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Sautéed Chicken with Mustard Cream Sauce Recipe

French · Main course · 30 min total

Juicy chicken breasts are pan-seared and finished in a rich, tangy mustard cream sauce that comes together in minutes. Perfect for a quick weeknight dinner that feels elegant.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 shallot, finely chopped
• 1/2 cup dry white wine
• 1 cup heavy cream
• 2 tablespoons Dijon mustard
• 1 tablespoon whole-grain mustard
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)

Instructions

1. Season chicken breasts on both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5 minutes per side. Transfer to a plate and tent with foil.
3. Reduce heat to medium. Add shallot to the skillet and cook, stirring, until softened, about 1 minute.
4. Pour in white wine and scrape up any browned bits. Simmer until reduced by half, about 2 minutes.
5. Stir in heavy cream, Dijon mustard, whole-grain mustard, and thyme. Bring to a gentle simmer.
6. Return chicken and any accumulated juices to the skillet. Cook, turning once, until chicken is cooked through and sauce thickens slightly, about 5 minutes.
7. Serve chicken with sauce spooned over the top.

Tips

• For a lighter version, substitute half-and-half for heavy cream, but note the sauce will be thinner.
• Leftovers can be refrigerated for up to 3 days; reheat gently on the stovetop.
• Pair with mashed potatoes or crusty bread to soak up the sauce.

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