Pan-Seared Chicken with Dijon Mustard and Roasted Garlic Sauce

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

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 developed and reviewed.

Seared to golden perfection, finished with a smooth Dijon mustard and roasted garlic sauce that adds a tangy richness. This French-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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 4 French cuisine 320 cal/serving

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Ingredients

4 pieces (6 oz each) boneless skinless chicken breasts
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
6 roasted garlic cloves
3 tbsp Dijon mustard
1/2 cup chicken broth
1/4 cup heavy cream
1 tsp fresh thyme leaves

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Instructions

Step 1: Pat dry 4 boneless skinless chicken breasts (6 oz each) and season evenly with 1 tsp salt and 1/2 tsp black pepper on both sides.
Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add chicken breasts; sear for 5 minutes without moving until the underside is golden brown.
Step 3: Flip chicken and cook another 4-5 minutes until cooked through (internal temperature 165°F), then transfer to a plate and cover loosely with foil.
Step 4: Reduce heat to medium and add 6 roasted garlic cloves to the skillet; sauté for 1 minute until soft and fragrant.
Step 5: Stir in 3 tbsp Dijon mustard and 1/2 cup chicken broth, scraping any browned bits off the pan, and simmer for 2 minutes until slightly thickened.
Step 6: Stir in 1/4 cup heavy cream and 1 tsp fresh thyme leaves, cooking for 1 minute until the sauce coats the back of a spoon.
Step 7: Return chicken breasts to the skillet and spoon sauce over them; cook for 1 more minute to reheat, then serve immediately.