Looking for a quick and flavorful dinner that’s elegant enough for guests yet easy enough for a weeknight meal? This Creamy Dijon Chicken recipe is the perfect solution! Tender chicken breasts are pan-seared to perfection and then simmered in a rich, creamy Dijon mustard sauce that is tangy, savory, and downright delicious. With just a handful of ingredients, you can create a restaurant-quality dish in under 30 minutes. Whether you serve it over rice, pasta, or alongside roasted vegetables, this creamy Dijon chicken is sure to be a hit. Let’s dive into the recipe!
What is Creamy Dijon Chicken?
Creamy Dijon Chicken is a classic French-inspired dish where pan-seared chicken breasts are smothered in a creamy sauce made with Dijon mustard, heavy cream, and often a hint of garlic, wine, or herbs. The Dijon mustard adds a tangy, slightly sharp flavor that perfectly complements the rich cream, creating a balanced and luxurious sauce. This dish is known for its simplicity yet elegance, making it a popular choice for both casual dinners and special occasions.
Ingredients List for Creamy Dijon Chicken
- 4 boneless, skinless chicken breasts – Thinly pounded for even cooking.
- 2 tablespoons olive oil – For searing the chicken.
- 2 tablespoons butter – Adds richness to the sauce.
- 3 cloves garlic, minced – For a burst of flavor.
- 1 small onion, finely chopped (optional) – Adds depth to the sauce.
- ½ cup chicken broth – Helps deglaze the pan and adds flavor.
- 1 cup heavy cream – The base for the rich, creamy sauce.
- 2 tablespoons Dijon mustard – The star ingredient, providing tang and flavor.
- 1 tablespoon whole grain mustard (optional) – For extra texture and flavor.
- 1 teaspoon dried thyme – Adds a subtle earthy flavor.
- 1 tablespoon lemon juice – Brightens the sauce and balances the richness.
- Salt and pepper to taste – For seasoning the chicken and sauce.
- Fresh parsley (optional, for garnish) – Adds color and freshness.
Substitutions and Variations
- Chicken Thighs: If you prefer dark meat, chicken thighs are an excellent substitute. They are juicier and can add even more flavor to the dish.
- Wine Substitute: For extra flavor, you can swap out the chicken broth with ½ cup of dry white wine like Chardonnay or Sauvignon Blanc. It adds depth and complexity to the sauce.
- Lighter Version: Use half-and-half or a mix of whole milk and a bit of cornstarch instead of heavy cream to make the dish a little lighter.
- Herb Variations: If you’re not a fan of thyme, you can use herbs like rosemary, tarragon, or parsley for a different flavor profile.
- Dairy-Free Option: Swap the heavy cream for full-fat coconut milk or a dairy-free cream alternative.
Step-by-Step Cooking Instructions

- Prep the chicken: Start by patting the chicken breasts dry with paper towels. Season both sides generously with salt and pepper. You can also pound the chicken breasts to an even thickness for quicker and more even cooking.
- Heat the pan: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the chicken breasts to the pan. Cook for 4-5 minutes on each side, or until the chicken is golden brown and fully cooked (internal temperature of 165°F or 75°C). Remove the chicken from the skillet and set aside.
- Sauté garlic and onion: Reduce the heat to medium. In the same pan, melt the 2 tablespoons of butter. Add the minced garlic and chopped onion (if using), and sauté for 2-3 minutes until the onion is soft and translucent, and the garlic is fragrant.
- Deglaze the pan: Pour in the chicken broth (or white wine, if using), scraping the bottom of the pan to release any browned bits. Let the liquid simmer for about 2-3 minutes to reduce slightly.
- Make the creamy Dijon sauce: Stir in the Dijon mustard, whole grain mustard (if using), dried thyme, and heavy cream. Bring the sauce to a simmer and cook for 3-4 minutes, allowing it to thicken slightly. Add the lemon juice and stir to combine.
- Return the chicken to the pan: Place the cooked chicken breasts back into the skillet, nestling them into the creamy Dijon sauce. Let the chicken simmer in the sauce for an additional 3-4 minutes to soak up the flavors.
- Serve and garnish: Taste the sauce and adjust seasoning with more salt, pepper, or lemon juice if needed. Garnish with fresh parsley, and serve hot.
How to Cook Creamy Dijon Chicken: A Step-by-Step Guide
- Sear the Chicken Properly: The key to getting juicy, flavorful chicken is to sear it in a hot pan. This caramelizes the outside, creating a golden crust while keeping the inside tender.
- Deglaze the Pan: After searing the chicken, use chicken broth or white wine to deglaze the pan. This releases all the flavorful browned bits stuck to the bottom, which will enrich the sauce.
- Simmer the Sauce: Once the cream and mustard are added, simmer the sauce gently to thicken it. Be careful not to boil the sauce, as the cream may separate.
- Simmer the Chicken in the Sauce: Once the sauce is ready, return the chicken to the pan and let it simmer for a few minutes. This step ensures the chicken absorbs the creamy, tangy flavors of the sauce.
Common Mistakes to Avoid
- Overcooking the chicken: Be mindful of the cooking time. Overcooked chicken breasts can become dry. Use a meat thermometer to ensure the internal temperature reaches 165°F.
- Not deglazing the pan: After searing the chicken, deglaze the pan with broth or wine to lift all the flavorful bits from the bottom. Skipping this step will result in a less flavorful sauce.
