Chicken with Mustard Cream Sauce

4.5 from 571 votes

Posted September 25, 2024Last Updated October 23, 2024

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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.

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. Not to mention, who isn’t looking for new ways to cook chicken breasts?

Made it for dinner tonight–it was amazing. Hubby thought I made a special meal for him. I did–under 30 minutes! Loved it.

Cindy

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.

Of course, I do have to remember to give myself time to thaw out some chicken breasts. But other than that, I can pull this recipe off any day of the week.

As long as I have some rice or pasta handy to serve on the side, I can whip up a green salad and have a complete meal ready to go in less than an hour.

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!

This really is one of my favorite ways to prepare chicken breasts. Everyone loves it (even picky eaters), and it pairs well with just about anything.

This Chicken with Mustard Cream Sauce is easy enough for a week night dinner, but fancy enough for company. My favorite kind of recipe! Trust me, this is one chicken dish you’ll be making over and over again!

We absolutely loved this recipe! Followed recipe exactly and I served this with rice pilaf and green beans. Thanks so much for posting! Cant wait to make it again!

Kelly

Ingredients

Chicken breasts – Boneless, skinless chicken breasts work best for this recipe. If my chicken breasts are particularly large, I just pound them to an even thickness so they’ll cook evenly.
Olive oil – I use extra virgin olive oil. You can use butter for richer flavor.
Spices: salt and pepper, tarragon or oregano
Chicken broth – The broth helps deglaze the pan and adds depth to the sauce. I make my own using chicken bouillon.
Heavy cream – Also called whipping cream. For a lighter option, you could use half-and-half, but your sauce will be thinner. Full-fat coconut milk can be a good dairy-free option.
Dijon mustard – Be sure to use Dijon mustard, not yellow mustard — it provides a more refined flavor. If you like a strong mustard taste, add an extra teaspoon.

How to Make Chicken with Mustard Cream Sauce

Step 1

Preheat the Pan: Begin by heating the olive oil in a large skillet over medium-high heat. Let it get nice and hot to ensure a good sear on the chicken. While the oil is heating, season the chicken breasts generously with salt and pepper.

Step 2

Cook the Chicken: Place the chicken breasts in the hot skillet and cook for 5-6 minutes per side, or until they are golden brown and cooked through. Transfer the chicken to a plate and cover it aluminum with foil to keep warm.

Step 3

Deglaze the Pan: Pour in the chicken broth and use a wooden spoon to scrape up any brown bits stuck to the bottom of the pan.

Step 4

Make the Mustard Cream Sauce: Reduce the heat to medium and whisk in the heavy cream, Dijon mustard, and teaspoon of dried tarragon. Continue whisking for about 2 minutes, until the sauce thickens slightly.

Step 5

Return the Chicken to the Pan: Place the chicken breasts back into the skillet, coating them with the mustard cream sauce. Let the chicken simmer in the sauce for another 1-2 minutes to absorb all the flavors. Once the chicken is fully coated in the sauce, transfer it to plates, spooning additional sauce over each piece.

What Should I Serve With This Chicken?

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 our some of our favorite side dishes to enjoy with this recipe.

Costco Quinoa Salad (Copycat Recipe) — **Cheesy Lemon Orzo**

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.

Be sure to save this recipe to your favorite Pinterest board for later.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, just make sure to adjust the cooking time, as thighs may take a bit longer to cook through.

What if I don’t have tarragon?

If you don’t have dried tarragon, oregano or thyme can be used instead. They will give a slightly different flavor, but both are great options.

How do I know when the chicken is fully cooked?

The best way to check is by using a meat thermometer. Chicken breasts should reach an internal temperature of 165°F (75°C).. If you don’t have a thermometer you can cut into the thickest part of the chicken—if the juices run clear and there’s no pink, it’s done.

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