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.
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 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.
Yield: serves 4 generously
Chicken with Mustard Cream Sauce and Pasta
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
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.
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
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.
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originally published March 7, 2016 — last updated May 21, 2020
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