Pollo a la Mostaza (mustard chicken thighs)

Pollo a la mostaza is a juicy and tender chicken laced with creamy Dijon sauce. This insanely appetizing mustard chicken recipe is perfect for dinner any weeknight.

Pollo a la mostaza is the Spanish name for this easy recipe. It is a common preparation that is popular in many Latin American countries, including Mexico.

Since it’s not a traditional dish, it has many variations and every country adds its own touch with ingredients available locally.

Why you should make it?

• Flavorful. Both on the chicken and in the sauce, because the brown bits left in the pan form the flavor base for the creamy mustard sauce.
• Quick. This delicious pollo a la mostaza takes less than 1 hour to make and uses just one pan, yet delivers a comforting, luscious dinner for those busy weeknights.
• One-pan meal. I LOVE one-pan recipes because they can be made with little effort and saves you lots of cleanup.
• Versatile. To serve, from traditional Mexican white rice to mashed potatoes, to be added on top of your favorite noodles, this mustard chicken is a guaranteed crowd-pleaser.

The Ingredients

I am going to break down the ingredients into two groups, one for coating and cooking the chicken and two for the scrumptious creamy sauce.

For the chicken:

• Chicken Thighs. I am using here 6 chicken thighs with bone-in, but this recipe works also with chicken breasts, please read the notes below.
• Mustard. You can use Dijon mustard (as I did) or regular mustard, the former has a wonderful flavor and aroma that outstands in this recipe.
• Olive oil. If you don’t have olive oil, you can also use another type of vegetable oil.
• Seasonings. Garlic and onion powder, and the classic salt and pepper. Adjust to taste if want to,

For the creamy mustard sauce:

• Cream. You can use Mexican crema, heavy cream, or any other type of thick cream you have available where you live.
• Chicken stock. Is the base for the sauce and will help to finish the chicken cooking too.
• Chopped onion + garlic. Both add texture, flavor, and aroma to the sauce.
• Butter + olive oil. Butter adds flavor and creaminess, the oil used is the one that remains after you pan-fried the chicken, so it has all the flavors.
• Oregano. This is a star in the recipe, it really adds a nice flavor. You can also use other dried spices such as rosemary, or thyme, but don’t skip the oregano!
• Flour + water. Whisked together helps the sauce to thicken a bit.

Now, gather all your ingredients, wear your favorite apron and let’s make this luscious and toothsome recipe!

Pollo a la Mostaza Recipe (step by step)

Place chicken thighs in a bowl and add 2 tablespoons of Dijon mustard, 1 tablespoon of olive oil, garlic and onion powder, salt, and pepper.

Turn the pieces until all chicken is nicely coated. Cover and set aside.

Related: How To Safely Handle Raw Chicken.

In a large pan or cast-iron skillet, heat 2 tablespoons of oil over medium heat.

Add chicken thighs in a single layer and cook until crispy and cooked through (8-10 minutes on each side, depending on thickness).

Transfer chicken to a plate, cover with foil, and set aside.

Add the butter and 1 more tablespoon of oil to the pan (read notes). Stir in the onions and cook until soft, add chopped garlic, and cook 1 more minute.

Pour in the chicken stock. Add oregano and the remaining Dijon mustard, then, with a wooden spoon scrape down the browned bits to combine all flavors into the sauce.

Return chicken thighs to the pan, reduce heat to medium-low, cover, and cook for 20 more minutes turning the chicken one time in between.

Stir in the heavy cream and the mixture of flour + water. Simmer for 3-4 minutes or until the sauce thickens to your desired consistency.

Adjust salt to taste and serve as suggested below.

Useful Notes and Tips

• You can make this recipe using chicken breasts or boneless chicken thighs, just take in mind those cook faster and they require less liquid to finish the cooking.
• I’ve tried this pollo a la mostaza recipe using chicken with the skin on and it was just too oily, so I don’t recommend this option.
• If you want to add a spicy kick, I recommend a sprinkle of chili flakes or a bit of chili powder into the sauce.
• Mexican crema adds the perfect sour flavor, you should try it at least once with this ingredient.

How To Serve

• Arroz a la mantequilla. Having creamy and flavourful chicken with a side of buttery rice can be a perfect combination for a delightful dinner with your family and friends.  
• Green salad: To make your dinner healthy as well as scrumptious, add a side of fresh green salad.
• Mashed potatoes. The combination of puffy mashed potatoes (recipe by onesweetharmony.com) and lip-smacking juicy chicken laced with Dijon sauce is perfect for treating your taste buds any day. 
• Oven-baked potatoes. Pair this flavorsome mustard chicken with hot Italian roasted potatoes for a filling and toothsome dinner. 
• Noodles. The amazing sauce will coat nicely any of your favorite noodles.
• Homemade bread. My favorite! I just love dipping the bread into the creamy sauce.

How To Store And Reheat

Pollo a la mostaza is the perfect prep meal for busy nights, I like to make a double batch of the recipe and have it ready for unexpected visitors or quick dinners.

• Fridge: Place leftovers in a container with a tight lid and store them in the refrigerator for up to 3 days. We recommend glass containers as those kept better the flavors.
• Freezer: Use a proper container or zip bags to store these mustard chicken thighs for up to 3 months. Don’t forget to label the container with the cooking date.

For reheating: Make sure to thaw the dish first (if frozen), then add it to a pan, add a dash of chicken stock or water to loosen up the sauce, and reheat on the stovetop over medium-high heat.

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More Chicken Recipes

• Mexican Chicken Over Rice.
• Pollo con crema.
• Chicken Tinga.
• Creamy chicken poblano.