Pan-Seared Chicken with Noilly Prat Mustard Sauce

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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 and served with a rich mustard sauce made with Noilly Prat vermouth for a balanced tangy flavor. This French-inspired no-cook 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 320 calories and feeds 4, 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 4 French cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 pieces, about 6 oz each boneless skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
3 tbsp olive oil
2, finely minced shallots
1/2 cup Noilly Prat vermouth
2 tbsp Dijon mustard
1/4 cup heavy cream
1 tsp fresh thyme leaves

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

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

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Pat dry 4 boneless skinless chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering.
Step 2: Add chicken breasts to the skillet and sear for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken and keep warm.
Step 3: Reduce heat to medium and add 2 finely minced shallots to the skillet, sauté for 2 minutes until translucent and fragrant.
Step 4: Pour in 1/2 cup Noilly Prat vermouth to deglaze the pan, scraping up any browned bits. Simmer for 3-4 minutes until reduced by half.
Step 5: Stir in 2 tbsp Dijon mustard and 1/4 cup heavy cream, cooking for another 2 minutes until the sauce thickens slightly and coats the back of a spoon.
Step 6: Finish with 1 tsp fresh thyme leaves, return chicken to the pan to warm through for 1 minute, then serve with sauce spooned over the top.