Skillet chicken in a pan sauce is a quick and easy meal that’s always tasty! The basic idea is that chicken breasts, or thighs, are seared in the pan before setting them aside. A sauce is then made in the same pan before serving the chicken smothered in the sauce. When the chicken is seared in the pan, little brown bits of the chicken stick to the bottom of the pan and when a liquid, like broth or wine, is added, it starts to sizzle, allowing those brown bits can be scraped up into the sauce where they add a ton of caramelized chicken flavour! The sauce can be made with many different flavours and this one is a cream based sauce with plenty of dijon mustard and a hint of tarragon. The chicken and pan sauce take vey little time to make so you can easy make some pasta, rice or mashed potatoes along with a steamed or roasted vegetable to make for a complete meal! I like to make a good amount of pan sauce to pour over everything else on the plate in addition to the chicken!