Easy Chicken with Pan Sauce

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A week ago, I asked you guys to tell me what recipe you’d like to see on Southern Bite as part of the 3,000 Facebook Fans Contest.  Several of the comments asked about recipes for boneless skinless chicken breasts.  Well, you know how sometimes you’re looking for something and you find that it’s been right under your nose the whole time?  Well, this is exactly that kind of thing.  I’ve been making this recipe for years for my family and had just never thought much about sharing it with y’all.

Boneless, skinless chicken breasts are a mystery to lots of folks because they are so easy to overcook.  Who wants rubbery, dry chicken anyway?  I call that stuff rubber banquet chicken.  If you’ve ever been to a luncheon at a hotel and had a chicken breast, you know exactly what I mean.  But, if you know what you’re doing and have a great recipe, boneless, skinless chicken breasts can be a great easy and inexpensive dinner.  At our house, we are quick to buy them in the bags when they go buy one get one free at the grocery store.  It’s easy too because after work I can drop a couple of these in a zip top bag and defrost them in some lukewarm water really quickly if I haven’t made a plan for dinner.  These particular kind of chicken breasts are thin too, which makes them super fast to cook!

A quick note about this recipe:  This recipe was developed using this exact type of frozen, boneless, skinless chicken breasts.  I can only guarantee the results using this type.  Cooking time will vary based on the thickness of the chicken breasts you use.  I suggest using a meat thermometer to ensure doneness.  It’s an easy way to get chicken cooked throughout without overcooking it.

 

Ingredients

  • 4 frozen boneless, skinless chicken breasts, thawed
  • 1/2 cup flour
  • 1 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon granulated garlic
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 1 1/2 cup chicken broth
  • 4 oz cream cheese (1/2 block)
  • 2 tablespoons creole mustard

Directions

  1. In a large skillet, heat oil and and melt butter together over medium-low heat.
  2. Combine flour, salt, pepper, and garlic and mix well.
  3. Lightly coat both sides of each chicken breast in seasoned flour.
  4. Saute in butter/oil until golden brown, turning once.
  5. Remove chicken from pan (leaving pan on heat), place in an oven safe dish and put in 325 degree F oven to keep warm.
  6. Meanwhile, add chicken broth to pan.  Stir, scraping the bottom of the pan, to remove the cooked on bits on the bottom (there’s lots of flavor down there).  This is what is meant by the term, deglazing a pan.  
  7. Bring the broth to a simmer and add cream cheese cut into chunks.
  8. Once cream cheese has melted, add mustard and continue to simmer until sauce starts to thicken, stirring frequently.
  9. Remove chicken from oven, check for doneness – should be white throughout with clear juices.  If done, top with sauce and serve immediately. 

Easy Chicken with Pan Sauce

Rating: 51

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Easy Chicken with Pan Sauce

Ingredients

  • 4 frozen boneless, skinless chicken breasts, thawed
  • 1/2 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon granulated garlic
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 1 1/2 cup chicken broth
  • 4 oz cream cheese (1/2 block)
  • 2 tablespoons creole mustard

Instructions

In a large skillet, heat oil and and melt butter together over medium-low heat.

Combine flour, salt, pepper, and garlic and mix well.

Lightly coat both sides of each chicken breast in seasoned flour.

Saute in butter/oil until golden brown, turning once.

Remove chicken from pan (leaving pan on heat), place in an oven safe dish and put in 325 degree F oven to keep warm.

Meanwhile, add chicken broth to pan. Stir, scraping the bottom of the pan.

Bring the broth to a simmer and add cream cheese cut into chunks.

Once cream cheese has melted, add mustard and continue to simmer until sauce starts to thicken, stirring frequently.

Remove chicken from oven, check for doneness. If done, top with sauce and serve immediately.

Notes

This recipe was developed using this exact type of frozen, boneless, skinless chicken breasts. I can only guarantee the results using this type. Cooking time will vary based on the thickness of the chicken breasts you use. I suggest using a meat thermometer to ensure doneness. It’s an easy way to get chicken cooked throughout without overcooking it.

http://southernbite.com/2011/07/27/easy-chicken-with-pan-sauce/

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Comments

  1. John Burgis says:

    I served this with a watermellon salad and swiss cheese grits!!Yummmmmmmmm! Yummmmmmmmm! Yummmmmmmmmm!

  2. How many minutes do you cook your chicken in the oven? It looks so good and I want mine to look like that too. I don’t want to overcook it so I thought I better ask.

    • It really depends on the thickness of your chicken. If you’re using the thinner frozen boneless skinless breasts they’ll be about done by the time you finish the sauce or a little sooner – probably about 15 minutes.

  3. Made it tonight and it was WONDERFUL! Our small town grocery store didn’t have a bag of frozen chicken breast (which I thought was odd) so I used fresh chicken. It was a big hit with everyone. Now I’m wondering how the sauce would be on a grilled filet mignon….

    • That’s great! I’m so glad y’all enjoyed it. I bet it would be fantastic on some grilled steak! Heck, I might even like raw tomatoes if they had this one them! LOL!

  4. Cindy Gallop says:

    Hi Stacy, just love your site. I have a friend who has a birthday comming up This Sunday(Jan. 22, ) I am wanting to make her a meal that I can give to her in the morning (like Fri. Morning) that will be good when she gets home. She will need to reheat. I also want to make her a coconut cake. That is her favorite. She really only eats chicken meals. Any suggestions. I am also going to try the Papa Lemon ice box pie. Looks great. Thanks, Cindy

  5. I cooked this tonight and it was DELICIOUS!! We’ve been watching our weight but decided to splurge tonight. SO good!

  6. Tried this recipe tonight and wow I loved the sauce! I used a few lighter ingredients (fat free broth, low fat cream cheese, and light butter), and it still turned out great!

  7. Kimberly says:

    Creole mustard? Ah, I don’t think they have it up here in Topeka, KS; any suggestions for substitutes? Sounds ‘dee-lish’!….may even try using a little white wine in the sauce to ‘fancy it up’…hmm..just a thought.

  8. This looks so good. My husband is doing the cooking right now because I am working and he is not, yet. He will soon. He doesn’t know how to cook but I believe your blog can show him how to….. Thank you. p.s. now I just have to get him to read and follow your website. ha ha ha

  9. My husband would love this made with pork chops too. Delish!!

  10. Ooooh this was good. Made exactly like you said. Sauce was awesome., I used Djon mustard and white wine. My wife dubbed it a fancy chicken fried steak. I made it with egg noodles and green beans. Thank you, I’ve tried several of your recipies and they have all been good.

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