You are going to want to add this creamy mustard chicken to your menu this week. Not only it is absolutely delicious, it is all cooked in one pan! What more could you ask for? Packed with protein from the chicken tenderloins and micronutrients from the baby spinach leaves, our creamy mustard chicken is a great weeknight dinner that the whole family will enjoy. While it has a distinct flavour from the dijon and wholegrain mustard used in the recipe, it is not spicy or hot.
A delicious low carb one pan dinner
You can’t beat a one pan recipe. Dan especially loves them as she is usually on washing-up duty at our place. We also love chicken recipes for weeknight dinners, as they are usually quick and easy. Here are a couple of our favourite one pan chicken dinner recipes;
We love that this recipe is all cooked in one pan, making for very easy cleanup. Here are the basic steps for making this creamy mustard sauce recipe;
- Brown and cook the chicken tenderloins in butter.
- Remove the chicken and cook the shallots
- Add the chicken stock and reduce until most liquid has evaporated
- Add the cream and mustard and simmer to thicken slightly
- Wilt the spinach leaves in the sauce
- Add the chicken back to the sauce and heat through
What mustard should I use in my creamy mustard chicken?
We like to use the Maille brand of dijon and wholegrain mustard in this recipe. It is readily available at Coles and Woolworths in Australia. You can use any brand you prefer or have available though. It is best to use a traditional dijon mustard, not a honey dijon.
The flavour of dijon mustard and wholegrain mustard is very similar, it is the texture that is very different. Dijon mustard is smooth and creamy, whereas wholegrain mustard contains whole mustard seeds. We like the texture of the course wholegrain mustard in the recipe, but you can use all dijon mustard if that is all you have. You can also use all wholegrain mustard too.
Freezer-friendly meals in October
This month (October 2022), we are talking all new recipes featuring freezer-friendly meals! We will be sharing our favourite recipes, tips & tricks, ingredients and kitchen equipment on our Facebook page across October to help you create delicious, easy freezer-friendly meals at home. Check out our recipe from last week here – eggplant and ricotta bake.
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General tips for freezing meals
- Don’t put hot food in the freezer. Let your leftovers or meal prep meals cool down completely before popping in the freezer.
- If using ziplock or silicon bags lay them flat initially to freeze. Then once they are frozen you can stack them upright or in a pile to maximise space in your freezer.
- Don’t refreeze food. If you defrost meat you need to cook & eat it, do not pop defrosted food back in the freezer.
- Label it! It can be tricky to determine what your meals are once they are frozen, so label you meals and include the date you froze them for future reference.
- Freeze in portions so you only defrost what you need. We usually freeze dishes in 1 or 2 serve potions.
Tips for making Creamy Mustard Chicken
- Leftovers store well in the fridge or freezer in an airtight container. You can then defrost and reheat in the microwave or on the stovetop (we prefer to reheat on the stovetop).
- It will seem like too many spinach leaves when you initially add them, but trust the process! They will wilt down dramatically and there will be plenty of sauce.
- Make sure you are patient and allow the chicken stock to reduce right down until there is barely any liquid left to avoid your end result being too watery.
- This recipe uses French shallots, check out this excellent explanation. I prefer to use these as they have a milder and sweeter flavour than an onion. Of course, you can use onion if you prefer that flavour.
Suggestions for making Creamy Mustard
- This creamy mustard chicken can be served with cauliflower rice (as we did), cauliflower mash, rice, mashed potatoes or your favourite steamed or roasted veggies.
- We like to use a mixture of dijon and seeded mustard in this recipe, but if you only have one or the other it will still work. Be careful with hot/spicy mustard, as it may make it too spicy.
- We like to use chicken tenderloins in this recipe as they cook quickly and we prefer the texture of them. You can use skinless/boneless chicken thighs or breasts but you will need to adjust the cooking time to ensure they are cooked through.
Make it low carb
- This dish is naturally low carb, you will just need to serve it with low carb sides. We recommend cauliflower rice (as we did in the photos), cauliflower mash, and any steamed or roasted veggies.
Equipment
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You may need –
Creamy Mustard Chicken
This creamy mustard chicken recipe is easy, made in one pan and absolutely delicious. What is not to love about it? It also stores well in the fridge or freezer, so is a perfect make ahead or meal prep option. Just a few simple ingredients like chicken, mustard, cream and spinach can really turn your weeknight dinner into a tasty meal. Add this creamy mustard chicken recipe to your menu for next week!
If you like this recipe, please give it a 5 star rating.
If you like this recipe you may also like…
- Teriyaki Chicken Rice Bowl
- Mexican Chicken Salad
- Mexican tuna salad
- Tuna Salad without Mayo
- Panko Chicken
- Cream Cheese Pasta
- Lemon Chicken Marinade
- Mexican chicken marinade
- Smoked Chicken Salad
- Tandoori Chicken Salad
Ingredients
- 600 g chicken tenderloins
- salt & pepper
- 30 g butter
- 2 French shallots, finely chopped (see tips above) (approx. 100g)
- 1 cup chicken stock
- 1 cup pure cream (heavy whipping cream)
- 2 tsp dijon mustard
- 2 tsp wholegrain mustard (seeded)
- 200 g baby spinach leaves
Instructions
- Generously season the chicken tenderloins with salt and pepper on both sides.
- Heat a large frying pan to medium-high heat and add the butter to melt.
- Cook the chicken tenderloins for 3-4 minutes each side, until browned and cooked through.
- Remove chicken from the pan and set aside.
- Reduce heat to medium and add the shallot. Cook for 5 minutes stirring occasionally.
- Add the chicken stock and use a wooden spoon or spatula to scrape up any brown bits on the bottom of the pan.
- Bring to a simmer and reduce until almost all of the liquid is evaporated and what is left in the pan is almost syrupy.
- When the chicken stock has almost completely reduced, add the cream and mustards to the pan. Stir to combine.
- Gently simmer to reduce the sauce slightly. Be careful not to have it too high that it boils, as it may seperate.
- Once the sauce has thickened slightly, add the baby spinach leaves. Stir to combine and allow the leaves to wilt down. It may seem like there is too much spinach and not enough sauce, but they will wilt down dramatically.
- Add the chicken back to the pan and allow to heat through in the sauce. Once the chicken is heated through and the spinach wilted it is ready to serve.
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