Chicken With French-Style Pan Sauce | Cook for Your Life
Chicken with Creamy French Pan Sauce Recipe

Chicken With French-Style Pan Sauce

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4.1 out of 5 stars (based on 14 reviews)

Clock Icon for Prep Time 10 min prep
Clock Icon for Prep Time 25 min total
Person Icon for Serving Size 2 servings

We think everyone should know how to make a beautiful pan sauce. It’s an exercise in building flavor and resourceful cooking, and everything is cooked in one pan, making clean-up a whole lot easier on...


    2 boneless, skinless chicken breasts

    2 tablespoons extra virgin olive oil

    2 tablespoons minced shallot (approx. 1 small shallot)

    1/2 cup sliced mushrooms

    1 tablespoon Dijon mustard

    1/2 teaspoon Herbs de Provence

    1/2 cup vegetable or chicken stock

    1 lemon, juiced and mixed with 1/4 cup water

    2 teaspoons butter

    1 sprig fresh tarragon or thyme leaves, chopped

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Nutrition Facts


525 cals


26 g

Saturated Fat

6 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

13 g


8 g


3 g


2 g


64 g


213 mg


  1. Place one chicken breast in a plastic zip-top bag, removing as much air as possible as you seal it shut. Find a heavy, flat object to pound the chicken breast - meat mallet, rolling pin, or pan will all work - and pound the breast until it's an even thickness. Once you've got the chicken breast pounded to desired thickness, you can remove the chicken breast from the bag and reuse the bag for the remaining chicken.
  2. Lightly salt and pepper each side of each chicken breast. Over medium-high heat, warm oil until it starts to ripple. Add chicken to pan and saute 3-4 minutes on each side until internal temperature reaches 165F. Once done, remove from pan to rest, loosely tented with foil to cover.
  3. Over medium-high heat, in the pan you cooked the chicken, warm oil until it starts to ripple. Add shallots until they just start to turn translucent, stirring occasionally. Add mushrooms and saute until they are turning brown on the edges. Once shallots and mushrooms are cooked, add mustard and dried herbs, stirring to incorporate until fragrant, about 30 seconds.
  4. Add water or stock to deglaze the pan, scraping the bottom of the pan to release any golden and crispy bits. When liquid comes back up to a simmer, add lemon mixture and allow sauce to reduce by half. (Reducing the sauce intensifies the flavor, as well as the saltiness, so don't add salt until sauce is reduced.)
  5. Remove pan from heat and stir in butter and fresh herbs. Pour warm sauce over chicken and serve immediately.

Chef Tips

If you don’t have Herbs de Provence in your spice cabinet, you can substitute an equal amount with a mix of dried thyme, dried parsley, dried basil, and or a pinch of lavender.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society