Pan-Seared Chicken with Dijon Mustard and Herb Cream Sauce

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

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.

Juicy pan-seared chicken breasts glazed with a tangy Dijon mustard herb cream sauce, perfect for a comforting weeknight dinner. This French chicken recipe, ready in about 25 minutes, pairs boneless skinless chicken breasts, salt, and black pepper for a weeknight-friendly dinner. Each serving lands at about 400 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 "Build a week of meals around this recipe" 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: 15 min Serves 2 French cuisine 400 cal/serving

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Ingredients

2 pieces (about 6 oz each) boneless skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
2 tbsp unsalted butter
2 cloves minced garlic
2 tbsp Dijon mustard
1/2 cup heavy cream
1 tsp fresh thyme leaves
1 tbsp fresh parsley, chopped

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Instructions

Step 1: Pat dry 2 boneless skinless chicken breasts and season with 1 tsp salt and 1/2 tsp black pepper evenly on both sides.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F; transfer to a plate and keep warm.
Step 3: Reduce heat to medium, add 2 tbsp unsalted butter and 2 minced garlic cloves to the skillet, sauté for 30 seconds until fragrant but not browned.
Step 4: Stir in 2 tbsp Dijon mustard and 1/2 cup heavy cream, scraping up any browned bits; simmer for 3-4 minutes until the sauce thickens slightly.
Step 5: Add 1 tsp fresh thyme leaves and 1 tbsp chopped fresh parsley, stir to combine, then return chicken breasts to the pan to coat with sauce for 1 minute before serving.