Pan-Seared Chicken with Classic French Mustard Sauce

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

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.

Tender pan-seared chicken breasts served with a rich, tangy Dijon mustard cream sauce that embodies traditional French flavors. 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 450 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 450 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 unsalted butter
1 tbsp olive oil
2 tbsp finely minced shallots
1/3 cup dry white wine
2 tbsp Dijon mustard
1/2 cup heavy cream
1 tbsp chopped fresh parsley

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Instructions

Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each), season with 1 tsp salt and 1/2 tsp black pepper evenly. Heat 2 tbsp unsalted butter and 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
Step 2: Place chicken breasts in the skillet and sear for 5-6 minutes on each side until golden brown and cooked through (internal temperature 165°F). Remove chicken and keep warm.
Step 3: Reduce heat to medium, add 2 tbsp finely minced shallots to the skillet and sauté for 2 minutes until translucent and fragrant.
Step 4: Pour in 1/3 cup dry white wine and simmer for 3 minutes until reduced by half and slightly syrupy.
Step 5: Whisk in 2 tbsp Dijon mustard and 1/2 cup heavy cream, stirring continuously over low heat until the sauce thickens and coats the back of a spoon, about 4 minutes.
Step 6: Return chicken breasts to the skillet, spoon sauce over them, and cook for an additional 2 minutes to meld flavors.
Step 7: Sprinkle 1 tbsp chopped fresh parsley on top before serving warm.