Pan Seared Chicken with Mustard Sauce
Elevate weeknight dinners with this elegant yet easy Pan Seared Chicken with Mustard Sauce. Perfectly seasoned and golden-browned chicken breasts are the star of this dish, complemented by a rich, creamy mustard sauce made with whole-grain mustard, chicken broth, and a touch of heavy cream. Sautéed shallots add depth, while fresh parsley provides a vibrant finish. This flavorful skillet recipe comes together in just 30 minutes, making it a perfect choice for busy evenings or date nights at home. Pair it with mashed potatoes, steamed vegetables, or rice for a restaurant-quality meal you'll want to make again and again.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium, finely chopped shallot
- 1 cup chicken broth
- 2 tablespoons whole-grain mustard
- 1 quarter cup heavy cream
- 2 tablespoons, chopped fresh parsley
Instructions
Season both sides of the chicken breasts with salt and black pepper.
Heat a large skillet over medium-high heat and add olive oil.
Once the oil is hot, carefully place the chicken breasts in the skillet and cook for 5-7 minutes on each side until golden brown and fully cooked (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside on a plate, covering with foil to keep warm.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the chopped shallot and sauté for 2-3 minutes until softened and translucent.
Pour in the chicken broth, scraping the bottom of the skillet to deglaze and lift any browned bits. Simmer for 3-4 minutes to reduce the liquid slightly.
Stir in the whole-grain mustard and heavy cream, whisking until the sauce is smooth and creamy. Let the sauce simmer for 2-3 more minutes until it thickens slightly.
Return the chicken breasts to the skillet, spooning the mustard sauce over the top. Heat for 1-2 minutes to warm through.
Garnish with freshly chopped parsley and serve immediately. Pair with mashed potatoes, steamed vegetables, or a side of rice for a complete meal.
Nutrition Facts
Calories |
1774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.4 g | 111% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 683 mg | 228% | |
| Sodium | 3791 mg | 165% | |
| Total Carbohydrate | 11.4 g | 4% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 4.4 g | ||
| Protein | 221.6 g | 443% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 148 mg | 11% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2207 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
