Pan Seared Chicken with Mustard Sauce

Pan-seared Chicken

  • 1 pc chicken breast
  • 1 tbsp Malaysian palm oil
  • Seasoning

Roast vegetables

  • 4 purple baby carrots
  • 4 orange baby carrots
  • 4 white baby carrots
  • 5 yellow baby carrots
  • 4 baby potatoes
  • 4 garlic cloves, chopped
  • 3 tsp fresh thyme
  • 1 tbsp Malaysian palm oil
  • Seasoning


  • 20 g Dijon mustard
  • 1 no lemon juice
  • 5 g fresh thyme
  • 3 tbsp Malaysian palm oil
  • Seasoning


Pan-seared Chicken

  1. Place the chicken in a frying pan and cook on high heat using Malaysian palm oil until the skin become crispy.
  2. Cook approximately 4 min on each side and finish it the oven if necessary; 7-8min at 160°C.

Roast Vegetables

  1. Peel and clean vegetables, and cut the baby potatoes in wedges.
  2. Place all vegetables on a roasting tray.
  3. Sprinkle Malaysian palm oil, add fresh thyme leaves and seasoning.
  4. Sprinkle with Malaysian palm oil and cook for 20 min at 200°C.

Mustard sauce

  1. After cooking the chicken, remove the extra oil from the pan and place back the frying pan onto the stove.
  2. When the pan is hot, add lemon juice and a bit of water then add the mustard. Let it simmer.
  3. Mix well, and add the Malaysian red palm oil into the reduced liquid, to emulsify the sauce. Add fresh thyme leaves and seasoning.