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This creamy Mustard Chicken recipe combines simplicity with elegance, making it an ideal dinner for one. Ready in just 20 minutes, tender chicken is cooked in a rich, tangy mustard sauce with a touch of tarragon for added depth. Whether served over pasta, rice, or enjoyed on its own for a low-carb option, this dish offers restaurant-quality flavor in a quick and comforting single serving meal.
Looking for more chicken recipes made just for one? Try our flavorful Sheet Pan Greek Chicken, savory Chicken Marsala, rich Tuscan Chicken, or the classic Chicken Parmesan.
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Why You’ll Love This Recipe
- Fast and Simple: Ready in just 20 minutes.
- Rich Flavor: Mustard and tarragon create a creamy, tangy sauce packed with deliciousness.
- Versatile Pairing: Serve Mustard Chicken with pasta, rice, or enjoy it on its own for a low-carb option.
- Perfectly Portioned: Designed for a single serving, so there’s no waste.
- One-Pan Meal: Everything cooks in one skillet for easy prep and cleanup.
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RELATED: Easy Dinner Ideas for One!
Mustard Chicken is a timeless dish with tender chicken cooked in a rich, creamy mustard sauce. This flavorful sauce, made with Dijon mustard, dried tarragon, and heavy cream, creates a perfectly balanced dish that is both comforting and elegant.
Our single serving version lets you enjoy all the classic flavors without the hassle of leftovers. It’s quick to prepare, with perfectly portioned ingredients that deliver a velvety, herb-infused sauce in just 20 minutes—perfect for an easy yet restaurant-quality meal at home.
Ingredients
If you have any ingredients leftover from this small batch Mustard Chicken recipe, check out our Leftover Ingredients Recipe Finder
- Salted Butter: Adds a rich, creamy texture and enhances the overall flavor of the dish.
- Chicken: Use a 6-ounce boneless, skinless chicken breast or thigh. This portion is perfect for one serving and ensures juicy, tender results. Leftover chicken? Try it in Chicken Tetrazzini, Chicken Tortellini Soup, or Coq au Vin.
- Salt and Pepper: These simple seasonings enhance the flavors of the chicken and sauce.
- 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, Broccoli Cheddar Soup, or in desserts like Vanilla Pudding and 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 Crab Cakes and Potato Salad.
- Dried Tarragon: Combines beautifully with Dijon mustard to create a flavorful, aromatic sauce. This herb also works well in Chicken Fricassee and in a crustless Coronation Quiche.
Recipe Variations
- Spicy Mustard Chicken: Add a pinch of cayenne pepper or red pepper flakes for a touch of heat.
- Mushroom Mustard Chicken: Sauté sliced mushrooms alongside the chicken for an earthy flavor boost.
- Herb-Infused Sauce: Stir in fresh parsley or chives to add brightness and freshness to the dish.
- Cheesy Mustard Chicken: Finish with a sprinkle of grated Parmesan for a creamy, cheesy layer of flavor.
How To Make Mustard Chicken
These step-by-step photos and instructions help you visualize how to make Mustard Chicken For One. 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:
- Sautéed Green Beans: A fresher and lighter option that pairs perfectly with the creamy sauce.
- Buttered Noodles: A satisfying choice for a heartier meal, ideal for pasta lovers.
- Italian Chopped Salad: Light and refreshing, this salad balances the richness of the chicken.
- Roasted Cabbage: Crisp and mildly earthy, roasted cabbage is a perfect complement to the creamy mustard sauce.
- French Bread: A slice of homemade bread is just right for soaking up every last drop of the delicious sauce.
Frequently Asked Questions
Yes, boneless, skinless chicken thighs work well and add extra juiciness to the dish.
Dijon mustard is recommended for its tangy flavor, but stone-ground mustard is a good alternative. Avoid yellow mustard, as it lacks the depth needed for this dish.
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, dried thyme or rosemary are good substitutes if you don’t have tarragon on hand.
Yes, substitute the heavy cream with coconut cream, but note that the sauce may be less rich.
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.
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!!