Pan-Seared Chicken with Lemon-Dijon Cream Sauce

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

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 drafted and published.

Juicy chicken breasts seared until golden, then bathed in a tangy lemon-Dijon sauce with a touch of cream for a weeknight dinner that feels special. This French chicken recipe, ready in about 35 minutes, pairs chicken breasts, olive oil, and lemon for a weeknight-friendly dinner. Each serving lands at about 380 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 "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: 15 min Cook: 20 min Serves 4 French cuisine 380 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 (6 oz each) chicken breasts
2 tbsp olive oil
1 lemon, zested and juiced
2 tbsp Dijon mustard
1/2 cup heavy cream
1/4 cup chicken broth
2 cloves garlic, minced
1 tsp fresh thyme, chopped
1/2 tsp salt
1/4 tsp black pepper

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Pat 4 chicken breasts dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F), then set aside.
Step 3: In the same skillet, add 2 minced garlic cloves and cook for 30 seconds until fragrant.
Step 4: Stir in 1/4 cup chicken broth, 2 tbsp Dijon mustard, 1/2 cup heavy cream, and 1 tbsp lemon juice, then simmer for 3 minutes until slightly thickened.
Step 5: Return chicken to the skillet and spoon sauce over the top. Sprinkle with 1 tsp chopped fresh thyme and 1 tsp lemon zest. Cook for 1 more minute to heat through.