Chicken with Mustard Sauce (creamy & delicious!)
This chicken with mustard sauce is an easy and elegant one pan meal. The amazing creamy Dijon sauce with rosemary will have you wanting to lick your plate clean!
I like all of the recipes we create for you on Rachel Cooks, but every once in awhile, we sit and eat one and just rave about it. This recipe was one of those. Not on the first test…that was a total fail. The sauce separated and it just wasn’t all that great.
However, that’s what we’re here for. The fails will happen in my kitchen so that they don’t happen in your kitchen.
Everything after that, though, was a home run. We tweaked that original recipe to fix the problems and the result is this amazing chicken bathed in a creamy mustard sauce.
Let’s be honest, this is less about the chicken and more about the sauce. At least for me. I could drink this sauce.
About this chicken with mustard sauce:
To prepare this chicken, you’ll have to put it in the pan and take it back out a few times but it doesn’t change the fact that this is an easy one pan meal.
Less dishes always make me a happy, happy girl.
To start this chicken, you’ll heat some oil in a skillet, and then get that chicken nice and brown on both sides. This gives it SO much flavor and also starts the cooking process, so don’t skip it!
Tip: If the chicken feels like it wants to stick to the pan, it’s probably not brown enough yet. Give it another minute or two before you try to flip it.
Once you’ve browned the chicken on both sides, you’ll move the pan to the oven to cook it all the way through. This helps the chicken cook evenly without drying out.
After the chicken has cooked through, place it on a plate and cover with foil to keep it warm and let it rest. While the chicken rests (this step will make it extra juicy!), you’ll make the sauce.
The sauce begins with sautéed shallots. You’ll also add rosemary and garlic, which is when your kitchen starts to smell amazing. You’ll add flour which will help your sauce thicken.
This is where it gets really good. Wine, mustard, and chicken broth. So much flavor! THEN, heavy cream. It’s really just the perfect sauce. It will thicken up into an irresistibly creamy sauce that’s perfect for spooning over the chicken, or you could also use it for dipping.
How to make this skillet chicken your own:
- If you’d like to lighten this up a little or make it dairy free, you could try making it without cream. I adore the cream it in, but it still has a lot of great flavor without.
- If you want to make this without wine, you can substitute an extra 1/2 cup of chicken broth instead.
- Love or hate garlic? Feel free to add more or leave it out.
- If you don’t have shallots, you could also use finely diced onion.
- Prefer chicken thighs? They would work well with this recipe, too. Keep in mind that you may have to adjust cooking time.
- This sauce would also be amazing on pork or salmon!
- Beautiful weather calling you outside? You could make this with grilled chicken and then just whipping up this sauce on the stovetop.
- Gluten-free? Instead of thickening with flour, try using a gluten-free flour or cornstarch.
Storage and Reheating Tips
Store any leftover chicken and sauce in an airtight container in the fridge for up to three days.
Cream sauce can be a little tricky to reheat, but it’s doable. I recommend reheating on the stove in a small skillet or pan slowly over medium low heat. If you place a cover on the pan, it will prevent it from drying and will also help it warm faster.
Other easy chicken recipes:
You can never have too many easy chicken recipes, right? Here are some of the best one pan chicken dinners:
Chicken with Mustard Sauce (creamy & delicious!)
This chicken with mustard sauce is an easy and elegant one pan meal. The amazing creamy dijon sauce with rosemary will have you wanting to lick your plate clean!
Ingredients
- 3-4 boneless skinless chicken breasts (1 1/2 - 2 pounds)
- 1/4 teaspoon kosher salt
- 1/8 teaspoon coarse ground black pepper
- 1 tablespoon oil (vegetable, canola, or grapeseed)
- 1 medium shallot, finely diced
- 1 teaspoon finely chopped fresh rosemary
- 1 large clove garlic, minced (about 1/2 teaspoon)
- 1 tablespoon all-purpose flour
- 1/2 cup dry white wine (not sweet wine)
- 3 tablespoons grainy dijon mustard
- 1 cup unsalted or reduced sodium chicken stock
- 1/2 cup heavy cream
- Optional: fresh chives or parsley for garnish
Instructions
- Preheat oven to 400ºF.
- Trim chicken and sprinkle both sides with salt and pepper.
