Sautéed Chicken with Danish Dill and Mustard Sauce

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

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 blends (6 oz each) chicken breasts, salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 4 Mediterranean cuisine 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

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). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sautéed Chicken with Danish Dill and Mustard Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

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.

What others are saying

Related recipes