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This Mustard Chicken is a quick and flavorful low carb dinner for one that feels a little fancy but couldn’t be easier to make. In just 20 minutes, tender chicken simmers in a rich, tangy mustard sauce with a hint of tarragon. Serve it over pasta, rice, or enjoy it on its own for a low-carb option. It’s a delicious, restaurant-quality meal made just for you.
Featured Comment
“Wonderful recipe! So easy & delicious!”
– Ashley
Why You’ll Love This Recipe
- Quick & Easy: Ready in just 20 minutes with simple ingredients.
- Rich & Creamy: Dijon mustard and tarragon create a flavorful, velvety sauce.
- One-Pan Meal: Everything cooks in a single skillet for easy cleanup.
- Perfectly Portioned: Made for one, but doubles easily if you’re cooking for two.
- Versatile: Serve over pasta, rice, or enjoy on its own for a low-carb option.
Mustard Chicken is one of my favorite easy meals – it’s rich, creamy, and full of flavor.
Tender chicken simmers in a Dijon mustard sauce with a touch of tarragon and heavy cream, creating a dish that’s both comforting and elegant.
This single serving recipe gives you all the classic flavors without leftovers, and it comes together quickly for a simple, satisfying meal.
Looking for more single serving chicken recipes? Try my flavorful small sheet pan Greek chicken, chicken marsala for one, Tuscan chicken for one, or classic chicken Parmesan for one.
Ingredients
If you have any ingredients leftover from this small batch Mustard Chicken recipe, check out our Leftover Ingredients Recipe Finder
- Chicken: Use a 6-ounce boneless, skinless chicken breast or thigh. Leftover chicken? Try it in chicken tetrazzini for one, chicken tortellini soup for one, or single serving coq au vin.
- Heavy Cream: Key to the rich and creamy sauce. Heavy cream or heavy whipping cream work best. Avoid milk or half-and-half, as they won’t provide the same consistency. Use any leftovers in chicken alfredo for one, broccoli cheddar soup for one, or in desserts like single serving vanilla pudding and mini Boston cream pie.
- Mustard: Dijon mustard offers a sharp, tangy flavor, while stone-ground mustard is a good alternative. Avoid yellow mustard, which lacks depth. Leftover mustard is great for small batch crab cakes and potato salad for one.
- Dried Tarragon: Combines beautifully with Dijon mustard to create a flavorful, aromatic sauce. This herb also works well in chicken fricassee for one and in a crustless mini coronation quiche.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Mustard Chicken is easy to customize. Try these variations:
- Spicy Version: Add a pinch of cayenne pepper or red pepper flakes.
- Add Mushrooms: Sauté sliced mushrooms alongside the chicken.
- Herb-Infused: Stir in fresh parsley or chives.
- Cheesy Variation: Finish with a sprinkle of grated Parmesan.
How To Make Mustard Chicken
These photos and instructions help you visualize how to make chicken with mustard sauce. See the recipe box below for ingredient amounts and full recipe instructions.
- Heat a 10-inch skillet over medium heat and melt the butter.
- Season the chicken evenly with salt and pepper.
- Add the chicken to the skillet and cook for about 6 minutes, turning occasionally to brown all sides evenly.
- Remove the chicken from the skillet and place it on a plate. Cover to keep warm, then reduce the heat to medium-low.
- Pour the heavy cream into the skillet, using a spatula to scrape up any browned bits from the bottom of the pan.
- Stir in the mustard and dried tarragon. Cook the sauce over medium-low heat, stirring frequently, until it thickens slightly, about 5 minutes.
- Return the chicken to the skillet, ensuring each piece is well-coated in the creamy sauce.
- Serve the chicken as-is or over rice or buttered noodles for a heartier meal.
Expert Tips
- Meal Prep: Stock your freezer with individually wrapped chicken breasts or thighs for easy, ready-to-cook portions. Buy in bulk when on sale, divide into single portions, and freeze. For best quality, use within nine months, as recommended by the USDA.
- Storing Leftovers: Keep leftover mustard chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave until warmed through.
- Versatile Sauce: The mustard-tarragon sauce isn’t just for chicken, try it spooned over fish or shrimp for a flavorful alternative.
Serving Suggestions
Elevate your Mustard Chicken with these flavorful single serving sides:
Frequently Asked Questions
Yes, boneless, skinless chicken thighs work well.
Absolutely! Simply double the ingredients and use a larger skillet to ensure even cooking.
Reheat gently in a skillet over low heat, adding a splash of cream or broth to prevent the sauce from drying out.
Yes, substitute the heavy cream with coconut cream, but note that the sauce may be less rich.
RELATED: Easy Dinner Ideas For One
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serve mustard chicken recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Creamy Mustard Chicken For One
Equipment
Ingredients
- 1 tablespoon salted butter
- 1 (6-ounce) boneless skinless chicken breast -cut into 1-inch cubes
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- ½ cup heavy cream
- 1 teaspoon dijon mustard
- ½ teaspoon dried tarragon
- Optional: cooked rice or pasta
Instructions
- Heat a 10-inch skillet over medium heat and melt the butter.
- Season the chicken evenly with salt and pepper.
- Add the chicken to the skillet and cook for about 6 minutes, turning occasionally to brown all sides evenly.
- Remove the chicken from the skillet and place it on a plate. Cover to keep warm, then reduce the heat to medium-low.
- Pour the heavy cream into the skillet, using a spatula to scrape up any browned bits from the bottom of the pan.
- Stir in the mustard and dried tarragon. Cook the sauce over medium-low heat, stirring frequently, until it thickens slightly, about 5 minutes.
- Return the chicken to the skillet, ensuring each piece is well-coated in the creamy sauce.
- Serve the chicken as-is or over cooked rice or buttered noodles for a heartier meal.
Notes
-
- Meal Prep: Stock your freezer with individually wrapped chicken breasts or thighs for easy, ready-to-cook portions. Buy in bulk when on sale, divide into single portions, and freeze. For best quality, use within nine months, as recommended by the USDA.
-
- Storing Leftovers: Keep leftover mustard chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave until warmed through.
-
- Versatile Sauce: The mustard-tarragon sauce isn’t just for chicken, try it spooned over fish or shrimp for a flavorful alternative.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
absolutely obsessed with this recipe! this was one of the first dishes I made when I moved out and lived on my own, so it holds a special place in my heart. I do add a bit more dijon mustard just so the sauce is a bit tangier, but a great recipe all around
I love hearing that this recipe has such special meaning for you!