Herb and Mustard Chicken with Creamy Lemon Sauce

When I cooked the first version of this dish some time ago I pretty much relied on the sauce to bring all of the flavour. It was still nice but it felt like two separate dishes: a fairly plain pan-roasted chicken breast and a highly flavoured sauce alongside. The flavours were all there though it was a bit like they’d had an argument and were forced to be together. I really wanted to find a way to make it work and feel like a more complete plate of food.

It soon became clear that marinating the chicken in the lemon and herb mix first was the way forward. The sauce then being created from the pan juices that were left behind after the first stage of cooking. It’s a lot like my Chicken Lazone recipe in that regard – although this sauce requires a little more than a simple splash of cream.

This dish is lemony – make no mistake on that front. With lemon zest used in the marinade and the juice in the sauce. It’s well balanced with the herbs and cream though – giving a pleasant zesty flavour rather than a harsh sour note.

For me this is definitely something to serve with mashed potatoes – mostly because they’re great for mopping up the rich sauce. I suspect you could also slice the chicken and toss this through some pasta too – in fact I may try that myself next time.

Herb and Mustard Chicken with Creamy Lemon Sauce

This mustard and herb coated chicken with a creamy lemon sauce is quick to make but full of flavour.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Poultry
Servings: 2
Calories: 378kcal


for the Herb and Mustard Chicken

  • 1 tbsp Olive Oil
  • 2 tsp Dijon Mustard
  • 1 tsp Dried Mixed Herbs
  • 1 Lemon zested
  • ½ tsp Sea Salt
  • ½ tsp Freshly Ground Black Pepper
  • 2 Skinless and Boneless Chicken Breasts

for the Creamy Lemon Sauce

  • 2 cloves Garlic crushed
  • 30 ml Vermouth or Dry White Wine
  • 50 ml Chicken Stock
  • 1 Lemon juiced
  • 3 tbsp Crème Fraîche
  • ½ tsp Sea Salt Flakes
  • ½ tsp Freshly Ground Black Pepper
  • Fresh Parsley chopped


  • Start by marinating the chicken. Mix together all of the marinade ingredients and then brush over the chicken breasts. 
  • Heat a frying pan over a medium heat, then carefully add the chicken to the pan. Cook for a few minutes on each side, until golden and sealed. 
  • Add the garlic to the pan and cook for a minute or so until fragrant, then deglaze the pan with the vermouth. Add the chicken stock and lemon juice to the pan and bring to a simmer. Loosely cover and allow the chicken to cook through – this should take around 10-15 minutes depending on the size of the chicken breasts.
  • When the chicken is cooked through, remove it from the pan but keep warm. Turn up the heat and reduce the sauce to thicken it. Stir the crème fraîche into the sauce and season to taste. Return the chicken to the pan, turning a few times to coat it in the sauce. 
  • Serve immediately, with the sauce drizzled over the top of the chicken breasts.


Estimated Values per Serving
of which Saturates7g
of which Sugars3g
Note: Nutritional information shown is per serving of the above recipe. Any side dishes or garnishes shown in photos are not included in these values, unless they are specifically listed as part of the recipe.

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