Chicken Breasts with Mustard Cream Sauce

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Easy recipe for chicken breasts with a quick mustard cream sauce! Ready in under 30 minutes. Great with rice, pasta, or a green salad.

Photography Credit: Sally Vargas

This elegant dish is so easy to make, it’s almost criminal. But luckily, I don’t think anyone will get in trouble just for making really special chicken fit for anything from a weeknight meal to a dinner party — even if it does only take a half an hour.

The first trick is to brown the chicken in a mix of butter and oil. This gives you the best combination of flavor and browning for your chicken.

If the breasts are slightly thick (which they probably will be), they won’t cook all the way through at this point. That is a good thing! Place them on a baking sheet and let them gently finish cooking in the oven while you make the sauce.

Chicken Breasts with Mustard Cream SauceFor that sauce, just add some wine to the skillet and let it reduce by half. Don’t worry about exact measurements here, so just eyeball it. Most of the alcohol evaporates at this point and just leaves flavor and acidity behind.

Next, add some cream to the pan. Don’t skimp and try to use half and half. You need the fat in the cream to keep the sauce smooth.

Last but not least, stir in the mustard, capers and parsley. Spoon this over your (now finished) chicken, and serve!

Oh, and try not to lick the plate

Chicken Breasts with Mustard Cream Sauce Recipe

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  • Prep time: 5 minutes
  • Cook time: 25 minutes
  • Yield: 4 servings

Ingredients

  • 4 skinless, boneless chicken breasts (about 1 1/2 pounds total)
  • Salt and pepper, to taste
  • 1/4 cup all-purpose flour
  • 1 1/2 tablespoons unsalted butter
  • 1 1/2 tablespoons oil
  • 1 cup white wine
  • 1 cup heavy cream
  • 1 rounded teaspoon Dijon mustard
  • 3 tablespoons capers, rinsed well
  • 2 tablespoons chopped fresh parsley

Method

1 Heat the oven to 350F. Place a baking sheet near the stove, ready for the chicken.

2 Prepare the chicken: Season the chicken breasts on both sides with salt and pepper.

Pour the flour onto a large plate and dredge the chicken breasts until well coated. Shake off the excess.

Chicken Breasts with Mustard Cream Sauce Chicken Breasts with Mustard Cream Sauce

3 Brown the chicken: In a large skillet over medium high-heat, heat the butter and oil. When the butter has melted and looks foamy, add the chicken. (Work in batches if your pan isn't big enough so that you don't crowd the pan.)

Brown the chicken for 3 minutes per side, or until golden.

Chicken Breasts with Mustard Cream Sauce Chicken Breasts with Mustard Cream Sauce

4 Finish the chicken in the oven: Transfer the chicken to the baking sheet and place in the oven for 5 minutes (longer if the chicken breasts are thick), or until a thermometer inserted into the thickest part of a breast registers 165 degrees.

If the chicken is done before the sauce, transfer it to a serving platter and tent it loosely with foil to keep warm.

5 Make the sauce: While the chicken finishes cooking, return the skillet to medium heat and add the wine. Be careful since the oil in the pan will sputter a little when you add the wine. Cook for 5 minutes, or until the wine is reduced by about half.

Add the cream and simmer for 2 to 3 minutes, or until the sauce coats the back of a spoon.

Stir in the mustard, capers and parsley, reserving a little parsley for sprinkling over top. Taste and add more salt and pepper, if you like.

Chicken Breasts with Mustard Cream Sauce

6 Serve the chicken: Place each chicken breast on a plate, drizzle with the sauce, and sprinkle with the remaining parsley.

Chicken Breasts with Mustard Cream Sauce

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Sally Vargas

Sally Pasley Vargas is a freelance writer and the author of three cookbooks (Food for Friends, The Tao of Cooking, Ten Speed Press, and The Cranberry Cookbook). She currently writes the column The Confident Cook for The Boston Globe along with seasonal recipes for the Wednesday Food Section.

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Showing 4 of 23 Comments

  • Brian

    Just made this after seeing it in the 1st weekly planner. This dish is an instant classic. Only did 2 chicken breasts but kept the sauce volume the same and served it with angel hair pasta & a salad. This will be made again, and soon!

  • Jeanne G

    How do you think this would work if I substituted coconut milk for the cream? Coconut milk is usually quite thick as well and also high fat content.

  • Ann Rice

    Recipe should have mentioned to add half and half off heat. I got a curdeld sauce. Disappointing.

  • Summer Miller Widhalm

    This was delicious, and so simple to make. My whole family loved it.

  • Rusty H Briggs

    Thanks so much for this lovely recipe! It reminds me of a dish we used to call Chicken Diable a long time ago in New Orleans; I haven’t seen it in decades. (I pounded the breasts slightly to make them more tender and cook more quickly.) This made for a delicious entree, enjoyed by my family and pals. Beaucoup thanks!

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Chicken Breasts with Mustard Cream SauceChicken Breasts with Mustard Cream Sauce