Chicken with Mustard Cream Sauce and Pasta
I have always been a mustard fan. Yellow, brown, grainy, Dijon, sweet, hot and spicy, I love them all.
So a cream sauce made with both Dijon and grainy mustards is my idea of awesome.
This easy, one-skillet chicken dish is ready in 30 minutes and has a perfectly tangy bite from the mustards that’s mellowed by the cream. Heavy cream can do no wrong.
MY OTHER RECIPESAlong with cream and chicken broth, there’s chardonnay in the sauce. I haven’t experimented without using wine because it adds so much depth of flavor and lends an elegant and sophisticated note. But not to worry, the alcohol burns off during cooking and what remains is a richness of flavor imparted by the wine.
And since Dijon mustard is made with white wine, everything in the sauce blends and layers beautifully.
I served the chicken with tagliatelle pasta and spooned some of the extra sauce over the noodles and my family gave the dinner excellent reviews.
Chicken with Mustard Cream Sauce and Pasta
A cream sauce made with both Dijon and grainy mustards is my idea of awesome. This easy, one-skillet chicken dish is ready in 30 minutes and has a perfectly tangy bite from the mustards that’s mellowed by the cream. Along with cream and chicken broth, there’s chardonnay in the sauce. I haven’t experimented without using wine because it adds so much depth of flavor. The alcohol burns off during cooking and what remains is a richness of flavor imparted by the wine. And since Dijon mustard is made with white wine, everything in the sauce blends and layers beautifully.
Ingredients:
- 8 ounces pasta, cooked according to package directions (I used tagliatelle)
- 1.25 to 1.50 pounds thin-sliced boneless skinless chicken breasts
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 to 4 garlic cloves, peeled and finely minced or pressed with a garlic press
- 1 cup dry white wine (I used chardonnay; brandy may by substituted)
- 1/4 cup low-sodium chicken broth
- 1 heaping tablespoon Dijon mustard
- 1 heaping tablespoon grainy brown mustard (I used a spicy grainy brown)
- 1/2 cup heavy cream
- salt and pepper, to taste
- 1/2 to 1 teaspoon granulated sugar, optional and to taste
- 2 tablespoons fresh Italian flat-leaf parsley, finely minced for garnishing
Directions:
- Cook pasta according to package directions. Drain and set aside. While pasta cooks, start cooking the chicken.
- To a large skillet add the olive oil, chicken, and evenly season with 1/2 teaspoon salt, 1/2 teaspoon pepper, and sauté over medium-high heat for about 6 to 8 minutes, or until chicken is cooked through; flip midway through cooking. If all the chicken doesn’t fit in the pan, cook in batches. Remove chicken from pan (keep the oil and cooking juices from the chicken in the pan), place on a plate, and set aside.
- Add the garlic and sauté for 1 minute. Stir intermittently.
- Remove skillet from the heat and add the wine and chicken broth. It will bubble vigorously so use caution. Return the pan to the heat and cook until liquid has reduced by half, about 5 minutes.
- Add the mustards and stir to combine.
- Turn the heat to low and add the cream, stirring to combine. Simmer for about 5 minutes to allow sauce to reduce and thicken.
- Taste sauce and add salt and pepper to taste. Optionally add sugar to taste. The wine I used was quite dry and the spicy grainy brown mustard was quite spicy and I needed a pinch of sugar to balance the flavors.
- Add the chicken back to the skillet and cook over low heat for about 5 minutes, or until chicken is warmed through, and sauce thickens a bit more. It doesn’t become ‘thick’ but by reducing, it thickens a bit. Flip chicken midway through cooking or spoon sauce over the chicken to ensure all sides are evenly coated with sauce.
- Evenly sprinkle with parsley and serve immediately with pasta. I had plenty of extra sauce and spooned it over the pasta. Chicken is best warm and fresh but will keep airtight in the fridge for up to 5 days. Reheat very gently so the sauce doesn’t break.
Adapted from The Pioneer Woman
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Here are some of my favorite easy Chicken Dinner Recipes
Honey Lemon Chicken with Angel Hair Pasta – Easy, ready in 20 minutes, and you’ll love the tangy-sweet flavor!! A healthy weeknight dinner for those busy nights!
