Pan-Seared Chicken with Half-Creamy Mustard Sauce

By AislePrompt Editorial · ·

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Tender pan-seared chicken breasts served with a tangy half-cream, half-mustard sauce that balances richness and zest. This French chicken recipe, ready in about 30 minutes, pairs chicken breasts, salt, and black pepper for a weeknight-friendly dinner. 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 "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: 20 min Serves 2 French cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 chicken breasts and season evenly with 1 tsp salt and 1/2 tsp black pepper on both sides. Heat 2 tbsp olive oil in a skillet over medium-high heat.
  2. Step 2: Place chicken breasts in the hot skillet and cook for 5-6 minutes on each side until golden brown and cooked through (internal temperature 165°F). Remove chicken and keep warm.
  3. Step 3: In the same skillet, add 1 tbsp butter and 1 finely chopped small shallot; sauté for 2-3 minutes until translucent and fragrant.
  4. Step 4: Stir in 2 tbsp Dijon mustard, then add 1/4 cup chicken broth and 1/4 cup heavy cream. Simmer over medium heat for 3-4 minutes until the sauce thickens and coats the back of a spoon.
  5. Step 5: Add 1 tsp chopped fresh thyme to the sauce, stir well, then spoon the half-cream, half-mustard sauce over the chicken breasts before serving.

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