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If you're looking for a recipe to switch up your chicken routine, try this pan seared chicken with a creamy mustard sauce! Simple. Easy. Flavorful!
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4 from 2 votes

Pan Seared Chicken with a Creamy Mustard Sauce

If you're looking for a recipe to switch up your chicken routine, try this pan seared chicken with a creamy mustard sauce! Simple. Easy. Flavorful!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Entree
Cuisine: American
Servings: 4 servings
Author: The Chunky Chef

Ingredients

  • 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

Instructions

  • 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.