This easy chicken crème fraîche recipe combines tender chicken breasts with a creamy wholegrain mustard, garlic and Parmesan sauce. Baby spinach cooks directly in the same pan, making it a simple family dinner that is ready in just 35 minutes.
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Quick Summary - Chicken Crème Fraîche
My family love the creamy mustard and Parmesan sauce (especially with mashed potatoes!), and I love that everything cooks in one pan with everyday ingredients. Beth (Effortless Foodie)
🕒 Ready In: 35 minutes
👪 Serves: 4
🍽 Calories: 416
🥣 Main Ingredients: Chicken breasts, crème fraîche, onion, garlic, chicken stock, wholegrain mustard, Parmesan, baby spinach, dried thyme, olive oil.
👩🍳 Difficulty: Easy
👌 Why this recipe? Unlike many creamy chicken recipes, this one uses crème fraîche rather than double cream, which gives the sauce a slight tang that cuts through the richness of the Parmesan. The wholegrain mustard adds warmth without making the sauce taste overly mustardy, so it's mild enough for a family dinner.
Summarise & Save This Content On
The crème fraîche gives the sauce a rich, slightly tangy flavour without making it feel too heavy, while Parmesan and mustard add plenty of savoury depth. Serve the chicken with mashed potatoes, rice or crusty bread to soak up every bit of the creamy sauce.
You might also like my pan-fried pheasant breasts in a creamy white wine sauce, garlic butter chicken tenders, air fryer chicken breasts, and chicken and mushroom stroganoff.
Jump to:
- Quick Summary - Chicken Crème Fraîche
- Why you'll love this chicken crème fraîche recipe
- 5* Reader reviews
- Ingredient notes
- Need to substitute an ingredient?
- Variations
- Make it even better!
- How to make chicken with creme fraiche
- Beth's top tips
- Serving suggestions
- Storage
- Chicken Crème Fraîche FAQs
- Troubleshooting Guide
- More recipes using creme fraiche
- Recipe
- 💬 Comments
Why you'll love this chicken crème fraîche recipe
- This creamy chicken with crème fraîche is cooked in one pan, so there is minimal washing up.
- It uses easy-to-find supermarket ingredients and takes just 35 minutes from start to finish, making it ideal for busy weeknights.
- Crème fraîche creates a smooth and creamy sauce without the need to make a roux or use flour.
- The chicken, sauce and spinach all cook in the same pan, while the mustard, Parmesan and thyme give the dish plenty of flavour.
5* Reader reviews
Highly recommend this recipe, Had some crème fraiche to use up so google recipes and come across this one. Made it for my tea last night and it was so easy and tasted so good. Used Pecorino instead of parmesan was quite a strong flavour would use less next time.
Definitely be making this again. Thanks for sharing. ⭐⭐⭐⭐⭐
- Ruth
I've never left comments on recipes but this is one of the best online recipes I've ever found. 10/10 highly recommend. ⭐⭐⭐⭐⭐
- Cece
Ingredient notes
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
Chicken - Use four similar-sized skinless and boneless chicken breasts so they cook at roughly the same rate. Very large or thick chicken breasts will take longer to cook, so check them carefully before serving.
Olive Oil - Used to brown the chicken and sauté the onion and garlic.
Garlic - Garlic adds warmth and depth without overpowering the creamy sauce.
Thyme - Works particularly well with chicken, mustard and creamy sauces. Dried mixed herbs can be used instead.
Stock (Broth) - Chicken stock loosens the crème fraîche and creates enough sauce to serve with potatoes, rice or bread.
Crème Fraiche - Full-fat crème fraîche produces the richest and smoothest sauce. It is less likely to split than soured cream and can withstand gentle simmering.
Wholegrain Mustard - Balances the richness of the crème fraîche and adds a mild warmth and slight texture to the sauce.
Parmesan - Finely grated Parmesan adds saltiness and savoury flavour while helping the sauce to thicken slightly.
Baby Spinach - Adds colour and freshness. It is stirred through at the end of cooking so it only just wilts.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
Variations
- Try this recipe with pork steaks instead of chicken.
- Use chicken thighs instead of chicken breasts to cut the costs.
- Add a finely chopped onion for a more savoury flavour.
- Add some smoked bacon rashers to give the sauce a smoky flavour.
- Dijon mustard can be used instead of wholegrain mustard for a smoother sauce with a slightly stronger flavour.
- Add a pinch of chilli flakes with the garlic for a little heat.
- Fresh thyme, parsley, tarragon or chives can be added at the end of cooking.
- Sprinkle over a pinch of smoked paprika on each chicken breast just before serving.
Make it even better!
Add more protein
- Stir in 1 x 400g can of butter beans or cannellini beans (240g drained) with the spinach for an extra 16g protein and 17g fibre per recipe.
