Dinner · Colombian

Creamy Mustard Chicken

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · September 16, 2026

This is the kind of dinner that looks fancy but comes together in one pan with pantry staples. Golden seared chicken legs simmer in a silky sauce built from mustard, honey, and heavy cream, and every bite tastes like you fussed way more than you did. Spoon it over rice and dinner is done.

Jump to recipe
Creamy Mustard Chicken

Why you'll love this

  • One pan, minimal cleanup, big payoff.
  • That sweet, tangy, creamy sauce is downright crave worthy.
  • Uses affordable chicken legs and everyday staples.
  • Mostly hands off once it simmers.

EveryDayMeal recipe

Creamy Mustard Chicken

Prep
10m
Cook
55m
Total
65m
Serves
4
Level
Easy

Ingredients

  • 8 chicken legs
  • 1 teaspoon paprika
  • 1 teaspoon, plus more to taste salt
  • 1 teaspoon, plus more to taste black pepper
  • 4 tablespoons olive oil
  • 3 cloves garlic, crushed
  • 1/2 cup onion, chopped
  • 2 cups chicken stock
  • 2 tablespoons mustard
  • 1 cup heavy cream
  • 1 tablespoon honey
  • for garnish fresh parsley, chopped

Equipment

  • Large deep skillet or saucepan with lid
  • Tongs
  • Instant read thermometer
  • Paper towels

Instructions

  1. Pat the chicken legs dry with paper towels so they will brown instead of steam, then season all over with the salt, pepper, and paprika.
  2. Heat the olive oil in a large deep skillet or saucepan over medium high heat until it shimmers, about 30 seconds. Add the chicken and sear, turning a few times, until deep golden on all sides, about 10 minutes total. This color is where a lot of the flavor comes from.
  3. Move the browned chicken to a plate and set aside. Add the onion and garlic to the same pan and cook until soft and fragrant, about 2 minutes, scraping up any browned bits stuck to the bottom.
  4. Pour in the chicken stock, then stir in the mustard, honey, and heavy cream until the sauce is smooth. Season with a little more salt and black pepper to taste.
  5. Return the chicken and any collected juices to the pan, nestling the pieces into the sauce. Cover and cook over medium low heat until the chicken is tender and cooked through, about 45 minutes. It should read 170 degrees F at the thickest part.
  6. Serve warm over white rice, spoon the sauce generously over the top, and scatter with chopped parsley.

Tips from the kitchen

  • Really dry the chicken and give it room in the pan. Crowding traps steam and you lose that golden crust.
  • If the sauce looks thin after simmering, uncover for the last 10 minutes and let it reduce and thicken.
  • Taste the sauce before serving. A pinch more honey balances a sharp mustard, and a little more salt wakes everything up.

Estimated nutrition per serving: 610 cal · 42g protein · 9g carbs · 45g fat

Make it your own

  • Swap in bone-in chicken thighs and cut the simmer time to about 30 minutes.
  • Use Dijon for a sharper bite or whole grain mustard for texture.
  • Stir in a handful of sliced mushrooms with the onions for extra depth.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of stock or cream to loosen the sauce. Freezing is not ideal since cream sauces can separate.

Good to know

Can I use chicken breasts?
Yes, but they cook much faster and dry out easily. Sear them, then simmer only until they hit 165 degrees F, about 15 to 20 minutes.
What mustard works best?
Dijon is the classic pick for a smooth, tangy sauce, but yellow or whole grain both work. Adjust the honey to balance the sharpness.
Why is my sauce thin?
Cream sauces thicken as they reduce. Simmer uncovered for the last 10 minutes, or stir in a teaspoon of cornstarch mixed with cold water.
What should I serve it with?
White rice is traditional and soaks up the sauce beautifully. Mashed potatoes, egg noodles, or crusty bread all work too.

Related recipes