Sautéed Chicken with Mustard and Herb Pan Sauce

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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.

Tender chicken breasts pan-seared and finished with a tangy mustard and fresh herb sauce that complements the juicy meat. This French chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, and salt for a weeknight-friendly dinner. Each serving lands at about 320 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: 20 min Serves 4 French cuisine 320 cal/serving

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Ingredients

4 pieces (6 oz each) boneless skinless chicken breasts
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 tbsp Dijon mustard
1/2 cup chicken broth
1 tbsp fresh thyme leaves
2 garlic cloves, minced
2 tbsp unsalted butter

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Instructions

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.
Step 2: Add the chicken breasts and sear for 5-6 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove chicken and set aside on a warm plate.
Step 3: Reduce heat to medium, add 2 minced garlic cloves to the skillet and sauté for 30 seconds until fragrant. Pour in 1/2 cup chicken broth and scrape up browned bits from the pan.
Step 4: Stir in 2 tbsp Dijon mustard and 1 tbsp fresh thyme leaves, simmering for 2-3 minutes until the sauce thickens slightly.
Step 5: Remove from heat and whisk in 2 tbsp unsalted butter until melted and the sauce is glossy. Return chicken to skillet to coat with sauce before serving.