Pan-Seared Chicken & Broccolini in Creamy Mustard Sauce

This easy pan-seared chicken is a great weeknight dinner! It seriously tastes restaurant quality. The creamy mustard sauce compliments the broccolini perfectly! 

Pan-Seared Chicken and Broccolini in Creamy Mustard Sauce from The Food Charlatan

One of my friends, who is just a couple weeks more pregnant than I am, told me that she’s like regular size pregnant, and I’m like “fun size” pregnant.

Pan-Seared Chicken and Broccolini in Creamy Mustard Sauce from The Food Charlatan

Here’s the most recent picture I could find of myself. Does this look FUN SIZE to you? Or anything involving the word fun??

Okay, so it was kinda fun to meet Chewy I guess. Kinda. (Does anyone else think it’s weird meeting characters at Disneyland as an adult? I’m like, hi stranger wearing a costume, let’s take a picture. Or maybe let’s not?) Someone was telling me about a comedian’s stint they heard (I can’t find it?) about how the characters at Disney are really just regular employees who are on probation. Walt’s like, “Until you start showing up to work on time, you’re gonna have to wear the fur suit and wave all day.”  “No, please!”

Pan-Seared Chicken and Broccolini in Creamy Mustard Sauce from The Food Charlatan

Today’s recipe is adapted from my dear friend Amy’s new cookbook, Good Fast Eats. (See I TOLD you I had a ton of friends writing cookbooks!) Amy has been blogging over at BellyFull for years and years, and is an amazing cook. She lives right here in Sacramento, so unlike most of my blog friends, we get to hang out in real life (like last week when she threw me a baby shower!)

Pan-Seared Chicken and Broccolini in Creamy Mustard Sauce from The Food Charlatan

If anyone should be writing a cookbook, it’s Amy. She’s mastered the art of delicious dinners on the go. She’s got two busy kids who won’t take drive-through for an answer (well. Maybe they would, but she won’t!) and she’s compiled her favorite go-to meals in a truly awesome collection. I’m so proud of her!

Pan-Seared Chicken and Broccolini in Creamy Mustard Sauce from The Food Charlatan

Last week we made the 7 hour drive home from Disneyland and pulled up to the house a little before dinnertime. Of course there was hardly any food in the fridge, but Amy’s new cookbook was sitting in my mailbox and I started flipping through it. I saw her recipe for Easy Ground Beef Stroganoff and happened to have all the ingredients, so I threw it together in less than half an hour. It was delicious. So I really do mean it when I say the recipes Amy brings to the table are easy and fast, and often use staples so you don’t even have to run to the store.

Pan-Seared Chicken and Broccolini in Creamy Mustard Sauce from The Food Charlatan

Another example, I mentioned above that she threw me a baby shower for us Sacramento bloggers (thanks again Amy!!), and made this Chile Relleno Casserole for brunch. I had like 3 servings it was so good. Then I went home and made it for dinner that night. For real:

Pan-Seared Chicken and Broccolini in Creamy Mustard Sauce from The Food Charlatan

Lucky for you this one’s on her blog, not in the book, so you can get the recipe here. I know that photo above is just making your mouth water…ha. I swear it’s delicious.

I decided to make her Chicken with Creamy Mustard and Thyme Sauce from the book, but decided last minute to add broccolini and double the sauce. (Any excuse to double the sauce, amiright?) It turned out AH-MAY-ZING. So much flavor!

Pan-Seared Chicken and Broccolini in Creamy Mustard Sauce from The Food Charlatan

Have you ever made broccolini? I don’t know why it’s not more popular. This was my first time cooking it at home and now I’m wondering why. It’s delicious and super easy to throw together. Just like broccoli, it tastes best when blanched, which is a fancy way for saying “boil for a couple minutes.” I guess the difference is that you have to be really careful that it really is only a couple minutes–2 to be exact. Overdo it and you will get mush instead of crisp-tender awesomeness.  Have your timer handy!

Pan-Seared Chicken and Broccolini in Creamy Mustard Sauce from The Food Charlatan

Pan-Seared Chicken and Broccolini in Creamy Mustard Sauce from The Food Charlatan

I can’t recommend Amy’s book enough. If you want to read more about what it’s like, visit her page about the book here. If you want to buy the book you can get it here. Congrats Amy! You’re published!

Pan-Seared Chicken and Broccolini in Creamy Mustard Sauce

Yield: Serves 4


  • 1 and 1/2 pounds chicken tenderloins*, thawed
  • salt and pepper
  • 1/4 cup flour
  • 2-3 tablespoons olive oil
  • 1 pound broccolini, trimmed and sliced in half lengthwise
  • water and salt (to blanch broccolini)
  • 1 tablespoons olive oil, pluse more if needed
  • 1 very large shallot (or 2 regular), diced
  • 2 cups chicken broth**
  • 4 sprigs fresh thyme, plus more to garnish
  • 1/2 cup heavy whipping cream
  • 2 tablespoons dijon mustard (or spicy brown mustard)


