Half-and-Half Poached Chicken with Mustard Cream Sauce

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

Tender chicken poached gently in half-and-half creates a rich base, finished with a tangy mustard cream sauce. This French-inspired chicken recipe, ready in about 35 minutes, pairs boneless skinless chicken breasts, half-and-half, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Ingredients

• 4 pieces (6 oz each) boneless skinless chicken breasts
• 2 cups half-and-half
• 2 cups water
• 3 tbsp Dijon mustard
• 2 tbsp unsalted butter
• 2 finely minced shallots
• 2 minced garlic cloves
• 1 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.