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Creamy French Mustard Chicken Breasts

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Tender chicken breasts are lightly seasoned, coated in flour, and pan-seared until beautifully golden before being finished in a rich, creamy mustard sauce.

The sauce combines Dijon mustard, dry white wine, chicken broth, shallots, garlic, tarragon, thyme, rosemary, and heavy cream for a deeply savory flavor with aromatic herbal notes and a gentle mustard tang.

Deglazing the pan captures the flavorful browned bits left from the chicken, adding extra depth to every spoonful.

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As the sauce simmers, it thickens into a smooth, velvety coating that clings to the chicken while keeping the meat tender and juicy.

It is an elegant yet approachable skillet meal that brings a French-inspired touch to an ordinary weeknight dinner, with a luxurious finish that makes the dish feel especially indulgent.

Donna R. Luis

Creamy French Mustard Chicken Breasts

Golden pan-seared chicken breasts are simmered in a velvety Dijon, white wine, herb, and cream sauce for a flavorful, comforting meal with an elegant finish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: French-inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 boneless skinless chicken breasts, halved horizontally to make 4 fillets
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ¼ teaspoon cracked black pepper
  • 4 tablespoons flour for dredging
  • 1 tablespoon butter
  • 1 tablespoon olive oil
For the Mustard Sauce
  • 2 tablespoons butter
  • 1 brown shallot chopped
  • 4 cloves garlic minced
  • 1 cup dry white wine or chicken broth
  • 1 –2 tablespoons Dijon mustard
  • ¾ cup chicken broth
  • 1 teaspoon fresh tarragon leaves chopped
  • 1 teaspoon dried thyme
  • ½ teaspoon fresh rosemary leaves chopped
  • ½ cup heavy cream thickened cream
  • Salt to taste
  • Cracked black pepper to taste

Equipment

  • Large skillet or frying pan
  • Wooden spoon
  • Measuring spoons
  • Tongs or a spatula
  • Plate for holding the cooked chicken

Method
 

  1. Season the Chicken: Season the chicken fillets evenly with garlic powder, salt, and cracked pepper.
  2. Dredge in Flour: Coat each chicken fillet in flour, shaking off any excess, then set the coated chicken aside.
  3. Heat the Pan: Heat 1 tablespoon butter and the olive oil in a large skillet over medium-high heat until hot.
  4. Sear the Chicken: Add the chicken and cook for about 3–4 minutes per side, depending on thickness, until golden on both sides and just cooked through.
  5. Set Chicken Aside: Transfer the cooked chicken to a warm plate and keep it aside while preparing the sauce.
  6. Sauté the Shallot: Add the remaining 2 tablespoons butter to the same skillet. Cook the chopped shallot for about 4 minutes, stirring occasionally, until softened.
  7. Cook the Garlic: Add the minced garlic and sauté for about 1 minute, until fragrant.
  8. Deglaze the Pan: Pour in the dry white wine or chicken broth, then use the end of a wooden spoon to scrape the browned bits from the bottom of the skillet.
  9. Reduce the Wine: Bring the liquid to a simmer and cook for about 4 minutes, or until it has reduced by half.
  10. Add the Mustard: Stir the Dijon mustard into the pan juices until incorporated.
  11. Add Broth and Herbs: Pour in the chicken broth and add the chopped tarragon, dried thyme, and chopped rosemary. Bring the mixture to a boil.
  12. Simmer the Sauce: Reduce the heat to medium, stir in the heavy cream, and simmer for about 3 minutes, until the sauce begins to thicken.
  13. Return the Chicken: Place the cooked chicken back into the skillet, coating it with the sauce.
  14. Finish Cooking: Gently simmer the chicken for about 5 minutes, until heated through and the sauce has thickened.
  15. Adjust the Seasoning: Taste the sauce and add salt and cracked pepper as desired.
  16. Serve: Serve the chicken with the creamy mustard sauce spooned over or alongside the fillets.

Notes

  • For a gentler mustard flavor, use 1 tablespoon of Dijon mustard. Use up to 2 tablespoons for a more pronounced mustard taste.
  • The chicken is cooked in the same skillet used for the sauce, allowing the browned bits from searing to contribute flavor to the finished dish.
  • The sauce should be allowed to simmer until it begins to thicken before the chicken is returned to the pan.
  • Taste the finished sauce before serving and adjust the salt and cracked pepper as needed.
  • If using chicken breasts of different thicknesses, cooking time may vary slightly during the initial searing.

Chef’s Secret

Scrape the skillet thoroughly when deglazing. Those browned bits left behind after searing the chicken are incorporated into the wine or broth and add valuable depth to the mustard cream sauce.

Serving Suggestions

  • Serve the chicken with the creamy mustard sauce generously spooned over each fillet.
  • Pair with rice, mashed potatoes, or crusty bread to complement the creamy sauce.
  • Add a simple green salad or steamed vegetables for a fresh contrast.
  • Finish with a small sprinkle of fresh chopped tarragon or rosemary if desired, echoing the herbs used in the sauce.

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