Sautéed Chicken with Mustard Cream Sauce and Thyme

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

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.

Ingredients

• 4 pieces, about 6 oz each boneless skinless chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 2 tbsp unsalted butter
• 2 medium, finely chopped shallots
• 3 cloves, minced garlic cloves
• 3 tbsp Dijon mustard
• 1 cup heavy cream
• 1 tbsp fresh thyme leaves
• 1/2 cup chicken broth

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.