Pan-Seared Chicken with Mustard Cream Sauce and Roasted Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts pan-seared to golden perfection, served with tangy mustard cream sauce and crispy roasted potatoes. This french-inspired chicken ready in about 50 minutes blends olive oil, salt, black pepper 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 450 calories and feeds 4, 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.

Prep: 15 min Cook: 35 min Serves 4 French cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 lb halved baby potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 25-30 minutes, flipping halfway, until golden and crispy.
  2. Step 2: While potatoes roast, season 4 boneless skinless chicken breasts evenly 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 chicken and sear for 6-7 minutes per side until internal temperature reaches 165°F and crust is golden. Remove chicken and keep warm.
  3. Step 3: Lower heat to medium, add 3 minced garlic cloves to the skillet and sauté for 30 seconds until fragrant. Stir in 2 tbsp Dijon mustard and 1/2 cup heavy cream. Simmer gently while scraping up brown bits for 2-3 minutes until sauce thickens and coats the back of a spoon.
  4. Step 4: Stir in 1 tsp fresh thyme leaves and 2 tbsp butter into the sauce until melted and glossy. Return chicken to skillet, spooning sauce over it to reheat for 1-2 minutes.
  5. Step 5: Serve the chicken topped with mustard cream sauce alongside the roasted potatoes, garnishing with extra thyme if desired.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 50 minutes (15 min prep + 35 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 Roasted Potatoes?

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 Roasted Potatoes?

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 Roasted Potatoes 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 Cream Sauce and Roasted Potatoes?

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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