Chicken with Mustard Pan Sauce
Elevate weeknight dinners with this delectable Chicken with Mustard Pan Sauce, a recipe that pairs juicy, golden-brown chicken breasts with a lusciously creamy and tangy sauce. Featuring the bold flavors of Dijon and whole-grain mustard, balanced by the richness of heavy cream and the subtle sweetness of sautéed shallots, this dish comes together in just 35 minutes, making it perfect for busy evenings. The recipe uses simple, pantry-friendly ingredients like chicken broth and butter to create a silky, restaurant-quality sauce that elegantly coats the chicken. Serve it over mashed potatoes or alongside roasted vegetables for a comforting meal that's sure to impress. Whether you're planning a family dinner or an intimate date night, this one-skillet recipe transforms humble chicken into a truly memorable dish.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoons black pepper, freshly ground
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium shallot, finely minced
- 0.5 cups chicken broth
- 0.25 cups heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Pat the chicken breasts dry with paper towels and season both sides evenly with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts. Cook for 5-6 minutes on each side or until golden brown and cooked through (165°F internal temperature). Remove the chicken from the skillet and set aside. Tent loosely with foil to keep warm.
In the same skillet, reduce heat to medium and add the butter. Allow it to melt, then add the minced shallot. Cook for 1-2 minutes, stirring frequently, until softened and fragrant.
Deglaze the pan by adding chicken broth, scraping the bottom of the skillet to release any browned bits. Let it simmer for 2-3 minutes to reduce slightly.
Stir in the heavy cream, Dijon mustard, and whole-grain mustard. Whisk until the sauce is smooth and well combined. Allow the sauce to simmer gently for 3-4 minutes, thickening slightly.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Return the chicken breasts to the skillet, spooning the sauce over them. Allow them to heat through for 2-3 minutes.
Serve the chicken topped with the mustard pan sauce. Garnish with fresh parsley if desired. Pair with mashed potatoes, rice, or a side of steamed vegetables for a complete meal.
Nutrition Facts
Calories |
1909 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.8 g | 133% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 714 mg | 238% | |
| Sodium | 4039 mg | 176% | |
| Total Carbohydrate | 7.7 g | 3% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 1.6 g | ||
| Protein | 219.2 g | 438% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 131 mg | 10% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2052 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
