Pan-Roasted Chicken with English Mustard Cream Sauce

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy pan-roasted chicken breasts served with a tangy cream sauce made from English mustard and fresh herbs. This English-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 English cuisine 350 cal/serving

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Ingredients

4 pieces (6 oz each) boneless skinless chicken breasts
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 tbsp unsalted butter
2 small, finely chopped shallots
2 tbsp English mustard
1/2 cup heavy cream
1 tsp fresh thyme leaves
1/2 cup chicken broth

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Instructions

Step 1: Pat dry 4 boneless skinless chicken breasts and season evenly with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 6 minutes on one side without moving until golden brown.
Step 2: Flip the chicken breasts and add 2 tbsp unsalted butter to the pan. Cook for an additional 5 minutes, spooning melted butter over the chicken occasionally, until the internal temperature reaches 165°F. Remove the chicken and set aside covered to rest.
Step 3: In the same skillet, add 2 finely chopped shallots and sauté over medium heat for 2 minutes until translucent and fragrant. Pour in 1/2 cup chicken broth and simmer for 3 minutes until reduced by half.
Step 4: Stir in 2 tbsp English mustard, 1/2 cup heavy cream, and 1 tsp fresh thyme leaves. Cook the sauce for 4 minutes, stirring frequently, until thickened and coating the back of a spoon. Season with salt and pepper to taste.
Step 5: Return the chicken breasts to the skillet and spoon the mustard cream sauce over them. Heat through for 1-2 minutes and serve immediately.