Pan-Seared Chicken with Dijon Mustard and Herb Sauce

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

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

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Instructions

  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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.

Frequently asked questions

How long does Pan-Seared Chicken with Dijon Mustard and Herb Sauce take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken with Dijon Mustard and Herb Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Dijon Mustard and Herb 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 Dijon Mustard and Herb Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Dijon Mustard and Herb Sauce?

French new year 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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