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.
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.
Pollo a la Mostaza (Dijon mustard chicken thighs)
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)
- 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.
- 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!
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