Pan-Seared Chicken with Classic Virginia Ham and Mustard Sauce

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

Pan-seared and topped with savory slices of Virginia ham and a tangy mustard cream sauce. This american-inspired chicken ready in about 30 minutes blends about 3 oz total Virginia ham, olive oil, 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 420 calories and feeds 4, 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: 20 min Serves 4 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 boneless skinless chicken breasts 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 until shimmering.
  2. Step 2: Place the chicken breasts in the skillet and sear for 5 minutes without moving, until golden brown on the bottom, then flip and sear the other side for 4 minutes until cooked through and internal temperature reaches 165°F. Remove chicken and keep warm.
  3. Step 3: Add 2 tbsp unsalted butter and 2 minced garlic cloves to the skillet, sauté for 30 seconds until fragrant but not browned.
  4. Step 4: Stir in 1/4 cup chicken broth, scraping any browned bits from the pan, then add 1/2 cup heavy cream, 2 tbsp Dijon mustard, and 1 tsp fresh thyme leaves. Simmer gently for 3-4 minutes until the sauce thickens and coats the back of a spoon.
  5. Step 5: Meanwhile, heat a separate non-stick pan over medium heat and warm 6 slices of Virginia ham for 1-2 minutes per side until slightly crisped.
  6. Step 6: Plate each chicken breast topped with 1-2 slices of warmed Virginia ham, then spoon the mustard cream sauce generously over the top. Serve immediately.

Frequently asked questions

How long does Pan-Seared Chicken with Classic Virginia Ham and Mustard Sauce take to make?

Total time is about 30 minutes (10 min prep + 20 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 Classic Virginia Ham 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 Classic Virginia Ham 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 Classic Virginia Ham and Mustard Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Classic Virginia Ham and Mustard Sauce?

American 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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