Chicken with Toasted Sesame Seed Glaze

Toast the sesame seeds in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned (about 2-3 minutes). Transfer to a small bowl.

In a small bowl, whisk together the reduced-sodium chicken broth, Dijon mustard, and cornstarch until the cornstarch is fully dissolved.

Pat the chicken breasts dry with paper towels and season both sides with salt and pepper to taste.

Heat the olive oil in a large skillet over medium-high heat until shimmering.

Add the chicken breasts to the skillet and cook for 6-7 minutes on the first side without moving them, until golden brown.

Flip the chicken breasts and cook for another 4-5 minutes on the second side until golden brown.

Pour the broth mixture into the skillet around the chicken, allowing it to settle around the meat.

Simmer for 3-4 minutes, stirring the glaze occasionally, until it thickens and coats the back of a spoon.

Sprinkle the toasted sesame seeds over the chicken and glaze, stirring gently to distribute evenly.

Transfer the chicken to serving plates and spoon the sesame glaze over each piece. Serve immediately.