Sautéed Chicken with Danish Dill and Mustard Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts pan-seared and finished with a tangy Danish dill and mustard cream sauce, perfect for a comforting dinner. This mediterranean-inspired italian ready in about 30 minutes pairs (6 oz each) chicken breasts, salt, black pepper 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.

★ 4.3 (11 ratings) Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 4 chicken breasts evenly with 1 tsp salt and 1/2 tsp black pepper on both sides. Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add the chicken breasts to the skillet and cook for 5-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove chicken and keep warm.
  3. Step 3: Reduce heat to medium and add 2 tbsp butter to the same skillet. Once melted, add 2 finely chopped shallots and sauté for 2-3 minutes until translucent and fragrant.
  4. Step 4: Stir in 2 tbsp Dijon mustard and cook for 30 seconds, then add 1/4 cup chicken broth and 1/2 cup heavy cream. Simmer gently for 3-4 minutes until the sauce thickens slightly.
  5. Step 5: Remove the skillet from heat and stir in 2 tbsp chopped fresh dill. Return the chicken to the pan and spoon the sauce over it before serving.

Frequently asked questions

How long does Sautéed Chicken with Danish Dill and Mustard Sauce take to make?

Total time is about 30 minutes (10 min prep + 20 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 Sautéed Chicken with Danish Dill and 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 (6 oz each) chicken breasts from drying out.

Can I substitute ingredients in Sautéed Chicken with Danish Dill and 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 Sautéed Chicken with Danish Dill and Mustard Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Sautéed Chicken with Danish Dill and Mustard Sauce?

Mediterranean italian 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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