Creamy Chicken Breast in a Rich Mustard and White Wine Sauce
This creamy mustard chicken starts with golden-seared chicken breasts, then finishes in a creamy white wine sauce with herbs, sun-dried tomatoes, and Parmesan. It’s rich, cozy, and made in one skillet.
If creamy chicken is your kind of comfort food, you’ll find more easy skillet dinners and rich, sauce-filled meals on my Creamy Chicken Recipes page.
If you want more creamy chicken dinners, try my Creamy Garlic Chicken, Creamy Parmesan Chicken, or Creamy Sun-Dried Tomato Chicken. All three are easy skillet meals with rich, flavorful sauces.
Why This Recipe Works
This creamy mustard chicken feels special without being complicated. The chicken stays juicy, the sauce comes together in one skillet, and the mustard, white wine, and Parmesan give it plenty of depth.
- One skillet, simple steps, and a rich creamy sauce.
- The chicken stays juicy because it finishes cooking gently in the sauce.
- Mustard and white wine add depth without making the sauce too sharp.
- Sun-dried tomatoes add a little sweetness and tang.
- The sauce is perfect for spooning over rice, pasta, or mashed potatoes.
Ingredients for Mustard Chicken with 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 breasts: Use boneless, skinless chicken breasts. I used 3 very large pieces for this recipe.
- Salt, black pepper, and garlic powder: Simple seasonings that give the chicken plenty of flavor before searing.
- Sun-dried tomatoes: Drain them from the oil and chop them before adding to the sauce. Save a little of the oil for searing the chicken.
- Onion and garlic: Finely chop the onion and mince the garlic so they blend easily into the sauce.
- Chicken broth and heavy cream: These create the rich, smooth base of the sauce. Heavy cream is also called double cream in some countries.
- Oil: I like using the oil from the sun-dried tomato jar because it adds extra flavor while the chicken sears.
- Dry white wine: Adds depth and balances the richness of the sauce. Chicken broth can be used instead if needed.
- Red pepper flakes: Add a gentle touch of heat without making the sauce overly spicy.
- Oregano and thyme: These herbs add a warm, savory flavor to the creamy white wine sauce.
- Parmesan cheese: Finely grated Parmesan adds savory flavor and helps the sauce thicken slightly.
For more easy chicken dinner ideas, browse my Chicken Recipes collection, with skillet meals, baked chicken, and cozy weeknight favorites.
Creamy Mustard and White Wine Sauce for Chicken
This creamy sauce works especially well with chicken breast because the mustard and white wine cut through the richness of the cream, while the herbs and sun-dried tomatoes add extra depth.
How to Make Mustard Chicken with White Wine Sauce
Here’s a quick step-by-step so you can see how the chicken and sauce come together. The full ingredient list and exact measurements are in the recipe card below.
Prep the Chicken: Pat the chicken breasts dry with paper towels, then season both sides with salt, black pepper, and garlic powder.
Cook the Chicken: Heat the sun-dried tomato oil in a large skillet over medium heat. Add the chicken and sear for about 5 minutes per side, until golden. Transfer to a plate and set aside.
While the chicken sears, finely chop the onion and mince the garlic.
Build the Sauce Base: In the same skillet, add the butter and chopped onion. Cook until softened and lightly golden, then pour in the white wine. Let it simmer for a few minutes, scraping up the browned bits from the bottom of the pan for extra flavor.
Add the Garlic and Mustard: Stir in the garlic and mustard, then cook for about 30 seconds, just until fragrant.
Make the Sauce: Reduce the heat to low and stir in the chicken broth, heavy cream, thyme, oregano, red pepper flakes, and sun-dried tomatoes. Let the sauce simmer gently for a few minutes, until slightly thickened.
Finish the Chicken: Stir in the Parmesan and fresh basil, then return the chicken to the skillet. Spoon the sauce over the top and let everything simmer gently for a few more minutes, until the chicken is cooked through and coated in the creamy sauce.
