Best 9 Mustard Cream Bbq Chicken Recipes

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Mustard Cream BBQ Chicken is a flavorful and versatile dish that is sure to impress your friends and family. This dish is perfect for a summer cookout or a cozy weeknight dinner. With its combination of sweet, tangy, and savory flavors, Mustard Cream BBQ Chicken is a dish that everyone will love. The mustard and cream cheese give the chicken a rich and creamy flavor, while the BBQ sauce adds a smoky and sweet flavor. This dish can be cooked in the oven or on the grill, making it a great option for any occasion.

Here are our top 9 tried and tested recipes!

MUSTARD CHICKEN BARBECUE



Mustard Chicken Barbecue image

Prepare the chicken ahead of time so it has time to marinate. At dinner time, just make the simple sauce while the chicken grills.

Provided by BHG Test Kitchen

Time 5h10m

Number Of Ingredients 6

4 chicken legs (thigh-drumstick piece) or 4 each drumsticks and thighs (about 3 pounds total) or 4 chicken breast halves (about 2 pounds total)
0.5 cup Dijon-style mustard
3 tablespoon vinegar
4 teaspoon Worcestershire sauce
1 teaspoon snipped fresh thyme or 1/8 teaspoon dried thyme, crushed
2 tablespoon light-flavored molasses

Steps:

  • If desired, remove skin from chicken. Rinse chicken and pat dry with paper towels. Place chicken in a plastic bag in a shallow dish; set aside.
  • For marinade, stir together mustard, vinegar, Worcestershire sauce, and thyme until smooth. Pour marinade over the chicken. Seal the bag and turn to coat the chicken with marinade. Chill for 4 to 24 hours, turning the bag occasionally. Drain the chicken, reserving marinade. Measure 1/3 cup marinade; set aside to use to make the sauce.
  • In a grill with a cover, arrange medium-hot coals around a drip pan. Test for medium heat above the drip pan. Place the chicken pieces, bone side down, on the grill rack over the drip pan but not over the coals. Cover and grill for 50 to 60 minutes or until tender and no longer pink, brushing occasionally with remaining marinade. (Do not brush during the last 5 minutes of grilling.)
  • Meanwhile, in a small saucepan, combine the 1/3 cup reserved marinade and the molasses. Heat to boiling; reduce heat. Simmer, covered, for 5 minutes. Pass sauce with chicken. Makes 4 servings.

Nutrition Facts : Calories 327 kcal, Carbohydrate 10 g, Cholesterol 103 mg, Protein 31 g, SaturatedFat 4 g, Sodium 904 mg, Fat 17 g, UnsaturatedFat 0 g

CHICKEN WITH MUSTARD CREAM SAUCE



Chicken with Mustard Cream Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Number Of Ingredients 9

4 chicken breasts, skinless and boneless
2 tablespoons olive oil
1 tablespoon butter
2 green scallions, sliced
1 garlic clove, minced
1/2 cup white wine
1/2 cup heavy cream
3 tablespoons Dijon mustard
Salt and pepper

Steps:

  • Place chicken breast under plastic wrap and flatten using mallet, rolling pin, or a glass bottle. Season breasts with salt and pepper. In heated skillet add olive oil and butter. Add chicken and cook over a medium heat until golden brown on both sides. Remove chicken to a plate and cover with foil to keep warm. Add scallions and garlic to same skillet. Saute quickly and add white wine. Boil rapidly and reduce to syrup. Add cream and mustard, stir. Return chicken breast to pan and simmer gently until just heated through.

