Pan-Seared Chicken Breast with Shallot-Mustard Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts seared to golden perfection, served with a tangy shallot and Dijon mustard sauce that elevates simple flavors. This french-inspired chicken ready in about 30 minutes pairs chicken breast, olive oil, shallot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

★ 4.4 (8 ratings) Prep: 10 min Cook: 20 min Serves 2 French cuisine 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Pat dry 2 pieces of chicken breast (6 oz each) and season both sides 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.
  2. Step 2: Place the chicken breasts in the skillet and sear for 5-6 minutes on each side until golden brown and internal temperature reaches 165°F, then remove and keep warm on a plate.
  3. Step 3: In the same skillet, add 1 finely minced medium shallot and sauté over medium heat for 2 minutes until softened and fragrant but not browned.
  4. Step 4: Stir in 1 tbsp Dijon mustard and cook for 30 seconds to release aroma, then add 1/2 cup chicken broth and simmer for 3 minutes until reduced by half.
  5. Step 5: Lower heat and pour in 1/4 cup heavy cream and 1 tsp chopped fresh thyme, stirring continuously until the sauce thickens slightly and coats the back of a spoon, about 2 minutes.
  6. Step 6: Return chicken to the skillet and spoon sauce over the top for 1 minute to reheat, then serve immediately.

Frequently asked questions

How long does Pan-Seared Chicken Breast with Shallot-Mustard Sauce take to make?

Total time is about 30 minutes (10 min prep + 20 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-Seared Chicken Breast with Shallot-Mustard Sauce?

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 chicken breast from drying out.

Can I substitute ingredients in Pan-Seared Chicken Breast with Shallot-Mustard 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-Seared Chicken Breast with Shallot-Mustard 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-Seared Chicken Breast with Shallot-Mustard Sauce?

French 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.

What others are saying

Related recipes