Chicken Dijon Recipe

No ratings yet

Juicy chicken breasts simmered in a creamy Dijon mustard sauce with garlic and thyme. This easy one-pan chicken Dijon is bold, comforting, and ready in just 35 minutes.

Prep Time15

Cook Time20

Total Time35

Course: Dinner, Main Course

Cuisine: French

Servings:

Calories: 487kcal

Author: Becky Hardin

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

*Boneless, skinless chicken thighs also work well.

**Choose a dry white wine, like Sauvignon Blanc, Chardonnay, or Pinot Grigio. If you prefer not to cook with wine, use more chicken broth and a splash of lemon juice or white wine vinegar.

***Half-and-half can be used in a pinch, but the sauce will be thinner. Milk isn’t recommended.

****This chicken dish is also great with whole grain, spicy brown, or German mustard. I don't recommend regular yellow mustard.

Tips:

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.

Storage: Store chicken Dijon in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition