Pan-Seared Chicken with Mustard-Shallot Sauce

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

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, topped with a tangy mustard and shallot sauce that elevates this simple dish. This French chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, salt, and black pepper for a weeknight-friendly dinner. Each serving lands at about 380 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 "Build a week of meals around this recipe" 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 380 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 small shallots, finely chopped
2 tbsp Dijon mustard
1/2 cup chicken broth
1/4 cup heavy cream
1 tsp fresh thyme leaves

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Instructions

Step 1: Pat 2 boneless skinless chicken breasts dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
Step 2: Add the chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temp 165°F). Remove chicken from skillet and keep warm.
Step 3: Reduce heat to medium and add 2 finely chopped shallots to the skillet. Sauté for 2-3 minutes until softened and fragrant.
Step 4: Stir in 2 tbsp Dijon mustard and cook for 30 seconds to bloom the flavor.
Step 5: Pour in 1/2 cup chicken broth and 1/4 cup heavy cream, stirring to combine. Simmer for 3-4 minutes until the sauce thickens slightly and coats the back of a spoon.
Step 6: Stir in 1 tsp fresh thyme leaves, then return the chicken to the pan, spooning sauce over the top. Cook for 1 more minute to warm through before serving.