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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.
Looking for more single serving chicken recipes? Try my flavorful Sheet Pan Greek Chicken, Chicken Marsala, Tuscan Chicken, or classic Chicken Parmesan.
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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.
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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. 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
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:
- Sautéed Green Beans: A fresher and lighter option that pairs perfectly with the creamy sauce.
- Buttered Noodles: A satisfying choice for a heartier meal.
- 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.
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.
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.
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.
I made this last night for my husband and me. I doubled the recipe for us. It was perfect, so easy to make and delicious. I’m delighted to have found you on Youtube and subsequently on your website. I plan to make many more of your recipes.
Thank you, Marilyn. I’m so happy you found us too!
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.