CHICKEN IN MUSTARD CREAM SAUCE



Chicken in Mustard Cream Sauce image

Served with a rich and creamy sauce, these chicken thighs make a simple yet special main dish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 9

2 slices bacon, cut into 1/4-inch pieces
2 cloves garlic, finely chopped
4 boneless chicken thighs
2 tablespoons chicken broth
2 tablespoons whipping cream
2 oz cream cheese, softened, cut into cubes
1 teaspoon Dijon mustard
1 teaspoon chopped fresh thyme leaves
Fresh thyme sprigs, if desired

Steps:

  • In 10-inch nonstick skillet, cook bacon over medium-high heat 3 minutes, stirring occasionally. Add garlic and chicken. Reduce heat to medium. Cover; cook 10 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to plate; cover to keep warm.
  • Drain drippings, reserving bacon and garlic in skillet. Reduce heat to medium-low. Carefully stir in broth and whipping cream; cook and stir until hot. Using whisk, slowly stir in cream cheese and mustard until cheese is melted and sauce is smooth. Stir in chopped thyme. Cook about 3 minutes longer, stirring occasionally, until sauce just starts to boil and is thickened.
  • Serve sauce with chicken. Garnish with thyme sprigs.

Nutrition Facts : Calories 230, Carbohydrate 2 g, Cholesterol 80 mg, Fat 2, Fiber 0 g, Protein 18 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 1 g, TransFat 0 g

MUSTARD CREAM BBQ CHICKEN



Mustard Cream BBQ Chicken image

Hints of rosemary permeate this BBQ chicken dish with a wonderful mix of Dijon mustard and cream. Serve on warm plates with a side of rice or fusilli pasta and hot vegetables. Make this with a large whole chicken breast (2 breast halves).

Provided by joechip

Categories     Chicken Breasts

Time 1h50m

Yield 4

Number Of Ingredients 14

1 tablespoon extra-virgin olive oil
2 teaspoons onion powder
1 ½ teaspoons sea salt
1 teaspoon paprika
1 teaspoon garlic powder
¼ teaspoon fresh ground black pepper
1 large whole skinless boneless chicken breast
2 tablespoons Dijon mustard
2 tablespoons heavy cream
2 tablespoons barbeque sauce
½ teaspoon ground dried rosemary
½ teaspoon minced garlic
2 slices bacon, or more to taste
½ cup dry white wine, divided

Steps:

  • Whisk olive oil, onion powder, sea salt, paprika, garlic powder, and black pepper together in a bowl to make the marinade.
  • Place chicken in a large bowl. Pour marinade over the chicken. Marinate in refrigerator at least 1 hour.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Whisk Dijon mustard, heavy cream, barbeque sauce, rosemary, and garlic together in a bowl.
  • Heat a large skillet over medium-high heat. Cook the bacon in the pan until browned, about 2 minutes per side. Remove bacon to a paper towel-lined plate, reserving bacon drippings in the skillet.
  • Remove chicken from marinade, shaking to remove any excess moisture. Discard marinade.
  • Cook the chicken in the bacon drippings until browned, about 3 minutes per side. Brush the mustard sauce over both sides of the chicken; cook another 2 minutes per side. Pour about half the white wine over the chicken; allow the mixture to simmer until the wine reduces, about 10 minutes.
  • Remove chicken to a baking dish; top with the bacon and remaining white wine.
  • Bake in preheated oven until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from oven and allow to rest about 5 minutes before slicing to serve.

Nutrition Facts : Calories 199.6 calories, Carbohydrate 7.4 g, Cholesterol 48.7 mg, Fat 9.6 g, Fiber 0.5 g, Protein 14.4 g, SaturatedFat 3.2 g, Sodium 1073.6 mg, Sugar 2.9 g

MUSTARD CREAM BBQ CHICKEN



Mustard Cream BBQ Chicken image

Hints of rosemary permeate this BBQ chicken dish with a wonderful mix of Dijon mustard and cream. Serve on warm plates with a side of rice or fusilli pasta and hot vegetables. Make this with a large whole chicken breast (2 breast halves).

