Pan-Seared Chicken with Classic French Mustard Cream Sauce

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

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.

Pan-seared to golden perfection and finished in a creamy Dijon mustard sauce that elevates this classic French dish. 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 (6 oz each) boneless skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 tbsp unsalted butter
1/4 cup minced shallot
1/3 cup dry white wine
3/4 cup heavy cream
2 tbsp Dijon mustard
1 tsp fresh thyme leaves

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Instructions

Step 1: Pat 2 boneless skinless chicken breasts dry and season evenly 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. Add chicken breasts and cook 5-6 minutes per side until golden brown and internal temperature reaches 165°F, then transfer to a plate and tent with foil.
Step 2: Reduce heat to medium and add 1 tbsp unsalted butter to the skillet. Stir in 1/4 cup minced shallot and sauté for 2 minutes until softened and fragrant.
Step 3: Pour in 1/3 cup dry white wine and simmer for 3-4 minutes, scraping up browned bits from the pan, until the wine reduces by half.
Step 4: Lower heat to medium-low and add 3/4 cup heavy cream and 2 tbsp Dijon mustard, whisking until combined. Cook for 3 minutes until the sauce thickens and coats the back of a spoon.
Step 5: Stir in 1 tsp fresh thyme leaves, then return chicken breasts to the skillet, spooning sauce over them for 1 minute to reheat. Serve immediately.