Sautéed Chicken with Mustard Sauce

Skillet containing sauteed chicken with a creamy mustard sauce.

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This juicy sautéed chicken is beyond delicious and super easy to make! Smothered in a mustard sauce, this dish is ready in just 30 minutes. It’s perfect for those busy nights when you need a quick, no-fuss dinner that tastes like you spent hours in the kitchen!

Prep Time5

Cook Time25

Total Time30

Course: dinner

Cuisine: American

Servings: people

Calories: 432kcal

Author: Amanda Mason

Equipment

large heavy bottom pan

Ingredients

4 chicken breasts, boneless and skinless
¼ teaspoon salt
¼ teaspoon black pepper
2 Tablespoons olive oil
¼ cup chicken broth
½ cup heavy whipping cream
2 Tablespoons Dijon Mustard
1 Tablespoon fresh tarragon

Instructions

In a large skillet, heat the 2 Tablespoons of oil over medium-high heat until hot, about 1-2 minutes.
Sprinkle the chicken breasts with ¼ teaspoon of salt and ¼ teaspoon pepper until lightly coated on both sides.
Add the chicken to skillet and sauté until cooked through, flipping every 5-7 minutes. Once it reaches 165°F, transfer them to a plate , cover lightly with foil, and set aside to rest.
Using the same skillet, add ¼ cup chicken broth whisking until the liquid id reduced by half.
Next, whisk in ½ cup heavy whipping cream, 2 Tablespoons of Dijon mustard and 1 Tablespoon of fresh chopped tarragon.
Continue to whisk the sauce until thickened, about 2-5 minutes.
Add the cooked chicken breasts back to the pan with the sauce.
Drizzle the cream sauce over the chicken and serce.

Notes

- You can substitute 1 teaspoon of dried tarragon for 1 Tablespoon of fresh tarragon.
- Set the chicken out for 30 minutes before cooking and go ahead and add the salt and pepper so the salt can help tenderize the meat.

- Use a cast iron or heavy-duty stainless steel pan to maintain and balance the temperature.

- When sautéing chicken, smaller breasts work best and produce tender and more juicy results.

- Don't crank the heat up too high. Start with a medium-high heat and when you add the chicken to the pan, turn the heat down to medium. If you notice it's browning too quickly, turn the heat to medium-low.

- When the internal temperature reaches 165˚F, take it off the heat and cover it loosely with foil. This lets the juices settle before you put the chicken back in the pan with the sauce.

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