- Add oil to a large oven safe skillet over medium heat. When oil is hot, place chicken in skillet. Cook for 3-4 minutes or until golden brown and it removes easily from the pan (it shouldn’t stick). Flip each piece over and cook for another 3-4 minutes.
- Place the pan in the oven and bake for 10 minutes or until the internal temperature of the chicken breasts reaches 165ºF when checked with an instant-read thermometer in the thickest portion of the meat.
- Remove chicken from the pan and place it on a plate. Cover with foil.
- Return pan to burner over medium heat.
- Add shallots and cook for 3-4 minutes or until softened. Add rosemary and garlic and cook, stirring constantly, for 1 minute or until garlic is fragrant. Stir in flour and cook for 1 minute, stirring constantly.
- Whisk or stir in wine while scraping all the brown bits off the bottom of the pan. Continue to cook for 1-2 minutes or until slightly reduced.
- Add mustard while whisking, and then add chicken broth while whisking.
- Cook for 5-6 minutes or until thickened slightly. Whisk in cream and cook for 5 minutes, stirring frequently, or until thickened. Return chicken to pan to coat in sauce (or drizzle sauce over chicken) and serve immediately, garnished with fresh parsley or chives if desired.
Notes
- If you’d like to lighten this up a little or make it dairy free, leave out the cream.
- If you want to make this without wine, substitute an extra 1/2 cup of chicken broth instead.
- Love or hate garlic? Feel free to add more or leave it out.
- If you don’t have shallots, you could also use finely diced onion.
- Prefer chicken thighs? They would work with this recipe, too. Keep in mind that you may have to adjust cooking time.
- Gluten-free? Instead of thickening with flour, try using a gluten-free flour or cornstarch.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 382Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 136mgSodium: 675mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 40g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Husband’s take: Everyone that tries this recipe is immediately sold on it! Ben is no exception.
Changes I would make: None!
Difficulty: Easy.
16 Comments on “Chicken with Mustard Sauce (creamy & delicious!)”
Hi would like to try sauce with this pork tenderloin or pork loin
It looks delicious. Do you have any suggestions
I will try the chicken but family is all chicken out this week
Yes, I think that would be wonderful, so delicious!
I made this sauce to go with a roast pork tenderloin that was marinated in rosemary, white wine and garlic. I didn’t use the cream, just a little extra chicken stock. This sauce was delicious! I also could eat it with a spoon!
Oh I bet that it was delicious on pork! Thanks for taking the time to leave a comment!
I want to try this, but don’t have grainy Dijon. Have you made this with the creamy Dijon? If so, what are your thoughts?
Creamy dijon would definitely work in this recipe! It will have a slightly different appearance but will taste fantastic.
Thank you!
You’re welcome!
Delicious! I doubled the recipe and made this with bone in chicken thighs and onions. I added mushrooms too. Definitely will be making this again and again. Thanks Rachel!
So glad you liked it! Love the addition of mushrooms!
Help! Planning my shopping list. The recipe list calls for skinless breasts, but recipe says to saute them skin side down. (Maybe I’ll have to make it both ways!).
Hi Michael! Sorry about that! We tested it originally with bone-in, skin-on but liked it better with skinless. We found that the skin made the sauce a little too greasy. I think that part in the instructions was a remnant from the first test…going to change it now. Thanks for pointing it out. Sorry about that!
I have been eyeing this recipe several times now because the picture looks so delicious. However, I am the only one in my family that likes Dijon Mustard so I was hesitant. I made this tonight with no plan to reveal the big ingredient and see how it plays out. I am so glad I did because it was a huge success, even with my 12 and 14-year-old. My husband asked me how I made the gravy and he was surprised that it was Dijon. He knew mustard was used, but never thought it was the one he hates so much, but the other ingredients mellow out the mustard. And you are right…I could easily lick that sauce right out of the pan. The only thing I added was fresh spinach into the sauce to add some extra veggies and the kids didn’t even pick it out! Thanks for sharing! I will be making this dish more often!
This comment made my day! I’m so glad you all liked it so much! Reminds me that I should make it again ASAP! :) Thanks for taking the time to leave such a nice comment, it means a lot to me!
if I only had the ingredients… trying to avoid going to the store…
Totally understand that!