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Your Next Dinner Party Staple: Chicken in Mustard Cream Sauce

Whenever I invite friends over for a dinner party, making something that everyone likes can be tough. But this simple chicken in mustard cream sauce with a brussel sprout salad has never let me down. I’ll leave it to Zach (our resident chef and wellness expert) to share his recipe with all of you.


This is one of the recipes that I would file under healthy-ish. Bobby and I have both been trying to keep our carb intake low, and making something that everyone can enjoy without breaking our diets can be difficult. But who doesn’t love some creamy chicken? Since anything in a heavy cream sauce can be a little rich, I paired it with a brussel sprout salad to lighten up the meal and balance out the chicken. Make it for your next dinner party or date night and let us know how it goes.


Chicken in cream sauce

  • 4 Chicken breasts

  • 2 cups heavy cream

  • 1/2 cup whole grain mustard

  • 1 tbsp tarragon, chopped

  • 2 sprigs rosemary

  • 1 shallot, thinly sliced

  • salt and pepper to taste

Brussel sprout salad

  • 1 cup brussel sprouts

  • Salt and pepper to taste

  • 2 cups spinach

  • 1/4 cup dried tart cherries

  • 1/4 cup shaveD or slivered almonds

  • 2 tbsp olive oil

  • 1 tbsp balsamic vinegar


  • Preheat oven to 400 F. In a sauce pan, simmer heavy cream with mustard, tarragon, shallots, salt and pepper for 5-10 minutes, until it slightly thickens.
  • Place chicken breasts in a shallow baking dish. Pour cream sauce over chicken. Bake at 400 for 25-30 minutes, until chicken is cooked and sauce has thickened.
    • If you (or one of your dinner guests) is lactose intolerant, you can make this same recipe with coconut milk. It won’t turn out as thick, but it’ll still taste delicious!
  • Trim and slice brussel sprouts into thin slivers. Sauté on medium heat with a little bit of olive oil for about 6-8 minutes, until softened and slightly browned.
  • Let brussel sprouts cool in the pan for 10 minutes. Then toss with remaining salad ingredients.
  • Slice chicken and serve on a platter garnished with fresh rosemary and side salad. I like to take the remaining sauce and put it in a bowl for people to spoon on top of their chicken (everyone loves extra sauce)!
  • Enjoy!