Pro Tips
Don’t overcook the chicken: Sear it until golden, then let it finish gently in the sauce so it stays juicy.
Keep the heat low after adding the cream: A gentle simmer helps keep the sauce smooth and prevents it from separating.
Use finely grated Parmesan: It melts more evenly into the sauce and helps it thicken without becoming grainy.
What to Serve With It: This chicken is especially good with rice, mashed potatoes, buttered pasta, or roasted vegetables to soak up the creamy mustard and white wine sauce.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a small splash of chicken broth or milk if the sauce becomes too thick.
Optional Variations
Use chicken thighs: Boneless, skinless chicken thighs work very well here and stay especially juicy.
Add mushrooms: Sautéed mushrooms are a great addition if you want more texture and deeper savory flavor.
Add spinach: Stir in a handful of fresh spinach at the end and let it wilt into the sauce.
FAQ
Can I make this chicken without wine?
Yes. Replace the white wine with chicken broth and add a small squeeze of lemon at the end to keep the sauce balanced.
Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless chicken thighs work very well and stay especially juicy. They may need a few extra minutes of cooking.
Will the sauce thicken on its own?
Yes. The heavy cream and Parmesan help the sauce thicken naturally as it simmers. Keep the heat low and give it a few minutes to come together.
Is this recipe good for leftovers?
Yes. Store leftovers in the refrigerator and reheat gently over low heat. Add a small splash of broth or milk if the sauce thickens too much.
This mustard chicken with white wine sauce is rich, cozy, and simple enough for a weeknight. If you make it, serve it hot while the sauce is still creamy and smooth.
Chicken Breast in Mustard and White Wine Sauce
Ingredients
- 3 large boneless skinless chicken breasts
- Salt black pepper, and garlic powder, for seasoning
- 2-3 tablespoons sun-dried tomato oil from the jar
- 1 small onion finely chopped
- 2 tablespoons butter
- 1/2 cup dry white wine
- 1 tablespoon yellow mustard
- 5 garlic cloves minced
- 1 cup chicken broth
- 1 cup heavy cream
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 2 tablespoons chopped sun-dried tomatoes
- 1/2 cup finely grated Parmesan cheese
- 3/4 cup fresh basil leaves
Instructions
- Pat the chicken breasts dry and season both sides with salt, black pepper, and garlic powder.
- Heat the sun-dried tomato oil in a large skillet over medium-high heat. Add the chicken breasts and sear for about 5 minutes per side, until golden. Transfer the chicken to a plate and set aside.
- Reduce the heat to medium. Add the butter and chopped onion to the same skillet and cook for about 5 minutes, until softened and lightly golden.
- Pour in the white wine and let it simmer for about 3 minutes, scraping up any browned bits from the bottom of the skillet.
- Add the garlic and yellow mustard. Stir and cook for about 30 seconds, just until fragrant.
- Reduce the heat to low. Stir in the chicken broth, heavy cream, thyme, oregano, red pepper flakes, and sun-dried tomatoes. Let the sauce simmer gently for a few minutes, until slightly thickened.
- Stir in the grated Parmesan and fresh basil. Return the chicken breasts to the skillet and spoon the sauce over the top. Simmer gently for a few more minutes, until the chicken is cooked through and the sauce is creamy and smooth.
Notes
- Use a dry white wine such as Sauvignon Blanc, Pinot Grigio, or Chardonnay.
- If you prefer to cook without wine, replace it with chicken broth and add a small squeeze of lemon juice at the end.
- Keep the heat low after adding the heavy cream and Parmesan to help the sauce stay smooth.
- Serve with rice, mashed potatoes, pasta, or roasted vegetables.
aa always, looks very tasty and delicious,
Thank you, Shreya! I’m so happy you enjoyed it. The mustard and white wine sauce makes this chicken so rich, creamy, and flavorful.