Pan-Seared Chicken with No-Glaze Mustard Sauce

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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.

A simple pan-seared chicken breast served with a tangy mustard sauce prepared without any added glaze or sugar. This French-inspired no-cook recipe, ready in about 20 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 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: 5 min Cook: 15 min Serves 2 French cuisine 320 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
3 tbsp Dijon mustard
1/4 cup chicken broth
1 tbsp fresh lemon juice
1 tsp fresh thyme leaves

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Instructions

Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each) and season both sides evenly 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, then add the chicken breasts. Sear for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F), then remove and set aside.
Step 3: Reduce heat to medium and add 3 tbsp Dijon mustard, 1/4 cup chicken broth, and 1 tbsp fresh lemon juice to the skillet. Stir continuously for 2-3 minutes until the sauce thickens slightly and coats the back of a spoon.
Step 4: Stir in 1 tsp fresh thyme leaves, return the chicken to the pan, and spoon the sauce over it. Cook for an additional 1 minute to warm through before serving.