Pan-Seared Chicken with Mustard-Dijon Sauce

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Tender pan-seared chicken breasts served with a tangy mustard-Dijon sauce that perfectly complements the savory flavors. 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 410 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.

Ingredients

• 2 pieces (6 oz each) boneless skinless chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 small, finely chopped shallot
• 2 tbsp Dijon mustard
• 1 tbsp whole grain mustard
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 1 tsp fresh thyme leaves

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: Season 2 boneless skinless chicken breasts 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.
2. Step 2: Add the chicken breasts to the skillet and cook for 6 minutes on the first side without moving, until golden brown. Flip and cook 5-6 minutes more until an internal temperature of 165°F is reached, then transfer chicken to a plate and tent with foil.
3. Step 3: Reduce heat to medium and add 1 tbsp unsalted butter to the same skillet. Stir in 1 small finely chopped shallot and cook for 2 minutes until softened and fragrant.
4. Step 4: Pour in 1/2 cup chicken broth, scraping up any browned bits from the pan, then whisk in 2 tbsp Dijon mustard and 1 tbsp whole grain mustard. Simmer for 2 minutes until slightly thickened.
5. Step 5: Stir in 1/4 cup heavy cream and 1 tsp fresh thyme leaves, cooking for another 1-2 minutes until the sauce coats the back of a spoon.
6. Step 6: Return chicken breasts to the pan and spoon sauce over them to warm through for 1 minute before serving.