Pan-seared chicken and broccolini in creamy mustard sauce is the kind of weeknight dinner that makes you feel like a confident cook without spending an hour in the kitchen. The Dijon mustard melts into heavy cream and chicken broth to create a sauce that is rich, smooth, and just bold enough to make everyone at the table ask what is in it. If you have been rotating through the same few dinners on repeat, this one is going to shake things up in the best way.
I made this for the first time on a Tuesday night when the fridge was nearly empty and I had about 30 minutes before the complaints started. Chicken tenderloins, a bunch of broccolini, and a jar of Dijon mustard I had forgotten about in the back of the fridge. What came out of that skillet was so good my kids asked if we had ordered takeout. That is when I knew this recipe was going in permanent rotation.
Table of Contents
Ingredients for Pan-Seared Chicken and Broccolini
I always keep most of these on hand because this pan-seared chicken dish comes together so fast when everything is ready to go. The quality of your mustard makes a real difference here, so do not skip on that one.
- 1½ lbs chicken tenderloins, thawed (pat completely dry before seasoning for the best sear)
- Salt and pepper, to taste
- ¼ cup all-purpose flour (for dredging)
- 2 to 3 tbsp olive oil for searing, plus more if needed
- 1 lb broccolini, trimmed and sliced in half lengthwise
- Water and salt, to blanch broccolini
- 1 tbsp olive oil for the shallots
- 1 large shallot, diced (or 2 regular shallots) — in my experience, shallots give a milder, sweeter base than regular onion
- 2 cups chicken broth — my go-to is water with Better Than Bouillon, it saves space and tastes great
- 4 sprigs fresh thyme, plus more to garnish
- ½ cup heavy whipping cream
- 2 tbsp Dijon mustard or spicy brown mustard — I usually go with Dijon for a cleaner, more classic finish
Step-by-Step Instructions
In my experience, the two things that make or break this dish are a hot dry pan for the chicken and a strict 2-minute timer for the broccolini. Nail both of those and everything else falls into place.
Step 1: Preheat your oven to 170 degrees F or set it to the keep-warm setting. This holds the chicken at a safe temperature while you build the sauce without drying it out.
Step 2: Pat the chicken completely dry with paper towels. Season both sides generously with salt and pepper, then dredge each piece in flour until lightly coated on all sides. Shake off any excess.
Step 3: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer without crowding. Work in batches if your skillet is small. Cook 4 minutes on the first side without moving, then flip and cook another 2 to 4 minutes until cooked through and golden. Add more oil before flipping if the pan looks dry. The outside should be a deep golden brown.
Step 4: Transfer the seared chicken to a sheet pan and place it in the warm oven. While the chicken finishes, bring a medium pot of heavily salted water to a rolling boil over high heat.
Step 5: Trim about 1½ inches from the broccolini stems, pull off any leaves, and slice larger pieces lengthwise so everything is a similar size and cooks evenly. Add it all to the boiling water at once, cover with a lid, and set a timer for exactly 2 minutes. Do not walk away. Overcooked broccolini turns limp and loses its color fast.
Step 6: Immediately transfer the broccolini to the hot skillet with 1 tablespoon of olive oil over medium-high heat. Saute for 1 minute, then move it to the oven pan with the chicken. If your broccolini is done before the chicken, drop it into a bowl of cold water right away to stop the cooking, then saute as directed when the pan is free.
Step 7: Add the diced shallots to the same skillet over medium-high heat. Add a small drizzle of oil if the pan is dry. Cook for 2 to 3 minutes, stirring occasionally, until soft and translucent.
Step 8: Pour in the chicken broth and add the thyme sprigs. Bring to a boil, then reduce to a steady simmer for 3 minutes.
Step 9: Stir in the heavy cream and mustard. Simmer for 5 to 6 minutes, stirring occasionally, until the sauce coats the back of a spoon. Remove and discard the thyme stems.
Step 10: Return the chicken and broccolini to the pan, or plate them and spoon the sauce generously over the top. Serve right away.
What to Serve with Pan-Seared Chicken and Broccolini
The creamy mustard sauce is rich and bold, so the best sides are ones that soak it up or balance the plate with something lighter. Here are the pairings that work best in my kitchen.
