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, aka mustard chicken, on a pan.

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.
Pollo a la mostaza in a pan.

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,
Ingredients for pollo a la mostaza  (mustard chicken) displayed with names on a countertop.

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.
Ingredients for the Dijon mustard sauce for pollo a la mostaza with name tags and displayed on a countertop.

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.

Chicken coated with mustard and spices in a bowl.

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).

Mustard coated chicken pan fried in a pan.

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.

Onion and garlic sautéed in a pan.

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.

The mustard sauce in a pan.

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.

Pollo a la mostaza cooked in a pan.

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.

Pollo a la mostaza end of cooking in a pan.

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.
Mustard chicken thighs, aka pollo a la mostaza, served in a plate with a side or buttery rice.

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.

Pollo a la mostaza, aka mustard chicken recipe.

Pollo a la Mostaza (Dijon mustard chicken thighs)

author Maricruz
6
This easy and delicious Pollo a la mostaza is loaded with rich flavors and made in one pan, this simple meal is sure to be your new favorite family dinner. 
prep 10 minutes
cook 50 minutes
total 1 hour

Ingredients 

For the chicken

  • 6 skinless and bone-in chicken thighs
  • 2 Tbsp Dijon mustard
  • 3 Tbsp olive oil (divided)
  • 2 tsp onion powder
  • 1 tsp 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 tsp flour + 2 tablespoons of water (mixed)
  • 1 ½ tsp oregano
  • 2 Tbsp 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.
  • Mexican crema adds the perfect sour flavor, try it at least once!
Nutrition Information
Calories: 373kcal | Carbohydrates: 5g | Protein: 22g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 152mg | Sodium: 975mg | Potassium: 364mg | Fiber: 1g | Sugar: 2g | Vitamin A: 736IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg
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