Provided by joechip

Categories     Chicken Breasts

Time 1h50m

Yield 4

Number Of Ingredients 14

1 tablespoon extra-virgin olive oil
2 teaspoons onion powder
1 ½ teaspoons sea salt
1 teaspoon paprika
1 teaspoon garlic powder
¼ teaspoon fresh ground black pepper
1 large whole skinless boneless chicken breast
2 tablespoons Dijon mustard
2 tablespoons heavy cream
2 tablespoons barbeque sauce
½ teaspoon ground dried rosemary
½ teaspoon minced garlic
2 slices bacon, or more to taste
½ cup dry white wine, divided

Steps:

  • Whisk olive oil, onion powder, sea salt, paprika, garlic powder, and black pepper together in a bowl to make the marinade.
  • Place chicken in a large bowl. Pour marinade over the chicken. Marinate in refrigerator at least 1 hour.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Whisk Dijon mustard, heavy cream, barbeque sauce, rosemary, and garlic together in a bowl.
  • Heat a large skillet over medium-high heat. Cook the bacon in the pan until browned, about 2 minutes per side. Remove bacon to a paper towel-lined plate, reserving bacon drippings in the skillet.
  • Remove chicken from marinade, shaking to remove any excess moisture. Discard marinade.
  • Cook the chicken in the bacon drippings until browned, about 3 minutes per side. Brush the mustard sauce over both sides of the chicken; cook another 2 minutes per side. Pour about half the white wine over the chicken; allow the mixture to simmer until the wine reduces, about 10 minutes.
  • Remove chicken to a baking dish; top with the bacon and remaining white wine.
  • Bake in preheated oven until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from oven and allow to rest about 5 minutes before slicing to serve.

Nutrition Facts : Calories 199.6 calories, Carbohydrate 7.4 g, Cholesterol 48.7 mg, Fat 9.6 g, Fiber 0.5 g, Protein 14.4 g, SaturatedFat 3.2 g, Sodium 1073.6 mg, Sugar 2.9 g

MUSTARD LOVER'S GRILLED CHICKEN



Mustard Lover's Grilled Chicken image

I'm a big fan of all types of mustard. So I know, I had to try this recipe. My family loves the unique robust sauce.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6-8 servings.

Number Of Ingredients 8

1/4 cup butter, cubed
1-1/3 cups prepared mustard
1/4 cup white vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, minced
3 drops hot pepper sauce
3-1/2 pounds chicken legs or thighs

Steps:

  • In a small saucepan, melt butter over low heat. Stir in the mustard, vinegar, salt, pepper, garlic and hot pepper sauce. Cook and stir until heated through; remove from the heat. , Grill chicken, covered, over medium heat, turning occasionally, for 20 minutes. Brush with sauce. Continue basting and turning chicken several times for an additional 10 minutes or until a thermometer reads 180°.

Nutrition Facts : Calories 280 calories, Fat 17g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 729mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein.

GARLIC AND MUSTARD CHICKEN



Garlic and Mustard Chicken image

This dish is healthy and delicious and so easy to make. I like to eat it with Recipe #313506 and a mixed salad. Instead of creme fraiche you could use sour cream. And instead of 8 chicken thighs you could use 4 chicken breast halves. You can cook it on the grill or in the oven. I had a hard time listing cooking times, so just make sure the chicken is done and enjoy :)

Provided by Bellinda

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

8 chicken thighs
8 garlic cloves, minced
1/2 medium onion, very finely chopped
2 teaspoons paprika
2 tablespoons dried tarragon
6 tablespoons Dijon mustard
3 tablespoons olive oil
2 tablespoons lemon juice
3 tablespoons creme fraiche
salt, pepper
2 tablespoons djon mustard
2 teaspoons dried tarragon

Steps:

  • Season the chicken pieces with salt and pepper and place in a dish or zip-top bag.
  • Mix the next seven ingredients together in a small bowl and add to the chicken.
  • Turn chicken to coat, cover and refrigerate over night.
  • Remove chicken from marinade and either put on barbecue for 10-15 minutes per side or in an 350°F oven for 35-40 minutes. But cooking times will vary, so make sure they're done.
  • Mix the creme fraiche with the other 2Tbs dijon mustard, terragon and salt and pepper and spread on chicken just before serving.

