Chicken and Broccolini with Tangy Mustard Cream Sauce
Tangy mustard cream brings chicken and broccolini together in a fuss-free skillet meal.
Chicken and Broccolini with Mustard Cream Sauce
A vibrant skillet dinner that combines seared chicken breasts, tender broccolini, and a punchy mustard cream sauce, all brought together for a satisfyingly elegant yet approachable meal. This dish is perfect for busy weeknights or casual entertaining, offering a balance of lean protein, hearty greens, and a quick pan sauce bursting with tangy complexity.
Why You’ll Love This Recipe
- Quick and approachable: Ready in under an hour, ideal for weeknight meals.
- One-skillet simplicity: Minimal cleanup and easy technique—no advanced cooking skills required.
- Bold flavor profile: Cream, Dijon, and whole-grain mustard create a harmonious, tangy sauce that enlivens the dish.
- Vegetable-forward: Crisp-tender broccolini delivers green crunch and color.
Ingredients at a Glance
This recipe uses simple, accessible ingredients. Each component plays a key role in balancing flavor and texture.
- Chicken breasts: Boneless, skinless; can be substituted with thighs for juiciness.
- Broccolini: A slender, slightly sweeter cousin to broccoli; can be swapped for regular broccoli, asparagus, or green beans.
- Olive oil & butter: Used for sautéing, creating a base for fond development and flavor.
- Shallot or onion: Lends gentle sweetness to the sauce; can use yellow onion in a pinch.
- Heavy cream: Rich, luxurious mouthfeel—half-and-half may be used for a lighter sauce.
- Dijon & whole grain mustard: The dual-mustard approach creates layers of pungency, heat, and texture in the sauce.
- White wine (optional): Adds brightness and complexity; sub chicken broth if preferred.
- Garlic: Aromatic depth, ties flavors together.
- Salt & pepper: Seasoning for chicken and sauce balance.
- Lemon zest (garnish, optional): A bright finish to cut the richness.
Ingredient Substitution Table
| Original Ingredient | Possible Substitutes | Notes |
|---|---|---|
| Chicken breasts | Chicken thighs | Thighs are juicier but may require extra cook time |
| Broccolini | Broccoli, asparagus, green beans | Adjust blanching time for thicker stalks |
| Heavy cream | Half-and-half, coconut cream | Lower fat alternatives result in thinner sauce |
| Dijon/whole grain mustard | Spicy brown, stone-ground, or plain yellow mustard | Flavor and appearance will vary |
| Shallot | Yellow onion, red onion | Onions give a stronger flavor |
Step-by-Step Cooking Instructions
Follow this straightforward preparation for flawless results every time. See below for practical tips and kitchen wisdom at each step.
- Prep and season:
- Pat chicken breasts dry. Season both sides liberally with kosher salt and cracked black pepper.
- Trim broccolini, slicing any thick stems lengthwise for even cooking.
- Brown the chicken:
- Heat olive oil and butter in a large skillet over medium-high heat.
- Sear chicken until golden brown on both sides (about 4–5 minutes per side). Remove to a plate when just cooked through.
Tip: Don’t overcrowd the skillet; work in batches if needed so the chicken browns—not steams.
- Sauté aromatics & deglaze:
- Lower the heat to medium. Add shallots and a pinch of salt; sauté until translucent (about 2–3 minutes).
- Stir in minced garlic, cooking for 30 seconds until fragrant.
- Pour in white wine or chicken broth and scrape the browned bits from the pan (this is crucial for the sauce’s depth).
- Blanch broccolini:
- While aromatics cook, bring a medium pot of salted water to a boil.
- Add broccolini and cook for 2–3 minutes, just until bright green and crisp-tender.
- Drain and set aside. You can season lightly with salt and a drizzle of olive oil.
- Make mustard cream sauce:
- Pour heavy cream into the skillet with aromatics and wine.
- Whisk in both mustards, stirring until combined. Bring to a simmer and cook for 2–3 minutes, letting the sauce thicken slightly.
- Taste and adjust seasoning with salt and pepper.
- Finish and assemble:
- Return the chicken to the skillet, nestling in the sauce until warmed through, about 2 minutes.
- Arrange blanched broccolini around the chicken or serve on the side. Spoon sauce on top and garnish with optional lemon zest.
Serving Suggestions
- With grains or starch: Serve chicken and broccolini over garlic mashed potatoes, buttered egg noodles, or fluffy steamed rice to soak up the sauce.
- For extra fiber: Pair with cooked farro, quinoa, or wild rice pilaf.
- Wine pairing: A crisp Sauvignon Blanc or lightly oaked Chardonnay highlight the mustard’s tang.
Storage and Make-Ahead Tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days; keep sauce separate if possible to preserve broccolini’s texture.
