Pan-Roasted Chicken with Regional Mustard Cream Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy pan-roasted chicken breasts served with a tangy mustard cream sauce inspired by Southern regional flavors. This american-inspired chicken ready in about 30 minutes blends salt, black pepper, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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 2 American cuisine 420 cal/serving
Plan a meal with the AI → Order on Instacart →

Ingredients

Instructions

  1. Step 1: Pat 2 large skin-on chicken breasts dry and season evenly with 1 tsp salt and 1/2 tsp black pepper on both sides. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Place chicken breasts skin-side down in the skillet and cook for 7 minutes without moving, until skin is golden brown and crispy. Flip and cook 5 more minutes until internal temperature reaches 165°F. Remove chicken and tent with foil to keep warm.
  3. Step 3: Reduce heat to medium and add 2 tbsp butter to the skillet. Once melted, add 2 finely minced shallots and sauté for 2 minutes until translucent and fragrant.
  4. Step 4: Stir in 2 tbsp Dijon mustard, 1/4 cup chicken broth, and 1/2 cup heavy cream. Simmer gently for 3-4 minutes until sauce thickens and coats the back of a spoon.
  5. Step 5: Stir in 1 tsp fresh thyme leaves and 1 tsp lemon juice. Return chicken to the pan and spoon sauce over to warm through for 1 minute before serving.

Frequently asked questions

How long does Pan-Roasted Chicken with Regional Mustard Cream Sauce take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Roasted Chicken with Regional Mustard Cream Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Roasted Chicken with Regional Mustard Cream Sauce?

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 Mustard Cream Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Mustard Cream Sauce?

American 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.

Related recipes

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →