This easy pan-seared chicken makes a fantastic weeknight dinner. It tastes like something from a restaurant, and the creamy mustard sauce pairs beautifully with broccolini.
On a recent trip I joked with a friend about how we each look different in pregnancy — she called hers “regular size,” while I likened mine to “fun size.” In reality, that “fun” feeling didn’t last long when I saw the latest photo of myself. Parenting, travel and cooking seem to be constant companions these days, but I still love quick meals that deliver big flavor.
Meeting costumed characters as an adult is always a little odd — take the photo, say hello, and move on. It’s like being politely introduced to someone in a big suit and pretending the whole scenario is normal. Still, despite the awkwardness, the trip was worth it for the memories and, more practically, the recipes I picked up along the way.
This recipe is adapted from a cookbook I recently received. The book focuses on approachable, speedy recipes that make weeknights easier without sacrificing flavor. The specific dish I chose to adapt is Chicken with Creamy Mustard and Thyme Sauce. I added broccolini and doubled the sauce because an extra spoonful of sauce is always welcome.
Last week, after a long drive home, I found myself with almost nothing in the fridge but the new cookbook on the counter. I flipped through, found an easy stroganoff recipe and realized I had all the ingredients on hand. It came together in under 30 minutes and tasted great — a reminder that well-designed recipes can save the day when time and energy are limited.
I chose to make the chicken with creamy mustard and thyme and served it with broccolini. The combination was outstanding: the pan-seared chicken provides a caramelized exterior and juicy interior, while the sauce brings tangy richness that complements the mild, slightly sweet broccolini.
Broccolini deserves more attention. If you haven’t cooked it at home before, give it a try — it’s flavorful and easy to prepare. Like broccoli, broccolini benefits from blanching: boil it briefly, then quickly transfer to a skillet or an ice bath to stop the cooking. Two minutes in boiling water is ideal to keep stems crisp-tender. Overcook and you lose the texture, so set a timer.
Shallots soften quickly and add a mellow onion flavor to the sauce. They work especially well with thyme, mustard and cream. If you prefer a lighter sauce, reduce the cream slightly or use a lower-fat alternative, but the full-fat version delivers the best mouthfeel.
I highly recommend finding a copy of the cookbook if you enjoy simple, reliable recipes that come together quickly. The dishes are designed to fit into busy schedules while producing satisfying results.
What to serve this with
- Garlic and rosemary skillet bread or any crusty bread to soak up the sauce.
- Quick, easy French bread for a simple accompaniment.
- Classic garlic bread for a comforting option that kids and adults love.
Other quick chicken recipes
- Prosciutto-wrapped chicken with asparagus — a popular reader favorite.
- Easy baked pesto chicken — a fast, family-friendly meal.
- Garlic lime chicken — a bright, simple recipe for busy evenings.
More chicken recipes from friends
Try honey mustard baked chicken fries, pan-seared chicken drumsticks with vegetables, or chicken with wild mushrooms and thyme sauce for additional inspiration.
If you make this recipe, share a photo on social media and tag the creator or use the relevant hashtag so others can find it. I always enjoy seeing your photos and hearing how the dish turned out.
Pan-Seared Chicken and Broccolini in Creamy Mustard Sauce
This easy pan-seared chicken is a great weeknight dinner! It seriously tastes restaurant quality. The creamy mustard sauce complements the broccolini perfectly.
Ingredients
- 1 1/2 pounds chicken tenderloins (thawed)
- Salt and pepper, to taste
- 1/4 cup flour
- 2–3 tablespoons olive oil, plus 1 tablespoon more if needed
- 1 pound broccolini, trimmed and halved lengthwise
- Water and salt, for blanching
- 1 large shallot (or 2 regular shallots), diced
- 2 cups chicken broth (or water + concentrated bouillon)
- 4 sprigs fresh thyme, plus extra for garnish
- 1/2 cup heavy whipping cream
- 2 tablespoons Dijon mustard (or spicy brown mustard)
Instructions
- Preheat your oven to 170°F (keep-warm setting).
- Pat the chicken dry and season both sides generously with salt and pepper.
- Coat the chicken in flour, shaking off excess.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken without crowding the pan; cook in batches if necessary.
- Sear for about 4 minutes on the first side, then flip and cook 2–4 more minutes until cooked through. Add oil if the pan becomes dry.
- Transfer cooked chicken to an oven-safe dish and keep warm in the oven.
- Bring a medium pot of salted water to a rolling boil (use about 2 teaspoons salt so the water tastes pleasantly salty).
- Trim 1–1½ inches from the broccolini stems, remove leaves, and halve large pieces so sizes match. Add broccolini to boiling water, cover, and set a timer for 2 minutes.
- Drain broccolini and immediately transfer to the hot skillet with a tablespoon of oil. Sauté 1 minute, then transfer to the pan with the chicken in the oven. If the broccolini finishes before the chicken, plunge into cold water to stop cooking, then sauté later.
- In the same skillet, add the shallots and sauté 2–3 minutes until soft, adding oil if needed.
- Stir in chicken broth and thyme sprigs. Bring to a boil, then simmer 3 minutes. Stir in cream and mustard and simmer 5–6 minutes until the sauce reduces and thickens slightly. Remove thyme stems.
- Serve the chicken and broccolini with the warm mustard sauce spooned over the top, or arrange on a platter and pour the sauce over before serving.
- Serve with salad, bread, roasted potatoes, or your preferred side dishes.
Notes
If you can’t find chicken tenderloins, use thin-cut chicken breasts or pound regular breasts to an even thickness for quick searing. For chicken broth, homemade or a concentrated bouillon diluted with water both work well.
Nutrition (per serving)
Serving: 1 chicken breast • Calories: 491 kcal • Carbohydrates: 20 g • Protein: 42 g • Fat: 26 g • Saturated Fat: 9 g • Fiber: 2 g • Sugar: 5 g • Vitamin C: 117 mg