Creamy Chicken Breast in a Rich Mustard and White Wine Sauce

This creamy chicken is one of those dinners that makes the kitchen smell warm almost right away. The chicken breasts get a quick golden sear, then they finish in a creamy mustard and white wine sauce with herbs, sun-dried tomatoes, and a little Parmesan. It’s simple, it’s satisfying, and it all comes together in one skillet.

If creamy chicken is your kind of comfort food, you can find all of my favorite versions collected in one place on the Creamy Chicken Recipes page. From quick skillet dinners to richer, more indulgent sauces, it’s where I keep all the cozy, sauce-filled chicken meals that are perfect for weeknights or casual family dinners.

If you love cozy creamy chicken dinners like this one, you might also enjoy my Creamy Garlic Chicken with its bold, savory sauce, the comforting Creamy Parmesan Chicken with a rich cheesy finish, or this simple Creamy Sun-Dried Tomato Chicken that’s perfect for busy weeknights. They’re all easy, flavorful, and made for real home cooking.

I make this when I want a dinner that feels comforting but still a little special. The sauce is the kind everyone wants to spoon over their plate, so I usually serve it with rice, pasta, or mashed potatoes. It’s also great for guests because it looks and tastes like you put in extra effort.

What to Expect

This one is easy to pull off on a weeknight, but it still feels like something you’d order at a little restaurant. Everything cooks in one pan, and that sauce makes plain chicken breasts taste like a treat.

If you’re in the mood for a creamy dinner that feels homemade, this is a great one to keep in your back pocket.

• One pan, simple steps, and a sauce you’ll want to spoon over everything.
• Chicken breasts stay juicy because they finish cooking in the sauce.
• That mustard and wine combo adds depth without being sharp.
• Sun-dried tomatoes bring a little sweetness and tang in every bite.
• Perfect with rice, pasta, or mashed potatoes, because you’ll want something to soak up the sauce.

Ingredients For Chicken in Mustard And White Wine Sauce

You don’t need anything fancy here. Most of the ingredients are simple, and a few little extras make the sauce taste rich and layered. If you have sun-dried tomatoes packed in oil, use some of that oil for searing the chicken. It adds great flavor right from the start.

• Chicken Breast: I used 3 very large chicken breasts, boneless and skinless.

• Salt, Black Pepper and dry Garlic: to season the chicken.

• Sundried Tomatoes: Drain sundried tomatoes from oil and chop them.

• Garlic and Onion: Mince it finely.

• Sauce: Chicken broth and heavy cream (also called double cream).

• Oil: Use the oil from the sun-dried tomato jar if you can. It adds a really nice flavor when you sear the chicken.

• White wine: an elegant touch. Use a dry white. Use chicken broth if needed.

• Red pepper flakes: they really do enhance the dish, so unless you absolutely can’t tolerate even a hit of spice, I’d keep them

• Seasonings: You will need oregano and thyme.

• Parmesan cheese: Thickens the sauce and adds flavor. Make sure it is finely grated.

If you enjoy cooking with chicken, you can explore even more ideas on my Chicken Recipes page. It’s where I keep everything from quick skillet dinners to cozy baked dishes and creamy sauces like this one, all simple enough for weeknights and satisfying enough to serve to guests.

Easy Sauce for Chicken Breast

This creamy sauce is one of my favorites for chicken breast because it adds so much flavor without covering up the chicken. The mustard and white wine balance the richness of the cream, and the herbs and sun-dried tomatoes make it feel special.

It’s smooth, savory, and perfect for spooning over rice, pasta, or mashed potatoes. Even a piece of bread on the side doesn’t hurt.

How to make Chicken Breast Sauce Recipe

Here’s a quick step-by-step with photos so you can see what it should look like along the way. The full ingredient list and exact measurements are in the recipe card below.

Prep the Chicken

Pat the chicken breasts dry with paper towels. Season both sides with salt, black pepper, and dry garlic. This small step makes a big difference in flavor.

Cook the Chicken

Heat the sun-dried tomato oil in a large skillet over medium heat. Add the chicken and let it sear until golden, about 5 minutes per side. Once done, transfer it to a plate and set aside.

While the chicken sears, go ahead and chop the onion and garlic.

In the same pan, add the butter and chopped onion. Cook until the onion softens and turns lightly golden.

Pour in the white wine and let it simmer for a few minutes. Use a spoon to scrape up the browned bits from the bottom of the pan. They add so much flavor to the sauce.

Add the garlic and mustard, stirring gently, and cook just until fragrant.

Make the Sauce

Lower the heat and stir in the chicken broth, cream, thyme, oregano, chili flakes, and sun-dried tomatoes. Let the sauce simmer gently until it thickens slightly.

Add the Parmesan and fresh basil, then return the chicken to the pan. Spoon the sauce over the chicken and let everything simmer together for a few more minutes.

Serve with: rice, creamy mashed potatoes, buttered pasta, or roasted veggies.

What ingredients Are In Chicken Breast Sauce Recipe?

Storage / Freezing & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of broth or milk to loosen the sauce.

Serve with: rice, creamy mashed potatoes, buttered pasta, or some roasted veggies for a delicious meal!

Optional Variations

Boneless, skinless chicken thighs work beautifully here. They’re extra juicy and very forgiving.

Sautéed mushrooms are great in the sauce if you want a little more texture.

For extra greens, stir in a handful of spinach at the very end and let it wilt.

FAQ

Can I make this chicken without wine?
Yes, absolutely. Just use chicken broth instead and add a small squeeze of lemon at the end. It keeps the sauce balanced and fresh.

Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless thighs work very well here and stay extra juicy. You may need a couple of extra minutes while searing.

Will the sauce thicken on its own?
Yes. The cream and Parmesan help the sauce thicken naturally as it simmers. Just keep the heat low and give it a few minutes.

Is this recipe good for leftovers?
Yes. The flavors are even better the next day. Reheat gently on the stove with a splash of broth or milk.

What should I serve with this chicken?

Anything that can soak up the sauce works beautifully. Rice, mashed potatoes, pasta, or even crusty bread are all great options.