Pan-Seared Chicken with Mustard and Thyme Cream Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts pan-seared to golden perfection, served with a rich mustard and thyme cream sauce that balances tang and herbal depth. This french-inspired chicken 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.

★ 4.3 (15 ratings) Prep: 10 min Cook: 25 min Serves 4 French cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 boneless skinless chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add the chicken breasts to the skillet and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F; transfer to a plate and tent with foil.
  3. Step 3: Reduce heat to medium, add 2 tbsp unsalted butter, 2 finely chopped shallots, and 3 minced garlic cloves to the skillet. Sauté for 2-3 minutes until softened and fragrant.
  4. Step 4: Stir in 2 tbsp Dijon mustard and 1 tbsp fresh thyme leaves, cooking for 1 minute to release aromas. Pour in 1/2 cup chicken broth and 1 cup heavy cream, stirring to combine.
  5. Step 5: Simmer the sauce for 5 minutes until it thickens and coats the back of a spoon. Add 1 tbsp fresh lemon juice, taste, and adjust seasoning with salt and pepper.
  6. Step 6: Return the chicken breasts to the skillet and spoon the sauce over them. Cook for 2 more minutes to reheat chicken and meld flavors. Serve immediately.

Frequently asked questions

How long does Pan-Seared Chicken with Mustard and Thyme Cream Sauce take to make?

Total time is about 35 minutes (10 min prep + 25 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 Mustard and Thyme Cream 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 Mustard and Thyme Cream 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 Mustard and Thyme Cream Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Mustard and Thyme Cream 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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