Tangy, rich sauce makes Chicken with Crème Fraîche Sauce an irresistible meal that feels worthy of guests. Luckily it all comes in a one pan, weeknight-friendly package!

Last week I told you about my latest favorite creamy sauce-making tool – crème fraîche. I loved this creamy, French, similar-to-sour-cream-but-more-rich, product so much in Creamy Shells with Peas and Bacon that I couldn’t resist using it to make another one pan weeknight meal. This time around, it’s seared skillet chicken in a tangy, Dijon mustard sauce. All in one pan, in barely any time at all. 

This chicken dish is the kind of single item that is so versatile it can be transformed into an endless variety of meals. Just in the past couple weeks we served it over rice one night and noodles another. All it needs is roasted broccoli or asparagus and dinner is served. And it’s worth giving crème fraîche a shout-out as the weeknight shortcut star here. No extra steps needed to simmer or thicken the rich Dijon sauce – just whisk crème fraîche in and your creamy sauce is done.

Ingredients for Creamy Dijon Chicken

• Boneless, Skinless Chicken Breasts – Slicing the chicken into thin pieces helps them to cook evenly and more quickly than leaving the chicken breasts whole. 
• Unsalted Butter – This recipe was tested with unsalted butter, but if you use salted butter, just reduce the amount of salt used to season the chicken.
• Low-Sodium Chicken Stock – As with the butter, we tested this using low-sodium stock, but if you have regular (not low-sodium) stock, that’s just fine too. Just reduce the salt you use to season the chicken by half. You can always add more salt to the sauce after cooking. (Vegetable stock will also work fine here, and you can even use water in a pinch, but the sauce won’t have quite as much depth of flavor.)
• White Wine – This is a French-inspired sauce and the flavor of white wine adds a tangy acidity to the sauce that we really loved in testing. If you want to skip the wine, you can absolutely just use more chicken stock here. 
• Stone Ground Mustard and Dijon Mustard – In testing, the sauce had the best flavor and texture when it was made with a combination of two types of mustard. Stone Ground Mustard has a coarse texture and Dijon mustard is smooth with a sharp, slightly spicy flavor. This is a mustard-lovers sauce for sure! If you want a more mild mustard flavor, reduce the amount of mustard by half when first making the dish. You can always stir in more mustard after tasting the sauce. If you only have one type of mustard, that’s totally fine! Start by making the sauce with just 1 Tbsp of that type of mustard and again, feel free to add more after tasting the sauce. 
• Crème Fraîche – Crème fraîche is a creamy, sour dairy product that is similar to sour cream but has a much thicker texture and a richer flavor. Look for it in the dairy section, often near other soft, specialty cheeses (like ricotta, mascarpone, or perhaps near the goat cheese and fresh mozzarella). Many grocery stores carry it, and I’ve been picking up the Trader Joe’s version any time I make a TJ’s run. 
• Lemon Juice – Don’t skip the fresh lemon juice here. It gives the dish a bright, fresh flavor.
• Chopped Parsley – Feel free to skip this in a pinch, but a bit of chopped fresh herbs add a lot of freshness to this creamy dish. If you don’t have parsley, almost any fresh herb would be great – try chopped green onions or fresh basil.
• Salt, Pepper, Garlic, Dried Thyme, Cooking Oil – Pantry and fridge basics you’ll need to finish the dish.

What to Serve with Creamy Dijon Chicken

This saucy dish is great served with something that can soak up the creamy sauce. Here are a few favorites.

• White or Brown Rice
• Roasted Potatoes
• Cauliflower Rice
• Pasta or Noodles
• Sliced Bread or Baguette
• Roasted Potatoes
• Quinoa
• Couscous

More Skillet Chicken Recipes

Skillet Chicken Pasta with Sweet Potato and Crispy Sage

Lemon Chicken Piccata

Caprese Chicken with Pesto

Sweet Potato and Chicken Sausage Hash