Pan-Seared Chicken with Tangy Lemon-Mustard Sauce

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

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, then finished with a bright and tangy lemon-mustard sauce that brightens every bite. 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 (6 oz each) boneless skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
2, minced garlic cloves
2 tbsp Dijon mustard
3 tbsp fresh lemon juice
1/4 cup chicken broth
1 tbsp, chopped fresh parsley

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Instructions

Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each) and season both sides 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 and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F).
Step 3: Remove chicken from skillet and set aside on a plate tented with foil.
Step 4: Lower heat to medium and add 2 minced garlic cloves to the skillet, sautéing for 30 seconds until fragrant but not browned.
Step 5: Stir in 2 tbsp Dijon mustard, 3 tbsp fresh lemon juice, and 1/4 cup chicken broth, scraping any browned bits from the pan. Simmer the sauce for 2-3 minutes until slightly thickened and glossy.
Step 6: Return the chicken to the skillet, spooning sauce over the top to coat and warm through for 1 minute.
Step 7: Sprinkle 1 tbsp chopped fresh parsley on top and serve immediately.