- Use 6 chicken breasts instead of 4 if serving hungry eaters, adding approximately 90g extra protein to the recipe.
Add more fibre
- Add 200g sliced mushrooms to the pan after browning the chicken for an extra 2g fibre.
- Stir in 150g frozen peas during the last 5 minutes of cooking for an extra 8g fibre and 8g protein per recipe.
Add healthy fats
- Scatter over 30g chopped toasted walnuts before serving for an extra 20g healthy unsaturated fats, 4g protein and 2g fibre.
How to make chicken with creme fraiche
One: Heat the olive oil in a large, shallow frying pan or casserole over a medium-high heat. Season the chicken breasts lightly, then place them in the hot pan. Brown for approximately 3 minutes on each side until golden. The chicken does not need to be cooked through at this stage. Transfer it to a plate and set aside.
Two: Turn the heat down and add the chopped garlic cloves and thyme to the pan and cook on a medium heat, stirring often, for 2 minutes.
Three: Pour in the chicken stock and scrape the bottom of the pan with a wooden spoon to release any browned pieces.
Four: Stir in the crème fraîche, wholegrain mustard and grated Parmesan until the sauce is smooth and combined.
Five: Return the chicken breasts to the pan and bring the sauce to a gentle simmer. Cook uncovered for 10-15 minutes, depending on the size and thickness of the chicken breasts, turning them once during cooking. The chicken is ready when it reaches an internal temperature of 75°C in the thickest part.
If the sauce is thinner than you would like, remove the cooked chicken to a plate and simmer the sauce for a few minutes until reduced.
Six: Stir in the baby spinach for the final 1-2 minutes, just until it has wilted. Taste the sauce and add salt and black pepper if required. Serve immediately with your choice of side dishes.
Beth's top tips
- Use chicken breasts that are a similar size so they cook evenly. Very thick chicken breasts can be butterflied or gently flattened before cooking.
- Brown the chicken properly. The golden pieces left in the pan add extra flavour.
- Cook the sauce at a gentle simmer rather than a rapid boil after adding the crème fraîche.
- Simmer the chicken uncovered so the sauce can gradually reduce and thicken.
- After cooking, let your chicken rest for a few minutes before slicing. This helps in retaining the juices, ensuring the chicken remains moist and tender.
Serving suggestions
Serve the creamy crème fraiche chicken with mashed potato, boulangere potatoes, polenta roast potatoes or rice, and a selection of seasonal vegetables. Roasted tenderstem broccoli, garlic green beans and roasted Brussels Sprouts work well.
Storage
Store - Allow the chicken and sauce to cool before transferring them to an airtight container. Store in the fridge for up to two days.
Reheat - Reheat gently in a covered frying pan or saucepan over a low heat until piping hot throughout. Add a splash of chicken stock or water if the sauce has thickened in the fridge. The dish can also be reheated in the microwave. Cover loosely and heat in short intervals, stirring the sauce between each interval.
Freeze - Place the cooled chicken and sauce in a freezer-safe container and freeze for up to three months.
Chicken Crème Fraîche FAQs
Yes! Leftover creme fraiche can be frozen for up to 3 months in a freezer-safe container. There is a small risk it will split, but once defrosted, just give it a quick whisk and that should restore its creamy smooth texture.
Leftover crème fraîche can be stirred into pasta sauces, soups, curries and stroganoff. It can also be spooned over chilli, baked potatoes, tacos or fruit desserts. Use it to enrich mashed potatoes or add a spoonful to scrambled eggs.
Low-fat crème fraîche can be used, but the sauce will be lighter, slightly thinner and less rich. Keep the heat gentle once it has been added, as lower-fat dairy products can be more likely to separate when boiled. Full-fat crème fraîche will give the smoothest and most reliable result.
Soured cream can be used, but it is more likely to split at high temperatures. Cook the chicken fully in the stock first, reduce the heat to low and then stir in the soured cream at the end. Do not allow the sauce to boil after adding it.
Double cream can be used in place of crème fraîche, although the sauce will taste richer and will not have the same slight tang. You may wish to add a squeeze of lemon juice at the end to balance the richness.
Cook the pasta separately and stir it into the finished sauce. You may need to add a little pasta cooking water or extra stock to loosen it.
Troubleshooting Guide
Why is my crème fraîche sauce too thin?
The sauce may be thin if the chicken has released a lot of liquid, the pan was covered or it has not simmered for long enough.
Remove the cooked chicken and simmer the sauce uncovered for a few minutes until it reaches your preferred consistency.
Why has my sauce split?
Crème fraîche is relatively stable, but the sauce can still separate if it is boiled rapidly or reheated too aggressively.
Remove the pan from the heat and stir the sauce well. A small splash of warm stock can also help bring it back together.
