Pan-Seared Chicken Breast with Mustard Cream Sauce

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

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-seared chicken breasts topped with a rich mustard cream sauce that adds a savory tang and silky texture. This French summer cookout recipe, ready in about 25 minutes, pairs boneless skinless chicken breasts, kosher salt, and freshly ground black pepper for a weeknight-friendly dinner. Each serving lands at about 400 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: 15 min Serves 2 French cuisine 400 cal/serving

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Ingredients

2 pieces boneless skinless chicken breasts, about 6 oz each
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tbsp olive oil
1 small shallot, minced
2 tbsp Dijon mustard
1/2 cup heavy cream
1/4 cup chicken broth
1 tbsp fresh tarragon leaves, chopped

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Instructions

Step 1: Pat 2 boneless skinless chicken breasts dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove chicken from skillet and keep warm on a plate.
Step 3: Reduce heat to medium and add 1 small minced shallot to the skillet. Sauté for 2 minutes until fragrant and translucent.
Step 4: Stir in 2 tbsp Dijon mustard and cook for 30 seconds. Pour in 1/4 cup chicken broth and 1/2 cup heavy cream, stirring constantly. Simmer the sauce for 3-4 minutes until it thickens and coats the back of a spoon.
Step 5: Remove the skillet from heat and stir in 1 tbsp chopped fresh tarragon leaves. Return chicken breasts to the pan and spoon the sauce over them before serving.