Pan-Seared Chicken with Evansville-Inspired Mustard Cream Sauce

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

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.

Tender pan-seared chicken breasts served with a tangy mustard cream sauce inspired by the rich dining traditions of Evansville, Indiana. This American-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 American cuisine 350 cal/serving

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Ingredients

4 pieces (6 oz each) boneless skinless chicken breasts
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp olive oil
2 tbsp unsalted butter
2 small, finely chopped shallots
3 tbsp Dijon mustard
1/2 cup heavy cream
1/4 cup chicken broth
1 tsp fresh thyme leaves

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Instructions

Step 1: Season 4 boneless skinless chicken breasts evenly with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
Step 2: Add chicken breasts to the skillet and sear for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken and set aside on a plate.
Step 3: Reduce heat to medium, add 2 tbsp unsalted butter and 2 finely chopped shallots to the skillet. Sauté for 2-3 minutes until shallots are translucent and fragrant.
Step 4: Stir in 3 tbsp Dijon mustard, then slowly add 1/4 cup chicken broth, scraping up browned bits from the pan. Let the sauce simmer and reduce for 2 minutes.
Step 5: Pour in 1/2 cup heavy cream and add 1 tsp fresh thyme leaves. Stir continuously and cook for another 3 minutes until the sauce thickens and coats the back of a spoon.
Step 6: Return chicken breasts to the skillet and spoon sauce over them to reheat for 1-2 minutes. Serve hot with sauce drizzled on top.