Pan-Seared Chicken with Tangy Lemon 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.

Juicy chicken breasts pan-seared to golden perfection, served with a bright and tangy lemon mustard sauce that balances richness with zest. This chicken recipe, ready in about 25 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: 10 min Cook: 15 min Serves 2 International cuisine 320 cal/serving

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Ingredients

2 pieces (about 6 oz each) boneless skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 tbsp unsalted butter
2 cloves, minced garlic cloves
2 tbsp Dijon mustard
2 tbsp fresh lemon juice
1/4 cup chicken broth
1 tbsp, chopped fresh parsley

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Instructions

Step 1: Pat 2 boneless skinless chicken breasts dry 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 chicken breasts and cook for 5 minutes without moving until the bottom is golden brown.
Step 3: Flip chicken and add 1 tbsp unsalted butter; continue cooking for another 5 minutes, spooning melted butter over the chicken, until internal temperature reaches 165°F and chicken is cooked through.
Step 4: Remove chicken to a plate and tent with foil to keep warm. Reduce heat to medium; add 2 minced garlic cloves to the skillet and sauté for 30 seconds until fragrant.
Step 5: Stir in 2 tbsp Dijon mustard, 2 tbsp fresh lemon juice, and 1/4 cup chicken broth, scraping the browned bits off the pan. Simmer for 2-3 minutes until sauce thickens slightly.
Step 6: Return chicken to the pan and spoon sauce over for 1 minute to coat and warm through. Sprinkle with 1 tbsp chopped fresh parsley before serving.