Pan-Seared Chicken with Mustard and Thyme Pan Sauce

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

Juicy chicken breasts pan-seared to golden perfection, finished with a tangy mustard and fresh thyme pan sauce. This french-inspired chicken 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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Step 7: Return chicken to the skillet to warm through briefly, then serve with the sauce spooned over.

Frequently asked questions

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

Total time is about 30 minutes (10 min prep + 20 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 Pan 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 olive oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Mustard and Thyme Pan 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 Pan Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Pan 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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