Pan-Seared Chicken with Mustard and Thyme Pan Sauce

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

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 pan-seared to golden perfection, finished with a tangy mustard and fresh thyme pan sauce. This French-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 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. 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: 20 min Serves 2 French cuisine 430 cal/serving

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Ingredients

2, about 6 oz each boneless skinless chicken breasts
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 tbsp unsalted butter
2, smashed garlic cloves
3 fresh thyme sprigs
2 tbsp Dijon mustard
1/2 cup chicken broth
1/4 cup heavy cream

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Instructions

Step 1: Pat dry 2 boneless skinless chicken breasts (about 6 oz each). 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. Add chicken breasts and sear for 5-6 minutes on the first side without moving, until golden brown.
Step 3: Flip the chicken breasts and add 2 tbsp unsalted butter, 2 smashed garlic cloves, and 3 fresh thyme sprigs to the skillet. Cook for another 5 minutes, spooning melted butter over the chicken occasionally until the internal temperature reaches 165°F.
Step 4: Remove chicken to a plate and tent with foil to rest. Reduce heat to medium-low and add 2 tbsp Dijon mustard, stirring to combine with the pan drippings.
Step 5: Pour in 1/2 cup chicken broth, scraping up browned bits with a wooden spoon. Let simmer for 3 minutes until slightly reduced.
Step 6: Stir in 1/4 cup heavy cream and cook for 1-2 minutes until sauce thickens and coats the back of a spoon.
Step 7: Return chicken to the skillet to warm through briefly, then serve with the sauce spooned over.