Chicken in a French Pan Sauce – juicy chicken breasts cooked until golden brown and topped a tangy and delicious pan sauce. Chicken pan sauce sounds fancy, but is ready in minutes!
I am always looking for new chicken dinners. When chicken is on sale at the grocery store, I always stock up. Then I portion it about into about 1 pound bags and freeze it. So I can just pull it out any night and have chicken ready to go! That means we can have Kung Pao Chicken any night of the week.
I have been making this chicken pan sauce recipe for years! I used to make it all the time when we first got married. It looks and sounds fancy, but is ready so fast and super easy to make! A couple years ago I shared Chicken in Artichoke Pan Sauce which is similar, but has much more sauce.
When my son was little he used to call this the chicken with the really good sauce. He was a super picky eater back than, so that was a huge compliment! But it just a couple simple ingredients that pair really well together. The recipe calls for white wine, but if you don’t have any chicken broth will definitely do!
There is just something about Dijon mustard and chicken that goes so well together. I am not a mustard fan, but it just works! Honey Dijon Chicken is another example. The Dijon mustard gives it just a little tang and works perfectly together.
What is Pan Sauce
A pan sauce starts with a good pan. A stainless steel pan is ideal. You brown the meat in the skillet and then use any brown bits that stick to the pan to help make the sauce. It gives the pan sauce lots of extra flavor. A pan sauce starts with some kind of a liquid, wine is the classic choice. Depending on what you are pairing it with you can use red or white. White wine works great when working with chicken.
The wine cooks down and flavor concentrates, so you want to use a wine you like the taste of. For this chicken pan sauce you add Dijon mustard and heavy cream to bring everything together. Sometimes you add a broth with butter to finish. The heavy cream works well and makes the sauce rich, luscious and creamy.
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- 1 Tbls olive oil
- 4 small boneless skinless chicken breasts
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 cup white wine
- 2 tsp Dijon mustard
- 1/4 cup heavy cream
- 1/2 tsp flour
- Preheat Oven to 350.
- Heat an oven proof skillet over medium high heat. Add oil to the pan. Sprinkle both sides of chicken with salt and pepper. Place the chicken in the pan. Cook for about 4 minutes until browned. Turn chicken over, and put the pan in the oven. Bake for about 15 minutes, or until the chicken is cooked through (will vary based on thickness of your chicken).
- Remove chicken from pan, cover with foil and let stand while you make the sauce.
- Return the skillet to medium high heat. Add wine and bring to a boil. Cook for 1 minute or until it is reduced to about 2 Tbls. Scrape the brown bits into the wine. Stir in mustard. Stir together heavy cream and flour until smooth. Add to pan, and bring to a boil.
- Cook until slightly thick, stirring constantly with a whisk. Pour sauce over chicken to serve. Enjoy!
Recipe Adapted from Cooking Light
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Amount Per ServingCalories 294 Total Fat 13g Saturated Fat 5g Trans Fat 0g Unsaturated Fat 7g Cholesterol 119mg Sodium 743mg Carbohydrates 1g Fiber 0g Sugar 1g Protein 38g