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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.
ÒMG! So easy and so delicious! I forwarded the recipe to all of my single friends and recommended your website for more fabulous recipes!
I love hearing that! I’m so glad you enjoyed it and shared it with your friends.
Just wow…hands down the best tasting chicken and sauce I had ever had. Thank you!
I’m so happy you enjoyed it!
Thank you, thank you, thank you. This is absolutely fantastic. I truly loved this recipe. So easy and so flavourful. The Dijon shines through and takes the flavours to a new high. I will definitely make this again. I used boneless, skinless chicken thighs and served it over boiled potatoes with skins removed.
I’m so glad you loved it. The Dijon really does make that dish, and chicken thighs are a great choice. I’m happy to hear it’s one you’ll be making again.
This is the first recipe I’ve tried of yours, but definitely won’t be the last. That sauce was AMAZING! I had it over rice so that made enough for supper and then lunch the next day. Love this plan!
I’m so glad you enjoyed it, and that sauce really is something special. Happy to hear it gave you both dinner and lunch. I hope you find more recipes you love!
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!
This is a 5 star recipe for sure. Never tried tarragon before and found I just love it. I didn’t have Dijon mustard so I used a teaspoon of dry mustard instead. I don’t know how this substitution affected the recipe but it was excellent. I had a baked potato and lettuce salad with it. I’ll definitely make it again
This was very good. I had misgivings, but it came through really nice.
Mustard? Who would have thunk? This was absolutely delicious. I had a chicken breast left over from making your wonderful chicken marsala so I gave this a try; and wow! My chicken breast was big so it made enough for two however I could have eaten it all in one sitting I had to restrain myself. I didn’t have any turmeric: why don’t I have turmeric? So I substituted some thyme with some basil and Dill from my garden. I will make this again, often.
This was absolutely delicious! I didn’t have heavy cream but I always have 18% cream in the frig so I used that and it thickened beautifully. I will definitely be making this again! Thank you for the recipe.
what can I use instead of cream?I don’t use milk products. Thank you
Coconut cream will work though the sauce may be slightly less thick.
What can be used in place of tarragon? I’ve been to 3 stores where I am and unable to find.
Tarragon really adds so much to this dish with its unique flavor, but if you can’t find it, you can leave it out, and the recipe will still be delicious. Alternatively, you can try substituting with parsley, thyme, or a small pinch of fennel seeds, which are often used as alternatives to tarragon in recipes.
You will want to find the tarragon!!! Order it online if you have to, it makes the dish wonderful!!! I have made this sooooooo many times, can’t imagine it without it!!!
Wonderful recipe! So easy & delicious!
I’m not sure exactly what I was expecting, but this was SO good! I had it over buttered egg noodles. I might try rice the next time. I can see using this creamy versatile dish for all kinds of good meals.
Excellent would not change a thing
This recipe is awesome! I am a huge fan of Alfredo sauce but I’m afraid it is now been bumped to second place. This sauce is now #1. I made it exactly as the recipe called for. I served it over egg noodles. Very flavorful, WOW!!!
What can you use instead of heavy cream
Heavy cream is a crucial element in the sauce, it contributes to its richness and creaminess. More importantly, heavy cream also acts as an effective thickener. I cannot recommend a similar substitute. I do not recommend using milk or half-and-half, as they won’t provide the same thickness or richness.
I made this recipe tonight and found it to be outstanding in flavor. This recipe comes together quick, so have everything standing by. The next time I make it I will double the sauce and serve it with rice.
This dish is so good. The favors blend well and taste so good. This recipe is a keeper!
Thank you! I’m so happy you enjoyed it.
Just made this dish for my supper. I used some roasted garlic mustard and it is amazing. Can’t wait to try more of your recipes. Thank you.
Very easy. Appreciated the fact that it didn’t rely on garlic for flavor, so it was a little different. You could add garlic but that makes it just another garlic cream sauce. I served it over egg noodles. I will definitely make this again.
I try never to leave negative feedback, but this just didn’t work for me; I’m sorry..
I’m sorry to hear that the recipe did not work for you. I’d love to know what it was that you didn’t like because it’s a favorite of mine.
