Sautéed Chicken with Mustard Cream and Thyme

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

Tender chicken breasts cooked in a tangy mustard cream sauce infused with fresh thyme for a delicate herbal touch. This french-inspired chicken ready in about 30 minutes pairs boneless skinless chicken breasts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

★ 4.5 (8 ratings) Prep: 10 min Cook: 20 min Serves 4 French cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side until golden brown and cooked through (internal temperature 165°F). Remove chicken to a plate and tent with foil.
  3. Step 3: Reduce heat to medium and add 2 tbsp butter to the skillet. Once melted, add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
  4. Step 4: Stir in 3 tbsp Dijon mustard and 1 cup heavy cream, scraping up any browned bits from the pan. Let the sauce simmer gently for 3-4 minutes until slightly thickened.
  5. Step 5: Add 1 tbsp fresh thyme leaves to the sauce and stir to combine. Return the chicken to the pan and spoon sauce over each piece. Cook for an additional 2 minutes to meld flavors.
  6. Step 6: Sprinkle 1 tbsp chopped parsley over the chicken before serving for a fresh finish.

Frequently asked questions

How long does Sautéed Chicken with Mustard Cream and Thyme take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Chicken with Mustard Cream and Thyme?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Sautéed Chicken with Mustard Cream and Thyme?

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 Sautéed Chicken with Mustard Cream and Thyme 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 Sautéed Chicken with Mustard Cream and Thyme?

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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