Pan-Seared Chicken with Dijon Mustard and Thyme 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.

Tender chicken breasts seared to golden perfection and finished with a creamy Dijon mustard and fresh thyme sauce. 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 350 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 350 cal/serving

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Ingredients

2 pieces boneless skinless chicken breasts, about 6 oz each
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 tbsp unsalted butter
2 garlic cloves, minced
3 fresh thyme sprigs
2 tbsp Dijon mustard
1/4 cup heavy cream
1/2 cup chicken broth

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Instructions

Step 1: Pat dry 2 boneless skinless chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper evenly.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5 minutes without moving until golden brown on one side.
Step 3: Flip the chicken breasts and add 1 tbsp unsalted butter, 2 minced garlic cloves, and 3 fresh thyme sprigs to the skillet. Cook for another 5 minutes, spooning melted butter over the chicken until cooked through and internal temperature reaches 165°F.
Step 4: Remove the chicken from the skillet and set aside on a warm plate. Reduce heat to medium and add 1/2 cup chicken broth, scraping up browned bits from the pan.
Step 5: Stir in 2 tbsp Dijon mustard and 1/4 cup heavy cream, simmering for 3 minutes until the sauce thickens slightly and coats the back of a spoon.
Step 6: Return the chicken to the skillet and spoon the sauce over it. Cook for 1 minute to rewarm, then serve with sauce drizzled on top.