Creamy Mustard Chicken
Creamy Mustard Chicken
This recipe ticks all the boxes with it being easy to make, cheap, and extremely tasty. The chicken is melt in your mouth tender, the sauce is deliciously rich and full of flavour and I can guarantee, once you make this once, you’ll definitely make it again. This dish can be eaten on its own or it can be served with rice, pasta, vegetables or with a salad.


  • 2 tbsp (40ml) - Olive Oil
  • 2 tbsp (28g) - Clarified Unsalted Butter
  • 1 - Brown (Yellow Onion), Diced
  • 2 tsp (5g) - Flat Leaf Parsley, Roughly Chopped
  • 4g (5 Sprigs) - Thyme, Roughly Chopped
  • 5 - Garlic Cloves, Minced
  • 200g (7oz) - Streaky Bacon, Diced
  • 1kg (2.2lb) - Chicken Thigh, Bone Out
  • 80ml (2.7floz) White Wine
  • 500ml (16.9floz) - Thickened  Cream (Pouring Cream/Whipping  Cream)
  • 2 1/2 tbsp (60g) - Dijon  Mustard
  • 1/2 Cup (50g) -  Parmesan Cheese, Grated
  • 80g (2.8oz) - Fresh Baby Spinach
  • Seasoning to Taste 
  • Garnish with Grated Parmesan
  • Garnish with Flat Leaf Parsley


  1. Place a large heavy-based pot or pan over medium-high heat. Once hot pour in 1 tbsp (20ml) of olive oil & add in the chicken thighs, do in batches if need be. Sear for 7 minutes on either side & season with salt & pepper. Remove from the pan & place into a bowl or on a plate to rest.
  2. In the same pot, add in the remaining oil & bacon. Fry the bacon for 3 minutes, stirring frequently or until golden brown. Remove the bacon from the pot with a slotted spoon, place it into a separate bowl & leave the bacon fat in the pot for added flavour.
  3. Add in the clarified butter & allow to melt. Add in the diced onion & saute for 3 to 4 minutes or until golden & translucent. Once golden, add in the chopped parsley, roughly chopped thyme & minced garlic, saute for 15 seconds.
  4. Pour in the wine (or vegetable or chicken stock) to deglaze & allow to reduce for 1 minute, stirring the whole time. Add in the  cream & dijon  mustard, mix it well & bring the sauce to a simmer. Once simmering, add in the grated  parmesan cheese & season to taste, mix well. Turn heat to low & simmer for 7 minutes, stirring frequently.
  5. 7 minutes later, add in the chicken thighs & bacon, along with the resting juices in the bowl. Mix through well to evenly distribute the bacon & cover the chicken in the sauce, continue simmering for 7 minutes. Add in the baby spinach & mix through for 1 minute or until wilted. Turn off the heat.
  6. Serve & garnish with grated  parmesan cheese, cracked black pepper & roughly chopped flat leaf parsley. Dig in.


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