Why You’ll Love This Recipe
There are so many reasons to love this easy but elegant chicken breast recipe. But my top three reasons are that it’s, quick, simple and delicious. This recipe is easy enough for a week night dinner, but fancy enough for company. Trust me, you’ll be making this over and over again! Not to mention, who isn’t looking for new ways to cook chicken breasts?
- Made With Pantry Staples: I almost always have the ingredients on hand for this recipe, which is great for the nights I haven’t really planned anything for dinner and don’t want to spend a lot of time figuring out what to cook.
- Quick & Easy Weeknight Meal: Add some rice or pasta and a green salad and you have a complete meal ready to go in less than an hour.
After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and fun variations!
Chicken with Mustard Cream Sauce
This Chicken with Mustard Cream Sauce is a simple yet elegant dish that's perfect for weeknight dinners or special occasions. With just a handful of ingredients and minimal prep, you can have this delicious meal on the table in under 30 minutes.
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Servings: 4 servings
Calories: 366kcal
Ingredients
- 4 chicken breasts boneless, skinless
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon dried tarragon
Instructions
- Add 2 tablespoons olive oil to a large skillet and preheat over medium-high heat.
- Season 4 chicken breasts with Salt and pepper.
- Add chicken to skillet and saute until cooked through, about 10-12 minutes, turning once, until chicken reaches an internal temperature of 165°F (73.9 °C) on a digital thermometer. Transfer to a plate and keep warm.
- Pour 1/4 cup chicken broth into hot skillet.
- Whisk in the 1/2 cup heavy cream, 2 tablespoons Dijon mustard and 1 teaspoon dried tarragon or oregano. Cook and stir for about 2 minutes.
- Pour sauce over chicken and serve.
Nutrition
Serving: 1g | Calories: 366kcal | Carbohydrates: 2g | Protein: 39g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Cholesterol: 136mg | Sodium: 431mg | Sugar: 1g
Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!
Ingredient Notes & Substitutions
- Breasts or Thigh? I like using boneless, skinless chicken breasts because they’re lean and cook up quickly, but you can definitely use boneless thighs if you prefer darker meat. Be sure to adjust cooking time slightly if needed.
- Heavy Cream Alternatives: If you want to lighten things up, try using half-and-half or a mix of milk and Greek yogurt (whisk it in off the heat to prevent curdling).
- No Tarragon, No Problem! Tarragon has a unique anise-like flavor that pairs beautifully with mustard and cream. If you don’t have it, dried oregano or thyme are good alternatives.
Recipe Tips
- Make sure your skillet is preheated before adding the chicken, and don’t move them around too much in the pan. This helps the chicken breasts get a beautiful, golden brown sear.
- After cooking the chicken, there will be some brown bits left in the pan. When you add the chicken broth to the pan, gently scrape up those bits with a wooden spoon. This will add tons of flavor to your sauce!
- Once your chicken is done cooking, let it rest on a plate while you finish the sauce. This helps lock in the juices, so you end up with juicy chicken every time.
- It’s not a bad idea to double the sauce, as that gives you plenty for the chicken, plus some left to spoon over that rice or pasta. As far as I’m concerned, you can never have too much sauce!
Storage and Reheating
- Refrigerator: Let the chicken and sauce cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3–4 days.
- Freezer: I don’t recommend freezing this dish because creamy sauces often separate when thawed. If you do opt for freezing, place the chicken and sauce in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: For best results, reheat gently in a skillet over medium-low heat. Add a splash of chicken broth or cream to loosen up the sauce as it warms. Don’t overheat though–since the sauce is cream-based, reheating too quickly or at high heat can cause it to separate.
Variations & Fun Twists
- Garlic Lovers: Add 2–3 cloves of minced garlic to the pan when deglazing with the broth.
- Add Mushrooms: Sauté sliced mushrooms in the skillet before adding the sauce ingredients for a more hearty dish. I like cremini or baby bellas.
- Spicy Cream Sauce: Stir in a pinch of red pepper flakes or a dash of hot sauce to add subtle heat.
- Lemon Dijon Twist: Add a squeeze of fresh lemon juice or a little lemon zest to the sauce for a bright, citrus flavor.
- Add Some Veggies! Toss in a handful of baby spinach, steamed broccoli, or peas at the end for a complete one-pan meal.
Pairings
Along with some kind of vegetable or salad, I always serve this chicken dish with rice or pasta on the side to help soak up some of the amazing mustard cream sauce.
These are some of our favorite side dishes to enjoy with this recipe.
100 comments
Cathy
Delicious! This is so simple but looks and tastes elegant.
Paula Lozano
I make this all the time, it is my Husband’s favorite meal and it comes out perfect every time. Easy and quick to make any day of the week, and simply delicious. Thank you for sharing!
Margie A. Mentz
I’ve been searching for a recipe like this! Thank you!!!