Pan Seared Chicken with a Creamy Mustard Sauce
How many chicken recipes do you have? I bet… uhhh, a LOT! We get in dinner ruts sometimes, where it seems like we’re eating the same 10 meals over and over again, or any new meals are too time consuming. Sound familiar? This pan seared chicken with an easy creamy mustard sauce is a great way to break out of that rut!
It looks so elegant, yet simple at the same time. Guess what? It is! This meal is fancy enough to serve to company, yet simple and fast enough to serve on a busy weeknight for your family. Don’t you just love versatile meals like that?
My inspiration for this recipe comes from Cooking Classy, which is a great blog! I added a few things here and there, and the whole family loved it… even my kids! Well, minus the herbs of course… no “green things” for them… (eyeroll).
My 5 year old daughter just told me the other day that I needed to make the “chicken with the sauce” and “brown rice”, which is this chicken dish and my Stick of Butter Rice. She cracks me up 🙂
I used chicken breasts for this meal, that I just trimmed the excess fat off, but you could substitute for just about any type of chicken you’d like, just adjust the cooking times. Sometimes when I make this chicken, I’ll pound them with a heavy skillet of rolling pin (with wax paper over the meat of course) until they’re thinner. It’s up to you 🙂
Just heat some oil in a large skillet over medium high heat (I used cast iron). While it’s heating up, season your chicken with salt, pepper, dry onion flakes, and dried thyme. Add your chicken to the hot pan, making sure there’s enough space between each breast that they’ll really sear. I did 3 breasts per pan. Also, once you add the chicken, don’t move it around. You really want the meat to have good contact with the pan, so you get a good golden brown crust.
Cook them about 6-7 minutes per side, until they’re cooked through and golden brown. Take the chicken out of the pan and place it onto a plate and cover loosely with foil. Now it’s time to make the sauce!
Reduce the heat to medium and toss your garlic and shallots into the same skillet and saute them for a minute. Now whisk in your chicken stock, mustard, cream, salt, pepper, sage and thyme. Whisk for 3 minutes, until the sauce thickens to your liking. Stir in the honey until it’s fully incorporated.
Serve the chicken with the sauce spooned over the top. If you’d like, sprinkle with some fresh thyme or fresh minced parsley.
If you want to be all fancy-like… slice up your chicken and serve it on a bed of fresh herbs, with the sauce drizzled over all the chicken.
If you’re wondering what to have alongside this chicken, I recommend the stick of butter rice, slow cooker ranch mushrooms, parmesan and garlic wedge fries, slow cooker mashed potatoes, sausage stuffed mushrooms or even a simple Caesar salad.
The perfect bite of chicken!
I hope you all try this one… I think you’ll really love it! Simple ingredients and flavors, but a really awesome dish!
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Pan Seared Chicken with a Creamy Mustard Sauce
- 3 - 4 boneless skinless chicken breasts
- salt and pepper to taste
- dried onion flakes and dried thyme to taste, or onion powder
- 2 Tbsp olive oil
- 3 cloves garlic finely minced
- 1 shallot finely minced
- 1/4 cup chicken stock
- 1/2 cup heavy cream
- 2 Tbsp grainy mustard or dijon
- 1 tsp chopped fresh thyme plus more for garnish
- 1/2 tsp dried sage
- 1 tsp honey
- Heat oil in a large skillet over medium-high heat. While the oil is heating up, season both sides of the chicken breasts with salt, pepper, onion flakes, and dried thyme.
- Add chicken to the skillet and cook 6-7 minutes per side until cooked through and golden brown. Transfer to a plate, cover loosely with foil.
- Reduce heat to medium and add garlic and shallots to the same skillet and saute 1 minute.
- Add chicken broth, mustard, cream, thyme and sage and whisk until thickened to your liking, about 2-3 minutes. Stir in honey and season with salt and pepper to taste.
- Serve chicken with sauce spooned over top and sprinkle with some chopped fresh thyme and parsley.
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