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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! 

Image of chicken breasts in a creamy light yellow mustard sauce, flecked with fresh parsley.

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. 

Image of creamy dijon sauce in a frying pan with a wooden spoon being pulled through it.

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.

Image of browned chicken in a creamy dijon sauce.

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.

Image of perfectly browned chicken in a creamy mustard sauce.

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. 

Image of creamy mustard chicken in a frying pan.

Other easy chicken recipes:

You can never have too many easy chicken recipes, right? Here are some of the best one pan chicken dinners:

 

Image of chicken breasts in a creamy light yellow mustard sauce, flecked with fresh parsley.

Chicken with Mustard Sauce (creamy & delicious!)

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

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

  1. Preheat oven to 400ºF. 
  2. Trim chicken and sprinkle both sides with salt and pepper. 
  3. Add oil to a large oven safe skillet over medium heat. When oil is hot, place chicken in skillet, skin side down. 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.
  4. 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. 
  5. Remove chicken from the pan and place it on a plate. Cover with foil.
  6. Return pan to burner over medium heat. 
  7. 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. 
  8. 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. 
  9. Add mustard while whisking, and then add chicken broth while whisking.
  10. 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: 1
Amount 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.

Did you make this recipe?

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Cuisine: American / Category: One Pan
Verdict: So creamy and delicious. It’s a winner every time.
Husband’s take: Everyone that tries this recipe is immediately sold on it! Ben is no exception.
Changes I would make: None!
Difficulty: Easy.