Imagine juicy, pan-seared chicken breasts smothered in a rich, creamy mustard and white wine sauce, bursting with herbs, sun-dried tomatoes, and a sprinkle of Parmesan. This delightful one-pan chicken dinner is not only quick enough for a weeknight meal but also fancy enough to impress your guests. It pairs beautifully with rice, mashed potatoes, or pasta, and you can have it on the table in just about 30 minutes!
Our creamy chicken breast recipe is hands down the best one-pan dinner you can whip up! It’s super easy to make on a weeknight, and trust me, it’s absolutely delicious! The mix of chicken, cream, sun-dried tomatoes, and parmesan creates a dreamy flavor that feels a bit fancy-like you’re treating yourself to something special!
Ingredients For Chicken in Mustard And White Wine Sauce
- 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: We need this to sear the chicken. My top tip is to use the oil from the jar! It adds SO MUCH FLAVOR.
- 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.
Easy Sauce for Chicken Breast
If you’re a fan of chicken breast, you absolutely have to try my delicious and super easy sauce recipe! So many people have given it a shot and raved that it’s the best sauce they’ve ever tasted for chicken.
And let me tell you, our chicken recipe is hands down the ultimate one-pan dinner! Picture juicy chicken breasts paired with sun-dried tomatoes and a rich, creamy sauce. It’s a meal that’s sure to impress!
Why you will love this Chicken Breast Recipe!
Chicken breast with sauce is my go-to for a quick and easy dinner, and it’s also a comforting treat for my family. I love serving it over pasta or rice.
This dish is pure comfort food-easy to whip up and absolutely delicious, all in just one pot! It’s a real favorite in our household.
Love creamy dinners? Try my Creamy Mustard Chicken.
How to make Chicken Breast Sauce Recipe
This is a handy overview complete with step-by-step photos. You can find the full list of ingredients in the recipe card below.
Prep the Chicken
Wash and pat dry Chicken Breast with paper. Season with salt, pepper and dry garlic on both sides.
Cook the Chicken
Heat the sun-dried tomato oil over high heat; sear chicken breast 5 minutes per side on medium heat.
Chop onion and garlic.
Add to the skillet 2 tbsp. (40 gr.) of butter, chopped onion and fry for 5 minutes.
Pour in half cup of white wine and simmer for 3 min.
Add the garlic to the pan with the mustard and saute it for 1 min.
Make the Sauce
Reduce the heat to low, and add the broth, heavy cream or half-and-half, thyme, oregano, chili flakes and sundried tomatoes. Stir in and simmer until slightly thickened (3–4 minutes).
Now, add the grated parmesan and fresh basil, return chicken breast and simmer 2–3 min.
Bon appetit!
What ingredients Are In Chicken Breast Sauce Recipe?
Chicken Breast in a Rich Sauce
Juicy pan-seared chicken breast in a rich creamy mustard and white wine sauce. An easy one-pan chicken dinner ready in 30 minutes
4
servings5
minutes25
minutes300
kcal30
minutesIngredients
3 pcs. Chicken Breast
(Seasoning) Salt, Black Pepper, Dry Garlic
2-3 tbsp. Sun-Dried Tomato Oil (The oil that the tomatoes are soaked in)
1 pc. Small Onion
2 tbsp. Butter
Half cup Dry White Wine
1 tbsp. Yellow Mustard
5 cloves Garlic
1 cup Chicken stock
1 cup Heavy cream
3/4 tsp. Thyme
3/4 tsp. Oregano
1/2 tsp. Chili Flakes
2 tbsp. Sun-Dried Tomatoes
half cup Parmesan
1 cup Fresh Basil
Directions
- Season chicken with salt, pepper and dry garlic on both sides.
- Heat the sundried tomato-oil in a large skillet on a medium heat and sear the chicken breasts on each side for 5 min. on high heat.
- Add to the skillet 2 tbsp. (40 gr.) of butter, chopped small onion and fry for 5 minutes.
- Pour in half cup of white wine and simmer for 3 min.
- Add 5 cloves of garlic to the pan and 1 tbsp. of yellow mustard and saute it for 1 min.
- Reduce the heat to low, and add the broth, heavy cream or half-and-half, thyme, oregano, chili flakes and sundried tomatoes. Stir in
- Add the grated parmesan and fresh basil, return chicken breast and let the sauce simmer and thicken for a few more minutes, spooning it over the chicken to coat.
- Last Step: Please leave a rating and comment letting us know how you liked this recipe! This helps our to thrive and continue providing free, high-quality recipes for you.
Recipe Video
Nutrition Facts
- Calories: 300kcal
Storage / Freezing & Reheating
Leftover chicken can be kept in the fridge for up to 4 days. If you decide to freeze it, it will stay good for about 3 months. When you’re ready to enjoy it again, just reheat it gently on the stove with a little broth or milk to keep it moist.
Serve with: rice, creamy mashed potatoes, buttered pasta, or some roasted veggies for a delicious meal!
Optional Variations
Using boneless, skinless thighs works really well; just tweak the searing time a bit.
I absolutely love tossing in some sautéed mushrooms to the cream sauce.
And for a little extra veggie goodness, you can mix in some fresh or frozen spinach!
FAQ
- Looking to know how many calories are in that chicken? It’s roughly 300 to 450 kcal per serving, depending on how much cream and Parmesan you add.
- Wondering if you can skip the white wine? Absolutely! Just swap it out for chicken broth and add a teaspoon of lemon juice.
- And if you need to make it gluten-free, go for gluten-free stock and double-check the mustard brand; it pairs perfectly with rice or potatoes.
