Sautéed Chicken in Creamy Dijon Mustard Sauce
Tender chicken breasts seared to golden perfection and smothered in a rich, creamy mustard sauce. The sauce combines Dijon mustard with your choice of milk, creating a tangy yet smooth coating that complements the savory chicken beautifully. Wine deglazing adds depth while fresh chives provide a bright finish. This restaurant-quality dish comes together in under 30 minutes, making it perfect for weeknight dinners or entertaining guests.
Ingredients
- 4 boneless, skinless chicken breasts, about 1-1/2 lbs
- sea salt, to taste
- freshly ground black pepper, to taste
- 1 tsp garlic powder
- 2 Tbsps olive oil, ghee, or avocado oil
- 1 large shallot, peeled and finely chopped
- ¼ cup dry white wine or chicken broth
- 1 cup unsweetened almond milk, coconut milk, or milk of choice
- 2 Tbsps gluten free flour, Arrowroot powder, or cornstarch
- 2 Tbsps Dijon mustard
- 2 Tbsps fresh chives, chopped
Instructions
- 1
Season chicken with sea salt, pepper, and garlic powder on all sides
- 2
Heat oil in a large skillet over medium heat
- 3
Cook chicken for 6-7 minutes on each side until golden-brown and cooked through
- 4
Remove chicken from skillet and set aside covered to keep warm
- 5
Add chopped shallot to the same skillet and sauté for a few minutes
- 6
Add wine and stir to deglaze the pan
- 7
Cook wine until reduced by half, about 2 minutes
- 8
Whisk milk, mustard, and flour together in a small bowl until smooth
- 9
Pour milk mixture into skillet and stir in chives
- 10
Simmer over medium-low heat, stirring constantly until sauce thickens, about 2-3 minutes
- 11
Return chicken to pan and cook for 1 minute more until heated through
- 12
Spoon sauce over chicken and serve with desired sides
- 13
Sprinkle with fresh chives if desired
Tips
Use a meat thermometer to ensure chicken reaches 165°F internal temperature for food safety.
Let chicken rest for 2-3 minutes after cooking to retain juices before slicing.
Whisk the milk mixture thoroughly to prevent lumps in your sauce.
Good to Know
Refrigerate leftovers for up to 3 days in airtight container.
Season chicken up to 4 hours ahead. Sauce is best made fresh.
Serve immediately while sauce is creamy and chicken is hot.
Common Mistakes
Don't overcook chicken to avoid dryness - use meat thermometer.
Whisk milk mixture well to prevent lumpy sauce.
Keep heat at medium-low when making sauce to prevent curdling.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this dairy-free?
Yes, use coconut milk or almond milk as specified in the recipe. The sauce will be slightly thinner but still delicious.
What if I don't have white wine?
Substitute with chicken broth or skip the deglazing step entirely. The flavor will be milder but still tasty.
How long will leftovers keep?
Store in refrigerator for up to 3 days. Reheat gently to prevent sauce from separating.