Dijon Chicken is a lip-smackingly delicious one skillet recipe! Creamy with that perfect tang from the mustard – perfect for busy weeknights!
Creamy Dijon Chicken
Whip this dreamy Dijon Chicken up on the stovetop in no time! When it comes to easy and delicious, you can’t go wrong with these perfectly seasoned, juicy chicken breasts, coated in the most delectable mustard sauce. Kids will love these flavor packed beauties!
Looking for more chicken skillet recipes? Why not also try my Pesto Chicken Skillet and my Creamy Lemon Chicken Skillet.
Why You’ll Love this Chicken Dijon Recipe:
- Savory: Mustard chicken with bacon thrown in for good measure – the perfect savory hit!
- Pan Fried Chicken: Crispy tinged with a juicy middle.
- Creamy: The chicken is coated in a lusciously creamy sauce!
This dijon chicken recipes serve up such an easy weeknight meal with minimal cleanup and minimal fuss! Juicy and flavor packed chicken in a flash!
How to Make Dijon Chicken
Be sure to see the recipe card below for full ingredients & instructions!
- Mix your mustard marinade ingredients in a shallow bowl.
- Coat your chicken breasts in the mustard mix and marinade.
- Add diced bacon to a large skillet, set bacon aside when crispy.
- Brown the chicken in the skillet, set the chicken aside.
- Add your cream sauce ingredients to the skillet.
- Add the chicken and bacon back to the skillet and simmer.
- Serve and enjoy!
Regular yellow mustard is made from white mustard seeds and uses turmeric for color. Dijon mustard is made from brown mustard seeds and tastes tangier and a little spicier than yellow mustard.
You can use whatever combination of mustards you like! If you don’t have Dijon or whole-grain, you can also use one (or any combination of) yellow, stone-ground, or spicy brown mustard! I like the contrast and added texture of whole-grain mustard, but the dish will still be delicious without it!
Yes, you can. Smoked paprika adds a nice depth of flavor, but regular paprika will work just fine!
A dry white wine is any white wine that is not sweet. I like Sauvignon Blanc, Chardonnay, Riesling, or Pinot Grigio. You can also use white cooking wine, which can be found in the oil and vinegar aisle of the grocery store.
You sure can! Use boneless, skinless thighs in place of the breasts for the most similar results. You can also use skin-on chicken thighs if you’d like. Be sure to monitor the cook time, as it may be slightly longer than with breasts.
Marinating the chicken is not absolutely necessary, but the longer you marinate it, the tastier it will be! Even just 20 minutes will improve the taste.
The creamy mustard sauce is so good! The tangy dijon with the cream is divine. You’ll want to put it on everything!
Make Ahead Instructions
Prepare and marinate the chicken 2-24 hours in advance. Store in a Ziplock bag in the refrigerator until ready to cook.
Storage Instructions
Store leftover Dijon chicken in an airtight container in the refrigerator for up to 3 days. Gently reheat leftovers in the microwave or in a skillet. Add a little bit of cream as needed to thin out the sauce.
Freezing Instructions
Freeze Dijon chicken in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Substitutions
- Mustard: Choose any combination of mustards to suit your tastes. I like Dijon and whole-grain, but yellow, stone-ground, and spicy brown are also great!
- Paprika: Smoked paprika adds a great depth of flavor, but regular paprika works great as well. You can also mix 2 parts paprika to 1 part cumin to more closely approximate that smoky flavor.
- Chicken: While I love chicken breasts, chicken thighs also work great here. Opt for boneless thighs with or without skin.
- Bacon: Opt for bacon without any added flavorings. I love uncured bacon. You can also use diced pancetta.
- Wine: In place of the white wine, you can use apple cider vinegar, low-sodium chicken broth, or white wine vinegar.
- Cream: You can use half-and-half, but make sure the sauce does not boil, as this could cause it to separate.
- Rosemary: Tarragon is a great substitute that pairs wonderfully with mustard.
Tips for the Best Dijon Chicken
- Marinate the chicken for the best flavor. Even a 20-minute marinade is better than no time at all!
- Make sure your heat is on medium-high so that the chicken will not stick. Don’t try to force the chicken to release from the pan. It will release naturally when it is ready to be flipped.
- Cook in batches if needed to avoid overcrowding the pan. Chicken in an overcrowded pan will steam rather than browning.
- Take care not to overcook the chicken, as it could become rubbery. Take it off the heat when it reaches 165°F.
- Remember to leave the bacon grease in the pan. It adds a great flavor to the sauce.
