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.

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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.

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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!

Table of Contents

1 Ingredients
2 Instructions
3 Other Cooking Times
4 Storing Instructions
5 What to Serve it With
- 5.1 Hungry for More
6 Pollo a la Mostaza

Ingredients

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 tablespoon 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 ½ 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

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

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Maggie Unzueta

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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.