Chicken breasts in mustard cream sauce made with flour, white wine, Dijon mustard, cream, capers, butter, and parsley.

I didn’t grow up eating Chicken Breasts in Mustard Cream Sauce. Honestly, I didn’t even know mustard came in different varieties until I was, what… 23? (My family was more of a “yellow mustard on hot dogs” bunch. No shade. I still love it.)

Anyway — a few years ago, I was coming back from this weirdly emotional long weekend. One of those mini-trips that wasn’t bad exactly… just slightly off. You know when you come home and your suitcase is still sitting, half-open like it’s judging you? Yep. That.

I remember craving something soft, warm, and maybe a little elegant, which was ironic because I was still wearing pajama pants with paint on them from a project I never finished. I found some chicken breasts in the fridge — a tiny bit freezer-burned, but we don’t judge — and one lonely bottle of white wine leftover from a dinner party where no one actually drank wine.

So I cooked. And, somewhere between the sizzle of butter and the gentle panic of adding wine to a hot pan (it sputters every single time… rude), I felt myself settle. When the cream swirled into the pan and thickened with the Dijon mustard, it felt strangely therapeutic, like the dish was saying:
“Hey… breathe.”

The finished Chicken Breasts in Mustard Cream Sauce tasted like something you’d order in a little bistro — maybe with a French server named Julien who always raises one eyebrow. Mine was a little messy, sauce splashed onto the stove, one chicken breast slightly darker than the others (I swear it cooked faster just to be dramatic), and the capers rolled everywhere like they were trying to escape… but it was still beautiful. And imperfect. Like the trip.

this recipe

Now, every time I make it, I think about that night — the chaos, the comfort, the tiny moment where food genuinely helped me reset. Funny how dinner does that sometimes.

Ever had a dish like that?

Why You’ll Love This Chicken Breasts in Mustard Cream Sauce Recipe?

Let’s be honest — chicken breast gets a bad reputation. People complain it’s boring or dry, which, okay, occasionally true. But in this mustard cream sauce? It’s the main character.

What makes this recipe special isn’t just how quick it is — though yes, we love a 30-minute win — it’s how the flavors sneak up on you. The Dijon mustard is bold but not bossy; the white wine adds this little “sparkle” (is that a weird word for food? maybe), and the capers? They’re like tiny salty cheerleaders hyping everyone up.

I also love the way this dish feels fancy without actually being… fancy. You can serve it with potatoes or just eat it straight from the pan while scrolling TikTok. No judgment.

And it’s flexible. The sauce might thicken a little too much; the chicken might brown unevenly because life’s chaotic — but somehow, it still works. It’s forgiving. That’s honestly my favorite part.

Does that sound familiar? Because life never cooks evenly either.

Ingredient Notes:

Let’s talk characters. Because every ingredient in Chicken Breasts in Mustard Cream Sauce has personality.

• Chicken Breasts
  Basic? Sure. But in a good, dependable way. Think of them as jeans — sometimes boring, but also essential.

• Flour
  A quick coat helps the chicken get golden and gives the sauce some body later. If you forget (I have), it’s fine. Sauce still happens.

• Butter + Oil
  The chaos twins. Oil keeps the butter from burning; butter gives flavor. They fight but love each other.

• White Wine
  Adds brightness. You do NOT need fancy wine. I once used a bottle someone brought to a potluck and forgot. It tasted… fine.

• Heavy Cream
  Rich, silky, makes everything feel safe. We love her.

• Dijon Mustard
  Slightly sharp, slightly classy. Like that friend who took one semester abroad and won’t shut up about it.

• Capers
  Salty, tangy, and always rolling off the counter like they’re late to a meeting.

• Parsley
  Makes the plate look alive. Without it, everything feels like a rainy day.

How To Make Chicken Breasts in Mustard Cream Sauce?

Okay, so the process is honestly pretty chill. Even if your attention span is, um, questionable some days (mine too).

Step 1. Season + Dredge

Oven goes to 350°F. Have a baking sheet nearby.
Salt + pepper the chicken breasts generously — don’t shy away; they need personality.
Lightly dredge in flour. Not thick, just a dusting — like powdered sugar on French toast.

Step 2. Brown the Chicken

Butter + oil in a big skillet, medium-high.
When the butter gets that foamy, bubbly look (like it’s slightly overwhelmed), lay in the chicken. Sizzle is your friend.
Brown both sides — about 3 mins each. Nothing dramatic. If your pan’s small, do it in batches. Crowding = steaming. We don’t want that.

Step 3. Into the Oven

Onto the baking sheet.
Bake around 5 minutes — more if thick. Temp should hit 165°F. If you don’t have a thermometer, poke it; should feel firm, not squishy.
If they finish early, tent lightly with foil. Chicken nap.

Step 4. The Mustard Cream Sauce

Use the same skillet — the browned bits on the bottom? Flavor confetti.
Pour in the wine. It might hiss like it has an attitude. Let it reduce ~5 mins.
Add the cream. Stir gently.
Let it simmer 2–3 mins until thick enough to coat a spoon.
Add Dijon, capers, and parsley. Taste. Adjust.
If it tastes slightly too bright, add a splash of cream. If it needs oomph, mustard. You’re the boss here — kind of.

