Pan-Seared Chicken with Caramelized Shallots and Dijon Sauce

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

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.

Pan-seared to golden perfection, topped with sweet caramelized shallots and a tangy Dijon mustard sauce. This French-inspired chicken recipe, ready in about 35 minutes, pairs boneless skinless chicken breasts, shallots, olive oil 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.

Prep: 10 min Cook: 25 min Serves 2 French cuisine 350 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 pieces (6 oz each) boneless skinless chicken breasts
3 medium, thinly sliced shallots
3 tbsp olive oil
2 tbsp unsalted butter
2 tbsp Dijon mustard
1/2 cup chicken broth
1 tsp fresh thyme leaves
1 tsp salt
1/2 tsp black pepper

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Pans + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Pat dry 2 boneless skinless chicken breasts (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. Add chicken and cook for 6-7 minutes per side until golden brown and cooked through, then transfer to a plate and keep warm.
Step 2: In the same skillet, reduce heat to medium and add 3 tbsp olive oil and 2 tbsp unsalted butter. Add 3 thinly sliced shallots and 1 tsp fresh thyme leaves, sauté for 8-10 minutes stirring frequently until shallots are deeply caramelized and fragrant.
Step 3: Stir in 2 tbsp Dijon mustard and 1/2 cup chicken broth, scraping up browned bits from the pan. Simmer for 3 minutes until sauce thickens and coats the back of a spoon.
Step 4: Return chicken breasts to the skillet and spoon the shallot-Dijon sauce over them. Cook for 1-2 more minutes to reheat chicken and meld flavors before serving.