Pan-Seared Chicken with Thyme and Dijon Mustard Sauce

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

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.

Seared to golden perfection, finished with a tangy Dijon mustard and fresh thyme pan sauce. This French-inspired chicken 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 420 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: 20 min Serves 2 French cuisine 420 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
2 tbsp unsalted butter
2 cloves, minced garlic cloves
2 tbsp Dijon mustard
1 tbsp, chopped fresh thyme leaves
1/2 cup chicken broth
1/4 cup heavy cream

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Instructions

Step 1: Pat dry 2 boneless skinless chicken breasts and season them evenly with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
Step 2: Add the chicken breasts to the hot skillet and sear for 5-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove the chicken and set aside on a plate.
Step 3: Reduce heat to medium, add 2 tbsp unsalted butter and 2 minced garlic cloves to the skillet. Sauté for 30 seconds until fragrant but not browned.
Step 4: Stir in 2 tbsp Dijon mustard and 1 tbsp chopped fresh thyme leaves, cooking for 1 minute until aromatic.
Step 5: Pour in 1/2 cup chicken broth and bring to a gentle simmer, scraping up any browned bits from the pan, then stir in 1/4 cup heavy cream. Cook for 3-4 minutes until the sauce thickens and coats the back of a spoon.
Step 6: Return the chicken breasts to the skillet, spoon sauce over them, and heat through for 1-2 minutes before serving.