Pan-Seared Chicken with Mustard Cream Sauce and Roasted Garlic Potatoes

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

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 served with a tangy mustard cream sauce alongside golden roasted garlic potatoes. This French-inspired chicken recipe, ready in about 50 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 520 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: 15 min Cook: 35 min Serves 2 French cuisine 520 cal/serving

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Ingredients

2 pieces (6 oz each) boneless skinless chicken breasts
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
5 cloves, minced garlic cloves
2 tbsp Dijon mustard
1/2 cup heavy cream
12 small, halved baby potatoes
1 tbsp, chopped fresh thyme
2 tbsp unsalted butter

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Instructions

Step 1: Preheat oven to 425°F. Toss 12 halved baby potatoes with 1 tbsp olive oil, 2 minced garlic cloves, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp chopped fresh thyme. Spread on a baking sheet and roast for 25 minutes until golden and tender.
Step 2: Meanwhile, season 2 boneless skinless chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 5-6 minutes per side until golden and cooked through. Remove chicken and keep warm.
Step 3: Reduce heat to medium, add 3 minced garlic cloves and 2 tbsp unsalted butter to the skillet. Sauté for 1 minute until fragrant. Stir in 2 tbsp Dijon mustard and 1/2 cup heavy cream. Cook, stirring, for 3-4 minutes until the sauce thickens and coats the back of a spoon.
Step 4: Serve the chicken topped with mustard cream sauce and the roasted garlic potatoes on the side.