When I first tried out this recipe, I had a wasn’t planning to make a sauce with it. It was just a quick meal on a night that was already pretty busy. After searing the chicken I saw all the brown bits of flavor and bit of juices left behind and that I’d try to whip up a pan sauce.
I grabbed a shallot, some Dijon mustard, sour cream and chicken broth and in less than 10 minutes had a super creamy and rich sauce to dip our chicken in. My family absolutely loved it and my picky preteens went back for seconds.
How to Make Chicken with Mustard Sauce
Pan searing Chicken breasts works best with thinner pieces of meat. Pounding may be necessary unless you can find chicken cutlets at the butcher. Season each side with salt, pepper and paprika.
Melt some butter and olive oil in a skillet and cooking the chicken until it’s about 160 degrees or no longer pink in the center. Transfer to a plate and cover with foil to keep warm.
To make the pan sauce, you’ll need to deglaze the pan. This is the process of adding a little bit of liquid to the skillet and using a spatula or wooden spoon to scrape up all the brown bits.
Whisk in dijon mustard and more chicken broth, simmering until it’s thick, then stir in sour cream. Serve mustard sauce over the chicken breasts.
What Kind of Mustard is best for Sauces?
I have used a few different types of mustard in creamy sauces, but dijon is my favorite! I do enjoy a whole grain mustard on my Baked Honey Mustard Salmon, though, and some dry mustard or a squirt of yellow mustard in my Stovetop Macaroni and Cheese will help to balance the richness of the cheese.
Dry mustard is the best substitution for dijon mustard in this mustard sauce recipe. Use 1 teaspoon of dry mustard to replace a tablespoon of dijon.
Storage and Reheating
Store leftover chicken with mustard sauce in an airtight container in the refrigerator for 3-4 days. I recommend reheating, covered, on the stovetop for best results. Creamy sauces an be tricky and separate into a greasy mess in the microwave.
Pound chicken lightly between sheets of plastic wrap if needed for thick pieces. Cutlets are recommended if you can find them and won’t need to be pounded.
Pat chicken dry with paper towels and sprinkle each side with salt, pepper and paprika. Heat a large skillet over medium-high heat. Melt 1 tablespoon of butter and 1 tablespoon of olive oil in the skillet.
Add chicken to the skillet; you may need to do this in batches so you don't overcrowd the pan. Cook several minutes on each side, until seared and just barely cooked through (160-165 degrees). Transfer to a plate and tent with foil to keep warm, then repeat with the rest of the chicken. Add another pat of butter if needed.
To the skillet, add another tablespoon of butter and swirl it around to melt. Pour in ¼ cup of chicken broth and use a wooden spatula to stir, scraping up the brown bits on the bottom of the skillet as you go.
Bring to a low boil and let simmer over medium heat for 3-4 minutes or until sauce is reduced by half. Whisk in Dijon mustard and remaining 1 cup of chicken broth. Simmer until thickened, then remove from heat and stir in the sour cream. Settle chicken back into the same pan with the sauce, and spoon some over the top. Sprinkle with fresh minced parsley and serve immediately with mashed potatoes and sautéed veggies. Garnish with fresh minced parsley if desired.
Let us know how it was by leaving a review or sharing on Instagram with the tag #yellowblissroad
Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.