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Chicken with a Mustard Cream Sauce | Fork Knife Swoon

Weeknight Swoon :: Chicken with a Quick Mustard Cream Sauce

  • Author: Fork Knife Swoon
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 2 Servings 1x


A quick, weeknight dinner recipe for Chicken with a Quick Mustard Cream Sauce.


  • 2 boneless, skinless chicken breasts
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly-ground black pepper
  • 2 tbsp unsalted butter
  • 2 tsp fresh garlic, minced
  • 1/4 cup dry white wine
  • 11/2 tbsp Dijon mustard
  • 2 sprigs fresh thyme leaves, minced
  • 1/3 cup half-and-half


  1. Season both sides of the chicken breasts with salt and pepper. In a large skillet, melt the butter over medium-high heat. Add the chicken and cook for 4-5 minutes each side, until golden brown and cooked through.
  2. Transfer the chicken to a plate, and let rest. Add the garlic to the hot skillet and let cook for a minute or two. Pour the wine into the skillet, and whisk to release the pan-drippings. Cook, stirring occasionally, until the liquid is reduced by half, another minute or two. Add the mustard, half-and-half and thyme, and continue cooking and whisking until the sauce is thickened, about 2 minutes.
  3. Drizzle the sauce over the chicken and serve warm with lightly cooked or grilled vegetables and a glass of white wine.