Skillet Chicken with Mustard Cream Sauce


Skillet Chicken with Mustard Cream Sauce | Cooking Classy

I’m loving quick and easier dinners lately, especially when they taste as good as this Skillet Chicken with Mustard Cream Sauce! This recipe couldn’t be any easier yet the end results are unbelievably delicious and perfectly flavorful. The sauce is so good you’ll wan to eat it by the spoonful! My husband isn’t a huge mustard fan but he said this is some of the best chicken he’s ever had. Even my three year old loved it!

This is a recipe I’ll definitely add to my dinner rotation because it’s an all around dinner win! And considering the 1/2 cup cream is spread out among 3 or 4 chicken breasts I’d still consider this to be a healthy dinner. I had never tried mustard and cream together but now I’m totally sold. Incredible things happen when you blend the two. Cream enhances anything it touches though, right?

Don’t wait to try this one, you are going to love it!

Skillet Chicken with Mustard Cream Sauce | Cooking Classy Skillet Chicken with Mustard Cream Sauce | Cooking Classy

Skillet Chicken with Mustard Cream Sauce


  • 3 - 4 (6 oz) boneless skinless chicken breasts
  • Salt and freshly ground black pepper
  • 2 Tbsp olive oil
  • 1 clove garlic, finely minced
  • 1/4 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 2 Tbsp dijon mustard
  • 1 tsp chopped fresh thyme, plus more for garnish
  • 1/2 tsp dried sage
  • 1 tsp honey


  • Heat olive oil in a large skillet over medium-high heat. Season both sides of chicken with salt and pepper. Add chicken to hot oil in skillet and cook 5 - 6 minutes per side until cooked through (chicken should register 165 degrees in thickest part of chicken on an instant read thermometer). Transfer to a plate, cover with foil to keep warm.
  • Add garlic to remaining oil in pan and saute 10 seconds, then add chicken broth, cream, mustard, thyme and sage and cook, stirring constantly, until thickened slightly, about 1 - 2 minutes. Stir in honey and (if needed) season lightly with salt. Serve chicken with sauce over top and garnish with additional thyme leaves if desired.
  • Recipe source: inspired by Woman's Day


  • Melissa: WOW! This looks so amazing. Can’t wait to try for myself! February 24, 2015 at 2:13pm Reply

  • Leslie: Yum! I bet the mustard sets that sauce off. Yum! February 24, 2015 at 5:01pm Reply

  • Laura (Tutti Dolci): I love that cream sauce, what a great dinner idea! February 24, 2015 at 5:16pm Reply

    • Jaclyn: Thanks Laura! February 26, 2015 at 1:47pm Reply

  • A Taste Of Madness: Quick and easy dinners is pretty much all I like to make. This looks perfect for me! February 26, 2015 at 6:27am Reply

  • Erin @ Miss Scrambled Egg: Other than sriracha, my favorite condiment would have to be mustard. Mustard sauce…even better! What a bright dish to beat the winter blues. February 26, 2015 at 10:51am Reply

  • Kelly: Oh my goodness, YUM!

    xx Kelly March 1, 2015 at 7:38pm Reply

  • Carole: Oh, yum! Does this ever look delicious! This combination – chicken, mustard, cream – is always a winner! Plus you’ve made it look amazing! Pinning… March 6, 2015 at 8:11am Reply

  • Charlotte: This looks truly amazing! I just can’t wait to try it out <3 March 8, 2015 at 4:40am Reply

  • Shelby: Dinner tonight! Thanks! March 10, 2015 at 2:49pm Reply

    • Jaclyn: I hope you love it Shelby! March 10, 2015 at 6:32pm Reply

  • Odelle Smith (U.K.): A wonderful combination of flavors…
    Moist chicken breasts paired with a mustard & cream sauce, delicious!
    Made even better as it’s all cooked in one pan.
    This will be in my weekly meal rotation, it’s quick, easy, taste is fantastic & we love it…
    Many thanks,
    Odelle Smith. (U.K.) March 26, 2015 at 2:37am Reply

