Sautéed Chicken with Mustard Cream Sauce and Thyme

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

Tender chicken breasts cooked in a rich mustard cream sauce infused with fresh thyme for a comforting meal. This french-inspired chicken ready in about 35 minutes pairs boneless skinless chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

★ 4.3 (12 ratings) Prep: 10 min Cook: 25 min Serves 4 French cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 boneless skinless chicken breasts and season evenly with 1 tsp salt and 1/2 tsp black pepper on both sides.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove chicken and set aside.
  3. Step 3: Reduce heat to medium and add 2 tbsp unsalted butter to the same skillet. Once melted, add 2 finely chopped shallots and sauté for 2-3 minutes until translucent and fragrant.
  4. Step 4: Stir in 3 minced garlic cloves and cook for 30 seconds until aromatic.
  5. Step 5: Pour in 1/2 cup chicken broth, scraping the browned bits from the pan, and simmer until reduced by half, about 3 minutes.
  6. Step 6: Whisk in 3 tbsp Dijon mustard and 1 cup heavy cream, stirring constantly until the sauce thickens and coats the back of a spoon, about 4 minutes.
  7. Step 7: Add 1 tbsp fresh thyme leaves, then return the chicken breasts to the skillet, spooning sauce over them and warming through for 2 minutes before serving.

Frequently asked questions

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

Total time is about 35 minutes (10 min prep + 25 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 Sauce 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 salt from drying out.

Can I substitute ingredients in Sautéed Chicken with Mustard Cream Sauce 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 Sauce 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 Sauce 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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