• Skip to primary navigation
  • Skip to main content
Mamá Maggie's Kitchen
  • Recipes
    • Appetizers
    • Beef
    • Breakfast
    • Chicken
    • Desserts
    • Drinks
    • Pork
    • Seafood
    • Side Dishes
    • Soups
    • Vegetarian
    • Healthy
    • Mexican
    • Holiday Recipes
    • Learn
  • Cookbooks
  • Shop
  • Courses
    • Tamales
menu icon
go to homepage
  • Home
  • Recipes
  • Cookbooks
  • Courses
  • Shop
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipes
    • Cookbooks
    • Courses
    • Shop
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Chicken » Pollo a la Mostaza

    Pollo a la Mostaza

    Last Updated February 8, 2023. Originally Posted February 9, 2023 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Get ready to tantalize your taste buds with this yummy Pollo a la Mostaza. Quick and tasty, this recipe is ideal for busy weeknight meals.
    Jump to Recipe Print Recipe
    Pollo a la Mostaza in a cast iron skillet with a spoon.
    Pollo a la Mostaza in a cast iron skillet sitting on a wooden cutting board and next to rice.
    Pollo a la Mostaza in a cast iron skillet sitting on a wooden cutting board and next to rice.

    This Pollo a la Mostaza (mustard chicken) recipe is quick and easy to make, yet full of flavor. 

    Next to Enchiladas Verdes, I make this dish all the time. I like it because it’s always a big hit with the entire family.

    With just a few simple ingredients, you’ll be able to whip up this delicious family meal in no time!

    Ingredients

    The ingredients needed to make Pollo a la Mostaza labeled and sitting on a white marble surface.

    For the Chicken:

    • Skinless and bone-in chicken thighs
    • Dijon mustard
    • Olive oil
    • Garlic powder
    • Salt and black pepper (to taste). 

    To make this a complete meal, consider adding green beans, broccoli, or brussels sprouts. 

    If you use boneless breasts or boneless thighs, you cut down on the cooking time substantially. Ideal for weeknights!

    The ingredients needed to make the mustard sauce for the mustard chicken labeled and sitting on a white marble surface.

    For the Mustard Sauce:

    • Butter
    • Onion (chopped)
    • Fresh garlic cloves (finely minced)
    • Chicken stock (low-sodium)
    • Dried Oregano
    • Dried Thyme
    • Dijon mustard
    • Heavy cream
    • Cornstarch + 2 tablespoons of water (mixed)
    • Salt (to taste)

    We are using dried herbs for easy cooking, but you can also use fresh herbs – 2 sprigs of fresh thyme and 2 sprigs of fresh oregano.

    Dijon mustard is tangy and pungent. For a sweeter taste, add a tablespoon of honey to make a honey mustard sauce.

    A good substitute for Dijon mustard is Spicy Brown mustard.

    Instructions

    Seasoning the raw chicken in a large glass bowl.
    • Rinse and pat dry the chicken with a paper towel.
    • Place chicken in a bowl and add 2 tablespoons of Dijon mustard, 1 tablespoon of olive oil, garlic powder, salt and pepper. 
    • Turn the pieces until everything is nicely coated. Cover and set aside.

    I’m using chicken thighs BONE-IN because they have more flavor. Skinless chicken breast work well too.

    Use any cut of chicken you prefer. Just adjust the cooking time.

    Other Cooking Times

    • For Boneless Chicken Thighs or Chicken Strips, sear the meat on all sides. About 5 minutes on each side. Remove. Make the sauce. Return the chicken and continue cooking for another 5 to 10 minutes. Total 15 to 20 minutes.
    • Chicken Breasts Bone-in. Sear the chicken on all sides. About 5 minutes on each side. Remove. Make the sauce. Return chicken and continue cooking for 25-30 minutes. Total 35-40 minutes.

    Chicken is fully cooked when it reaches an internal temperature of 165 degrees F. 

    Searing the chicken thighs in a black cast iron skillet.
    • Heat 2 tablespoons of oil over medium heat in a large skillet.
    • Brown chicken on each side.
    • Remove the chicken pieces to a plate, cover with foil and set aside.

    The chicken will not be full cooked and will continue to release its juices. Use a plate that has some depth to catch the juices.

    If the bottom of the pan starts to burn, add a splash of water or chicken broth. 

    Here, I’m using a large cast iron skillet. Look for a large frying pan that’s big enough to cook everything.

    Cooking the mustard sauce in a cast iron skillet.
    • Add the butter to the pan and sauté the onion until golden brown. About 2 minutes. 
    • Add garlic. Cook for 1 minute.
    • Pour in the chicken stock, oregano, thyme, and 4 tbsp Dijon mustard.
    • Scrape down the brown bits with a wooden spoon to combine all flavors into the sauce.

