Pan-Seared Chicken with Half-Creamy Mustard Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender pan-seared chicken breasts served with a tangy half-cream, half-mustard sauce that balances richness and zest. This french-inspired chicken ready in about 30 minutes pairs (about 6 oz each) 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.

Prep: 10 min Cook: 20 min Serves 2 French cuisine 400 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Pan-Seared Chicken with Half-Creamy Mustard Sauce take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken with Half-Creamy Mustard Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Half-Creamy Mustard Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken with Half-Creamy Mustard Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Chicken with Half-Creamy Mustard Sauce?

French chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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