  1. Preheat your oven to 170 degrees F, or the "keep warm" setting.
  2. Pat the chicken dry and sprinkle both sides with salt and pepper (don't be shy!)
  3. Sprinkle the flour over the chicken (or dredge it on a plate) to get them coated in flour.
  4. In a large saucepan, heat 2 tablespoons olive oil over medium-high heat. Add the chicken, but don't crowd the pan; you want it to sear not steam. Do it in batches if your pan isn't big enough.
  5. Sear the chicken for 4 minutes; flip and cook another 2-4 minutes, until cooked through. Add more oil to the pan before flipping if it is dry.
  6. Transfer the chicken to a sheet pan or other oven safe dish and put it in the warm oven.
  7. While the chicken is cooking, bring a medium pot of salted water to a rolling boil over high heat. (Add at least 2 teaspoons salt. It should taste like seawater.)
  8. Prep the broccolini: trim about 1 and 1/2 inches from the bottom stems, and remove any leaves. Slice any larger pieces lengthwise so they are all a similar size.
  9. When the water is boiling, add the broccolini all at once, cover with a lid, and set a timer for 2 minutes.
  10. If the chicken is done and removed, add a tablespoon of oil to the hot pan over medium high heat. Transfer the broccolini from the water to the pan (careful! It will splatter). Saute for 1 minute, then remove to the pan of chicken in the oven. (If the broccolini is done before the chicken, don't leave it in the pot of water! It will get mushy. Transfer it to a bowl of cold water to stop the cooking process. Then saute as described.)
  11. Add the shallots to the hot pan over medium high heat. (add a bit more oil if necessary) Saute for 2-3 minutes until soft.
  12. Stir in the chicken broth and thyme sprigs. Bring to a boil and then simmer for 3 minutes. Stir in the cream and mustard. Simmer for 5-6 minutes, until the sauce has reduced and thickened some. Remove from heat and discard the thyme stems.
  13. You can either add the warm chicken and broccolini to the pan or serve on a platter with the sauce over the top.
  14. This would be great served with salad, bread, roasted potatoes, etc.


*If you can't find chicken tenderloins (they are in the frozen section) buy fresh thin-cut chicken breasts. If you can't find that, then be sure to pound your regular chicken breast so that it sears easier.

** I always use water and Better Than Bouillon. So easy to keep on hand in the fridge!

Source: this recipe is adapted from my friend Amy’s amazing new cookbook, Good Fast Eats!

This Garlic and Rosemary Skillet Bread that I just posted would be a great side dish for this meal!

Garlic and Rosemary Skillet Bread from The Food Charlatan

Other quick chicken recipes from The Food Charlatan!

Prosciutto-Wrapped Chicken with Asparagus << this is a huge reader favorite!

Prosciutto-Wrapped Chicken with Asparagus from The Food Charlatan


Easy Baked Pesto Chicken << this is a super quick weeknight meal.

Easy Baked Pesto Chicken from The Food Charlatan


Garlic Lime Chicken << another super easy recipe from the archives.

Garlic Lime Chicken from


More chicken recipes from friends! 

Honey Mustard Baked Chicken Fries from Will Cook fro Smiles
Pan Seared Chicken Drumsticks with Vegetables from The Cookie Writer
Pan Seared Chicken with Wild Mushroom Thyme Sauce from Joyful Healthy Eats





  1. Laura A says

    Here you go. Really it’s best to read the entire chapter, starting on page 66, through til the end on page 69. (“Johnson, your department is over budget again. You know what that means.” “No! Please!” “Yes! Into the Goofy suit!” … “Ha ha, Goofy!” we would say, speaking directly into the salt shaker, which is where we figured the microphone had been hidden by the Walt Disney World Whimsy Police. “You sure are causing us to laugh with delight!”),+your+department+is+over+budget+again.+You+know+what+that+means.&hl=en&sa=X&ved=0ahUKEwiJmJ3zuOnPAhUHxoMKHXBSCFQQ6AEIHjAA#v=onepage&q=dave%20barry%20Johnson%2C%20your%20department%20is%20over%20budget%20again.%20You%20know%20what%20that%20means.&f=false

  2. says

    Dude. You flatter me with your awesome words and pictures about the cookbook, thank you!! I still love that you went home after the shower and made that casserole…never get enough of a good thing, right? And you are the cutest pregnant women. Ever. Even if you don’t feel like it!
    Amy @Belly Full recently posted…Easy Monkey Bread MuffinsMy Profile

  3. Misty says

    You’re fun size and I am….. What’s bigger than king size!? Get this freaking baby out of me! 😉
    This chicken looks really good. I love broccoli, how similar is broccolini?

  4. stephanie says

    i just made chile relleno casserole like a couple months ago when i saw fresh hatch chiles in the store for like…two days. i bought them all…and ate them all. sorry not sorry. anyways the casserole was so good! we had it for brunch and tbh the two of us could have eaten the whole thing in one sitting. (it was in the small casserole pan, but still!) but i was good and saved a piece…until the next morning. i had never heard of the casserole before but it was so delicious and easy. her recipe is almost identical to the one i used so i know it had to be good ;)

  5. Crissy says

    I made this for dinner tonight using broccoli instead of broccolini. We loved the flavor of the sauce! Great recipe, thanks so much.

    • says

      Awesome Crissy! I haven’t tried it with broccoli yet but I’m sure I will eventually because I have that on hand way more often than broccolini. Thanks for testing it for me! :) And thanks for the feedback!

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