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Pan Seared Chicken with a Creamy Mustard Sauce

If you're looking for a recipe to switch up your chicken routine, try this pan seared chicken with a creamy mustard sauce! Simple. Easy. Flavorful!

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4 servings
Course: Main Course
Cuisine: American

Ingredients

  • 3 - 4 boneless skinless chicken breasts
  • salt and pepper to taste
  • dried onion flakes and dried thyme to taste, or onion powder
  • 2 Tbsp olive oil
  • 3 cloves garlic finely minced
  • 1 shallot finely minced
  • 1/4 cup chicken stock
  • 1/2 cup heavy cream
  • 2 Tbsp grainy mustard or dijon
  • 1 tsp chopped fresh thyme plus more for garnish
  • 1/2 tsp dried sage
  • 1 tsp honey

Instructions

    Cup of Yum
  1. Heat oil in a large skillet over medium-high heat. While the oil is heating up, season both sides of the chicken breasts with salt, pepper, onion flakes, and dried thyme.
  2. Add chicken to the skillet and cook 6-7 minutes per side until cooked through and golden brown. Transfer to a plate, cover loosely with foil.
  3. Reduce heat to medium and add garlic and shallots to the same skillet and saute 1 minute.
  4. Add chicken stock, mustard, cream, thyme, and sage and whisk until thickened to your liking, about 2-3 minutes. Stir in honey and season with salt and pepper to taste.
  5. Serve chicken with sauce spooned over top and sprinkle with some chopped fresh thyme and parsley.