If you’re craving a dish that feels both comforting and elegantly simple, you have to try this Pan-Seared Chicken and Broccolini in Creamy Mustard Sauce Recipe. Tender chicken tenderloins get a beautiful golden sear, paired perfectly with vibrant broccolini lightly blanched and sautéed, all brought together by a luxuriously creamy mustard sauce that’s bright, tangy, and packed with comforting flavor. This recipe is a wonderful way to elevate weeknight dinners or impress guests with minimal fuss, proving that home cooking can absolutely feel fancy and effortless at the same time.
Ingredients You’ll Need
This recipe calls for straightforward, pantry-friendly ingredients that come together beautifully to create deep flavors and a lovely balance of textures. Each element, from the chicken to the fresh thyme, plays an essential role — whether it’s building the savory base, adding brightness, or enriching the sauce.
- 1 & 1/2 pounds chicken tenderloins: These cook quickly and stay juicy, perfect for a speedy yet tender dish.
- Salt and pepper: Essential for seasoning and bringing out the natural flavors of the chicken and broccolini.
- 1/4 cup flour: Helps create a light crust on the chicken for that irresistible sear.
- 2-3 tablespoons olive oil: For searing the chicken and sautéing, offering a subtle fruity richness.
- 1 pound broccolini: Adds a fresh, slightly bitter crunch that contrasts beautifully with the creamy sauce.
- Water and salt: For blanching the broccolini just right to preserve its bright green color and crispness.
- 1 tablespoon olive oil (plus more if needed): Used to sauté shallots and finish the broccolini with a gentle caramelization.
- 1 large shallot (or 2 regular), diced: Offers a sweet, delicate onion flavor that melts into the sauce.
- 2 cups chicken broth: Provides the savory base for the sauce’s depth and moisture.
- 4 sprigs thyme (fresh): Infuses the sauce with an earthy, herbaceous aroma and bitterness.
- 1/2 cup heavy whipping cream: Creates the rich, silky texture that makes this sauce so indulgent.
- 2 tablespoons Dijon mustard (or spicy brown mustard): Adds that signature tang and subtle heat, lifting the entire flavor profile.
How to Make Pan-Seared Chicken and Broccolini in Creamy Mustard Sauce Recipe
Step 1: Preheat and Prep
Start by warming your oven to 170 degrees F or the “keep warm” setting. This simple step ensures your chicken stays warm and juicy after searing instead of drying out.
Step 2: Season and Flour the Chicken
Pat the chicken tenderloins dry to get a nice crust, then don’t be shy with seasoning—generous salt and pepper work wonders. Lightly coat each piece with flour to help achieve a golden, crispy exterior as you sear.
Step 3: Sear the Chicken
Heat olive oil in a large pan over medium-high heat. Add your chicken pieces without crowding the pan so they sear nicely and don’t steam. Cook for about 4 minutes per side until golden and cooked through, adding oil if needed to prevent sticking.
Step 4: Keep Chicken Warm in the Oven
Transfer the perfectly seared chicken to a sheet pan and keep it warm in your preheated oven. This keeps everything at the perfect serving temperature while you finish the sauce and sides.
Step 5: Blanch the Broccolini
Bring a large pot of salted water to a rolling boil—add enough salt so it tastes like seawater for the best flavor boost. Trim and halve the broccolini, then blanch it for 2 minutes to keep it bright and crisp.
Step 6: Sauté the Broccolini
Carefully transfer the broccolini to a hot pan with olive oil and sauté for just one minute for a bit of caramelized goodness. If the broccolini finishes before the chicken, cool it down in ice water to maintain that perfect bite before sautéing.
Step 7: Build the Creamy Mustard Sauce
Sauté diced shallots in the pan until soft and fragrant. Add chicken broth and thyme sprigs, then simmer for 3 minutes to reduce and concentrate flavors. Stir in heavy cream and Dijon mustard, cooking for another 5-6 minutes until thickened and luscious. Discard the thyme stems before serving.
Step 8: Bring It All Together
You’re ready to serve! Either toss the warm chicken and broccolini gently in the creamy mustard sauce or plate them separately and drizzle the sauce over the top. Either way, you get a dreamy, comforting meal.
How to Serve Pan-Seared Chicken and Broccolini in Creamy Mustard Sauce Recipe
Garnishes
Fresh thyme sprigs make a stunning garnish, adding a burst of color and subtle herb fragrance that complements the sauce perfectly. A sprinkle of cracked black pepper or a few shaves of Parmesan can also add flavor and elevate presentation.
Side Dishes
This dish pairs wonderfully with a variety of sides. Creamy mashed potatoes or roasted fingerling potatoes soak up the sauce beautifully. For a lighter option, a crisp green salad with a simple vinaigrette or crusty artisan bread rounds out the meal delightfully.
Creative Ways to Present
Serve the chicken and broccolini on a large platter with the sauce poured over like a beautiful glaze. Alternatively, present each portion individually with the components layered or plated side by side, allowing your guests to appreciate all the colors and textures before digging in.
Make Ahead and Storage
Storing Leftovers
Leftover Pan-Seared Chicken and Broccolini in Creamy Mustard Sauce Recipe keeps well in an airtight container in the refrigerator for up to 3 days. Store the chicken and broccolini separately from the sauce if possible to maintain the best texture.
Freezing
You can freeze the components, but note that cream-based sauces sometimes change texture after thawing. Freeze the chicken and broccolini separately in airtight containers or freezer bags for up to 2 months, and prepare a fresh sauce when reheating for best results.
Reheating
Rewarm leftovers gently on the stovetop over low heat, adding a splash of chicken broth or cream to loosen the sauce. Microwaving is possible, but take care to do so in short bursts to prevent drying out the chicken or separating the sauce.
