Skillet Chicken with Creamy Mustard Sauce

Skillet Chicken with Creamy Mustard Sauce is a total one-pan wonder. Tender chicken breasts are quickly seared before making an easy and scrumptious mustard cream pan sauce, all in just over 30 minutes.

Elevate Those Chicken Breasts

Do you struggle with coming up with creative ideas for those boneless chicken breasts that are sitting in your freezer? That definitely happens for me from time to time. Which is why I’m always trying to think of creative, delicious AND easy ways to make chicken breasts more interesting.

The great thing about chicken breasts is that they are very flexible. They can be grilled, pan seared or roasted. But what really elevates the humble chicken is the seasoning or sauce that accompanies it.

That’s why I love this chicken with creamy mustard sauce so much. The sauce is so flavorful and creamy, plus everything cooks in the same skillet and it’s ready in a little over 30 minutes. Served with rice and some steamed green beans or a green salad and you have a complete meal your family will love.

Delicious Creamy Mustard Sauce

Let’s talk a little more about that creamy, dreamy sauce. It starts with sautéing some thinly sliced onion and then adding in a little white wine, chicken stock and some tangy dijon mustard. To finish it off, a bit of heavy cream gets stirred in.

The results is a lusciously creamy, slightly tangy sauce that pairs with chicken so well. And, it’s even better on a bed of rice to soak up every last drop of this amazing sauce.

These Are Some Of My Other Favorite Chicken Recipes:

• Freezer Friendly Panko Chicken Breasts
• Sautéed Chicken Breasts with Lemon Cream Sauce
• Grilled Chicken Caprese
• Italian Style Sheet Pan Chicken and Green Beans
• French Onion Chicken (Skillet Recipe)
• Creamy Chicken Penne Pasta
• Sheet Pan BBQ Chicken Nachos
• Easy Instant Pot Chicken and Rice

How Do You Make Skillet Chicken With Creamy Mustard Sauce?

• Start by pounding out your chicken breast until they’re an even thickness, about one inch thick and dredge them in flour.
• Sear the chicken until golden brown on each side and then remove from the pan.
• Saute the onion until it’s very soft.
• Start building the sauce with flour, white wine, chicken stock, mustard and cream.
• Add the chicken back to the pan to simmer until cooked through.

What Substitutions Can You Make?

• If you don’t have heavy cream, you can substitute half and half. I have made the sauce both ways. I prefer the heavy cream because the flavor was a little richer. But, it was still really good with half and half.
• If you don’t have dijon mustard, grainy brown mustard is a good substitute. I wouldn’t recommend yellow mustard.
• If you don’t have chicken breasts on hand, pork chops would be a delicious substitution. I would cook them in the same manner as the chicken.
• A good substitution for the onion would be a shallot.
• I used garlic powder in this recipe, because I was out of fresh garlic. But, fresh garlic would work great in this recipe. Just sauté it along with the onions. 
• If you prefer not to use wine, add an extra half cup of chicken stock.