Recipes Main Courses Poultry and Game Pan-Seared Chicken with Mustard Sauce
Pan-Seared Chicken with Mustard Sauce

Pan-Seared Chicken with Mustard Sauce

Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4

Easy and quick, seared chicken breasts are served with a rich pan sauce the first night. The additional chicken can be used for making other delicious meals. To store them, let cool to room temperature, then place in a resealable bag or airtight container. The chicken will keep in the refrigerator for up to 3 days. It is best not to freeze poultry or meat after it has been cooked.


  • 8 boneless, skinless chicken breast halves,
      about 3 lb. total
  • Salt and freshly ground pepper, to taste
  • 6 Tbs. (3/4 stick) unsalted butter
  • 1 tsp. mustard seeds
  • 1/3 cup dry white wine
  • 1/3 cup chicken broth
  • 1/4 cup heavy cream
  • 2 Tbs. Dijon mustard


Cook the chicken
Place the chicken between 2 sheets of waxed paper. Using a meat pounder or the flat bottom of a heavy pan, lightly pound the chicken until it is about 1/2 inch thick. Season generously with salt and pepper.

In a large fry pan over medium-high heat, melt half of the butter. Add 4 chicken breasts and cook, turning once, until golden on both sides and opaque throughout, 8 to 10 minutes total. Transfer the chicken to a plate and let cool for storage (see note above). In the same pan, melt the remaining butter and cook the remaining chicken. Transfer to a separate plate.

Make the sauce
Return the pan to medium-high heat and stir the mustard seeds into the pan drippings. Cook, stirring, for about 15 seconds. Add the wine and broth and bring to a simmer. Reduce the heat to medium and cook, stirring, until slightly reduced, 1 to 2 minutes. Stir in the cream and mustard and cook for 1 minute to blend the flavors.

Finish the dish
Return 4 of the chicken breast halves and any accumulated juices to the pan, reduce the heat to medium and simmer for about 1 minute. Season with salt and pepper. Slice the chicken and divide among dinner plates. Drizzle with the sauce and serve immediately. Serves 4; makes about 8 cups diced or shredded chicken total.

Adapted from Williams-Sonoma Food Made Fast Series, Simple Suppers, by Melanie Barnard (Oxmoor House, 2007).