I absolutely love this super easy chicken dijon, perfect for weeknights! This Dijon Mustard Chicken recipe features pan-fried chicken breasts served in the most creamy, tangy and satisfying mustard sauce! It’s a one pan dinner recipe that’s ready to eat in just 30 minutes, making it a staple in my weeknight dinner routine.
I have a pretty long list of 30 minute dinner recipes I love, and this chicken dijon might just be at the top of the list! A rich, creamy white wine and mustard sauce coats crispy edged pan fried chicken that’s all cooked up in just one skillet.
It’s a pretty impressive mustard chicken 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.
What’s in Chicken Dijon?
A one pan chicken dinner recipe that’s made with inexpensive ingredients? Yes, please!
- Chicken Breasts: Boneless, skinless chicken breasts are ideal for this recipe, but you can use boneless thighs instead. Just note that the cook time will increase slightly.
- Dijon Mustard: This tangy mustard cuts through the other ingredients in the sauce for a perfect balance.
- White Wine: A dry white wine, like sauvignon blanc, works best for the mustard sauce. You can substitute more chicken broth instead.
- Flour: A lightly-seasoned flour coating creates a crisper texture on the chicken when pan-searing.
- Shallots: Diced shallots add an aromatic, earthy flavor to the dish.
- Broth: Chicken broth helps fill out the sauce and create the right consistency.
- Heavy Cream: This adds a silky, creamy finish to the Dijon Mustard sauce.
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How to Store and Reheat
Store chicken with dijon sauce in an airtight container in the refrigerator for up to 3 days. The best way to reheat it is on the stovetop over medium heat until warmed through. I stir in an extra splash of heavy creamy to make is silky again.
How to Freeze
Mustard chicken can be frozen in an airtight container for up to 3 months. But mote that the creamy dijon sauce may separate after being frozen and thawed.
Notes and Tips
- Make sure to cut your chicken into even size pieces so they all cook at the same time.
- When searing your chicken, go for a medium-high heat and use a non-stick pan for the best results. Using a non-stick pan was such a game changer for me!
- Tossing some fresh parsley on top of the finished chicken dijon is my favorite way to garnish!
Top Reader Review
“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.” – Tammy L.
Mustard Chicken Recipe
Ingredients
- 2 boneless, skinless chicken breasts
- ¼ cup all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 tablespoons unsalted butter divided (½ stick)
- ⅓ cup diced shallots
- ½ cup white wine (can sub low-sodium chicken broth)
- 1 cup low-sodium chicken broth
- 2 tablespoons Dijon mustard
- ½ cup heavy cream
- Kosher salt and freshly ground black pepper to taste
- 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. Dredge both sides of the chicken in the flour mixture. Set aside.¼ cup all-purpose flour, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- 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. Saute until the shallots soften.⅓ cup diced shallots
- 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.1 cup low-sodium chicken broth, 2 tablespoons Dijon mustard, ½ cup heavy cream, Kosher salt and freshly ground black pepper
- Stir to combine and simmer for 2-3 minutes until the sauce slightly thickens. Add the chicken back into the skillet. Cook, until the sauce thickens and the chicken is warmed through. Sprinkle with parsley and serve!1 tablespoon chopped fresh parsley
Notes
- This recipe also works well with chicken thighs.
- 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 and use a nonstick pan.
How to Make Mustard Chicken Step by Step
Slice the Chicken Breasts: Slice 2 boneless, skinless chicken breasts in half to create 4 even-sized pieces.
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.
Sear the Chicken: Melt 2 tablespoons of unsalted butter in a large skillet 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. Next, stir in 1 cup of low-sodium chicken broth, 2 tablespoons of Dijon mustard, ½ cup of heavy cream, and salt and pepper to taste.
Add the Chicken and Finish: Let the Dijon cream sauce thicken for about 2-3 minutes. Then, add the seared chicken back to the skillet until fully cooked/warmed through. Garnish the completed chicken dijon with 1 tablespoon of fresh parsley if desired, and serve!
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.
That sounds delicious, Tammy!
Delicious
Thanks for stopping by and letting us know!
Want to make this recipe, browning th breasts doesn’t cook them to 165 degrees, do you finish in the oven ?
Simmer on the stovetop until cooked through!