CAROLINA SMOTHERED CHICKEN WITH CREAMY MUSTARD SAUCE



Carolina Smothered Chicken with Creamy Mustard Sauce image

Provided by Kardea Brown

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 19

1 cup all-purpose flour
1 tablespoon House Seasoning, recipe follows
4 bone-in chicken thighs
1 cup canola oil
1 medium onion, diced
2 tablespoons unsalted butter
4 cloves garlic, minced (about 1 tablespoon)
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/3 cup low-sodium chicken stock or broth
1 1/2 cups heavy cream
2 to 8 tablespoons Dijon mustard
1 teaspoon ground mustard
2 tablespoons chopped fresh parsley
1/4 cup garlic powder
1/4 cup onion powder
1/4 cup sweet paprika
1/4 cup kosher salt
1/4 cup freshly ground black pepper

Steps:

  • For the chicken: Whisk together the flour and House Seasoning in a large bowl. Add the chicken and toss to coat.
  • Add the oil to a large cast-iron skillet over medium-high heat. Remove the chicken from the flour mixture, shaking to remove any excess, and add to the hot oil. Fry until the chicken is golden brown on all sides, about 5 minutes per side. Remove to a plate and set aside.
  • For the sauce: Add the diced onions to the hot oil in the skillet and cook until the onions are slightly softened and translucent, 2 to 3 minutes. Add the butter, garlic, thyme and rosemary and cook until fragrant, about 1 minute more. Whisk in the stock, scraping up any bits from the bottom of the pan. Simmer until thickened, 3 to 4 minutes. Whisk in the cream, Dijon (start with 2 tablespoons for a milder sauce and add up to 8 total tablespoons for a more pungent, mustardy sauce) and ground mustard and bring to a simmer again until thickened, 2 to 3 minutes. Add the chicken, turning to coat with the gravy. Cover and cook, turning the chicken occasionally, 25 to 30 minutes. Sprinkle with the parsley before serving.
  • Stir together the garlic powder, onion powder, paprika, salt and pepper in a medium bowl. Keep in an airtight container for up to 6 months.

CHICKEN IN CREAMY MUSTARD SAUCE



Chicken in creamy mustard sauce image

This is a delicious chicken recipe in a creamy sauce with a dash of mustard to hit the spot.

Provided by Shreya karmakar

Time 15m

Yield Serves 2

Number Of Ingredients 9

4-6 tbsp olive oil
8-10 garlic cloves, smashed
1 tbsp crushed pepper
200 gm cream cheese
150 ml milk
500 gm chicken (with or without bones), skinned
1 and 1/2 tbsp white mustard powder
1 tbsp dried italian seasoning
Salt to taste

Steps:

  • Mix the chicken with smashed garlic, salt and 1/2 tbsp pepper. Heat the oil in a non-stick frying pan and fry the chicken on low heat, turning occasionally, with cover on. Cook tenderly on all sides. Do not overcook or brown the chicken.
  • Meanwhile, beat the cream cheese and gently mix in the milk, the seasoning, remaining pepper and mustard powder. Add to the pan when the chicken is done on all sides. Cover and simmer on low heat until chicken is soft and completely cooked. If it becomes too dry before chicken is completely cooked, add more milk. Once cooked, remove the cover and simmer until desired consistency is reached. Add salt to taste.
  • Can be served with bread and/or boiled veggies.

Tips:

  • Use high-quality chicken breasts or thighs for the best results.
  • Make sure to season the chicken generously with salt and pepper before cooking.
  • Cook the chicken over medium heat to prevent it from drying out.
  • Baste the chicken with the mustard cream BBQ sauce during the last few minutes of cooking to give it a delicious glaze.
  • Serve the chicken with your favorite sides, such as grilled vegetables, mashed potatoes, or coleslaw.

Conclusion:

Mustard cream BBQ chicken is an easy and delicious dish that is perfect for a weeknight meal or a weekend cookout. The mustard cream BBQ sauce is tangy, creamy, and flavorful, and it pairs perfectly with the tender chicken. This dish is sure to be a hit with your family and friends.

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