Pan-Seared Chicken with Mustard Cream Sauce and Thyme

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

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 drafted and published.

Tender chicken breasts pan-seared to golden perfection, served with a velvety mustard cream sauce infused with fresh thyme. This French-inspired chicken recipe, ready in about 30 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 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 420 cal/serving

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Ingredients

2 pieces (6 oz each) boneless skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
2 tbsp unsalted butter
2 cloves, minced garlic cloves
2 tbsp Dijon mustard
1/2 cup heavy cream
1 tbsp fresh thyme leaves
1/4 cup chicken broth

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Instructions

Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove chicken and set aside on a plate.
Step 3: Reduce heat to medium, add 2 tbsp unsalted butter to the skillet. Once melted, add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 4: Stir in 2 tbsp Dijon mustard and 1/4 cup chicken broth, scraping up any browned bits from the pan. Let simmer for 1 minute to reduce slightly.
Step 5: Pour in 1/2 cup heavy cream and add 1 tbsp fresh thyme leaves. Cook for 3-4 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
Step 6: Return the chicken breasts to the skillet and spoon the mustard cream sauce over them. Cook for an additional 1-2 minutes to warm through before serving.