Sautéed Chicken with Mustard and Thyme Pan Sauce

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

Tender chicken breasts pan-seared and finished with a tangy mustard-thyme sauce that brightens the dish. This french-inspired chicken ready in about 30 minutes pairs boneless skinless chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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.

★ 4.4 (10 ratings) Prep: 10 min Cook: 20 min Serves 2 French cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts and season evenly with 1 tsp salt and 1/2 tsp black pepper on both sides.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add the chicken breasts, cooking for 5-6 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
  3. Step 3: Remove the chicken from the skillet and set aside on a plate covered loosely with foil to keep warm.
  4. Step 4: Reduce heat to medium, add 1 tbsp unsalted butter and 2 minced garlic cloves to the skillet, sautéing for 30 seconds until fragrant.
  5. Step 5: Stir in 2 tbsp Dijon mustard and 1 tsp fresh thyme leaves, cooking for 1 minute to meld flavors.
  6. Step 6: Pour in 1/2 cup chicken broth and 1 tbsp lemon juice, simmering for 3-4 minutes until the sauce thickens slightly and coats the back of a spoon.
  7. Step 7: Return the chicken breasts to the pan, spooning the sauce over them for 1 minute to reheat and glaze before serving.

Frequently asked questions

How long does Sautéed Chicken with Mustard and Thyme Pan 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 Mustard and Thyme Pan 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 salt from drying out.

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

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Mustard and Thyme Pan Sauce?

French chicken 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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