Sautéed Chicken with Danish Dill and Mustard Sauce

By AislePrompt Editorial · ·

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.

Pan-seared and finished with a tangy Danish dill and mustard cream sauce, perfect for a comforting dinner. This Italian recipe, ready in about 30 minutes, pairs 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. 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
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Ingredients

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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.

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