Easy Grilled Chicken with Creamy Mustard Sauce Recipe

Recipe Overview: Grilled Chicken with Creamy Mustard Sauce (Ready in 30 minutes)

This easy grilled chicken with creamy mustard sauce recipe delivers juicy, seared chicken breasts topped with a tangy, velvety mustard yogurt sauce. Ready in about 30 minutes, it’s a healthy, high-protein meal that works for weeknights or a simple weekend dinner.

Prep Time, Cook Time & Yield

Prep time: 10 minutes (plus optional 30-minute marinade)
Cook time: 12–15 minutes
Total time: 22–25 minutes (30–55 minutes if marinating)
Yield: Serves 2

Ingredients for Grilled Chicken with Creamy Mustard Sauce

For the chicken

• 2 boneless, skinless chicken breasts (about 400–500 g total)
• 1 tbsp olive oil (15 ml)
• 1 tsp salt (5 g)
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme or oregano
• Optional: 1 tbsp lemon juice for marinade

For the creamy mustard sauce

• 100 ml plain yogurt (use Greek yogurt for a thicker sauce)
• 2 tbsp light cream cheese or 2 tbsp sour cream alternative (30 g)
• 2 tbsp mustard (Dijon or whole-grain works well)
• 1/4 tsp curry powder (optional)
• Salt and black pepper to taste
• Optional: chopped chives or dill, a splash of water to thin

Cooking Instructions: Grill the Chicken & Prepare the Creamy Mustard Sauce

Grill or sear the chicken

1. Pat chicken dry and season evenly with salt, pepper, garlic powder and dried herbs. Drizzle with olive oil and rub to coat. For extra flavor, marinate with lemon juice for 30 minutes (optional).
2. Heat a non-stick skillet or preheat an outdoor grill to medium-high (about 400°F / 200°C surface). If using a skillet, add 1 tsp oil and heat until shimmering.
3. Sear the chicken 5–7 minutes per side, depending on thickness, until golden and the internal temperature reaches 165°F (74°C). Use an instant-read thermometer at the thickest part for accuracy.
4. Remove chicken and let rest 5 minutes before slicing — resting preserves juiciness.

Make the creamy mustard sauce

1. While the chicken cooks, whisk together yogurt, cream cheese, mustard, curry powder (if using), salt and pepper in a small bowl until smooth.
2. Adjust texture with a splash of water or milk if needed. Taste and balance tanginess with a pinch of salt or a little honey for a touch of sweetness.
3. Serve the sauce drizzled over sliced chicken or on the side for dipping.

Tips, Variations & Serving Suggestions for Grilled Chicken with Creamy Mustard Sauce

• Substitutions: Swap Greek yogurt for dairy-free yogurt and use a dairy-free cream cheese to make the sauce lactose-free. For a lighter sauce, replace cream cheese with a spoonful of cottage cheese blended smooth.
• Mustard options: Dijon gives a smooth tang, whole-grain adds texture, and honey mustard sweetens the profile. Try this sauce as a dressing for a chicken Caesar salad with honey Dijon dressing variation.
• Serving ideas: Pair with steamed vegetables, a fresh green salad, or low-carb sides such as cilantro-lime cauliflower rice. This dish also fits well into low-carb and high-protein diets.
• Plant-based note: For a vegetarian alternative, use grilled tofu or tempeh and follow the same sauce; see plant-based protein options for more ideas.
• Make-ahead: Sauce keeps up to 3 days refrigerated. Reheat chicken gently or serve cold over salads.

Nutrition, Allergens & Dietary Notes

Approximate per serving: 360 kcal, 38 g protein, 12 g fat, 8 g carbohydrate (varies with exact ingredients).

Allergens: contains dairy and mustard. To make dairy-free, use non-dairy yogurt and a plant-based cream cheese (see healthier alternative to sour cream for swap ideas).

Food safety & troubleshooting: Always cook chicken to 165°F (74°C). If sauce separates, whisk in a teaspoon of warm water or an extra spoonful of yogurt to re-emulsify. If chicken is dry, slice thinly and serve with extra sauce to add moisture.

Author: MyDukanDiary Kitchen — recipe updated 2026-10-18. Tested on stovetop skillet and outdoor grill. Please leave feedback or a rating below.