Chicken Breasts with Mustard Cream Sauce

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

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


  • 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


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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  • [email protected]

    Great simple
    Good flavor! Will try again.


  • [email protected]

    Thank you for posting this recioe. I’ve made “your” recipe three times. It’s a hit!


  • Joe

    It was delicious. Very easy to make. Wife and kids loved it and it hard to get them to eat food like this. Will definitely be making this and sharing with my friends and family.


  • Hermien

    This is fabulous!

  • Amy

    This dish is so delicious, I have recommended it to several people and it has become a staple for them as well. Also, it looks impressive but without too much work :)


  • 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!

    • Emma Christensen

      Hooray! So glad you liked it, Brian! Thanks for leaving a comment about it. :)

  • 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.

    • Emma Christensen

      Hi, Jeanne — Technically, I think it would work ok, but I’m not sure that the coconut flavor would really go very well with the other flavors in this dish. If you end up giving it a try, let us know how it turns out!

  • Ann Rice

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

    • Emma Christensen

      Hi, Ann! I’m so sorry your recipe didn’t turn out! I think the problem was actually using half-and-half, which has a much lower fat content than the heavy cream called for in the recipe. Lower-fat dairy curdles fairly easily when heated or mixed with acidic ingredients. Heavy cream has a much greater resistance to curdling.

  • 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!

  • Cin

    I made this today. Wow! So good!! My sauce wasn’t thickening like I wanted so I added a little bit of butter. I paired it with sautéed red pepper and zucchini. Perfect dish. Definitely one of my “to impress” dishes!!! Thank you!

  • Viginia Luther


  • Tara Mathew

    This was gorgeous! Needed something quick and simple for company last night after a busy day. This was so easy, yet elegant enough for company and I kept hearing groans of Mmmmmm as they ate. This is a winner !


  • Sara @ Last Night's Feast


  • Chris

    i actually make something similar fairly often, it’s an easy go-to and goes well with almost any type of sided. most often i serve it over or with orzo, broccoli, green beans and asparagus are good veggies to match with it.

    • Chris

      btw, this recipe is why i keep capers on hand (you can also do a similar dish with your favorite fish or with pork chops).

  • Sera

    Nice. What’s the importance of adding white wine?

    • Emma Christensen

      Hi, Sera! The wine adds acidity to the dish, which balances the richness of the sauce. If you’d prefer not to cook with wine, I’d suggest skipping it and adding a splash of white wine vinegar or a squeeze of lemon toward the end. Hope you like the recipe!

      • Sera

        Yes. :) Thanks for dropping by. :)

  • mindy

    Just made this tonight. I halved the recipe for 2. Yummy we are going to make this again!!

  • Gary

    I want to try this, Sally. Looks beautiful. I see some peas in this sauce, too!

    • Emma Christensen

      Hi, Gary! Those peas are actually capers! Let us know if you try the recipe — Sally and I would love to hear how you like it.

  • Oseni

    Whoa. It’s very lovely and fanimorous.

  • Lisa Schwarz

    Love that there is a picture for every step!