Home
/
Recipes
/
Spanish Chicken in Creamy Mustard Sauce – Pollo a la...

Spanish Chicken in Creamy Mustard Sauce – Pollo a la Mostaza

Name: Spanish Chicken in Creamy Mustard Sauce - Pollo a la Mostaza
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 6 bone-in chicken thighs (or use drumsticks or breasts if you prefer); 1 tsp garlic powder; 1 tsp Spanish smoked paprika (pimentón); 1 tsp Dried Oregano (organic); 1 tsp chili flakes (optional: for some heat); Salt and black pepper (to taste); Extra Virgin Olive Oil; 1 white onion (finely chopped); 5 cloves garlic (minced); A Splash of white wine; 200 ml 1 cup Organic Low Sodium Chicken Broth; 200 ml 1 cup heavy cream; 2 heaped tablespoons Dijon Mustard; 1 tsp Turmeric powder (optional for color); 2 tablespoons of Giant Capers (or normal capers)

Written By: Byron | July 1, 2025

A large skillet of Spanish chicken in creamy mustard sauce

Jump to Recipe Jump to Video Print Recipe

An Easy, Flavor-Packed Classic That Brings Spain to Your Table

When it comes to rustic, comforting Spanish cuisine, Pollo a la Mostaza — chicken in creamy mustard sauce — is a dish that deserves a permanent place in your repertoire. It’s creamy, tangy, rich, and beautifully simple. Whether you’re cooking for family or hosting friends, this recipe brings bold Spanish flavor with minimal effort.

Whether you’re new to Spanish cuisine or already enamored with it, Pollo a la Mostaza is a comforting, elegant dish that shows how a few good ingredients can work magic. It’s easy enough for weeknights but refined enough for guests — a true hidden gem of Spanish home cooking.

Let’s dive into the heart of Spain with this beloved classic recipe. ¡Buen provecho! 🇪🇸

This post may contain affiliate links.

Serving:

Main for 4-6

Ready in:

Under 1 hour

Skill level:

Easy

Serve with:

White wine, red wine, or Rose

Watch step-by-step recipe video

If you’re looking for this recipe’s video and many other great recipe ideas, why not check out our Spanish Radish YouTube Channel? We’ve got everything from quick and easy tapas recipes to delicious main meals, to incredible Spanish dessert options too.

How To Make Chicken In Mustard Sauce – Pollo A La Mostaza

Ingredients

For the Chicken:

6 bone-in chicken thighs (or use drumsticks or breasts if you prefer)
1 tsp garlic powder
1 tsp Spanish smoked paprika (pimentón)
1 tsp Dried Oregano (organic)
1 tsp chili flakes (optional: for some heat)
Salt and black pepper (to taste)
Extra Virgin Olive Oil
1 white onion, finely chopped
5 cloves garlic, minced
A Splash of white wine
200 ml (1 cup) Organic Low Sodium Chicken Broth
200 ml (1 cup) heavy cream
2 heaped tablespoons Dijon Mustard (or wholegrain for extra texture)
1 tsp Turmeric powder (optional for color)
2 tablespoons of Giant Capers (or normal capers)

Equipment You’ll Need

A large pan of Spanish chicken in creamy mustard sauce

Step-by-Step Instructions

Step 1 – Prepare and Season the Chicken

Place the chicken thighs on a large tray lined with some parchment paper.
Season generously with salt, pepper, dried oregano, garlic powder, and smoked paprika on both sides.
We also add a little dried chili flakes for some extra heat and color (optional).

Step 2 – Brown the Chicken

Add a splash of olive oil to a large skillet on medium-high heat. Once the oil is hot, add the chicken and cook for 5-7 minutes on each side, or until golden.
Note: Don’t worry if the chicken isn’t cooked entirely, we’ll cook it more later in the sauce.

Step 3 – Sauté the Aromatics

First, deglaze the pan by adding a splash of white wine (or water). Give the bottom of the pan a scrape to bring up the flavor. Don’t worry, the alcohol will burn off in around 2 minutes.
Next, lower the heat to medium and add the diced onion and cook for 3–4 minutes until the onion is golden.
Add the garlic and sauté for another minute or two until fragrant.

Step 4 – Build the Sauce

Add the chicken broth, heavy cream, Dijon mustard, and turmeric powder.
Bring to a gentle simmer and stir until the sauce is smooth and ingredients are combined.

Step 6: Simmer Chicken

Return the chicken thighs to the pan and simmer on low heat for 25 minutes.
If the sauce gets too thick, add a splash more chicken broth, water, or milk

Step 7: Serve and Garnish

Sprinkle with a few more giant capers and dust lightly with some smoked paprika.
Serve hot. We suggest serving it with plenty of steamed rice or bread to soak up the delicious creamy mustard sauce.

🍷 Serving Tips & Pairings

Drink pairing: A glass of dry Spanish white wine like Albariño or Verdejo complements the tang of the mustard and richness of the cream.

