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This creamy single serve Mustard Chicken recipe is the perfect blend of elegance and ease! In just 20 minutes, you’ll have a satisfying dinner for one. Tender chicken simmers in a creamy, tangy mustard sauce with a subtle hint of tarragon. It’s a restaurant-quality meal that’s surprisingly simple to make. Whether you serve it over pasta, rice, or enjoy it low-carb and on its own, this dish delivers a comforting and delicious single serving meal.
Looking for more single serving chicken dishes? You’ll love our zesty Sheet Pan Greek Chicken, savory Chicken Marsala, rich Tuscan Chicken, and classic Chicken Parmesan.
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Why You’ll Love This Mustard Chicken Recipe
- Quick and Easy: Ready in 20 minutes, perfect for a hassle-free weeknight meal.
- Flavorful: The mustard and tarragon combination offers a rich, tangy taste.
- Versatile: Great with pasta, rice, or on its own for a low-carb option.
- Single Serving: Ideal for a satisfying meal without leftovers.
- One-Pan Wonder: Simple preparation and minimal cleanup.
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What Is Mustard Chicken?
Mustard Chicken is a classic dish featuring tender chicken pieces bathed in a luxuriously creamy mustard sauce. The sauce, often a delightful blend of mustard, herbs, and a touch of cream, adds a depth of flavor that makes this dish both comforting and satisfying.
Our single serving recipe makes it easy to enjoy this favorite! It offers perfect portions without leftovers, delivers restaurant-quality flavor in a short amount of time, and recreates the signature creamy sauce without fuss.
Ingredients
- Salted Butter: In this recipe, salted butter is used for its rich, creamy texture and added flavor. It enhances the overall taste of the dish.
- Chicken: Choose a 6-ounce boneless, skinless chicken breast or thigh. This portion size is ideal for a single serving, ensuring a tender and juicy component to your meal. If you’ve got extra chicken, consider using them in Chicken Tetrazzini, Chicken Tortellini Soup, or Coq au Vin.
- Salt and Pepper: Essential for seasoning, salt and pepper elevate the natural flavors of the chicken and the sauce, bringing balance to the dish.
- Heavy Cream: A crucial element in the sauce, heavy cream contributes to its richness and creaminess. It also acts as an effective thickener. Substitute it with heavy whipping cream if desired. Avoid using milk or half-and-half, as they won’t provide the same thickness or richness. We use heavy cream in many of our recipes. If you have some leftover, consider using it in Chicken Alfredo, Broccoli Cheddar Soup, or in desserts like Vanilla Pudding and Boston Cream Pie.
- Mustard: Dijon mustard is the preferred choice for its sharp and tangy flavor, although stone-ground mustard is a suitable alternative. Avoid using All-American yellow mustard, as it won’t offer the same depth of flavor. Any extra mustard can be used in Crab Cakes and Potato Salad.
- Dried Tarragon: This herb, when combined with Dijon mustard, creates a flavorful and aromatic sauce. Its addition to the cream base complements the chicken, resulting in a dish with a complex and satisfying taste profile. Consider using tarragon in Chicken Fricassee and in a crustless Coronation Quiche.
If you have any ingredients leftover from this single serve Mustard Chicken recipe, check out our Leftover Ingredients Recipe Finder
Recipe Variations
- Spicy Kick: Add a pinch of cayenne pepper to the sauce for a bit of heat.
- Mushroom Lovers: Sauté some mushrooms along with the chicken for an earthy twist.
- Herb Infused: Mix in a combination of fresh herbs like parsley and chives for extra freshness.
- Cheesy Mustard Chicken: Sprinkle grated Parmesan over the finished dish for a cheesy touch.
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.
- Start by heating a 10-inch skillet over medium heat and melt the butter in it.
- While the butter is melting, season your chicken pieces evenly with salt and pepper.
- Place the chicken in the skillet and let it cook for 6 minutes, turning it occasionally to ensure even browning on all sides.
- Once the chicken is browned, remove it from the skillet and set it aside on a plate, covering it to retain warmth. Then, lower the heat to medium-low.
- Next, pour the heavy cream into the skillet. Use a spatula to gently scrape up the flavorful browned bits from the bottom of the pan.
- Mix in the mustard and dried tarragon into the cream. Continue cooking over medium-low heat, stirring frequently, until the sauce begins to thicken, about 5 minutes.
- Return the chicken to the skillet, stirring to coat each piece thoroughly with the creamy sauce.
- Serve the chicken as-is or enjoy it over cooked rice or buttered noodles for a more filling meal.
Expert Tips
- Meal-prep: Consider keeping chicken pieces in the freezer so you can easily pull one out, defrost it, and cook it when ready. Look for chicken breasts (or thighs) and purchase them when they’re on sale. Then, immediately divide, individually wrap and freeze pieces for later use. The USDA recommends freezing chicken breasts no longer than nine months for optimal quality.
- Storage: Store leftover Mustard Chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave.
- Customize the recipe: The mustard tarragon sauce can be spooned over fish or shrimp instead of chicken.
What To Serve With Mustard Chicken
A great meal becomes extraordinary with the right sides. Here are some of our favorite single serving side dish recipes that go beautifully with your chicken and mustard sauce.
- Sautéed Green Beans: A healthy, vibrant side that complements the creamy sauce.
- Buttered Noodles: For those who aren’t watching their carbs, pasta makes a filling addition.
- Italian Chopped Salad: A light, fresh salad balances the richness of the dish.
- Roasted Cabbage: Roasted cabbage makes a great side for this dish as its crisp texture and mild, earthy flavor beautifully complement the creamy richness of the Mustard Chicken
- French Bread: Homemade bread is perfect for soaking up the delicious mustard sauce
Frequently Asked Questions
Absolutely! This dijon mustard chicken is an excellent choice for those on a keto diet. For a low-carb alternative to rice or pasta, pair it with a delicious cauliflower mash.
Yes, you can easily double or even triple this recipe to make larger portions, making it perfect for when you need more servings.
Yes, substitute the heavy cream with full-fat canned coconut milk.
Refrigerate in an airtight container for up to three days.
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:
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried this simple 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
- Start by heating a 10-inch skillet over medium heat and melt the butter in it.
- While the butter is melting, season your chicken pieces evenly with salt and pepper.
- Place the chicken in the skillet and let it cook for 6 minutes, turning it occasionally to ensure even browning on all sides.
- Once the chicken is browned, remove it from the skillet and set it aside on a plate, covering it to retain warmth. Then, lower the heat to medium-low.Next, pour the heavy cream into the skillet. Use a spatula to gently scrape up the flavorful browned bits from the bottom of the pan.
- Mix in the mustard and dried tarragon into the cream. Continue cooking over medium-low heat, stirring frequently, until the sauce begins to thicken, about 5 minutes.
- Return the chicken to the skillet, stirring to coat each piece thoroughly with the creamy sauce.
- Serve the chicken as-is or enjoy it over cooked rice or pasta for a more filling meal.
Notes
- Meal-prep: Consider keeping chicken pieces in the freezer so you can easily pull one out, defrost it, and cook it when ready. Look for chicken breasts (or thighs) and purchase them when they’re on sale. Then, immediately divide, individually wrap and freeze pieces for later use. The USDA recommends freezing chicken breasts no longer than nine months for optimal quality.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave.
- Customize the recipe: The mustard tarragon sauce can be spooned over fish or shrimp instead of chicken.
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!!