Roasted chicken breasts with mustard-cream sauce

Roasted chicken breasts with mustard cream sauce

Course Chicken, Dinner
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Author Alida Ryder


  • 4 chicken breasts on the bone, skin on
  • salt & pepper to taste
  • handful fresh sage leaves
  • a few sprigs of fresh thyme
  • 6 whole garlic cloves
  • juice of 1 lemon

for the sauce

  • 1/2 cup white wine
  • 1 cup cream
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 2 heaped teaspoons wholegrain mustard
  • spritz of lemon juice
  • salt & pepper to taste


  • Pre-heat the oven to 180°c.
  • Season the chicken generously.
  • In a large pan, brown the chicken breasts in a splash of olive oil.
  • Add the herbs and garlic and allow to fry for another minute.
  • Transfer the chicken and the aromatics to an oven-safe dish and drizzle with the lemon juice.
  • Place in the oven and allow to roast for 15-20 minutes until the chicken is cooked through but still juicy.
  • To make the sauce, deglaze the pan you cooked the chicken in with the wine (you can also use chicken stock or water).
  • Add the cream, bay leaf, thyme and mustard and allow to simmer for 10 minutes until slightly reduced.
  • Season with the lemon juice, salt and pepper.
  • Serve the sauce with the roasted chicken breasts.