Chicken Teriyaki and Vegetable Bowtie Pasta – Juicy chicken coated in teriyaki sauce with crisp, crunchy veggies! Healthy, easy, 20 minute meal that’s perfect for busy weeknights!
Peanut Chicken with Peanut Noodles – Easy, ready in 20 minutes, tastes better, and way healthier than takeout! Peanut sauce automatically makes everything taste amazing!
Cooking with wine does wonderful things to beef and chicken. I just found a blue cheese dijon mustard and it is awesome. I’d love to try it in this recipe. The blue cheese isn’t overpowering–there is just enough to recognize it.
A blue cheese dijon mustard sounds incredible!! And the fact that it doesn’t overwhelm (which is so easy when blue cheese is present) is awesome. And yes to cooking with wine for amazing flavor!
I planned this for today’s lunch as soon as I read it. I was thinking about what vegetable to have and thought mushrooms would be great (they were)!! I doubled the sauce amounts and had mine over a pile of sautéed shrooms. Jon is home today so he didn’t have to wait for leftovers. We love the sauce (it would go well with just about anything)and I’ll definitely make it again! The blue cheese dijon worked well in this too.
I can totally see mushrooms working amazingly well in this! I am the only person in my family who likes them, so I rarely add them to things, but can imagine with the sauce how great they were! Glad you’ll make this again!
LOVE LOVE LOVE cooking with wine! The flavor it gives it so perfecto! This meal looks mom, girl! I could scarf this down in second,s it looks that good;)
I know, the flavor it imparts is just awesome!
Averie this chicken looks so good and love that creamy mustard sauce!!
I will swim in that sauce. Mark my words.
With the wine and the dijon, it was SO good. Elegant and fancy-tasting minus being fussy in the kitchen!
I’m not a mustard fan (are you surprised, lol?) but my husband could eat it plain. He’ll LOVE this dish!
Simple yet delicious dinner. My fave kind!!
I’m a HUGE fan of mustard, wouldn’t eat a hot dog or hamburger without it! These look delish and I totally agree, wine just adds a richness to a sauce that can’t be replicated!
Totally right about wine – cannot duplicate the richness to a sauce without it! And whatever you don’t use in the sauce, you of course get to drink :)
Looks so good to me Averie. Thank you.
I’m a die hard mustard fan myself, and have made this recipe a few times. I love garlic just as much so I doubled the amount of garlic and added sage and thyme for enhanced aroma and flavor. I’ve tried it with both brandy and chardonnay, but I must say that this recipe goes with chardonnay so much better. Thanks for sharing!
Thanks for trying the recipe and I’m glad it came out great for you!
Your recipe calls for 1/2 cup (8ozs) of heavy cream. Last time I looked there are 8 ounces in a cup so that would make it 4 ounces in a half cup. So which is it a cup or a half cup of heavy cream?????
Good catch! It’s 1/2 cup, which is 4 ounces. That’s what happens when I type recipes too fast!
The recipe states 1/2 cup of cream but in ( ) it states 8 oz. Isn’t 8 oz a cup?
Which is it?
Thanks.
Good catch! It’s 1/2 cup, which is 4 ounces. That’s what happens when I type recipes too fast!
Yes please! Such a great dish for the family :)
Hi Averie, quick question before I make this tomorrow. In your description paragraph you mention chicken broth in the sauce but I am not seeing it in the recipe? Can you tell me how much you added? I am bumping another chicken dish from tomorrow’s menu for this…it looks outstanding and I have all the ingredients! thanks so much!
Thanks for the catch! I only added 1/4 cup and it’s there now :) Hope you enjoy this and LMK how it goes!
Mmmmm this was as delicious as it looks! I love cream/wine reduction sauces like this that don’t start out with a roux and are therefore not so thick and gloppy. You are really rocking great chicken dishes…I have made several. Thank you Averie!!
Thanks for all the compliments, Julie, and I too prefer a thinner sauce as opposed to a roux-based sauce most of the time and glad you enjoyed this dish too!
This recipe looks easy and tasty. Most sauces for chicken and meat satisfies my taste buds. Looks like a winner. Thanks!