Pan-Seared Chicken with Carmelized Onions and Mustard Sauce

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

Seared to golden perfection, topped with sweet caramelized onions and a tangy Dijon mustard sauce. This french-inspired chicken ready in about 40 minutes blends olive oil, large, thinly sliced yellow onion, unsalted butter into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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: 30 min Serves 2 French cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 2 boneless skinless chicken breasts dry and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
  2. Step 2: Add the chicken breasts and sear for 5-6 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove the chicken and set aside on a plate.
  3. Step 3: Reduce heat to medium, add 1 tbsp unsalted butter and 1 large thinly sliced yellow onion to the skillet. Cook onions, stirring frequently, for 12-15 minutes until deeply golden and caramelized.
  4. Step 4: Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant. Then add 2 tbsp Dijon mustard, 1/2 cup chicken broth, and 1/4 cup heavy cream, stirring to combine. Simmer for 3-4 minutes until the sauce thickens and coats the back of a spoon.
  5. Step 5: Return the chicken breasts to the skillet, spoon sauce over them, and cook for 2 more minutes to heat through. Season with remaining 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp fresh thyme leaves before serving.

Frequently asked questions

How long does Pan-Seared Chicken with Carmelized Onions and Mustard Sauce take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Chicken with Carmelized Onions and Mustard Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Chicken with Carmelized Onions and 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 with Carmelized Onions and 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 with Carmelized Onions and 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.

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