Chicken Dijon is juicy, pan-fried boneless chicken breasts with creamy Dijon mustard sauce. You will love this, it is easy to prepare, and it is quite tasty. If you are looking for a new way to prepare chicken breasts, this recipe is for you.
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Why is Chicken Dijon the Perfect Meal To Put Together in 30 Minutes?
Stop spending money on takeout. It’s expensive and isn’t usually the healthiest option. Instead of bringing home prepared meals on weeknights, surprise your family with a fast and fresh dinner.
Everything about this Chicken Dijon recipe focuses on creating intense flavors easily and without much stress and mess. Try this one-pan meal once, and you’ll definitely want to make it again and again.
What Makes This Chicken Dijon Recipe So Good?
The mustard-cream pan sauce is the key to this recipe. It has just enough acidity to brighten up the richness of the cream, and the chicken stock gives it a depth of flavor you won’t find in jarred sauces.
Master Dijon mustard cream pan sauce, and you will always be moments away from bistro-quality meals at home. It also works well with other ingredients, such as seared pork chops, roasted salmon, or even grilled asparagus.
Ingredients For Dijon Mustard Chicken
To make cream Dijon chicken, you’ll need:
- Unsalted butter
- Olive oil
- Kosher salt
- Ground black pepper
- Boneless skinless chicken breasts
- Cloves garlic, chopped
- Chicken broth or sherry
- Heavy cream
- Dijon mustard
Although the dish will turn out perfectly well using chicken broth for the sauce, if you go with sherry, you’ll wind up with a more complex and sophisticated flavor.
Use a Dijon mustard with fine-ground mustard seeds like the original Grey Poupon for the smooth sauce. But if you prefer a textured sauce, replace half of the Dijon mustard with a whole-seed or stone ground mustard.
How To Make Creamy Dijon Chicken
To prepare this chicken Dijon recipe:
- Clean up the skinless, boneless chicken breasts by trimming any excess fat. To increase the cooking speed, slice the chicken horizontally into two pieces, or butterfly the breast.
- Place each piece of cut chicken into a bag and seal it well. Use the flat side of a meat tenderizer to gently pound the chicken pieces until they are an even thickness.
- Heat a large, heavy-bottomed skillet over medium-high heat on the stove.
- Pat the chicken dry, and season both sides with salt and pepper.
- Add the olive oil and butter to the skillet and swirl to coat the bottom evenly.
- Wait until the butter stops foaming, then add the chicken to the skillet. Don’t crowd the pan. You may need to cook in batches, and that is okay.
- Cook the chicken for 3 to 4 minutes per side until golden brown. Check to ensure the internal temperature is at least 165 degrees.
- Remove chicken breasts from the skillet and place them on a cooking tray. Cover with aluminum foil to keep warm.
- Add the chopped garlic to the pan and stir until you can start to smell it.
- Deglaze the pan with either chicken stock or sherry. For a deeper and more complex flavor, use sherry but be sure to add it when the pan is off the heat to prevent a flare-up.
- Use a wooden spatula to scrape up any bits on the bottom of the pan.
- Stir in heavy cream and Dijon mustard.
- Let the sauce thicken slightly, then turn off the heat.
- Place the chicken on a platter or plate and spoon the sauce over the chicken.
- Garnish with chopped fresh parsley or rosemary if desired.
- Serve immediately.
What To Serve With Chicken Dijon
Place the chicken on the serving plate and spoon the creamy Dijon sauce over the top. It would be a shame to leave any of the incredible sauce on your plate, so a starchy side to help soak it up is a must!
You can sprinkle some fresh herbs on top. Fresh parsley or rosemary are good choices.
Something mild that won’t compete flavor of the sauce is best. Lightly seasoned couscous, egg noodles, plain pasta, cauliflower rice, orzo, roasted potatoes, and zucchini all make excellent choices.
You can also serve it with a Caesar salad or spinach salad with bacon and tomatoes.
A dry white wine such as Sauvignon Blanc pairs nicely with the dish.
How To Store the Leftovers
It is best to keep the Dijon mustard sauce for the chicken and the cooked chicken separate in the fridge.
- Wrap each piece of leftover chicken with plastic wrap and put it into an airtight container.
- Store the Dijon sauce for chicken in an airtight container.
The leftover chicken and sauce will last up to 4 days in the fridge.
What’s the Best Way to Reheat Chicken Dijon
Reheating such thin pieces of chicken in the oven can easily dry them out. Try warming your leftover Dijon Chicken cutlets on the stove:
- Please a skillet over medium.
- Pour just enough chicken stock into the skillet to cover the bottom.
- Add the chicken pieces and cover the skillet when the chicken stock starts steaming.
- Reduce the heat to low, and cook for about 6 minutes, or until the chicken is hot. Turn the chicken over halfway through the cooking time and add more chicken stock if needed.
To reheat the Dijon mustard sauce for chicken on the stove:
- Remove as much sauce as you want to serve from the fridge. Let it come up to room temperature.
- Add a splash of heavy cream to the small saucepan and heat over low.
- Whisk in the sauce and constantly stir to prevent scorching until warm.
Easy Chicken Dinner Recipes
If you are looking for other easy boneless skinless chicken breast recipes that are perfect for the weeknight be sure to check these out.
- Baked Chicken Parmesan
- Easy Sour Cream Chicken Enchiladas
- Chicken Piccata
- Mediterranean Chicken Grain Bowl
- Chicken Romano
- Lemon Pepper Chicken
- Chicken Margherita
- Parmesan Crusted Chicken
- Chicken Madeira
- Chicken Marsala
Best Chicken Side Dishes
- 1 pound boneless skinless chicken breasts
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 teaspoons chopped garlic
- 1/2 cup low-sodium chicken broth or dry Sherry
- 1/3 cup heavy cream
- 2 tablespoons Dijon mustard or 1 tablespoon Dijon mustard + 1 tablespoon stone ground mustard
- Cut the chicken breasts in half horizontally. This will make the chicken breasts thinner, and they will cook faster. If the breast pieces are not uniform you may want to place them in plastic wrap or a zip top bag and pound them to a uniform thickness.
- Season the chicken on both sides with salt and pepper.
- Heat a large skillet to medium heat. Add the olive oil and butter and heat until the butter foams and becomes fragrant.
- Place the chicken pieces into the skillet. Cook on both sides until the chicken is cooked through. Remove the chicken from the skillet.
- Add the chopped garlic to the skillet and sauté until fragrant.
- Add the chicken stock or dry sherry and scrape the browned bits from the bottom of the pan to deglaze.
- Add the heavy cream and mustard and stir until the sauce is thoroughly mixed.
- Spoon the sauce over the chicken to serve.