    To create a unique and flavorful mustard sauce, add 1/2 cup of sauvignon blanc or any dry white wine of your choice.

    For those of you who like spicy food, add a diced jalapeno or 1 finely diced chipotle in adobo sauce to the mustard mixture.

    Adding the chicken thighs to the cast iron skillet.
    • Return chicken thighs and reduce heat to medium-low.
    • Cover, and cook for 20 more minutes. Turn after 10 minutes.
    • Stir in the heavy cream, salt, and the mixture of cornstarch + water.
    • Bring to a simmer.

    The delicious sauce should be thick and rich. Taste for salt and adjust as needed.

    The heavy cream adds richness to the creamy mustard sauce. The cornstarch mixture is what thickens it. If you do not have heavy cream, use sour cream or creme fraiche instead.

    Storing Instructions

    Place any leftovers in a an airtight container for up to 4 days. To freeze, place in a freezer safe bag, remove as much air as possible. Consume within 3 months.

    Pollo a la Mostaza in a cast iron skillet with a spoon.

    What to Serve it With

    • Arroz Blanco
    • Ejotes a la Mexicana
    • Fideo Seco
    • Horchata

    This delicious Pollo a la Mostaza is an easy and flavorful chicken recipe that you can make in just minutes. With its zesty ingredients, it’s sure to be a hit at any mealtime with the whole family. Serve with rice and enjoy.

    Hungry for More

    Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter for my latest recipes and videos.

    Pollo a la Mostaza in a cast iron skillet sitting on a wooden cutting board and next to rice.

    Pollo a la Mostaza

    Get ready to tantalize your taste buds with this yummy Pollo a la Mostaza. Quick and tasty, this recipe is ideal for busy weeknight meals.
    5 from 43 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: French, Mexican
    Prep Time: 7 minutes
    Cook Time: 30 minutes
    Total Time: 37 minutes
    Servings: 4 people
    Calories: 751kcal
    Author: Maggie Unzueta

    Ingredients

    For the Chicken:

    • 6 chicken thighs (skinless, bone-in)
    • 2 tbsp Dijon mustard
    • 1 tbsp olive oil (to marinate the chicken)
    • 2 tbsp olive oil (to cook the chicken)
    • 1 tsp garlic powder
    • 1 tsp salt
    • 1/2 tsp pepper

    For the Mustard Sauce:

    • 2 tbsp butter
    • 1/2 cup onion (chopped)
    • 2 garlic cloves (finely minced)
    • 1 1/2 cup chicken stock (preferably low sodium)
    • 1/2 tsp dried oregano
    • 1/2 tsp dried thyme
    • 4 tbsp Dijon mustard
    • 1 cup heavy cream
    • 2 tsp cornstarch
    • 2 tbsp water (to mix the cornstarch)
    • 1 1/2 tsp salt (to taste)

    Instructions

    For the Chicken:

    • Rinse and pat dry the chicken.
    • Place in a bowl along with 2 tbsp Dijon mustard, 1 tbsp olive oil, garlic powder, salt and pepper.
    • Turn to coat.
    • Heat 2 tbsp olive oil in a large skillet.
    • Add chicken to the skillet and cook on all sides.
    • About 5 minutes, depending on how thick the chicken is.
    • Remove the chicken from the skillet and place on a plate.
    • Cover with foil.

    For the Mustard Sauce:

    • Add butter and onion to the skillet.
    • Cook for 1 to 2 minutes, until the onion is soft.
    • Add the garlic. Cook for 1 minute.
    • Pour the chicken stock, oregano, thyme, and 4 tbsp Dijon mustard.
    • Mix with a spatula.
    • Gently scrape the browned bits on the bottom of the skillet.
    • Return the chicken to the skillet. Reduce the heat to medium-low.
    • Cover and cook for 20 minutes.
    • Turn the chicken after 10 minutes.
    • Mix the cornstarch with water.
    • Stir in the heavy cream, the cornstarch mixture, and salt to the skillet.
    • Mix to combine.
    • Bring to a simmer. Simmer for 2-3 minutes, or until the sauce thickens.
    • Taste for salt. Adjust if necessary.
    • Serve with rice and veggies. Enjoy!

    Notes

    Pro Tips
    After browning the chicken, please note that the chicken will not be fully cooked and will continue to release its juices. Use a plate that has some depth to catch the juices.
    • If the bottom of the pan starts to burn while searing the chicken, add a splash of water or chicken broth. 
    Other Cooking Times:
    • For Boneless Chicken Thighs or Chicken Strips, sear the meat on all sides. About 5 minutes on each side. Remove. Make the sauce. Return the chicken and continue cooking for another 5 to 10 minutes. Total 15 to 20 minutes.
    • Chicken Breasts Bone-in. Sear the chicken on all sides. About 5 minutes on each side. Remove. Make the sauce. Return chicken and continue cooking for 25-30 minutes. Total 35-40 minutes.
    For a spicy touch:
    I like to serve this with pickled jalapenos. Or, add 1 diced jalapeno or 1 finely minced chipotle in adobo to the mustard sauce. 

