Skillet Chicken with Mustard Cream Sauce

02.24.2015

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!

Skillet Chicken with Mustard Cream Sauce | Cooking Classy

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!

MY LATEST VIDEOS
MY LATEST VIDEOS

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

Remember to subscribe to the Cooking Classy newsletter to receive new recipe notifications delivered to your inbox!

Follow Cooking Classy on Facebook | Instagram | Pinterest | Twitter for all of the latest updates, recipes and content.

Print

Skillet Chicken with Mustard Cream Sauce

5 from 2 votes

Pan seared chicken breasts are covered in a rich and creamy, delicious dijon mustard flavored sauce. A perfectly easy and satisfying dinner recipe.

Course: Main Course
Cuisine: American
Keyword: Chicken Breast Recipes, Mustard Chicken
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Author: Jaclyn

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Recipe source: inspired by Woman's Day

41 comments

  • Courtney: Absolutely delicious and so easy to make. This is going to be a repeat dish in my home! October 4, 2018 at 8:06pm Reply

  • Lisa: I, basically, threw everything in my One Pot. I browned the chicken on saute function. Removed chicken and added garlic and the rest of the ingredients. Then, put chicken back into pot. I increased the chicken broth to 1/2 cup and used canned condensed milk instead of cream. I cooked it on manuel for 8 minutes and let it natural release for about 5 minutes. It was fantastic! July 8, 2018 at 5:41pm Reply

  • janet garner: what would you use as a side dish October 11, 2017 at 3:50pm Reply

    • wendy barnes: We usually serve with asparagus and browned butter noodles October 7, 2018 at 3:31pm Reply

  • Jill: Loved this ! It was fast, easy, and the chicken was moist. (I cut the breasts in half and was worried they might get too dry). The sauce ? It was so good, I put less on top of my chicken and used some as “dressing” for the accompanying spring mix salad ! This is a great addition to my list of “go to” dishes! May 14, 2017 at 5:21pm Reply

    • Jaclyn: I’m so glad you liked it Jill! May 25, 2017 at 11:40am Reply

  • Susan Venditti: Made this for the second time and it was just as good as the first. Didn’t even see the honey in the recipe, oops, but it didn’t need it unless you wanted to soften the mustard tang. I used half n half as I always have it and I let it reduce a bit – came out great! Thanks for a winner dinner! April 25, 2017 at 4:51pm 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

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d