Simple Pan-Seared Chicken Breast with Mustard Seed & Herb Relish! A fast, easy and healthy weeknight meal full of FLAVOR! Keto and low carb!
Fast, fresh and flavorful -this chicken dinner, is all about the herby, mustard relish. Made with simple, everyday ingredients, Mustard Seed Relish is perfect over seared chicken, fish, or keep it vegan and spoon it over grilled eggplant (my favorite!), portobello mushrooms or roasted cauliflower steaks!
So versatile and easy, yet interesting and different, whole grain mustard gives simple familiar foods a delicious twist. And my guess is you probably have most of the ingredients in your pantry.
How to make Pan-Seared Chicken with Mustard Seed Relish!
Doesn’t it look good?
When creating flavor, especially when in a hurry I often turn to whole grain mustard, because I usually have it on hand- ready to be whisked into dressings, blended into marinades, added to sauces or in this case stirred into a simple herb relish. It adds a huge boost of flavor which pairs well with so many different foods. Cornichons add even more depth and flavor while giving the relish a delicious crunch. The best thing is this literally takes just minutes to make, and the payoff is HUGE!
This week I partnered with Maille and used their amazing whole grain mustard….one of my favorites!
Look at all these fresh ingredients that go into it! Parsley, shallot, lemon zest, Maille’s whole grain mustard and cornichons. Mix with olive oil and viola, it’s done.
So simple, yet so flavorful!
Spoon this Mustard Seed Relish over seared chicken, grilled eggplant or roasted cauliflower steaks and instantly transform your dinner. Seriously, try it and see!
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Pan Seared Chicken with Mustard Seed Relish
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 2-4 1x
- Category: Main, chicken
- Method: stove top
- Cuisine: mediterranean
Description
This flavorful recipe for Mustard Seed Relish can be spooned over seared chicken, grilled eggplant or roasted cauliflower steaks, a delicious twist.
Ingredients
- 2–4 chicken breasts (or sub 1 lb eggplant or whole cauliflower- see notes)
- salt and pepper to taste
- 1–2 tablespoons olive oil
Mustard Seed Relish
- 1 tablespoon finely chopped shallot
- 1/3 cup chopped Italian parsley
- 5 cornichons ( little french pickles- or sub 2 tablespoons capers)
- 2 tablespoons whole grain mustard like Maille
- zest of 1/2 a lemon
- 1/3 cup olive oil
Instructions
- Season chicken with salt and pepper, and sear both sides in a well oiled skillet. Lower heat and continue cooking until cooked through.
- While chicken is searing, make Mustard Seed Relish: Combine all ingredients together in a small bowl.
- When chicken is done, spoon a couple tablespoons of Mustard Seed Relish over each one.
- Serve!
Notes
Substitue grilled eggplant or Roasted Cauliflower Steaks for the chicken…both, delicious vegan dinners! To make eggplant, slice into ⅓ inch slices. Brush sides with olive oil and season with salt and pepper. Either grill each side until golden( then seal tightly with foil for 5-10 minutes to steam) or roast in a 425F oven until golden, about 25 minutes. To make cauliflower steaks, slice the head of cauliflower vertically into ½ inch slices. Brush both sides with olive oil and season with salt and pepper. Roast in a 425F oven until fork tender. Top with relish!
Nutrition
- Calories: 295
Thank you for sharing your recipes! These are the go to when I run out of ideas to cook
Thanks so much!
Made this with chicken the first time, then spooned the relish over roasted portobello mushrooms- both excellent!
Great to hear!
Thanks for this, can you make it up and keep in the fridge, and how long do you reckon it would keep for?
I’ve made this twice. Love it. I love cornichons anyway. Very tasty.
Thanks Pamela!! Glad you enjoyed and thanks for the comment! Appreciated!
Nice, quick, fresh recipe. My husband said “It was like a flavor explosion” in his mouth.