- Parmesan and parsley make a great optional garnish for this recipe.
- Use fresh rosemary for the best flavor.
Dijon Chicken ticks all the boxes for the perfect weeknight meal – easy, filling and delicious! All rustled up in one pan, the marinated chicken is smothered in a finger-licking cream sauce and studded with savory bacon. You’ll want this on weekly meal rotation!
ButcherBox Review
To make this delicious recipe we used meat from our monthly ButcherBox subscription. It’s an easy way to get delicious, ethical, sustainable, QUALITY meat delivered right to your doorstep. To find out more about our experience with ButcherBox, check out our ButcherBox Review.
To get free chicken breast for a year, click HERE!
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Dijon Chicken Recipe
Ingredients
- ¾ cup Dijon mustard divided
- ½ teaspoon smoked paprika
- Kosher salt and freshly ground black pepper to taste
- 4 boneless, skinless chicken breasts
- 6 slices thick-cut bacon diced
- 1 cup dry white wine
- 1 tablespoon whole-grain mustard
- 3 tablespoons heavy cream room temperature
- Fresh rosemary
Equipment
- Instant-Read Thermometer (optional)
Instructions
- Mix ½ cup of the Dijon, the paprika, and the salt and pepper to taste in a shallow bowl. Stir to combine.¾ cup Dijon mustard, ½ teaspoon smoked paprika, Kosher salt and freshly ground black pepper
- Fully coat each chicken breast in the mustard mixture. Place the coated chicken in 2 large Ziplock bags and place in the refrigerator for a minimum of 2 hours (you can skip this step but the longer it marinates the better!).4 boneless, skinless chicken breasts
- When ready to cook, remove the chicken from the refrigerator and set aside.
- Add the diced bacon to a large cast-iron skillet set over medium-high heat. Stir as it cooks, until fully crispy and done. I like mine extra crispy, but cook to your favorite level of doneness. Set aside and allow to drain on a paper towel. Leave the bacon grease in the skillet.6 slices thick-cut bacon
- Place the chicken breasts in the empty pan and brown each side for 5-6 minutes. The chicken doesn't need to be all the way done. Remove from the pan and set aside with the bacon.
- Add the wine to the pan and scrape the bottom with a wooden spatula. That's where all the good flavor lives!1 cup dry white wine
- Whisk in the remaining Dijon, the whole grain mustard, and the heavy cream. Add back in the chicken and bacon, and toss in the fresh rosemary.1 tablespoon whole-grain mustard, 3 tablespoons heavy cream, Fresh rosemary
- Reduce the heat to low and cook for 15-20 minutes, or until the chicken is fully cooked (165°F internally) and the sauce is reduced to your liking.
Notes
- Choose any combination of mustards to suit your tastes. I like Dijon and whole-grain, but yellow, stone-ground, and spicy brown are also great!
- Smoked paprika adds a great depth of flavor, but regular paprika works great as well. You can also mix 2 parts paprika to 1 part cumin to more closely approximate that smoky flavor.
- While I love chicken breasts, chicken thighs also work great here. Opt for boneless thighs with or without skin.
- Opt for bacon without any added flavorings. I love uncured bacon. You can also use diced pancetta.
- In place of the white wine, you can use apple cider vinegar, low-sodium chicken broth, or white wine vinegar.
- You can use half-and-half in place of the cream, but make sure the sauce does not boil, as this could cause it to separate.
- Tarragon is a great substitute for rosemary that pairs wonderfully with mustard.
- Marinate the chicken for the best flavor. Even a 20-minute marinade is better than no time at all!
- Make sure your heat is on medium-high so that the chicken will not stick. Don’t try to force the chicken to release from the pan. It will release naturally when it is ready to be flipped.
- Cook in batches if needed to avoid overcrowding the pan. Chicken in an overcrowded pan will steam rather than browning.
- Take care not to overcook the chicken, as it could become rubbery. Take it off the heat when it reaches 165°F.
- Remember to leave the bacon grease in the pan. It adds a great flavor to the sauce.
- Parmesan and parsley make a great optional garnish for this recipe.
- Use fresh rosemary for the best flavor.
Tony says
Can I substitute the heavy cream with Greek yoghurt or crème fraiche?
Becky Hardin says
I haven’t experimented with that swap yet, but you can try!
Helen says
This was delicious, although I must admit I made a mess when getting the chicken breasts into the marinade and Ziplog bags ;-). The sauce was marvelous and perfect on mashed potatoes. Definitely will be making this one again!
Becky Hardin says
I’m so glad you enjoyed it, Helen!