Sauteed Chicken in Mustard Cream Sauce
Dazzle your dinner table with this flavorful and creamy sautéed chicken in mustard cream sauce—a restaurant-worthy dish you can easily make at home in under 40 minutes! Juicy, golden-brown chicken breasts are seared to perfection and smothered in a rich, velvety sauce made with Dijon mustard, garlic, chicken broth, and heavy cream. Fresh thyme adds a subtle herbal note, while a sprinkle of chopped parsley lends a bright finish. Perfect for weeknight dinners or special occasions, this one-pan wonder pairs beautifully with mashed potatoes, rice, or tender sautéed vegetables. Impress your family or guests with this quick and sophisticated meal that’s brimming with comforting flavors and customizable goodness.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 pieces Garlic cloves, minced
- 1 cup Chicken broth
- 0.75 cup Heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon Fresh thyme leaves (optional)
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season the chicken breasts evenly with salt and pepper on both sides.
Lightly dredge the chicken breasts in flour, shaking off any excess.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant.
Pour in the chicken broth and scrape the bottom of the skillet to deglaze, loosening any flavorful browned bits.
Stir in the heavy cream and Dijon mustard, whisking until the sauce is smooth and well combined. Simmer for 2-3 minutes to allow the sauce to thicken slightly.
Return the cooked chicken breasts to the skillet, spoon the sauce over them, and let them simmer for an additional 5 minutes to absorb the flavors.
If desired, sprinkle fresh thyme leaves over the chicken and sauce for added aroma.
Garnish with chopped parsley before serving. Serve hot with rice, mashed potatoes, or sautéed vegetables.
Nutrition Facts
Calories |
2408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.4 g | 184% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 834 mg | 278% | |
| Sodium | 4186 mg | 182% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 0.6 g | ||
| Protein | 223.1 g | 446% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 130 mg | 10% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2082 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.
