Pan-Seared Chicken with Mustard Cream Sauce and Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Tender pan-seared chicken breasts served with a tangy mustard cream sauce and a medley of oven-roasted root vegetables. This French-inspired chicken recipe, ready in about 55 minutes, pairs boneless skinless chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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.

Ingredients

• 4 pieces (6 oz each) boneless skinless chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 2 tbsp butter
• 2 tbsp shallots, finely chopped
• 2 tbsp Dijon mustard
• 1/2 cup heavy cream
• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 medium parsnips, peeled and cut into 1-inch pieces
• 3 medium red potatoes, quartered
• 1 tbsp fresh thyme
• 3 garlic cloves, minced

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 425°F. Toss 3 medium carrots, 2 medium parsnips, and 3 medium quartered red potatoes with 2 tbsp olive oil, 3 minced garlic cloves, 1 tbsp fresh thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 30-35 minutes until golden and tender.
2. Step 2: Meanwhile, pat dry 4 boneless skinless chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken and keep warm.
3. Step 3: Reduce heat to medium, add 2 tbsp finely chopped shallots to the skillet, and sauté for 2 minutes until fragrant and translucent. Stir in 2 tbsp Dijon mustard and 1/2 cup heavy cream, scraping the pan to incorporate browned bits. Simmer sauce gently for 3-4 minutes until slightly thickened.
4. Step 4: Plate the roasted vegetables and chicken breasts, then spoon the mustard cream sauce over the chicken. Serve immediately.