Step 5. Serve

Put a chicken breast on your favorite plate — or whatever’s in the clean dish pile.
Spoon sauce over top.
Extra parsley on top if you’re feeling fancy.

Eat. Pause. Smile.

Storage Options:

Leftovers of Chicken Breasts in Mustard Cream Sauce taste great.
Fridge: about 3 days.
Sauce might separate a little when reheated — add a splash of cream, lower the heat, stir gently. It’ll come back to life, like hair after dry shampoo.
Freezer: doable, but the texture won’t be identical. Still hits the spot when you’re hungry and slightly annoyed at life.

Variations and Substitutions:

Here’s where things get fun (or chaotic — both are valid).

• Swap breasts for thighs — juicier, more forgiving.

• No wine? Chicken broth + splash of lemon works.

• Want more depth? Add garlic.

• Throw in mushrooms or spinach so you feel healthier than you are.

• Use whole-grain mustard for texture.

• Want lighter sauce? Half-and-half works… kinda.

Nothing is too precious here.

What to Serve with Chicken Breasts in Mustard Cream Sauce?

Chicken Breasts in Mustard Cream Sauce loves carbs. Big fan.

• Mashed potatoes

• Buttered noodles

• Steamed rice (even microwaved)

• Roasted asparagus or broccoli

• Green salad if you’re pretending to balance things

• Crusty bread — dangerously good with the sauce

Basically, anything that soaks up sauce = success.

Frequently Asked Questions:

Can I use thighs instead of breasts?
Yes. They’re delicious. Almost too delicious.

Can I skip the wine?
Yep — broth + squeeze of lemon.

Is Dijon overpowering?
Not really. But if you’re nervous, start small, build up.

Sometimes I think Chicken Breasts in Mustard Cream Sauce is secretly a comfort dish disguised as something upscale — like wearing sweatpants under a fancy coat.

If you try it, I’d genuinely love to hear how it turned out… or what tiny chaos happened in your kitchen along the way.

Keep the Flavor Coming – Try These:

Sweet & Savory Raspberry Cream Cheese Coffee Cake

French Onion Chicken Bake

Seafood Mac and Cheese Recipe

Chicken Breasts in Mustard Cream Sauce

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Chicken Breasts in Mustard Cream Sauce feature pan-seared chicken finished in the oven and served with a creamy Dijon, white wine, and caper sauce for a refined 30-minute entrée.

PRINT PIN REVIEW SAVE Saved!

4 Servings

Ingredients

1x2x3x

• 4 boneless skinless chicken breasts approximately 1½ lbs total
• Salt and pepper to taste
• 1/4 cup all-purpose flour
• 1½ tbsp unsalted butter
• 1½ tbsp oil
• 1 cup white wine
• 1 cup heavy cream
• 1 rounded tsp Dijon mustard
• 3 tbsp capers rinsed well
• 2 tbsp chopped fresh parsley

Cook ModePrevent your screen from going dark

Instructions

 

Preheat

1. Heat oven to 350°F (175°C). Place a baking sheet near the stove for convenience.

Season & Dredge

1. Season the chicken breasts generously on both sides with salt and pepper.
2. Place the flour on a large plate and dredge each chicken breast until fully coated. Shake off any excess flour.

Brown the Chicken

1. Heat the butter and oil together in a large skillet over medium-high heat.
2. Once the butter is melted and foamy, add the chicken breasts. Work in batches if necessary to avoid overcrowding.
3. Brown for approximately 3 minutes per side, or until golden brown.

Finish in the Oven

1. Transfer the browned chicken breasts to the prepared baking sheet.
2. Place in the oven for about 5 minutes, or longer if the breasts are thick, until a thermometer inserted into the thickest part reads 165°F (74°C).
3. If the chicken finishes before the sauce is ready, move to a serving platter and cover loosely with foil.

Prepare the Sauce

1. Return the skillet to medium heat.
2. Carefully add the white wine; it may sputter slightly upon contact with the hot pan.
3. Cook for approximately 5 minutes, or until the wine is reduced by half.
4. Add the heavy cream and simmer for 2–3 minutes, or until the sauce lightly coats the back of a spoon.
5. Stir in the Dijon mustard, capers, and most of the parsley, reserving a small amount for garnish.
6. Taste and adjust seasoning with salt and pepper as desired.

Serve

1. Place each chicken breast onto serving plates.
2. Spoon the mustard cream sauce generously over each portion and garnish with the remaining parsley.

Notes

To prepare gluten-free Chicken Breasts in Mustard Cream Sauce, substitute the all-purpose flour with a certified gluten-free flour blend or finely ground cornstarch for dredging.
All remaining core ingredients are naturally gluten-free; however, verify that packaged items such as Dijon mustard, chicken stock (if used), and white wine are labeled gluten-free to avoid cross-contamination.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

nodashofgluten.com/