- Overheating the sauce: Don’t let the sauce boil once the cream is added. Cream sauces can break if boiled, leaving you with a curdled texture. Keep the heat at a gentle simmer to avoid this.
- Not tasting the sauce: Always taste the sauce before serving and adjust the seasoning if necessary. A little more salt, pepper, or lemon juice can elevate the entire dish.
Serving and Presentation Tips
- Serve with pasta or rice: Creamy Dijon Chicken pairs beautifully with pasta, rice, or even mashed potatoes. These sides soak up the delicious sauce, making each bite satisfying.
- Pair with vegetables: Roasted vegetables like broccoli, asparagus, or green beans add color and a nutritious balance to the richness of the sauce.
- Add a side of bread: Serve with crusty French bread or garlic bread for dipping into the creamy sauce.
How to Serve Creamy Dijon Chicken
- Family Style: Serve the chicken directly from the skillet in a family-style fashion, spooning the creamy sauce over each piece and garnishing with fresh parsley or thyme.
- Individual Portions: For a more elegant presentation, plate each chicken breast with a generous drizzle of sauce, and serve with a side of pasta, rice, or vegetables.
- Meal Prep: Creamy Dijon Chicken makes excellent leftovers. Store in an airtight container with the sauce and reheat for quick and flavorful lunches or dinners.
Presentation Ideas for Creamy Dijon Chicken
- Garnish with Fresh Herbs: Sprinkle freshly chopped parsley, thyme, or even tarragon over the dish to add color and a fresh flavor contrast to the rich sauce.
- Drizzle Extra Sauce: When plating, drizzle extra sauce over the chicken and the side dishes (like rice or mashed potatoes) for a restaurant-style presentation.
- Lemon Wedges: Serve with a lemon wedge on the side for a burst of brightness that can be squeezed over the chicken right before eating.
Creamy Dijon Chicken Recipe Tips
- Use High-Quality Dijon Mustard: Since Dijon is the star ingredient, make sure to use a good-quality mustard. A smooth, creamy Dijon works best, but whole grain mustard can also add a nice texture.
- Don’t Rush the Sauce: Allow the sauce to simmer and reduce slightly before adding the chicken back in. This will intensify the flavors and thicken the sauce to the perfect consistency.
- Customize the Herbs: While thyme is classic, feel free to experiment with other herbs like rosemary, tarragon, or parsley to suit your personal taste.
- Lemon Juice Balance: Don’t skip the lemon juice! It helps cut through the richness of the cream and mustard, balancing out the flavors beautifully.
Frequently Asked Questions (FAQs)
- Can I use chicken thighs instead of breasts?
Yes! Chicken thighs will work well in this recipe and often remain juicier than chicken breasts. Just adjust the cooking time as needed since thighs may take a bit longer to cook through. - Can I make this dish ahead of time?
Yes, Creamy Dijon Chicken can be made ahead of time. Store the chicken and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of chicken broth or cream if needed. - Can I substitute the heavy cream?
If you want a lighter option, you can substitute heavy cream with half-and-half or even a combination of milk and a cornstarch slurry to help thicken the sauce. - What can I use instead of chicken broth?
You can substitute chicken broth with vegetable broth or white wine for a different flavor profile. Both options will add great depth to the sauce. - How do I prevent the sauce from curdling?
To prevent the sauce from curdling, avoid boiling it once the cream is added. Keep the heat low and simmer gently to maintain a smooth, creamy consistency.
Conclusion
This Creamy Dijon Chicken recipe is a delicious and simple way to elevate your dinner game with minimal effort. The tender chicken, paired with a rich, tangy mustard sauce, is perfect for everything from busy weeknight dinners to special occasions. Whether you serve it with pasta, rice, or roasted vegetables, this dish is guaranteed to impress with its balanced flavors and elegant presentation. Give it a try, and watch it become a new favorite in your recipe rotation. Enjoy!
PrintCreamy Dijon Chicken
This creamy Dijon chicken recipe features tender chicken breasts cooked in a luscious, tangy mustard sauce made with Dijon mustard, cream, and garlic. It's an elegant yet easy meal that’s perfect for weeknights or special occasions. Serve it with mashed potatoes, rice, or veggies for a satisfying and delicious dinner.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: French
- Diet: Gluten Free
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tbsp Dijon mustard
- 1 cup heavy cream
- ½ cup chicken broth
- 2 cloves garlic (minced)
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley (for garnish)
Instructions
- Season chicken breasts with salt, pepper, and thyme.
- Heat olive oil and butter in a large skillet over medium heat. Add chicken and cook for 5-7 minutes on each side until golden and cooked through. Remove and set aside.
- In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
- Pour in chicken broth, scraping the bottom of the pan to release any browned bits.
- Stir in Dijon mustard and heavy cream. Simmer for 3-4 minutes until the sauce thickens.
- Return the chicken to the skillet, coating it with the creamy Dijon sauce. Cook for an additional 2 minutes.
- Garnish with fresh parsley and serve with your favorite side dish.
Notes
- ou can substitute sour cream or Greek yogurt for a lighter sauce.
- For added flavor, mix in whole grain mustard with the Dijon mustard.
- Serve with roasted vegetables, mashed potatoes, or rice for a complete meal.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420
- Sugar: 1g
- Sodium: 620mg
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