This Dijon Chicken recipe completely knocks it out of the park yet it’s an easy, one-dish dinner!
Tender chicken breasts are lightly simmered in an easy creamy Dijon sauce that’s restaurant menu worthy.
Busy weeknights call for quick recipes that are short on prep, cook time, and cleanup, and this chicken dijon recipe fits the bill!
A Quick Weeknight Chicken Dinner
- Without a doubt, this easy dish makes flavorful and juicy chicken breasts.
- The sauce is so good, I could almost drink it! While infused with tangy dijon flavor it is mellowed out with heavy cream.
- The whole meal takes about 30 minutes and needs just one pan!
- Dijon chicken is naturally low-carb and great over Cauliflower Mashed Potatoes or Garlic Mashed Potatoes.
Ingredients & Variations
We love boneless, skinless chicken breasts since they’re both lean and quick cooking. Skinless, boneless thighs will work too.
This creamy sauce starts with butter and garlic. White wine adds amazing a depth of flavor to the sauce and heavy cream adds thickness and texture.
The flavor boosters in this sauce include garlic and a bit of soy sauce for salt. I use a regular Dijon mustard but you can use your favorite variety. This recipe is great with a grainy dijon as well.
VARIATIONS Experiment with the many varieties of mustard available. Tarragon is really good in this sauce as well, add about 1/2 teaspoon in place of the thyme.
How to Make Dijon Chicken
One dish and it’s done!
- Season the chicken and brown per the recipe below. Remove from the pan and set aside.
- Simmer the sauce ingredients until thickened.
- Add chicken back to pan & cook until heated through.
Recipe Tips
- Pound the chicken breasts to an even 1-inch thickness so they cook evenly.
- Be sure that a meat thermometer reads 165°F, don’t overcook. (I usually take the chicken off the heat around 162°F as it will continue to rise in temperature).
- White wine adds great flavor to the sauce and simmers so the alcohol burns off. It is highly recommended. I keep an inexpensive bottle of white wine for cooking in the fridge (substitutions listed in the recipe below).
- Choose a dry (not sweet) white wine like Pinot Gris or Sauvignon Blanc.
- Parmesan and parsley make a great optional garnish for this recipe.
Storing Leftovers
Store leftovers in a covered container in the refrigerator for up to 3 days. Reheat chicken with sauce in a saucepan on the stove. Add a little cream to thin out the sauce, if necessary.
Dijon Chicken Side Dishes
- Instant Pot Mashed Potatoes – fluffy & creamy
- Parmesan Roasted Broccoli – tender and crispy every time
- Easy Oven Baked Rice – only 3 ingredients
- Sauteed Brussel Sprouts – a low carb option
- Caesar Salad – so fresh & flavorful
Did your family love these Dijon Chicken Breasts? Be sure to leave a rating and a comment below!
Dijon Chicken Breasts
Equipment
Ingredients
- 4 boneless skinless chicken breasts approximately 5-6 oz each
- salt and black pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic minced
- ⅓ cup dry white wine
- ⅓ cup heavy whipping cream or evaporated milk
- ¼ cup chicken broth
- 1 teaspoon soy sauce
- 2 tablespoons Dijon mustard
- ⅛ teaspoon dried thyme leaves or 1 sprig fresh thyme
Instructions
-
Pound chicken to 1-inch thick and season with salt and pepper.
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Heat olive oil over medium-high heat in a large skillet and cook chicken for 5-6 minutes per side, or until browned and the chicken reaches 165°F. Remove chicken from the pan and set aside lightly covering with foil.
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Add butter and garlic to the pan. Cook just until fragrant, about 30 seconds.
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Stir in white wine, making sure to scrape up any browned bits from the bottom of the pan. Simmer until the wine is reduced by half, about 3 minutes.
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Whisk in remaining ingredients and simmer for 2-4 minutes or until slightly thickened.
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Add chicken back to the pan along with any juices and cook just until heated through, about 2 minutes.
Notes
- Pound the chicken breasts so they cook evenly.
- Use a large skillet to ensure the chicken browns and the sauce reduces well. If the chicken is too crowded it will not brown well.
- Be sure that a meat thermometer reads 165°F, don't overcook.
- White wine adds great flavor to the sauce and simmers so the alcohol burns off. It is highly recommended. I keep an inexpensive bottle of white wine for cooking in the fridge.
- White wine substitutions include chicken or veggie broth, or a tablespoon or so of white wine vinegar.
- Choose a dry (not sweet) white wine like Pinot Gris or Sauvignon Blanc.
- Parmesan and parsley make a great optional garnish for this recipe.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree
Cuisine American
Diet Low Calorie
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Great low carb dish, but the combination of wine and Dijon was a bit much. I thought the sauce would be creamier. I think next time I’ll make a roux and omit the wine.
I have to be honest, when I tasted the sauce on its own, I thought it tasted too mustardy. But after I added the chicken and tasted it, it was tangy and creamy. Great recipe!