Pan-Seared Chicken with Half-and-Half Dijon Sauce

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

Pan-seared to golden perfection, served with a velvety half-and-half Dijon mustard cream 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 420 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.

Ingredients

• 2 pieces (about 1 lb total) boneless skinless chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1/2 medium, finely diced yellow onion
• 2 cloves, minced garlic cloves
• 2 tbsp Dijon mustard
• 1/2 cup half-and-half
• 1 tsp, chopped fresh thyme leaves
• 1 tbsp lemon juice

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat 2 boneless skinless chicken breasts dry and season with 1 tsp salt and 1/2 tsp black pepper evenly on both sides.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 5-6 minutes per side until golden brown and internal temperature reaches 165°F, then transfer to a plate to rest.
3. Step 3: Reduce heat to medium and add 1 tbsp unsalted butter to the same skillet. When melted, add 1/2 medium finely diced yellow onion and sauté for 3-4 minutes until translucent and soft.
4. Step 4: Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant, then whisk in 2 tbsp Dijon mustard and 1/2 cup half-and-half. Simmer gently for 2-3 minutes until the sauce thickens slightly and coats the back of a spoon.
5. Step 5: Add 1 tsp chopped fresh thyme leaves and 1 tbsp lemon juice to the sauce, stirring to combine. Return chicken to the pan, spoon sauce over, and cook for an additional 1-2 minutes to warm through before serving.