Pan-Seared Chicken with Mustard-Garlic Pan Sauce

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

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 seared to golden perfection and finished with a tangy mustard-garlic pan sauce that elevates every bite. 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 350 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 350 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
1 tbsp unsalted butter
3 cloves, minced garlic cloves
2 tbsp Dijon mustard
1/2 cup chicken broth
1 tbsp, chopped fresh parsley

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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 chicken breasts and sear for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove chicken and set aside.
Step 3: Reduce heat to medium and add 1 tbsp unsalted butter to the pan. Once melted, add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
Step 4: Stir in 2 tbsp Dijon mustard and 1/2 cup chicken broth, scraping up any browned bits from the pan. Simmer for 3 minutes until the sauce thickens and coats the back of a spoon.
Step 5: Return chicken to the skillet and spoon the sauce over it. Cook for 1-2 minutes more to reheat. Sprinkle with 1 tbsp chopped fresh parsley before serving.