Pan-Seared Chicken with Tangy Lemon-Mustard Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts pan-seared to golden perfection, then finished with a bright and tangy lemon-mustard sauce that brightens every bite. This international-inspired chicken 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

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Instructions

  1. 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.
  2. 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).
  3. Step 3: Remove chicken from skillet and set aside on a plate tented with foil.
  4. Step 4: Lower heat to medium and add 2 minced garlic cloves to the skillet, sautéing for 30 seconds until fragrant but not browned.
  5. 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.
  6. Step 6: Return the chicken to the skillet, spooning sauce over the top to coat and warm through for 1 minute.
  7. Step 7: Sprinkle 1 tbsp chopped fresh parsley on top and serve immediately.

Frequently asked questions

How long does Pan-Seared Chicken with Tangy Lemon-Mustard Sauce take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken with Tangy Lemon-Mustard Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Tangy Lemon-Mustard Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken with Tangy Lemon-Mustard Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Chicken with Tangy Lemon-Mustard Sauce?

International chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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