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 developed and reviewed.

Juicy pan-seared chicken breasts served with a tangy sauce made from native English mustard and fresh herbs, balancing heat and freshness. This Mediterranean-inspired chicken recipe, ready in about 25 minutes, pairs chicken breasts, native English mustard, 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 "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: 15 min Serves 2 Mediterranean cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The pan we’d use for this → Best Nonstick Cookware for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

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.

Related recipes