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Pan Seared Chicken with Mustard Seed Relish

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews


This flavorful recipe for Mustard Seed Relish can be spooned over seared chicken, grilled eggplant or roasted cauliflower steaks, a delicious twist.


Units Scale
  • 24 chicken breasts (or sub 1 lb eggplant or whole cauliflower- see notes)
  • salt and pepper to taste
  • 12 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


  1. Season chicken with salt and pepper, and sear both sides in a well oiled skillet. Lower heat and continue cooking until cooked through.
  2. While chicken is searing, make Mustard Seed Relish: Combine all ingredients together in a small bowl.
  3. When chicken is done, spoon a couple tablespoons of Mustard Seed Relish over each one.
  4. Serve!


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!


  • Calories: 295