  • Carla: This looks delicious! I want to try it but would like to make a healthier version with no heavy cream. Do you have any suggestions on what I can substitute for it? March 26, 2015 at 3:05pm Reply

    • Jaclyn: You could use half and half the sauce just won’t be as thick. I would probably thicken shake it up with a little bit of flour to thicken it as it cooks. April 20, 2015 at 12:12pm Reply

  • Rayna V: We had this last night. I feel like I cheated the system – it was too good to be that easy and fast! Thanks March 31, 2015 at 10:08am Reply

    • Jaclyn: I’m so glad you liked it Rayna! Thanks so much for your comment! April 4, 2015 at 4:12pm Reply

  • Taylor: Wonderful! My mom made this for me the other night. Going to make it for my weekly dinner with my best friend. Anybody sub coconut oil for the olive oil? August 31, 2015 at 8:29pm Reply

  • Chaisty: This looks delicious! Can I make it without the garlic? September 8, 2015 at 7:38am Reply

    • Jaclyn: If that’s a flavor you don’t like then yes but I may try to add in some finely minced onion or something to make up for the lack of flavor. September 8, 2015 at 11:49am Reply

  • Amy: made this for dinner tonight, it was delicious, thanks! September 14, 2015 at 8:18pm Reply

  • Evelyn: Made this – Incredible!!!!! Fast enough to make on a weeknight but impressive enough to serve to company! I love that I can always count on your recipes! Thanks Jaclyn!!! :) October 7, 2015 at 1:29pm Reply

    • Jaclyn: I’m so glad you liked this one Evelyn! Thanks for your comment, happy to hear you can count on my recipes :)!! October 7, 2015 at 11:56pm Reply

  • sarah: What cream do u use? Cooking cream or just unwipped cream? Can u use light cream, thanks :) November 15, 2015 at 6:16pm Reply

  • Sherri: Sounds amazing, but I don’t care for dijon mustard, standard mustard, yes… Could I use a yellow, or ground mustard instead? January 10, 2016 at 9:46am Reply

  • Stephanie @ Daily Appetite: 5 Star Recipe! Just had it for dinner and the honey mustard cream sauce is amazing! I wouldn’t change a thing about this recipe. January 17, 2016 at 3:47pm Reply

  • Cyndi: At his is The best sauce ever! I use it in chicken and fish. I could actually eat it with a spoon 😁. I add a finel diced shallot to it as well. January 20, 2016 at 7:15pm Reply

  • Wendy: Try putting some sliced Brie or Camembert on top of the breasts and return them to the pan in the sauce, cover until the cheese melts a bit. I had a similar recipe as above in a restaurant and have been replicating it for years. So yum! January 30, 2016 at 2:12am Reply

  • Korrie: I substituted some plain greek yogurt for the cream, and put it in at the end. Even healthier, and still creamy and delicious!! February 3, 2016 at 7:26am Reply

  • Corisa: I ‘ve been making this for a few weeks now and absolutely love it! I’m just looking for a way to thicken the sauce more since it is always a bit runny… Cornstarch, a rue, other thickeners? What do you think? Thank you! April 7, 2016 at 1:37pm Reply

  • Darline Smith: Please include the calorie count, etc. Thanks May 10, 2016 at 2:27pm Reply

  • Sarah: Hi Jaclyn! Superb recipe. So easy to follow and wonderfully delicious. I don’t use honey in cooking due to the glycemic index and being prediabetic, but instead I subbed 1.5 teaspoons of crisp white wine and Oh. My. Word! It made this dish amazing. Thank you for sharing! I’ve saved this for future use. Cheers! June 27, 2016 at 10:02pm Reply

    • Jaclyn: Great suggestions! So glad you loved it! June 29, 2016 at 11:20am Reply

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