Skillet Chicken with Creamy Mustard Sauce

Why This Recipe Works

1. It’s quick and straightforward—ready from start to finish in about 30 minutes, including the sauce.

2. One-pan cooking keeps cleanup to a minimum and concentrates flavor in the skillet.

3. Cooking in a heavy-duty pan over medium heat helps the chicken finish tender and juicy every time.

🛒 Ingredients You’ll Need

• Chicken breasts – boneless, skinless, smaller or thin-sliced work best for even cooking.
• Salt – helps season and tenderize the meat.
• Pepper – to taste.
• Olive oil – a high smoke-point oil for sautéing.
• Chicken broth – for deglazing and building the sauce base.
• Heavy whipping cream – to make the sauce rich and silky.
• Dijon mustard – the primary flavor in the sauce.
• Tarragon – freshly chopped for brightness; dried can be substituted.

See the recipe card below for exact quantities and full instructions.

📋 Variations

• Chicken choices: Thighs (bone-in or boneless) can be used if preferred; adjust cooking time accordingly.
• Flavored oil: A garlic or herb-infused olive oil adds extra depth.
• Tarragon swap: Use 1 teaspoon dried tarragon in place of 1 tablespoon fresh.
• Add-ins: Sliced mushrooms, capers, or sun-dried tomatoes are delicious additions to the sauce.

1. Step 1: Heat 2 Tablespoons of olive oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes.

2. Step 2: Season the breasts with ¼ teaspoon salt and ¼ teaspoon pepper on both sides. Add to the skillet and sauté, flipping every 5–7 minutes, until cooked through.

Expert tip: use a digital meat thermometer. Remove chicken when internal temperature reaches 165°F and let rest briefly before finishing in the sauce.

3. Step 3: Once the chicken reaches 165°F, transfer pieces to a plate, cover loosely, and set aside to rest.

4. Step 4: Using the same skillet, add ¼ cup chicken broth and whisk, scraping any browned bits. Reduce until roughly half the volume remains.

5. Step 5: Whisk in ½ cup heavy cream, 2 Tablespoons Dijon mustard, and 1 Tablespoon fresh chopped tarragon.

6. Step 6: Whisk continuously until the sauce thickens slightly, about 2–5 minutes. Taste and adjust seasoning as needed.

7. Step 7: Return the rested chicken breasts to the skillet, spoon the mustard cream sauce over them, and heat for a minute to meld flavors.

8. Step 8: Drizzle extra sauce over the chicken and serve immediately with your chosen side dishes.

Use a heavy-bottom skillet, preheat over medium-high heat with oil, and add well-seasoned chicken. Turn down to medium after adding the chicken so it cooks through without burning. Flip once or twice and remove when internal temperature reaches 165°F. Let rest briefly before serving.

Yes, but butter can burn at high heat. Use a high smoke-point oil like olive oil for sautéing and add a small pat of butter at the end for flavor, or combine oil and butter to get both browning and richness.

Expert Tips

• For tender, juicy chicken, let breasts sit at room temperature for 20–30 minutes before cooking and season them so the salt helps tenderize.
• To tone down Dijon’s punch, use 1 Tablespoon Dijon instead of 2 for a milder, creamier sauce.
• Prefer a cast iron or heavy stainless pan for even heat and better browning.
• Smaller or thinner chicken breasts cook more evenly and stay juicier than very large pieces.
• Start medium-high to sear, then reduce to medium. If the chicken is browning too fast, reduce heat to medium-low.
• When the chicken reaches 165°F, remove and loosely tent with foil to let juices redistribute before combining with the sauce.