Pan-Seared Chicken Breasts with Dijon and Lemon Pan Sauce

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

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.

Seared to a golden crust and finished with a tangy Dijon-lemon sauce, ideal for a weeknight dinner with minimal cleanup. This French-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 20 min Serves 2 French cuisine 320 cal/serving

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Ingredients

2 (6 oz each) boneless skinless chicken breasts
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
1 tbsp butter
1/4 cup chicken broth
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tbsp fresh parsley

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Instructions

Step 1: Pat chicken breasts dry with paper towels. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
Step 3: Remove chicken from skillet and set aside. Add 1 tbsp butter to the skillet, then stir in 1/4 cup chicken broth, 1 tbsp Dijon mustard, and 1 tbsp lemon juice. Simmer for 2-3 minutes until sauce thickens slightly.
Step 4: Return chicken to the skillet, spooning sauce over the top. Cook for 1 minute to reheat.
Step 5: Transfer chicken to a plate, spoon sauce over the top, and sprinkle with 1 tbsp chopped fresh parsley.