
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
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!
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
- 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.
- 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.
- 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.
- 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.
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.
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Pollo a la Mostaza
Ingredients
For the Chicken:
- 6 chicken thighs (skinless, bone-in)
- 2 tablespoon Dijon mustard
- 1 tablespoon olive oil (to marinate the chicken)
- 2 tablespoon olive oil (to cook the chicken)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
For the Mustard Sauce:
- 2 tablespoon butter
- ½ cup onion (chopped)
- 2 garlic cloves (finely minced)
- 1 ½ cup chicken stock (preferably low sodium)
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 4 tablespoon Dijon mustard
- 1 cup heavy cream
- 2 teaspoon cornstarch
- 2 tablespoon water (to mix the cornstarch)
- 1 ½ teaspoon salt (to taste)
Instructions
For the Chicken:
- Rinse and pat dry the chicken.
- Place in a bowl along with 2 tablespoon Dijon mustard, 1 tablespoon olive oil, garlic powder, salt and pepper.
- Turn to coat.
- Heat 2 tablespoon 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 tablespoon 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
- If the bottom of the pan starts to burn while searing the chicken, add a splash of water or chicken broth.
- 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.
Nutrition
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.
This chicken looks super tasty and like a meal everyone will enjoy.
Yes indeed. That’s why I love this recipe. Everyone always loves it.
This Pollo a la Mostaza recipe looks delicious. Lush and yummy chicken is calling my name. Can’t wait to make some. Cheers!
You’ll love this recipe. Super tasty!
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.
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.
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.
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!
This was delicious! I had some Dijon to use up and am so glad I came across your recipe. We all devoured it; thanks!
That’s great to hear. Glad you enjoyed it!
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!
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.
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.
The Dijon mustard is definitely the star ingredient in this Pollo a la Mostaza. I’m glad to hear that you liked it.
Simple, easy and flavorful. This is a perfect side dish for any occasion. Creamy and yum too.
Yes, very yummy.
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.
Yes! That’s what I love about this recipe, you can use this delicious Mostaza sauce to your liking.
This was so good!! My husband loves when we try something we’ve never had before. This is going on the regular rotation!
So glad you liked this recipe!