Pan-Seared Chicken with Dijon Mustard and Herb Sauce

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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.

A tender seared chicken breast accented with a tangy Dijon mustard and fresh herb sauce, perfect for an elegant weeknight dinner. This French-inspired New Year's recipe, ready in about 25 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 320 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: 15 min Serves 2 French cuisine 320 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
2 tbsp Dijon mustard
2 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme
2 minced garlic cloves
1 tbsp lemon juice
1/4 cup chicken broth

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Instructions

Step 1: Pat dry 2 boneless skinless chicken breasts and season evenly with 1 tsp salt and 1/2 tsp black pepper on both sides.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Add the chicken breasts and sear for 5-6 minutes on each side until golden brown and cooked through (internal temperature 165°F).
Step 3: Remove chicken from skillet and set aside on a warm plate. Reduce heat to medium and add 2 minced garlic cloves, sauté for 30 seconds until fragrant.
Step 4: Stir in 2 tbsp Dijon mustard, 1/4 cup chicken broth, 1 tbsp chopped fresh thyme, 2 tbsp chopped fresh parsley, and 1 tbsp lemon juice. Simmer sauce for 2-3 minutes until slightly thickened and aromatic.
Step 5: Return chicken to skillet and spoon sauce over the top, warming for 1 minute. Serve immediately, spooning extra herb sauce over the chicken.