    Nutrition

    Calories: 751kcal | Carbohydrates: 11g | Protein: 33g | Fat: 64g | Saturated Fat: 26g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 25g | Trans Fat: 0.4g | Cholesterol: 251mg | Sodium: 1733mg | Potassium: 592mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1220IU | Vitamin C: 3mg | Calcium: 96mg | Iron: 2mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Chicken, Mexican, Recipes

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Liz

      February 10, 2023 at 5:31 am

      5 stars
      This was so good!! My husband loves when we try something we’ve never had before. This is going on the regular rotation!

      Reply
      • Maggie Unzueta

        March 28, 2023 at 11:39 am

        So glad you liked this recipe!

        Reply
    2. Sandhya Ramakrishnan

      February 10, 2023 at 7:40 am

      5 stars
      Love meals like this for weeknight dinner! The mustard sauce sounds delicious and is so versatile. We can use this sauce with other proteins as well.

      Reply
      • Maggie Unzueta

        March 28, 2023 at 12:29 pm

        Yes! That’s what I love about this recipe, you can use this delicious Mostaza sauce to your liking.

        Reply
    3. veenaazmanov

      February 11, 2023 at 4:59 am

      5 stars
      Simple, easy and flavorful. This is a perfect side dish for any occasion. Creamy and yum too.

      Reply
      • Maggie Unzueta

        March 28, 2023 at 12:19 pm

        Yes, very yummy.

        Reply
    4. Nicole

      February 11, 2023 at 9:18 pm

      5 stars
      This recipe is big on flavour and a great weeknight meal. The Dijon mustard really makes this dish shine I love that everything is done in one pan, too.

      Reply
      • Maggie Unzueta

        March 28, 2023 at 11:56 am

        The Dijon mustard is definitely the star ingredient in this Pollo a la Mostaza. I’m glad to hear that you liked it.

        Reply
    5. Jacqueline Debono

      February 12, 2023 at 3:34 am

      5 stars
      This is my new favourite chicken dinner recipe! I used herbs from garden and fresh garlic throughout as didn’t have garlic powder! My husband loved it too so it’s on repeat for next week!

      Reply
      • Maggie Unzueta

        March 28, 2023 at 11:46 am

        Yay! Using fresh herbs and garlic is always a great idea – I bet it tasted amazing. I’m glad that you and your husband enjoyed this Pollo a la Mostaza recipe.

        Reply
    6. Erin

      February 12, 2023 at 5:47 am

      5 stars
      This was delicious! I had some Dijon to use up and am so glad I came across your recipe. We all devoured it; thanks!

      Reply
      • Maggie Unzueta

        February 13, 2023 at 9:20 am

        That’s great to hear. Glad you enjoyed it!

        Reply
    7. Alex

      February 12, 2023 at 6:04 am

      5 stars
      I can see why you make it all the time! Such a simple but super tasty recipe. So perfect for busy weeknights! We all really liked it and my husband asked me to make it again soon.

      Reply
      • Maggie Unzueta

        March 28, 2023 at 11:44 am

        Indeed! This is definitely one of my go-to recipes for those busy weeknights when I need something quick and easy. And I’m so happy to hear that your husband wants to have it again soon – that’s always the best compliment!

        Reply
    8. Amy Casey

      February 12, 2023 at 10:35 am

      5 stars
      After cooking all day for one of personal chef clients, this was the perfect dinner to make at home. It had so much flavor and was easy to make.

      Reply
      • Maggie Unzueta

        March 28, 2023 at 11:32 am

        That’s great to hear! Pollo a la Mostaza is one of my go-to recipes when I’m looking for something delicious and flavorful.

        Reply
    9. Jenny Graves

      February 13, 2023 at 12:26 am

      This Pollo a la Mostaza recipe looks delicious. Lush and yummy chicken is calling my name. Can’t wait to make some. Cheers!

      Reply
      • Maggie Unzueta

        March 28, 2023 at 11:22 am

        You’ll love this recipe. Super tasty!

        Reply
    10. Moop Brown

      February 13, 2023 at 1:38 am

      5 stars
      This chicken looks super tasty and like a meal everyone will enjoy.

      Reply
      • Maggie Unzueta

        February 13, 2023 at 9:19 am

        Yes indeed. That’s why I love this recipe. Everyone always loves it.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Footer

    ↑ back to top

    About

    • About Maggie
    • Privacy Policy
    • Cookie Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • PR/ Advertise
    • Email maggie @ mamamaggieskitchen.com