Pan-Seared Chicken with Native English Mustard and Herb Sauce

By AislePrompt Editorial · ·

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.

Juicy pan-seared chicken breasts served with a tangy sauce made from native English mustard and fresh herbs, balancing heat and freshness. This Mediterranean chicken recipe, ready in about 25 minutes, pairs chicken breasts, native English mustard, and olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 15 min Serves 2 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 boneless, skinless chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper. Spread 2 tbsp native English mustard evenly on one side of each breast.
  2. Step 2: Heat 3 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium-high heat until the butter foams. Place chicken breasts mustard-side down and sear for 5 minutes until golden and crisp.
  3. Step 3: Flip the chicken breasts and add 1 minced garlic clove to the pan. Sauté the garlic for 30 seconds until fragrant, then add 1/2 cup chicken broth and 1 tbsp lemon juice. Lower heat to medium and cook for another 6-7 minutes, spooning sauce over chicken until cooked through and sauce reduces slightly.
  4. Step 4: Remove chicken to a plate and stir 2 tbsp chopped fresh parsley and 1 tsp chopped fresh thyme into the pan sauce. Pour the herb sauce over the chicken and serve immediately.

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