- Reheat: Warm gently over low heat to avoid breaking the sauce.
- Not freezer-friendly: Cream-based sauces tend to separate after freezing and thawing.
Expert Tips & Variations
- Pound chicken breasts: For quick, even cooking, pound to uniform thickness.
- Add herbs: A sprinkle of fresh tarragon, chives, or parsley brightens the finished dish.
- Make it spicy: Stir in crushed pepper flakes or a teaspoon of horseradish to the sauce for heat.
- Gluten-free option: Ensure your mustards and chicken broth (if using) are gluten-free.
- Vegetarian twist: Swap chicken for thick slices of roasted cauliflower or seared tofu, and use vegetable broth in place of wine or chicken broth.
What others are reading
Frequently Asked Questions (FAQs)
Can I substitute broccolini with another vegetable?
Absolutely. Broccoli, asparagus, or even green beans work well; just adjust the blanching time to reach the right crisp-tender texture.
Is the mustard cream sauce spicy?
No—while Dijon and whole-grain mustards add tang and subtle heat, the heavy cream softens their pungency, creating a balanced, mild sauce.
Can I prepare this recipe ahead?
You can make the chicken and sauce a day in advance; keep them refrigerated and reheat gently before serving. Blanch broccolini just before serving for optimal color and crunch.
How do I prevent the sauce from breaking?
Simmer the sauce gently and avoid boiling after adding cream. If the sauce splits, quickly whisk in a splash of warm water to bring it back together.
Is the recipe keto-friendly?
Yes; it’s naturally low in carbohydrates with a high-protein, high-fat profile that fits well in many keto meal plans.
Nutrition Information (per serving, approx.)
- Calories: 470
- Protein: 36g
- Fat: 29g
- Carbohydrates: 11g
- Fiber: 3g
- Sugar: 4g
Note: Values are estimates and may vary depending on portion size and substitutions.
More Mustard Sauce Inspiration
If you love the tangy cream-mustard combo, try these ideas:
- Drizzle over roasted potatoes or steamed green beans.
- Pair with grilled salmon, pork chops, or seared tofu for a flavorful topping.
- Use as a warm salad dressing for hearty greens like kale or chard.
Printable Recipe Card
Chicken and Broccolini with Mustard Cream Sauce
- Prep time: 15 minutes
- Cook time: 25-30 minutes
- Yield: 4 servings
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 bunch broccolini (about 12 oz)
- 2 tbsp olive oil
- 2 tbsp butter
- 1 large shallot, finely chopped
- 2 cloves garlic, minced
- 1/3 cup dry white wine or chicken broth
- 3/4 cup heavy cream
- 2 tbsp Dijon mustard
- 1 tbsp whole grain mustard
- Kosher salt & cracked black pepper
- Grated lemon zest, for garnish (optional)
Instructions:
- Season chicken with salt and pepper. Heat olive oil and butter in skillet; sear chicken until golden, about 4–5 min per side. Remove from pan and set aside.
- Sauté shallots and garlic in same pan over medium heat until soft. Deglaze with wine/broth, scraping browned bits.
- Add heavy cream and mustards. Simmer until slightly thickened, about 3 minutes.
- Meanwhile, blanch broccolini in salted boiling water for 2–3 minutes until bright green; drain.
- Return chicken to sauce, warm through. Serve with broccolini, spooning plenty of sauce over all. Finish with lemon zest if desired.
Cooking Tips and Troubleshooting
- If sauce is too thin: Simmer a bit longer or whisk in a teaspoon of cornstarch slurry.
- If too thick: Loosen with extra splash of broth or cream.
- Tough broccolini? Check for woody ends; trim and blanch slightly longer.
Final Thoughts
This chicken and broccolini skillet with mustard cream sauce is proof that weeknight cooking can be elegant, full-flavored, and accessible. With minimal prep, pantry staples, and a few fresh ingredients, you’ll have a richly satisfying meal that earns a spot in your recipe rotation. Enjoy experimenting with sides, substitutions, and garnishes to make this dish your own!
References
- https://www.foodbloggerpro.com/blog/structuring-the-perfect-recipe-blog-post/
- https://bootstrapped.ventures/seo-for-food-blogs/
- https://www.playwire.com/blog/recipe-site-seo-recommendations-how-to-use-recipe-schema
- https://foodiedigital.com/seo-tips-for-food-bloggers/
- https://www.1digitalagency.com/recipe-for-success-blog-structure-tips-for-better-seo/
- https://www.linkgraph.com/blog/recipe-blog-seo-boost-your-rankings-with-best-practices/
- https://autopagerank.com/seo-for-recipe-blogs-my-proven-strategies-for-skyrocketing-traffic/
- https://rablab.ca/en/blog/how-to-write-seo-optimized-article/
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