Discover more about Spanish wines in this article: Guide to Spanish Wine

(Wine Types, Tasting Notes, Food Pairings)

Side ideas: Serve with crusty bread to soak up the sauce, or try with patatas bravas or sautéed green beans, or some cucumber salad for a full Spanish-inspired meal.

Roasted potatoes or a dish of Poor Man’s Potatoes (patatas a lo pobre) also works great as a side with this recipe

What Cut of Chicken Works Best

For Pollo a la Mostaza (Spanish Chicken in Mustard Sauce), the best cuts of chicken are ones that stay juicy and flavorful during simmering. Note that searing bone-in, skin-on thighs until golden before simmering is key — it locks in flavor and gives the mustard-cream sauce extra depth.

1. Bone-in, Skin-on Chicken Thighs (⭐ Best Overall)

Why they’re great: Super juicy, rich in flavor, and hold up well to slow simmering.
Bonus: The skin adds depth and richness when browned.
Cooks in: ~25–30 minutes, simmered.

2. Chicken Drumsticks

Why they’re great: Similar to thighs in texture and flavor, great for rustic presentations.
Bonus: Kids love them!
Cooks in: ~25–30 minutes.

3. Boneless, Skinless Chicken Thighs

Why they’re good: Tender and flavorful like bone-in, but quicker to cook and easier to eat.
Bonus: No bones, faster prep.
Cooks in: ~20–25 minutes.

Best Mustard to use for Pollo a la Mostaza

In Pollo a la Mostaza (Chicken with Mustard Sauce), the type of mustard used can vary depending on the region or the cook, but it’s typically not a traditional Spanish mustard—since Spain doesn’t have a long history of mustard-based cuisine.

However, in modern Spanish kitchens, Dijon mustard is actually the most commonly used type for this dish.

Why Dijon?

Its smooth texture and balanced sharpness blend well in creamy sauces.
It integrates seamlessly with ingredients like cream, white wine, garlic, and herbs, which are often found in Pollo a la Mostaza recipes.

Other Variations:

Some home cooks might use whole grain mustard (mostaza a la antigua) for texture and a milder flavor.
Occasionally, yellow mustard (American-style) may be used in more casual or simplified versions, but this is rare and less typical in Spanish or European contexts.

Giant Capers – Alcaparones

Giant capers, also known as caper berries, make a great addition to this salad as they offer a sweet, slightly bitter tang with just a little crunch. Giant capers are widely used in salads in Spain and are readily available in most supermarkets.

Outside of Spain, any decent Mediterranean food store should stock them, and they are also available online. If you can’t source giant capers, normal capers will also work well for this recipe.

🧾 Nutrition Facts (Per Serving)

Nutrient	Amount	% Daily Value (DV)
Calories	415 kcal	21%
Total Fat	29 g	37%
‣ Saturated Fat	10 g	50%
Cholesterol	125 mg	42%
Sodium	520 mg	23%
Total Carbohydrate	6 g	2%
‣ Dietary Fiber	1 g	4%
‣ Total Sugars	2 g	—
Protein	27 g	54%
Vitamin D	0.5 µg	3%
Calcium	45 mg	3%
Iron	1.4 mg	8%
Potassium	420 mg	9%
Vitamin A	480 IU	10%
Vitamin C	4 mg	4%

🔍 Notes on the Calculation:

Chicken Thighs (bone-in, skin-on): Assumed 150g raw weight per piece.
Olive Oil: Estimated 1.5 tablespoons used for searing and sautéing.
Heavy Cream: Contributes most of the saturated fat and calories.
Dijon Mustard: Small carb and sodium contributor.
White Wine: Alcohol mostly cooks off, minimal impact on nutrition.
Low Sodium Chicken Broth: Assumed organic, low-sodium version (~70 mg sodium per 100 ml).
Herbs & Spices: Negligible in calories, fiber, and micronutrients, but do add antioxidants.

More Spanish Chicken Recipes:

Whether you’re looking for a no-fuss recipe that can easily be whipped up for a weeknight meal, or a high-protein post-workout dinner that’s healthy and nutritious, we’ve got you with 7 of our favorite easy chicken recipes that will transport your tastebuds straight to the Mediterranean!

Check out our complete recipe guide for 7 Easy Chicken Recipes That Are Perfect for Weeknight Dinners here.

Garlic Chicken

Pollo al Ajillo

Spanish Chicken Stew

Pollo Guisado

Crispy Spanish Baked Chicken Thighs

5 Mins Prep | High Protein

Spanish Chicken in Creamy Mustard Sauce - Pollo a la Mostaza

Byron

When it comes to rustic, comforting Spanish cuisine, Pollo a la Mostaza — chicken in mustard sauce — is a dish that deserves a permanent place in your repertoire. It’s creamy, tangy, rich, and beautifully simple. Whether you're cooking for family or hosting friends, this recipe brings bold Spanish flavor with minimal effort.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 40

Total Time 50

Course Chicken, dinner, Main Course

Cuisine American, French, Mediterranean, Spain

Servings 6 Main

Calories 415 kcal