Featured, Main Dishes, Recipes

Easy Pan Seared Chicken Breast With Rosemary-Mustard Pan Sauce

This delicious and simple pan seared chicken breast with rosemary mustard pan sauce pulls together quickly and turns ordinary ingredients into a restaurant worthy dish!

So you’re having chicken again for dinner? This easy pan sauce is made in the same pan used to cook your chicken, absorbing all those delicious brown bits stuck to the bottom of  the pan. Add some seasoning, fresh herbs, and a bit of liquid to finish it all off. Simple, robust flavors make this chicken dish a stand out. Serve with a vegetable and salad for a low-carb dinner or pair with egg noodles or rice for a more hearty option.


  • 2 boneless, skinless chicken breasts (about 1 ½ lbs)
  • Kosher salt and freshly ground pepper
  • ½ c almond flour
  • 2 tbsp extra virgin olive oil, divided
  • 1 shallot, diced
  • 3 cloves garlic, minced
  • ¾ c low sodium chicken broth
  • 2-3 small sprigs rosemary
  • 2 tbsp Dijon mustard 
  • 1 tbsp cold salted butter
  • 3-4 tbsp half and half
  • 1 tbsp garlic powder
  • 1 tbsp onion powder 
  • 1 tbsp Italian seasoning


Season chicken with salt and pepper. Combine garlic powder, onion powder, Italian seasoning and flour in a bowl. Lightly dredge chicken in flour to coat, shaking to remove any excess.

In a large nonstick skillet, heat 1 tbsp oil over medium high heat. Add chicken and cook 3-4 minutes per side until golden brown. While cooking dice garlic and shallots. Transfer chicken to plate and set aside. Add remaining oil to skillet and cook shallots and garlic until soft, about 2-3 minutes. Add chicken broth, using a wooden spoon to scrape up browned bits from bottom of skillet. Return chicken and any accumulated juices to the pan. Add rosemary and bring to a simmer. Cook until the liquid has reduced slightly and chicken is cooked through, about 7 minutes.

Transfer chicken to a plate to rest. Turn off heat and add Dijon mustard and half and half and incorporate. Give the sauce a good stir and add chicken back to pan to coat with sauce. Serve this Pan Seared Chicken with Rosemary-Mustard Pan Sauce along side a delicious vegetable and rice medley.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s