Pan-Seared Chicken with Dijon Mustard Sauce

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

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 pan-seared to golden perfection and finished with a creamy Dijon mustard sauce, perfect for a quick and flavorful dinner. This chicken recipe, ready in about 30 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 380 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: 20 min Serves 2 International cuisine 380 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
1 tbsp unsalted butter
1 small, finely chopped shallot
2 tbsp Dijon mustard
1/2 cup chicken broth
1/4 cup heavy cream
1 tbsp, chopped fresh parsley

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Instructions

Step 1: Pat 2 boneless skinless chicken breasts dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
Step 2: Once the oil is hot and shimmering, add the chicken breasts and cook for 5-6 minutes on each side until golden brown and internal temperature reaches 165°F. Remove chicken from skillet and keep warm.
Step 3: Lower heat to medium and add 1 tbsp unsalted butter and 1 finely chopped shallot to the skillet. Sauté for 2 minutes until shallot is translucent and fragrant.
Step 4: Stir in 2 tbsp Dijon mustard and cook for 30 seconds to release aroma. Pour in 1/2 cup chicken broth and let it simmer for 3 minutes until reduced slightly.
Step 5: Add 1/4 cup heavy cream and stir constantly until sauce thickens and coats the back of a spoon, about 2 minutes.
Step 6: Return chicken breasts to the pan and spoon sauce over them. Cook for an additional 1 minute to heat through. Garnish with 1 tbsp chopped fresh parsley before serving.