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 a chicken recipe featuring a creamy sauce made of mustard, cream, and spices. The name of this recipe is the Spanish translation of “chicken with mustard”.
The recipe is one of my family’s favorites, I love serving this delectable chicken dish with white rice so the creamy mustard sauce infuses the rice with lots of flavor!
This pollo a la mostaza recipe is straightforward and easy to make, making it a great option for weeknight dinners or when you want a delicious meal without too much effort.
Ingredients
For 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.
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, and 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.
This is a visual overview of the steps to make this recipe. See the detailed list of ingredients & instructions in the recipe card below.
How to Make Pollo a la Mostaza
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.
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.
Top Tip: Chicken thighs will take about 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.
Expert Notes & Tips
- You can make this pollo a la mostaza recipe using chicken breasts or boneless chicken thighs, just take in mind those cook faster and require less liquid to finish cooking.
- Even though I like to use bone-in chicken thighs because the bones add flavor and help keep the chicken moist during cooking.
- Don’t skip searing the chicken in a hot skillet with some oil. This step adds a beautiful golden-brown crust to the chicken and enhances the overall flavor.
- If you want to add a spicy kick, I recommend a sprinkle of chili flakes or a bit of chili powder into the sauce.
- Be careful not to overcook the chicken, especially if you’re using boneless, skinless chicken breasts. Overcooking can result in dry and tough meat. Monitor the cooking time and use a meat thermometer to ensure the chicken temperature reaches 165°F (74°C).
What to Serve With Mustard Chicken
Mustard chicken goes well with a variety of side dishes that complement its flavorful and tangy nature. Here are my favorite delicious options to serve alongside the chicken:
- Arroz a la mantequilla. Having creamy and flavorful 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 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 for serving pollo a la mostaza! 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 a zip bag to store these mustard chicken thighs for up to 3 months. Don’t forget to label the container with the cooking date.
For reheating: Thaw pollo a la mostaza 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.
FAQ
What is mostaza?
Mostaza is the Spanish word for “mustard.” Mustard is a condiment made from the seeds of the mustard plant. The most common types of mustard are yellow (American-style), brown (Dijon style), and black.
What does mustard do when cooking chicken?
Mustard can help retain moisture in the chicken during cooking and it forms a beautiful golden-brown crust, it also helps to tenderize the meat, and act as a glue for spices, adding a distinctive tangy and pungent flavor to the final dish.
More Chicken Recipes
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Video
Pollo a la Mostaza (Dijon mustard chicken thighs)
Equipment
- large non-sticking pan
Ingredients
For the chicken
- 6 skinless and bone-in chicken thighs
- 2 Tablespoons Dijon mustard
- 3 Tablespoons olive oil (divided)
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- salt and pepper (to taste)
For the mustard sauce
- 1 cup chicken stock (low-sodium)
- 1 cup Mexican or heavy cream
- 2 cloves garlic (minced)
- ¼ cup onion (chopped)
- 2 teaspoons flour + 2 tablespoons of water (mixed)
- 1 ½ teaspoons oregano
- 2 Tablespoons butter
- salt (to taste)
Instructions
- Place chicken in a bowl and add 2 tablespoons of Dijon mustard, 1 tablespoon of olive oil, garlic and onion powder.
- Season with salt and pepper and turn the pieces until everything is nicely coated. Cover and set aside.
- Heat 2 tablespoons of oil over medium heat In a large pan or cast-iron skillet.
- Add chicken thighs in a single layer and cook until crispy and golden (8-10 minutes each side, depending on thickness).
- Transfer chicken to a plate, cover with foil and set aside.
- Add the butter to the pan and sauté the onion until soften.
- Add garlic and cook until fragrant.
- Pour in the chicken stock, then add oregano and the remaining Dijon mustard.
- Scrap down the browned bits with a wooden spoon 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 over rice, noodles, or with a side of mashed potatoes.
Notes
- You can also use chicken breasts or boneless chicken thighs, just take in mind those cook faster and requiere less liquid to finish the cooking.
- I’ve tried this recipe using chicken with the skin on and it was just too oily, so I don’t recommend this option.
- Add a spicy kick with a sprinkle of chili flakes or a bit of chili powder into the sauce.
- Don’t skip searing the chicken in a hot skillet with some oil. This step adds a beautiful golden-brown crust to the chicken and enhances the overall flavor.
Nutrition Information
Maricruz Avalos Flores is a Mexican cook and photographer living in Italy where she shares authentic Mexican & Italian recipes that can be easily made at home using easy-to-find ingredients.
Pollo a la mostaza is our family favorite! This tender chicken in creamy Dijon sauce is a weeknight winner. I love pairing it with white rice, letting the sauce soak in for a burst of deliciousness. A simple yet incredibly satisfying dinner!
You had me at “creamy Dijon sauce”. Such great flavor and the chicken was moist and delicious! Thank you!
The flavors in this recipe are amazing. I love the flavor of mustard with chicken and my whole family really enjoyed it.
The sauce is so yummy! Thanks for the recipe!
I got a good sale on chicken so I was happy to find this! I love the tangy, delicious sauce!
This looks amazing and such a treat! Thank you!
Oh we’re always looking for new ways to use our homemade Dijon mustard! And this sauce was just so so good. A great recipe, thanks!!
I served these with a side of brown rice and roasted broccoli — it was a hit! The whole family loved it.
I made this mouthwatering chicken recipe, and it was a hit with everyone who tried it. It’s such a simple and quick recipe to prepare, making it perfect for a flavorful weeknight dinner!
It’s super yummy, I doubled the mustard, combined 1/2 cup sour cream and 1/2 whipping cream and added two tbsp of honey, it was amazing!
Glad you liked it! The honey is an awesome tip btw :) some sweetness to balance the flavors!
My husband love it, thank you very much. Really delicious.