Pan-Seared Chicken with Marlborough Mustard Cream Sauce

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

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 rich, tangy cream sauce featuring regional Marlborough mustard for a balanced savory flavor. This American-inspired chicken recipe, ready in about 35 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 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: 25 min Serves 4 American cuisine 420 cal/serving

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Ingredients

4 pieces (6 oz each) boneless skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
2 tbsp unsalted butter
2 medium, finely minced shallots
3 tbsp Marlborough mustard
1 cup heavy cream
2 tbsp, chopped fresh parsley

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Instructions

Step 1: Pat dry 4 boneless skinless chicken breasts and season evenly with 1 tsp salt and 1/2 tsp black pepper on both sides.
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. Remove chicken and keep warm.
Step 3: Reduce heat to medium and add 2 tbsp unsalted butter to the same skillet. Once melted, add 2 minced shallots and sauté for 2-3 minutes until translucent and fragrant.
Step 4: Stir in 3 tbsp Marlborough mustard and cook for 1 minute to release aroma. Slowly pour in 1 cup heavy cream, stirring constantly until the sauce thickens and coats the back of a spoon, about 4-5 minutes.
Step 5: Return chicken breasts to the skillet and spoon sauce over them. Cook for another 2 minutes to warm through.
Step 6: Garnish with 2 tbsp chopped fresh parsley before serving.