Sautéed Chicken with Dijon Cream Pan Sauce

By AislePrompt Editorial · ·

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Pan-seared chicken breasts finished with a shallot, thyme and Dijon cream pan sauce, perfect for a family dinner. This American chicken recipe, ready in about 35 minutes, pairs boneless skinless chicken breasts, olive oil, and shallots for a weeknight-friendly dinner. Each serving lands at about 380 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 "Build a week of meals around this recipe" 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: 25 min Serves 4 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 boneless skinless chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F, then transfer to a plate and tent with foil.
  2. Step 2: Reduce heat to medium and add 2 finely chopped shallots and 3 minced garlic cloves to the skillet. Sauté for 2-3 minutes until fragrant and translucent.
  3. Step 3: Pour in 1 cup chicken broth, scraping up browned bits from the pan. Stir in 1 tbsp Dijon mustard and simmer for 5 minutes until the sauce reduces and thickens slightly.
  4. Step 4: Stir in 1/4 cup heavy cream and 1 tbsp chopped fresh thyme. Cook for another 2 minutes until the sauce coats the back of a spoon. Return chicken to the skillet and spoon sauce over to reheat for 1-2 minutes before serving.

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