Pan-Seared Chicken with Mustard Cream Sauce and Arugula Salad
Juicy pan-seared chicken breasts served with a tangy mustard cream sauce paired with a fresh arugula salad topped with cherry tomatoes and shaved Parmesan. This french-inspired chicken (low carb) ready in about 30 minutes blends salt, black pepper, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 2 (6 oz each) boneless skinless chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 2, minced garlic cloves
- 4 cups fresh arugula
- 1 cup, halved cherry tomatoes
- 1/4 cup shaved Parmesan cheese
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
Instructions
- Step 1: Pat dry 2 boneless skinless chicken breasts and season evenly with 1 tsp salt and 1/2 tsp black pepper on both sides. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Step 2: Add chicken breasts to the skillet and sear for 5-6 minutes on the first side until golden brown and edges crisp, then flip and cook another 5 minutes until cooked through (internal temp 165°F). Remove chicken and set aside.
- Step 3: Reduce heat to medium, add 2 minced garlic cloves to the skillet and sauté for 30 seconds until fragrant. Pour in 1/4 cup chicken broth and 1/2 cup heavy cream, stirring to combine.
- Step 4: Whisk in 2 tbsp Dijon mustard and simmer sauce for 3-4 minutes until it thickens and coats the back of a spoon. Return chicken to the pan to warm in the sauce for 1 minute.
- Step 5: Toss 4 cups fresh arugula with 1 cup halved cherry tomatoes, 1 tbsp lemon juice, and 1 tbsp extra virgin olive oil until lightly dressed.
- Step 6: Plate chicken topped with mustard cream sauce alongside the arugula salad sprinkled with 1/4 cup shaved Parmesan cheese.
Frequently asked questions
How long does Pan-Seared Chicken with Mustard Cream Sauce and Arugula Salad take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Seared Chicken with Mustard Cream Sauce and Arugula Salad?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Seared Chicken with Mustard Cream Sauce and Arugula Salad?
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 Cream Sauce and Arugula Salad 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.
Is Pan-Seared Chicken with Mustard Cream Sauce and Arugula Salad low carb?
Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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