Pan-Seared Chicken with Dijon Mustard Wine Sauce

By AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

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.

Juicy pan-seared chicken breasts served with a tangy Dijon mustard, white wine and cream pan sauce. This French-inspired 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 400 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 French cuisine 400 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 small, finely minced shallot
3 tbsp Dijon mustard
1/4 cup white wine
1/4 cup heavy cream
1 tbsp, chopped fresh parsley

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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. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through, with an internal temperature of 165°F. Remove chicken and keep warm.
Step 3: Lower heat to medium and add 1 finely minced small shallot to the skillet. Sauté for 2 minutes until softened and fragrant.
Step 4: Pour in 1/4 cup white wine to deglaze the pan, scraping up browned bits with a wooden spoon. Let it simmer for 2 minutes until reduced by half.
Step 5: Stir in 3 tbsp Dijon mustard and 1/4 cup heavy cream. Cook for 3-4 minutes, stirring constantly, until the sauce thickens and coats the back of a spoon.
Step 6: Return the chicken breasts to the pan and spoon the sauce over them. Cook for another minute to reheat.
Step 7: Sprinkle 1 tbsp chopped fresh parsley over the chicken and serve immediately with the mustard sauce spooned on top.