Crusty Bread or Garlic Bread: This is honestly the best way to use every last drop of that mustard cream sauce. A warm slice of bread dragged through the pan is something special. If you want something a little more elevated, try this garlic herb chicken and carrot plate for inspiration on keeping sides simple and satisfying.
Roasted Potatoes: Crispy oven-roasted potatoes hold up against the richness of the sauce and round out the plate into a full, hearty dinner. For a creamy potato side that pairs beautifully, check out this potato soup on a lighter night.
Cilantro Lime Rice: A bowl of cilantro lime rice underneath the chicken and sauce turns this into a one-plate meal that stretches well for a family of four. The brightness cuts through the richness in exactly the right way.
Simple Green Salad: A light salad with lemon vinaigrette brings freshness to the plate and balances out the heavy cream sauce. For a more filling grain-based salad option, a Greek chicken quinoa bowl makes a great companion dish if you are serving a crowd.
Pasta: Toss the sauce and chicken over egg noodles or fettuccine for a heartier plate. If you love creamy chicken pasta combinations, this garlic butter chicken with bowtie pasta is another weeknight winner worth bookmarking.
Broccoli Cheese Soup: On colder nights, start the meal with a warm bowl of broccoli cheese soup before bringing out the seared chicken. The flavors complement each other and make the whole dinner feel extra comforting.
Storage and Serving Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the chicken, broccolini, and sauce together so the flavors continue to develop overnight.
To reheat, warm on the stovetop over low heat, adding a small splash of chicken broth if the sauce has thickened too much. I recommend avoiding the microwave when possible since it can toughen the chicken and make the broccolini lose its texture.
Pro tip: this dish actually tastes better the next day. The mustard mellows slightly and the sauce deepens in flavor. It also works well spooned over rice or pasta for an easy second-night dinner with no extra cooking required.
Frequently Asked Questions
Can I use regular broccoli instead of broccolini?
Yes, regular broccoli florets work fine here. Cut them into similar-sized pieces and blanch for 2 to 3 minutes instead of 2. The flavor is slightly different but the dish holds up well either way.
Can I make the mustard cream sauce ahead of time?
You can make the sauce up to 2 days ahead and store it in the fridge. Reheat gently on the stovetop and stir in a splash of broth to loosen it before adding freshly cooked chicken and broccolini.
What can I use instead of heavy cream for a lighter version?
Half-and-half works and gives a thinner sauce with less richness. Some home cooks stir in plain full-fat Greek yogurt off the heat for a tangier, lighter result. Avoid fat-free dairy here since it tends to break when heated and will make the sauce grainy.
Pan-Seared Chicken and Broccolini in Creamy Mustard Sauce
Ingredients
Equipment
Method
- Preheat your oven to 170 degrees F or set it to the keep-warm setting.
- Pat the chicken completely dry with paper towels. Season both sides generously with salt and pepper. Dredge each piece in flour until lightly coated, then shake off any excess.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer without crowding. Work in batches if needed. Cook 4 minutes on the first side without moving, then flip and cook another 2 to 4 minutes until cooked through and golden. Add more oil before flipping if the pan looks dry.
- Transfer the cooked chicken to a sheet pan and keep warm in the oven.
- Bring a medium pot of heavily salted water to a rolling boil over high heat. Trim 1.5 inches from the broccolini stems, remove any leaves, and slice larger pieces lengthwise so all pieces are a similar size.
- Add all the broccolini to the boiling water at once, cover, and set a timer for exactly 2 minutes. Do not overcook.
- Transfer the broccolini to the hot skillet with 1 tablespoon of olive oil over medium-high heat. Saute for 1 minute, then move to the oven with the chicken. If done before the chicken, drop broccolini into cold water immediately to stop the cooking, then saute as directed when the pan is free.
- Add the diced shallots to the same skillet over medium-high heat. Add a small drizzle of oil if the pan is dry. Cook for 2 to 3 minutes, stirring occasionally, until soft and translucent.
- Pour in the chicken broth and add the thyme sprigs. Bring to a boil, then reduce to a steady simmer for 3 minutes.
- Stir in the heavy cream and mustard. Simmer for 5 to 6 minutes, stirring occasionally, until the sauce coats the back of a spoon. Remove and discard the thyme stems.
- Return the chicken and broccolini to the pan, or plate and spoon the sauce generously over the top. Serve immediately.