More recipes using creme fraiche
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Recipe
Creamy Chicken Crème Fraîche
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Equipment
- Knife
Ingredients
- 2 tablespoon Olive Oil
- 4 Chicken Breasts
- 2 Garlic Cloves peeled and chopped
- 1 teaspoon Dried Thyme or use fresh
- 400 ml Chicken Stock (Broth)
- 200 ml Crème Fraiche
- 2 teaspoon Wholegrain Mustard
- 50 g Parmesan grated
- 100 g Baby Spinach
- 2 tablespoon Parsley chopped finely
Instructions
- Heat the olive oil in a large, shallow frying pan or casserole over a medium-high heat. Season the chicken breasts lightly, then place them in the hot pan. Brown for approximately 3 minutes on each side until golden. The chicken does not need to be cooked through at this stage. Transfer it to a plate and set aside.2 tablespoon Olive Oil, 4 Chicken Breasts
- Turn the heat down and add the chopped garlic cloves and thyme to the pan and cook on a medium heat, stirring often, for 2 minutes.2 Garlic Cloves, 1 teaspoon Dried Thyme
- Pour in the chicken stock and scrape the bottom of the pan with a wooden spoon to release any browned pieces.400 ml Chicken Stock (Broth)
- Stir in the crème fraîche, wholegrain mustard and grated Parmesan until the sauce is smooth and combined.200 ml Crème Fraiche, 2 teaspoon Wholegrain Mustard, 50 g Parmesan
- Return the chicken breasts to the pan and bring the sauce to a gentle simmer. Cook uncovered for 10-15 minutes, depending on the size and thickness of the chicken breasts, turning them once during cooking. The chicken is ready when it reaches an internal temperature of 75°C in the thickest part.
- Stir in the baby spinach for the final 1-2 minutes, just until it has wilted. Taste the sauce and add salt and black pepper if required and sprinkle with chopped parsley. Serve immediately with your choice of side dishes.2 tablespoon Parsley, 100 g Baby Spinach
Notes
- Use full-fat crème fraîche for the smoothest, creamiest sauce. Low-fat versions can produce a thinner sauce and are more likely to separate.
- Choose similar-sized chicken breasts so they cook evenly. Very thick breasts can be butterflied or gently flattened to reduce the cooking time.
- Cook the chicken to 75°C (165°F) in the thickest part using a digital thermometer for the best results.
- If the sauce is too thin, remove the cooked chicken and simmer the sauce uncovered for a few extra minutes until it has reduced.
- Add the spinach right at the end of cooking so it just wilts and keeps its bright green colour.
- Taste before adding extra salt as the Parmesan, mustard and chicken stock already add plenty of seasoning.
- Leftovers are delicious stirred through freshly cooked pasta or served over baked potatoes the next day
Ruth says
Highly recommend this recipe, Had some crème fraiche to use up so google recipes and come across this one. Made it for my tea last night and it was so easy and tasted so good. Used Pecorino instead of parmesan was quite a strong flavour would use less next time.
Definitely be making this again. Thanks for sharing.
Charles Lindsay says
Why are quantities not specified - how much creme fraiche etc
really strange
Beth Sachs says
Hi! The recipe card is at the bottom of the post.
Katherine says
Creme fraiche, mustard, garlic, wine — what could go wrong? I made it with mashed potato and I cooked green beans in the sauce as suggested. Will def make again
Danielle Wolter says
I am such a huge fan of a creamy chicken recipe and this one came out so delicious. Def a fav in our house.
Jacqueline Meldrum says
I use creme fraiche a lot but usually in pasta dishes. You've inspired me to be more creative with it.
Bintu | Budget Delicious says
What an easy and creamy delicious dinner! I can definitely see this being a hit in my house!
Shinta Simon says
We made this today, and my family simply couldn't have enough. Highly recommended!
Jac says
Thanks for the awesome recipe idea! This is a family favourite!
Emily Flint says
I'm always looking for new chicken recipes and I can't wait to make this dish for my family! They will be so excited for something different and I know this is going to taste amazing!!
Lindsay says
The creaminess of this recipe is so amazing! Love the mustard flavor too.
Maria says
I love chicken in cream-based sauce recipes! I can see this being a regular at the dinner table. Thanks for sharing!
Courtney says
This chicken was excellent! The whole family loved the sauce - so easy to make and absolutely delicious!
Biana says
This chicken looks amazing! So flavorful, healthy and delicious and just a few ingredients needed.
Helen says
I made this using leftover double cream( bought too much at Christmas) and it tasted beautiful. I wasn’t sure whether the casserole should be covered? I did cover it. The spinach I would add last minute as it was very wilted
Cece says
I never left comments on recipes but this is one of the best online recipe I’ve ever found. 10/10 highly recommend