Pan-Roasted Chicken with Regional English Mustard and Herb Jus
Juicy pan-roasted chicken breasts glazed with tangy English mustard and served with a fragrant herb jus inspired by regional English flavors. This british-inspired chicken ready in about 35 minutes pairs English mustard, olive oil, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.
Ingredients
- 4 pieces (6 oz each) boneless skinless chicken breasts
- 3 tbsp English mustard
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 sprigs fresh thyme sprigs
- 3 cloves, smashed garlic cloves
- 1 cup chicken stock
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
Instructions
- Step 1: Preheat oven to 375°F. Pat dry 4 boneless skinless chicken breasts and season with 1 tsp salt and 1/2 tsp freshly ground black pepper.
- Step 2: Spread 3 tbsp English mustard evenly over the top of each chicken breast.
- Step 3: Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large ovenproof skillet over medium-high heat until butter foams. Add chicken breasts mustard-side down and sear for 3-4 minutes until golden brown.
- Step 4: Flip chicken breasts, add 3 sprigs fresh thyme and 3 smashed garlic cloves to the skillet, then transfer to the oven and roast for 12-15 minutes until internal temperature reaches 165°F.
- Step 5: Remove chicken and keep warm. Place skillet back on stove over medium heat, pour in 1 cup chicken stock, scraping browned bits from pan, and simmer for 5 minutes until reduced by half and slightly thickened.
- Step 6: Strain the sauce into a small jug, discard solids, and serve pan-roasted chicken breasts drizzled with the English mustard herb jus.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Roasted Chicken with Regional English Mustard and Herb Jus take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Roasted Chicken with Regional English Mustard and Herb Jus?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep english mustard from drying out.
Can I substitute ingredients in Pan-Roasted Chicken with Regional English Mustard and Herb Jus?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Roasted Chicken with Regional English Mustard and Herb Jus for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Roasted Chicken with Regional English Mustard and Herb Jus?
British chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
