Pan-Seared Chicken with Northwest Indiana Mustard Cream Sauce

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

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 developed and reviewed.

Juicy pan-seared chicken breasts served with a tangy mustard cream sauce inspired by the local flavors of Northwest Indiana. This American-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, salt, ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 American cuisine 350 cal/serving

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Ingredients

4 pieces (6 oz each) boneless skinless chicken breasts
1 tsp salt
1/2 tsp ground black pepper
2 tbsp olive oil
2 tbsp unsalted butter
3 tbsp yellow mustard
1/2 cup heavy cream
1/4 cup chicken broth
2 tbsp minced shallots
1 tsp fresh thyme leaves

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Instructions

Step 1: Pat dry 4 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp ground black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove chicken and keep warm.
Step 3: Reduce heat to medium and add 2 tbsp unsalted butter to the skillet. Once melted, add 2 tbsp minced shallots and sauté for 2 minutes until softened and fragrant.
Step 4: Stir in 3 tbsp yellow mustard and cook for 1 minute, then add 1/4 cup chicken broth and 1/2 cup heavy cream. Simmer gently for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
Step 5: Add 1 tsp fresh thyme leaves and stir to combine. Return chicken breasts to the pan and spoon sauce over them to warm through for 1-2 minutes before serving.