Pan-Seared Herb Chicken with Mustard Cream Sauce

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

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.

Pan-seared and served with a smooth mustard cream sauce infused with herbs native to the region. This French-inspired chicken recipe, ready in about 28 minutes, pairs boneless skinless chicken breasts, olive oil, shallots 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: 18 min Serves 4 French cuisine 350 cal/serving

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Ingredients

4 (6 oz each) boneless skinless chicken breasts
3 tbsp olive oil
2 small, finely chopped shallots
2 tbsp Dijon mustard
1 cup heavy cream
2 tbsp, chopped fresh tarragon leaves
1 tbsp, chopped fresh parsley
1 tsp salt
1/2 tsp, freshly ground black pepper

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Instructions

Step 1: Season 4 boneless skinless chicken breasts with 1 tsp salt and 1/2 tsp freshly ground black pepper evenly on both sides.
Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 6 minutes on the first side until golden brown.
Step 3: Flip chicken breasts and cook for 5 minutes more until internal temperature reaches 165°F, then remove to a warm plate.
Step 4: Lower heat to medium and add 2 finely chopped shallots to the same skillet, sauté for 2-3 minutes until translucent and fragrant.
Step 5: Stir in 2 tbsp Dijon mustard and 1 cup heavy cream, cook for 4 minutes, stirring frequently, until sauce thickens and coats the back of a spoon.
Step 6: Remove from heat and stir in 2 tbsp chopped fresh tarragon and 1 tbsp chopped parsley, then spoon sauce over chicken breasts before serving.