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Easy Chicken with Pan Sauce

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course


  • 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
  • 2 tablespoons creole mustard


  • 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°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.


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.