Of all the recipes I make for my family, this creamy Dijon mustard chicken is one I come back to again and again. Pan-seared chicken breast with a creamy, dreamy mustard sauce… what could be better?! This skillet meal is ready to eat in just 30 minutes and tastes incredible. The mix of Dijon mustard, white wine, shallots, and cream is so rich and delicious. I could slurp up that yummy sauce with a straw!
Top Reader Reviews
My entire family loves this meal, even the children. It is easy to make with ingredients I always have on hand. I served it with mashed potatoes as the sauce makes a terrific gravy. This recipe is in the regular rotation.
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Delicious
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Chicken with Dijon Mustard Sauce
I have a pretty long list of 30-minute dinner recipes I love, but this chicken Dijon might just be at the top of the list! A rich, creamy white wine and mustard sauce coats crispy-edged pan-seared chicken breasts. It’s an impressive recipe that’s deceptively easy, but the easy part can be our little secret! I love making this easy dinner for the family on random weeknights, but it’s also just fancy enough to prepare for dinner parties with friends.
If you love creamy skillet dinners, try my creamy garlic chicken next. It uses the same one-pan method with similar show-stopping results!
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The Secret to a Silky Dijon Sauce
The key to creating a silky-smooth Dijon mustard sauce for chicken has to do with temperature. An even temperature is vital to keep this sauce from breaking. I recommend using room-temperature ingredients and cooking the sauce over low, even heat once you’ve deglazed the pan with wine.
It’s especially important not to add cold cream to a hot skillet, as this can cause the sauce to curdle. While it’s still safe to eat, curdled sauce doesn’t look so nice and can have a grainy and off-putting texture.
Mustard Chicken Recipe
Ingredients
- 2 boneless, skinless chicken breasts (*)
- ¼ cup all-purpose flour
- ½ teaspoon kosher salt (plus more to taste)
- ¼ teaspoon ground black pepper (plus more to taste)
- 4 tablespoons unsalted butter (½ stick, divided)
- ⅓ cup diced shallots
- ½ cup white wine (**)
- 1 cup low-sodium chicken broth
- 2 tablespoons Dijon mustard (***)
- ½ cup heavy cream (room temperature)
- 1 tablespoon chopped fresh parsley
Instructions
- Halve each chicken breast lengthwise to create 4 even-sized pieces.2 boneless, skinless chicken breasts
- Whisk together the flour, salt, and pepper in a shallow bowl.¼ cup all-purpose flour, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Dredge both sides of the chicken in the flour mixture. Set aside.
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Add in the chicken and sear on both sides until golden. Remove from the pan and set aside.4 tablespoons unsalted butter
- Add in the remaining butter and shallots. Sauté until the shallots soften.⅓ cup diced shallots, 4 tablespoons unsalted butter
- Add in the wine, and cook until evaporated, scraping the brown bits from the bottom of the pan.½ cup white wine
- Add in the chicken broth, mustard, heavy cream, salt and pepper to taste.1 cup low-sodium chicken broth, 2 tablespoons Dijon mustard, ½ cup heavy cream
- Stir to combine and simmer for 2-3 minutes until the sauce slightly thickens, then add back the chicken pieces.
- Cook, until the sauce thickens and the chicken is warmed through to 165°F. Sprinkle with parsley and serve!1 tablespoon chopped fresh parsley
Notes
- Make sure to cut the chicken into even size so they all cook at the same time.
- When searing the chicken, go for medium-high heat.
- When adding the wine, scrape up every bit of those browned bits (fond) at the bottom of the pan–that’s where the flavor lives. If you skip this step, your sauce won’t be as rich or savory.
- Don’t overheat the skillet before adding the cream. This can cause the sauce to curdle. Instead, take the pan off the heat for 30 seconds before stirring in the cream, or whisk a few spoonfuls of warm broth into the cream first to “temper” it.
- Once the sauce thickens, taste and adjust. A tiny squeeze of lemon or an extra half-teaspoon of mustard can really brighten it up right before serving.
- Properly cooked chicken should read 165°F on an instant-read thermometer.
- After cooking, let the chicken rest in the warm sauce for 3-5 minutes off the heat. This helps it reabsorb juices and lets the sauce cling better to the surface.
- This creamy Dijon chicken pairs perfectly with mashed potatoes, rice, or buttered noodles–anything that soaks up that silky mustard sauce!
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Dijon Mustard Sauce for Chicken
This mustard chicken just wouldn’t taste the same without the creamy Dijon sauce. Made from butter, shallots, white wine, chicken broth, Dijon mustard, and heavy cream, the sauce is rich, creamy, and tangy. It goes so well with the savory seared chicken.
If you’re not a drinker, you can, of course, swap out the wine for more chicken broth. You can also swap out the heavy cream for half-and-half for a lighter sauce. In a pinch, a yellow or red onion works in place of the shallot, but I really do recommend grabbing a shallot if you can. All together, these simple ingredients create a positively decadent sauce that’s so delicious with juicy chicken breasts.
How to Make Mustard Chicken Step by Step
Prep: Gather up everything you need to make this Dijon mustard chicken recipe. Bring the heavy cream to room temperature while you prepare and sear the chicken. Slice 2 boneless, skinless chicken breasts in half crosswise to create 4 evenly-sized pieces. Dice the shallots.
Dredge the Chicken: Whisk together ¼ cup of all-purpose flour, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper in a shallow bowl. Dredge the chicken on both sides in the flour mixture. This will help the chicken get an extra-crispy sear with lots of flavor! The residual flour also helps thicken the Dijon cream sauce.
Sear the Chicken: Melt 2 tablespoons of unsalted butter in a large skillet set over medium-high heat. Sear the dredged chicken on both sides until golden–it will not be fully-cooked through at this point. Remove from the pan and set it aside.
Make the Mustard Sauce: Add in the remaining 2 tablespoons of butter and ⅓ cup of diced shallots. Stir in ½ cup of white wine and cook until evaporated, deglazing as you go. Stir in 1 cup of low-sodium chicken broth, 2 tablespoons of Dijon mustard, ½ cup of room-temperature heavy cream, and salt and pepper to taste. Before you add the cream, I recommend taking the pan off the heat for 30 seconds, or whisking a few spoonfuls of warm broth into the cream first to “temper” it–this will protect it from curdling. Let the sauce thicken for about 2-3 minutes. Then, add the seared chicken back to the skillet until fully cooked through to 165°F. Taste the sauce and add a squeeze of lemon juice or a little extra mustard if needed. Garnish with 1 tablespoon of chopped fresh parsley, if desired, and let the chicken sit in the sauce for 3-5 minutes off the heat before serving. This will help ensure it reabsorbs all those yummy juices!
How to Store, Freeze, and Reheat
Store chicken with mustard sauce 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 on the stovetop set over medium-low heat. Note that the sauce may separate a bit after thawing, but it should come back together with some heat. I like to stir in an extra splash of heavy creamy to make it silky again.
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