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 developed and reviewed.

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

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Ingredients

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

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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.