Pan-Roasted Chicken with Mustard-Thyme Sauce

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

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.

Tender chicken breasts pan-roasted to golden perfection, served with a tangy mustard and fresh thyme sauce. This French chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, and salt for a weeknight-friendly dinner. Each serving lands at about 380 calories and feeds 2, 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 2 French cuisine 380 cal/serving

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Ingredients

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

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Instructions

Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each) 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.
Step 2: Place the chicken breasts in the skillet and cook for 6-7 minutes per side until golden brown and cooked through (165°F internal temperature), then remove and keep warm.
Step 3: Reduce heat to medium, add 3 tbsp Dijon mustard and 2 tsp fresh thyme leaves to the skillet, stirring for 30 seconds until aromatic.
Step 4: Pour in 1/2 cup chicken broth and 1/4 cup heavy cream, stirring constantly and scraping up browned bits, simmer for 3-4 minutes until the sauce thickens and coats the back of a spoon.
Step 5: Stir in 1 tbsp unsalted butter until melted and glossy, then return chicken to the skillet to coat with sauce for 1 minute before serving.