduces by half, approximately 1 minute.
- Finish the sauce. Stir in the heavy cream and Dijon mustard, letting the sauce simmer and thicken for about 1 minute while stirring frequently. Mix in the honey and adjust seasoning with salt and pepper to taste.
- Serve. Plate the cooked chicken breasts, spoon the creamy Dijon mustard sauce over the top, and garnish with minced fresh parsley if desired.
Notes
- You can substitute 2 tablespoon minced shallot for the garlic, sautéing it for 1 minute instead of 10 seconds.
- For a richer flavor, replace ½ cup chicken broth with ½ cup dry white wine plus ½ cup chicken broth; simmer 3 to 4 minutes until reduced by half and alcohol scent dissipates.
- Use an instant-read thermometer to ensure chicken is safely cooked to 165°F.
- Grey Poupon Dijon mustard is recommended for balanced flavor, but feel free to adjust mustard quantity to taste.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 31 g
- Cholesterol: 110 mg
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