Creamy Mustard Chicken

    21 min

    This recipe is so versatile, I serve it with pasta, mashed potatoes, rice or with chunky bread dunked in. I add whatever veg I fancy that night to the sauce normally but it works really well with spinach or mushrooms, it's really easy too.


    Hampshire, England, UK
    21 people made this

    Serves: 2 

    • 3 skinless, boneless chicken thighs, diced
    • 1 chicken stock cube
    • 1 tbs olive oil
    • 1 heaped tsp wholegrain mustard
    • 75ml white wine
    • 100ml single cream
    • salt and pepper

    Prep:1min  ›  Cook:20min  ›  Ready in:21min 

    1. In a large pan heat the oil and then brown the chicken, crumbling over the stock cube, add salt and pepper to taste.
    2. Once browned add the mustard and wine, boil for 5 mins, then add the cream and turn the heat down low, simmer for 10 mins, check chicken is cooked through and serve.

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    Reviews in English (7)


    .Quick easy cheap tasty and only one pot to wash loved it loved it. Fist time i have ever cooked with chicken thighs...fab! Thanks  -  10 Nov 2010


    Tasted great,served mine with rice,will make again  -  24 Apr 2010


    You have to try this recipe! It is very easy and is definately the tastiest way of serving chicken I have ever found. Thank you so much gingerbiscuit, I will be cooking this very often.  -  28 Jan 2010