Sauteed Chicken Breasts with Mustard and Sage
Elevate your weeknight dinner game with these Sautéed Chicken Breasts with Mustard and Sage, a sophisticated yet simple dish bursting with flavor. Tender, golden-browned chicken breasts are bathed in a creamy Dijon mustard sauce infused with earthy sage and a bright splash of lemon juice. This one-skillet wonder is both quick and impressive, requiring just 10 minutes of prep and 25 minutes of cooking time. Perfectly balanced in richness and tanginess, it pairs beautifully with fluffy rice, buttery mashed potatoes, or vibrant roasted vegetables. Whether you're hosting a dinner party or indulging in a cozy family meal, this recipe delivers restaurant-quality results every time. Keywords: sautéed chicken, mustard sauce, sage recipes, one-skillet chicken dinner, quick weeknight meal.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 0.5 cup chicken broth
- 0.25 cup heavy cream
- 1.5 tablespoons Dijon mustard
- 6 leaves fresh sage leaves
- 1 teaspoon lemon juice
Instructions
Place the chicken breasts on a cutting board and use a meat mallet to pound them to an even thickness, about 1/2-inch thick.
Season both sides of the chicken breasts with salt and black pepper.
Lightly dredge the chicken breasts in the flour, shaking off any excess.
Heat the olive oil and butter in a large skillet over medium heat until the butter is melted and the oil is shimmering.
Add the chicken breasts to the skillet and cook for 4-5 minutes per side, or until golden brown and fully cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside on a plate.
In the same skillet, reduce the heat to medium-low and add the chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
Stir in the heavy cream, Dijon mustard, and half of the fresh sage leaves (chopped, if desired). Simmer for 3-4 minutes, or until the sauce thickens slightly.
Return the chicken breasts to the skillet, spooning the sauce over the top. Cook for an additional 2-3 minutes to warm the chicken through.
Remove the skillet from the heat and stir in the lemon juice. Garnish with the remaining sage leaves (leave them whole or slice them thinly).
Serve the chicken breasts hot, draped in the mustard and sage sauce. Pair with rice, mashed potatoes, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
1820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.1 g | 116% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 683 mg | 228% | |
| Sodium | 3694 mg | 161% | |
| Total Carbohydrate | 14.2 g | 5% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 0.4 g | ||
| Protein | 219.5 g | 439% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 117 mg | 9% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1944 mg | 41% | |
*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.
