Skillet Chicken with Mustard Cream Sauce
This skillet chicken with mustard cream sauce is a weeknight staple: golden, pan-seared chicken simmered in a silky Dijon cream sauce with plenty of flavor from garlic and a splash of broth. It feels restaurant-worthy, but it’s made in one pan and comes together fast.
The sauce is tangy, rich, and balanced—perfect for spooning over mashed potatoes, rice, or buttered noodles. If you like creamy chicken dinners that aren’t fussy, this one belongs on your regular rotation.
Why you’ll make this again
- One skillet: sear, simmer, and serve without extra dishes.
- 30-ish minutes: quick enough for busy weeknights.
- Big flavor, simple ingredients: Dijon does the heavy lifting.
- Easy to pair: great with potatoes, pasta, rice, or veggies.
Ingredients you’ll need
- Chicken cutlets or thin-sliced chicken breasts (or boneless thighs)
- Salt and black pepper
- All-purpose flour (optional, for light dredging)
- Olive oil and a little butter
- Shallot or onion, finely chopped
- Garlic, minced
- Chicken broth
- Dijon mustard (plus optional whole-grain mustard)
- Heavy cream
- Fresh thyme or parsley (optional, for finishing)
- Lemon juice (optional, to brighten)
How to make skillet chicken with mustard cream sauce
- Season and prep: Pat chicken dry and season well with salt and pepper. If you want extra browning and a slightly thicker sauce, lightly dredge in flour and shake off the excess.
- Sear: Heat oil and butter in a skillet over medium-high heat. Sear chicken until golden on both sides and just cooked through. Transfer to a plate.
- Sauté aromatics: Lower heat to medium. Add shallot/onion and cook until softened, then stir in garlic briefly.
- Deglaze: Pour in chicken broth and scrape up the browned bits from the pan (that’s flavor).
- Build the sauce: Stir in Dijon (and whole-grain if using). Add cream and simmer gently until slightly thickened.
- Finish: Return chicken and any juices to the skillet and simmer 1–3 minutes to coat. Taste and adjust with salt, pepper, and a small squeeze of lemon if needed.
Tips for the best results
- Don’t boil the cream: keep the sauce at a gentle simmer so it stays smooth.
- Use thin chicken: cutlets cook quickly and stay juicy. If using thick breasts, slice horizontally or pound to even thickness.
- Control the tang: start with Dijon, then add more at the end if you want a stronger mustard kick.
- Want a thicker sauce? let it reduce a bit longer, or use the light flour dredge on the chicken.
Serving ideas
- Mashed potatoes or roasted baby potatoes
- Egg noodles or pasta (the sauce clings beautifully)
- Steamed green beans, asparagus, or sautéed spinach
- Crusty bread to mop up every last bit
Variations
- Mushroom mustard cream chicken: sauté sliced mushrooms after the onion until browned, then proceed.
- Herby: add thyme, tarragon, or rosemary (go light with rosemary).
- Spicy: a pinch of red pepper flakes or a small spoon of spicy brown mustard.
- Thighs instead of breasts: boneless thighs stay extra tender; just cook to temperature.
Storage and reheating
- Refrigerate: store in an airtight container up to 3 days.
- Reheat: warm gently in a skillet over low heat with a splash of broth or cream to loosen the sauce.
- Freezing: cream sauces can separate when thawed; it’s best enjoyed fresh, but you can freeze in a pinch and reheat slowly while whisking.
Not sure what to cook tonight? Some nights, you just want something simple that works without overthinking it. If you’re looking for easy, reliable meal ideas, take a look at our easy dinner recipes that always work. You’ll find go-to meals you can come back to anytime.
