This creamy Chicken Dijon Recipe is easy and sophisticated! With juicy chicken coated in creamy sauce made with white wine, two kinds of mustard, and caramelized shallots. This is an easy 30 minute meal made in one pan.
Anyone as excited as I am to kick off our Easy Chicken Dinner series?? I know y’all have been asking for it and it’s finally here. We’ll be starting with a comforting and easy classic: Chicken Dijon. Never fear, mustard haters, this recipe is actually very tasty with just enough mustard for flavor, but not too much to be overwhelming.
Tangy and creamy, this Chicken Dijon Recipe is the perfect easy dinner! I love the sophisticated zing of Dijon mustard because it goes so well with caramelized shallots.
This 30-minute chicken dinner is quick to make and goes so well with a variety of easy vegetable sides and grains. You’ll love serving it for dinner and lunch whether it’s just for you or for a crowd.
Chicken Dijon Ingredients
- Boneless, skinless chicken breasts – make sure to remove any excess fat
- Shallots – you can swap this with onions
- Dry white wine – you can skip this ingredient and replace it with more chicken broth, but the flavor will be better with it.
- Chicken broth – the salty and flavorful component to this main dish.
- Heavy cream – the creamy base for this dijon chicken sauce, it’s a great foundation for the chicken broth, both mustards, and seasonings.
- Dijon mustard – we’ll be using two kinds of mustard for a flavor and texture balance.
- Stone ground mustard or whole grain mustard – these two are the same thing with different names. This adds just a hint of mouthwatering texture to your sauce.
- Thyme – fresh thyme is best, but dried thyme will work as well.
- Salt & pepper – as always freshly ground is best, but ready ones are fine too.
- Olive oil & butter – olive oil helps to brown the chicken and adheres the seasonings to each chicken breast while butter adds creaminess and rich flavor.
How to Make Chicken Dijon
Begin this easy chicken dijon recipe by patting boneless, skinless chicken breasts dry, then pounding until 1-inch thick throughout with a meat tenderizer. Sprinkle salt and pepper on both sides.
Next, bring a large cast iron skillet with oil to medium high heat. Once heated, stir in butter until melted. Create a single, uncrowded layer of chicken breasts in the pan, cooking for about 6 minutes on each side. Transfer to a plate and begin the creamy dijon chicken sauce.
Reduce heat to medium and cook shallots until softened, about 5 minutes. Next, stir in white wine, scraping on any bits off the bottom of the skillet. Cook on high heat until reduced by half.
Stir in chicken broth, heavy cream, both mustards, and thyme. Cook until thickened, about 3 minutes.
Add the chicken breasts back to the skillet, spooning sauce over the breasts. Stir and cook until heated through, about 2 minutes. Enjoy this delicious chicken dijon recipe!
Dijon Chicken Tips
- Pound chicken breasts evenly until 1-inch thick throughout. This will ensure even cooking and prevent raw centers.
- Use two types of mustard: I recommend a combo of dijon mustard and stone ground or whole grain mustard for balanced flavor and texture. Stone ground contains beautiful whole seeds that can be seen and felt throughout, and has a more mild flavor. Dijon gives you that delicious mustard-packed flavor you love!
- Don’t overcrowd the skillet when cooking. Doing so will result in burnt on the outside, raw on the inside chicken. Leave some space in between each chicken breast.
- Use a combo of dry white wine and chicken broth: the dry white wine adds acidity to this dijon chicken recipe while balancing out the creaminess of the heavy cream and mustard.
Storing this Easy Chicken Dijon Recipe
Cool this chicken dijon recipe, then store in an airtight container in the refrigerator for up to 3 days.
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What to Serve with Chicken Dijon
Description
This creamy Chicken Dijon Recipe is easy and sophisticated! With juicy chicken coated in creamy sauce made with white wine, two kinds of mustard, and caramelized shallots. This is an easy 30 minute meal made in one pan.
Tools Needed
Chicken Breasts
Dijon Sauce
- Pat chicken breasts dry, then pound until 1-inch thick. Season with salt and pepper on both sides.
- Add oil to a large skillet and bring it to medium high heat, adding butter once heated. Melt butter and stir it to mix with the oil.
- Cook chicken breasts in a single, not-crowded layer, about 5-7 minutes on each side. Transfer cooked chicken to a plate, setting aside while making the sauce.
- Reduce heat to medium and add in shallots, cooking until softened, about 4-6 minutes.
- Add in white wine, stirring to scrape off any stuck-on bits at the bottom of the pan. Increase heat to high and simmer until reduced by half.
- Stir in the remaining ingredients: chicken broth, heavy cream, both mustards, and thyme, cooking until lightly thickened, about 2-4 minutes.
- Add the chicken breasts back into the pan, stirring and spooning sauce over the chicken until coated and heated through, about 1-3 minutes.
- Serve with baked potatoes or mashed potatoes, brussels sprouts, and this pineapple casserole. Enjoy!
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Notes
Storing Instructions: after cooling chicken Dijon, store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Dishes
- Method: Stovetop
- Cuisine: American
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