Pan-Seared Chicken with Classic Dijon Mustard Cream 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, served with a velvety Dijon mustard cream sauce that balances sharpness and richness. 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 420 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 420 cal/serving

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Ingredients

2 pieces (6 oz each) boneless skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 tbsp unsalted butter
2 tbsp shallots, finely minced
2 tbsp Dijon mustard
1/2 cup heavy cream
1/4 cup chicken broth
1 tsp fresh thyme leaves

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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.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 5-6 minutes each side until golden brown and cooked through; internal temperature should read 165°F. Remove chicken and keep warm.
Step 3: Reduce heat to medium, add 1 tbsp unsalted butter and 2 tbsp finely minced shallots to the same skillet. Sauté for 2 minutes until softened and fragrant.
Step 4: Stir in 2 tbsp Dijon mustard and cook for 30 seconds, then pour in 1/4 cup chicken broth, scraping the browned bits off the bottom of the pan.
Step 5: Add 1/2 cup heavy cream and 1 tsp fresh thyme leaves, simmer gently for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
Step 6: Return chicken to the skillet, spoon sauce over, and heat for 1 minute before serving.