Pan-Roasted Chicken with Mustard Cream Sauce

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

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 drafted and published.

Juicy pan-roasted chicken breasts served with a tangy mustard cream sauce that adds richness and depth. This French chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, salt, and black pepper for a weeknight-friendly dinner. Each serving lands at about 320 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 "Build a week of meals around this recipe" 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 French cuisine 320 cal/serving

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Ingredients

4 pieces (6 oz each) boneless skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
2 tbsp unsalted butter
3 cloves minced garlic
2 tbsp Dijon mustard
1/2 cup heavy cream
1/2 cup chicken broth
1 tsp fresh thyme leaves

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Instructions

Step 1: Pat dry 4 boneless skinless chicken breasts (6 oz each) and season with 1 tsp salt and 1/2 tsp black pepper evenly on both sides.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken and set aside.
Step 3: Reduce heat to medium, add 2 tbsp unsalted butter and 3 minced garlic cloves to the skillet. Sauté for 1 minute until fragrant but not browned.
Step 4: Stir in 2 tbsp Dijon mustard, then pour 1/2 cup chicken broth and 1/2 cup heavy cream, whisking to combine. Simmer for 3-4 minutes until the sauce thickens slightly.
Step 5: Stir in 1 tsp fresh thyme leaves, then return chicken breasts to the pan, spooning sauce over them. Cook for 2 more minutes to reheat and infuse flavors before serving.