Chicken Pan Sauce
A comforting meal of tender, juicy chicken paired with a rich, savory cream sauce that's quick and easy to make.
Ingredients
Main Ingredients
- 4 pieces Chicken Breasts Protein-packed foundation for your sauce.
- 1 tablespoon Olive Oil Adds richness and helps brown the chicken.
- 1 cup Chicken Stock The base for your deliciously creamy sauce.
- 1 tablespoon Dijon Mustard Provides a zesty kick that balances flavors.
- 1 tablespoon Butter Adds a silky finish to your pan sauce.
Seasoning
- to taste Salt Essential for flavor enhancement.
- to taste Pepper Essential for flavor enhancement.
Fresh Ingredients
- 1 tablespoon Fresh Herbs Like thyme or parsley, brightens the sauce with freshness.
Instructions
Preparation
- Pat the chicken breasts dry using paper towels.
- Season both sides generously with salt and pepper.
- Chop fresh herbs finely.
- Gather and measure out all other ingredients.
Cooking
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the seasoned chicken breasts. Cook for 5-7 minutes, flipping once.
- Remove the chicken from the skillet and let it rest for 5 minutes.
- In the same skillet, add chicken stock and Dijon mustard, scrape the brown bits.
- Add fresh herbs and simmer for 3-4 minutes until thickened.
- Stir in butter for a creamy consistency.
Serving
- Slice rested chicken against the grain.
- Arrange on plates and spoon pan sauce over the top.
- Garnish with additional fresh herbs, if desired.
- Serve immediately for the best flavor experience.
Notes
For best results, let the chicken rest before slicing. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat in the oven or microwave.