Half-and-Half Poached Chicken with Mustard Cream Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken poached gently in half-and-half creates a rich base, finished with a tangy mustard cream sauce. This french-inspired chicken ready in about 35 minutes blends half-and-half, water, Dijon mustard into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 French cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large skillet, combine 2 cups half-and-half and 2 cups water over medium heat and bring to a gentle simmer.
  2. Step 2: Season 4 boneless skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper, then add to the simmering liquid. Poach for 15 minutes, turning once halfway, until the chicken is cooked through and tender.
  3. Step 3: Remove the chicken and tent with foil to keep warm. In the same skillet, melt 2 tbsp unsalted butter over medium heat. Add 2 minced garlic cloves and 2 finely minced shallots, sauté for 2-3 minutes until fragrant and translucent.
  4. Step 4: Stir in 1 tbsp all-purpose flour and cook for 1 minute to form a roux. Gradually whisk in the poaching liquid left in the skillet until the sauce thickens and coats the back of a spoon.
  5. Step 5: Whisk in 3 tbsp Dijon mustard and adjust seasoning with salt and pepper. Pour the mustard cream sauce over the chicken and garnish with 2 tbsp chopped fresh parsley before serving.

Frequently asked questions

How long does Half-and-Half Poached Chicken with Mustard Cream Sauce take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Half-and-Half Poached Chicken with Mustard Cream Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Half-and-Half Poached Chicken with Mustard Cream Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Half-and-Half Poached Chicken with Mustard Cream Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Half-and-Half Poached Chicken with Mustard Cream Sauce?

French chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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