Pan-Seared Chicken with Mississippi White BBQ Sauce

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

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 glazed with a tangy and creamy Mississippi white BBQ sauce, inspired by Southern flavors. This Southern American-inspired chicken recipe, ready in about 25 minutes, pairs boneless skinless chicken breasts, olive oil, mayonnaise for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 15 min Serves 4 Southern American cuisine 350 cal/serving

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Ingredients

4 pieces (6 oz each) boneless skinless chicken breasts
2 tbsp olive oil
1/2 cup mayonnaise
2 tbsp apple cider vinegar
1 tbsp prepared horseradish
1 tbsp Dijon mustard
1 tsp garlic powder
1/2 tsp black pepper
1 tsp salt
2 tbsp finely chopped fresh parsley

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Instructions

Step 1: Pat 4 boneless skinless chicken breasts dry and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
Step 3: Add the chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F, then remove from heat and rest.
Step 4: While chicken cooks, whisk together 1/2 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp prepared horseradish, 1 tbsp Dijon mustard, and 1 tsp garlic powder in a small bowl until smooth.
Step 5: Spoon the Mississippi white BBQ sauce generously over the rested chicken breasts and sprinkle 2 tbsp finely chopped fresh parsley on top before serving.