FAQs
Can I use chicken breasts instead of tenderloins?
Absolutely! Just slice the chicken breasts into thinner pieces so they cook evenly and in a similar timeframe as tenderloins to keep that perfect tender juiciness.
Is broccolini interchangeable with regular broccoli?
You can swap in broccoli, but you’ll want to cut it into smaller florets and maybe blanch it a bit longer. Broccolini offers a more delicate texture and slightly sweeter flavor that pairs beautifully with the creamy mustard sauce.
Can I make the sauce dairy-free?
Yes! Substitute the heavy cream with coconut cream or a cashew cream for a delicious dairy-free version without sacrificing creaminess or flavor.
How spicy is the mustard in this recipe?
The Dijon mustard provides a gentle tang and mild heat that brightens the sauce without overwhelming the dish. Using spicy brown mustard will add a bit more kick if you prefer bold flavors.
What wine pairs well with this dish?
A crisp, unoaked Chardonnay or a dry Sauvignon Blanc complements the creamy, tangy sauce while refreshing the palate between bites. For red wine lovers, a light Pinot Noir works nicely too.
Final Thoughts
This Pan-Seared Chicken and Broccolini in Creamy Mustard Sauce Recipe is one of those dishes that feels special without demanding tons of effort or ingredients. It’s perfect for cozy dinners that still want a little wow factor. Give it a try—you’ll find it becomes a beloved staple in your weeknight or weekend repertoire, impressing friends and family alike with its rich flavors and vibrant colors.
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Pan-Seared Chicken and Broccolini in Creamy Mustard Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This Pan-Seared Chicken and Broccolini in Creamy Mustard Sauce is a flavorful and elegant dish featuring tender chicken tenderloins seared to perfection and served alongside blanched and sautéed broccolini. The creamy mustard sauce, enriched with shallots, chicken broth, thyme, and heavy cream, ties the dish together with a smooth and tangy finish. Perfect for a weeknight dinner or a special meal, it balances healthy vegetables with comforting creaminess.
Ingredients
Chicken
- 1 1/2 pounds chicken tenderloins (thawed)
- Salt and pepper, to taste
- 1/4 cup flour
- 2–3 tablespoons olive oil
Broccolini
- 1 pound broccolini, trimmed and sliced in half lengthwise
- Water and salt for blanching (at least 2 teaspoons salt)
- 1 tablespoon olive oil (plus more if needed)
Sauce
- 1 large shallot (or 2 regular shallots), diced
- 2 cups chicken broth
- 4 sprigs fresh thyme (plus more for garnish)
- 1/2 cup heavy whipping cream
- 2 tablespoons Dijon mustard (or spicy brown mustard)
Instructions
- Preheat Oven: Preheat your oven to 170 degrees F or use the ‘keep warm’ setting to keep cooked chicken warm.
- Prepare Chicken: Pat the chicken tenderloins dry, then generously season both sides with salt and pepper to ensure full flavor.
- Coat Chicken in Flour: Lightly dredge each chicken piece in flour to create a thin coating that helps with browning and sauce adherence.
- Heat Olive Oil: In a large saucepan over medium-high heat, warm 2 tablespoons of olive oil, preparing for searing the chicken.
- Sear Chicken: Add the chicken to the pan in a single layer without crowding to avoid steaming. Sear for 4 minutes on one side, then flip and cook an additional 2-4 minutes until cooked through, adding more oil if necessary before flipping.
- Keep Chicken Warm: Transfer the seared chicken to a sheet pan or oven-safe dish and place it in the warm oven to keep it hot.
- Boil Water for Broccolini: Bring a medium pot of salted water to a rolling boil over high heat, adding at least 2 teaspoons of salt for seasoning.
- Prep Broccolini: Trim about 1 1/2 inches from the bottom stems, remove any leaves, and slice larger pieces lengthwise to ensure similar sizes.
- Blanch Broccolini: Add the broccolini to the boiling water, cover with a lid, and set a timer for 2 minutes to blanch crisp-tender.
- Sauté Broccolini: If the chicken is done, heat 1 tablespoon olive oil in the hot pan over medium-high heat. Transfer broccolini from boiling water to the pan carefully to avoid splatter. Sauté for 1 minute, then add broccolini to the pan with the chicken in the oven. If broccolini finishes blanching before chicken, transfer to cold water to stop cooking and sauté later.
- Sauté Shallots: In the same pan, add the diced shallots and sauté for 2-3 minutes over medium-high heat until soft, adding more oil if needed.
- Make Sauce: Stir in the chicken broth and thyme sprigs, bring to a boil, then simmer for 3 minutes to concentrate flavors. Add heavy cream and Dijon mustard, simmer for another 5-6 minutes until the sauce reduces and slightly thickens. Remove from heat and discard thyme sprigs.
- Combine and Serve: Add warm chicken and broccolini back to the pan with the sauce or serve the chicken and broccolini on a platter with sauce spooned on top.
- Serving Suggestions: Serve alongside a fresh salad, crusty bread, or roasted potatoes for a complete and satisfying meal.
Notes
- Do not crowd the pan when searing the chicken to ensure proper browning.
- If broccolini finishes cooking before the chicken, stop the cooking process by transferring it to cold water to prevent mushiness.
- You can substitute Dijon mustard with spicy brown mustard for a slightly different flavor profile.
- The sauce can be adjusted in thickness by simmering longer for a thicker consistency or adding a splash of broth to thin it out.
- Keep cooked chicken warm in a low-temperature oven to maintain juiciness while finishing the sauce and sautéing the broccolini.
