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 developed and reviewed.

Tender chicken breasts pan-seared to golden perfection, topped with a tangy mustard and shallot sauce that elevates this simple dish. 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 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 "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 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, finely chopped shallots
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.