Chicken with Mustard Cream Sauce

Can we stop and talk about how good a creamy pan sauce is for a moment?! Thinly sliced chicken cooks perfectly in the skillet and leaves behind all those flavorful brown bits, which become the base of the sauce. Add some garlic, flour, chicken broth, heavy cream, and mustard, and voila! You’ve got a luxuriously creamy mustard pan sauce and thin, golden, crispy chicken cutlets. Serve with pasta and your favorite veggie for a complete meal!

Skip the restaurant and stay in for date night.

• It’s so easy. It all happens in one pan. You give the chicken a quick dredge, sear it, then build a silky sauce right on top of all those golden-browned bits. You’ll have dinner on the table in about 30 minutes.
• It’s so delicious. Crispy, well-seasoned chicken sits in a garlicky, creamy sauce made with two kinds of mustard. It’s tangy, rich, and a little bit fancy, and you’ll want to drag every last noodle through it.

Here’s what you’ll need.

Here’s how it all comes together.

PREP FLOUR COATING. In a shallow dish, mix the flour, Italian seasoning, garlic powder, and a couple big pinches of salt and pepper.

PREP CHICKEN. Slice each chicken breast in half lengthwise so you have thinner cutlets. Dredge each piece in the flour mixture until it’s coated all over.

COOK CHICKEN. Sear the chicken in hot oil over medium-high heat for 3–5 minutes per side, until it has a deep golden crust and is cooked through. Move it to a plate.

START MUSTARD SAUCE. Don’t wipe out the pan. Lower the heat to medium-low and melt the butter. Add the garlic, Italian seasoning, salt, and pepper, and cook for 1 minute. Stir in the flour and cook for 1 more minute.

FINISH SAUCE. Slowly whisk in the broth, scraping up all the browned bits from the bottom of the pan. Whisk in the cream and both mustards.

SIMMER. Simmer gently for a few minutes until it thickens. Stir in any juices from the chicken plate and season to taste.

WARM THROUGH. Nestle the chicken back into the sauce for a couple of minutes to heat it through.

SERVE + ENJOY. Spoon it over pasta with your favorite veggie, sprinkle with parsley, and dig in!

Things I learned while testing this recipe.

• Slicing the breasts in half is a game changer. Thin cutlets cook fast and evenly, so you get a crispy crust on the outside while the inside stays moist.
• Don’t rush the sear. Let the chicken sit undisturbed until it releases easily from the pan. That dark golden crust is pure flavor, and it’s what gives the sauce its depth.
• The browned bits are gold. Whatever is stuck to the bottom of the pan after searing is the secret to a sauce that tastes restaurant-worthy. Scrape it all up when you add the broth.
• Add the broth slowly. Whisking it in gradually keeps the flour from clumping and gives you a smooth, silky sauce.
• Two mustards are better than one. Dijon brings the tang, and stone ground adds texture and a little pop. If you only have Dijon, it still works, but the combo really is somethin!
• Too thick? Too thin? Splash in more broth to loosen it, or simmer a couple more minutes to thicken it up.
• Season to taste at the end. The ingredient list is short and simple, so adding enough salt is paramount for ensuring the sauce is most flavorful.

Make-ahead instructions.

• This one is a dream for meal prep and busy weeks!
• Make ahead and store in an airtight container in the fridge for up to 4 days.
• You can also portion into single-serve containers for easy lunches throughout the week.
• The flavor actually gets better as it sits and the sauce tastes even more garlicky and tangy the next day!

Here’s what I’d serve with this.

• air fryer green beans
• air fryer asparagus
• simple garlic bread
• easy garlic cheese bread
• Caprese garlic cheese bread
• house salad with herby ranch

Just in case you have leftovers.

• STORING: Let leftovers cool, then store them in an airtight container in the fridge for up to 4 days. If you can, keep the pasta separate so it doesn’t soak up all the sauce.
• REHEATING: Warm the chicken and sauce in a skillet over medium-low heat, stirring gently, until heated through. Add a splash of broth or cream if the sauce has thickened too much. In the microwave, heat it in 30–60 second intervals and stir between each one. Season to taste with salt and pepper before serving.

More easy chicken recipes.