Chicken Dijon is one of those dinners that feels super fancy but is actually very easy to make. I simmer juicy chicken breasts in a creamy Dijon mustard sauce with garlic, onion, and fresh thyme, all in one pan. It’s bold, comforting, and ready in just 35 minutes, making it perfect for both busy weeknights and casual entertaining.
Creamy Dijon Mustard Chicken Breasts
I make this Dijon chicken breast recipe with simple ingredients, but the flavor is anything but basic. Browning the chicken first adds depth, and then I create a delicious creamy Dijon mustard pan sauce to go on top. The mustard gives the sauce its signature tang, while the cream mellows it out so it’s flavorful without being overpowering.
I’ve made this creamy Dijon chicken many times when I need a dependable weeknight dinner that still feels special enough to serve to guests. It’s forgiving, doesn’t require advanced techniques, and works just as well with chicken thighs if that’s what you have on hand. It pairs beautifully with rice, mashed potatoes, or pasta–that sauce is too good to waste!
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Use Room Temperature Cream to Avoid Curdling the Sauce
It’s important to bring the heavy cream to room temperature before adding it to the hot dish. In testing, I tried adding it straight from the fridge, and it curdled about 50% of the time. Bringing it to room temperature reduces the shock and prevents curdling.
Chicken Dijon Recipe
Ingredients
- 4 boneless, skinless chicken breasts (*)
- kosher salt (to taste)
- ground black pepper (to taste)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter (¼ stick)
- ½ cup thinly sliced yellow onion
- 3 cloves garlic (minced)
- ¼ cup white wine (**)
- ¾ cup low-sodium chicken broth
- ½ cup heavy cream (room temperature***)
- 2 tablespoons Dijon mustard (****)
- 2 sprigs fresh thyme (or ½ teaspoon dried thyme)
- chopped fresh parsley (optional, for garnish)
Instructions
- Pat the chicken dry, pound it to 1-inch thick if needed, and season with salt and pepper.4 boneless, skinless chicken breasts, kosher salt, ground black pepper
- Add the olive oil to a large skillet set over medium-high heat. Cook the chicken for 5-6 minutes per side, or until browned and 165°F internally. Remove chicken to a plate and set aside.1 tablespoon olive oil
- Reduce the heat to medium and melt the butter in the skillet, then add the onion and sauté for 3-4 minutes, until golden brown and softened. Stir in the garlic and cook for another 30-60 seconds.2 tablespoons unsalted butter, ½ cup thinly sliced yellow onion, 3 cloves garlic
- Splash in the white wine and deglaze the pan, then simmer for 2-3 minutes, until the liquid has almost evaporated.¼ cup white wine
- Add the chicken broth, cream, mustard, and thyme, whisking until combined. Reduce the heat to medium-low and simmer for 2-3 minutes, or until the sauce has thickened. Season with salt and pepper, if desired.¾ cup low-sodium chicken broth, ½ cup heavy cream, 2 tablespoons Dijon mustard, 2 sprigs fresh thyme
- Return chicken to the skillet and simmer for another 1-2 minutes, spooning the sauce over the breasts, until warmed through. Serve immediately with your favorite sides, garnished with fresh herbs.chopped fresh parsley
Notes
- Use a large 12-inch skillet so the chicken browns instead of steaming.
- Pounding the chicken to an even thickness helps it cook evenly and stay juicy instead of drying out on the edges.
- The chicken should be golden on the outside and no longer pink in the center. Properly cooked chicken should read 165°F on an instant-read thermometer.
- Make sure the cream is at room temperature before adding so you don’t split the sauce.
- Keep the heat at medium or lower once the cream is added. High heat can cause the sauce to separate instead of turning smooth and silky.
- If you prefer a milder sauce, start with 1½ tablespoons Dijon and add more to taste after simmering.
- Hold off on adding extra salt until the sauce has simmered, since Dijon and broth already contain salt.
- If the sauce seems thin, let it simmer another minute or two. If it gets too thick, stir in a splash of chicken broth to loosen it.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Dijon Step by Step
Prep the Chicken: Pat 4 boneless, skinless chicken breasts dry, pound them to 1-inch thick as needed (this will help them cook through more evenly), and season with salt and pepper to taste. I usually opt for 1 teaspoon per pound.
Cook the Chicken: Add 1 tablespoon of olive oil to a 12-inch skillet set over medium-high heat. Cook the chicken for 5-6 minutes per side, or until browned and cooked through to 165°F. You’ll know it’s done when it is firm, and the juices run clear. Remove chicken to a plate and set aside.
Sauté the Onion: Reduce the heat to medium and melt 2 tablespoons of unsalted butter in the skillet, then add ½ cup of thinly-sliced yellow onion and sauté for 3-4 minutes, or until golden brown and softened. Stir in 3 minced cloves of garlic and cook for another 30-60 seconds, just until fragrant.
Deglaze the Pan: Splash in ¼ cup of white wine and deglaze the pan, scraping up the browned bits (they add lots of flavor to the sauce!) then simmer for 2-3 minutes, or until the liquid has almost evaporated.
Add the Cream: Add ¾ cup of low-sodium chicken broth, ½ cup of room-temperature heavy cream, 2 tablespoons of Dijon mustard, and 2 sprigs of fresh thyme, whisking until combined. Reduce the heat to medium-low and simmer for 2-3 minutes, or until the sauce has thickened. Season with salt and pepper, if desired. If the sauce seems too thin, simmer for a bit longer. If it seems too thick, add an extra splash of broth.
Simmer and Serve: Return chicken to the skillet and simmer for another 1-2 minutes, spooning the sauce over the breasts, until warmed through. Remember, we already fully cooked the chicken earlier, so we’re just rewarming it here. Serve immediately with your favorite sides, garnished with chopped fresh parsley, if desired.
How to Store, Freeze, and Reheat
Store leftover Dijon chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a pan set over medium-low until warmed through.
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