🙁 The same was for me. This is the first recipe I tried and I was so excited about the mustard cream sauce. I used the measurements called for but it just tasted like cream. The Tarragon was fresh. Had purchased it for this recipe. But there was absolutely no flavor to this for me. There is 3 ingredients. I don’t know how mine can go so wrong when others had good experience. But I made Butter Chicken with the other breast and the small batch was just not enough. 🙂 This was great! Want to try the tuna casserole and stroganoff and….oh, never mind. 🙂 Hoping for great results on the rest of these.
Hi Lisa, Our recipe calls for using 1/2 teaspoon of dried tarragon. Did you use the same amount of fresh? Dried herbs have been dried which concentrates their flavor, making them more potent than fresh herbs and fresh herbs have a higher water content, so they’re not as strong. If you did not increase the amount of fresh herbs, this could have been why the flavor of the tarragon was not as pronounced.
One could make this into a casserole, just by adding in some vegetables, and rice.
They could also serve it over rice, noodles, or even mashed potatoes. Then serve a separate interesting side vegetable dish, like Asparagus Minestrone, Roasted Green Beans & Onions or Brussels Sprouts in a Balsamic glaze, etc.
If people don’t have any cream, they could make a Béchamel [white] sauce.
To make this vegan/humane/plant based, simply use vegan Chik’n strips, or Light Life Smart Tenders, coconut cream, or vegan Béchamel sauce, made with plant beverage of choice [oat/hemp/soy, coconut/almond, etc.
The recipes on here, are so versatile.
The only change I made was to use thigh meat and it was so delicious served over cauliflower rice and some stir fry vegetables on the side for a very satisfying and delicious dinner. Thank you.
Great recipe.
This was excellent. Easy quick meal.
Winner winner chicken dinner! Will make it again and again. We LOVE it! Thanks Joanie.
Outstanding chicken recipe. It’s my new favorite. I love tarragon. It gives such a fresh flavor. I can make this recipe year round. Thanks Joanie!
This is one of my favorite chicken recipes, Mary. I’m so happy to hear you enjoyed it too.
Is there something that can be used in this other than heavy cream? Seems to add a lot of fat to the dish and I am trying to loose weight.
Hi Marilyn,
You could use lowfat milk instead if you would like. As the sauce simmers, the cream causes the sauce to thicken a bit. Using lower fat milk would still be delicious but the sauce will not be as thick.
Joanie
Wow. I just found your site a few days ago. I tried the Baked Chicken Caprese which was delicious. Tonight I fixed the Easy Creamy Mustard Chicken. I’ve never had tarragon before so I wasn’t sure but it turned out fabulously and its definitely going to be one of my go to meals.
Hi Sonia,
I’m so happy you found our website and are enjoying the recipes. Thank you so much for taking the time to let me know.
Have a wonderful week!
Joanie
Really don’t like tarragon. What would be a good substitute?
Hi Maggie,
You can leave the tarragon out altogether, it’ll still taste wonderful!
Joanie
Thank you! I will give a try. Love your sites.
Do you think this work in a slow cooker?
Hi Tillia,
I’ve never tried making this dish in a slow cooker so I can’t tell you if it would work the same. However, if you decide to try it, I would cook the chicken in the slow cooker with a little salt and pepper and add in a cup or so of chicken broth (I’m assuming you are using a 1.5 to 2-quart slow cooker). After the chicken has cooked, remove the chicken briefly from the slow cooker and whisk in the cream, mustard, and tarragon. Then put the chicken back into the sauce to cook until the sauce has thickened, about 20 minutes. Be sure to add additional salt and pepper if necessary.
I made this tonight. It was awesome. I was happily surprised how tender the chicken was. I have not had that recently with any chicken recipe. Tasty and tender. Perfect portion. So happy and thank you for sharing with all!
I’m so happy you loved the recipe, Linden. Thank you so much for letting me know!
Great recipe, I will definitely try to cook this tonight, looks great. Thank you for sharing this amazing recipe with us.
I love mustard and adding in the tarragon made for such a delicious meal, thanks for the recipe!
What a fantastic meal. The sauce is awesome!!