Creamy Dijon Chicken is an elegant, bistro-style dish that brings sophisticated French-inspired flavors to your weeknight dinner table. This recipe features tender chicken breasts pan-seared to golden perfection, then smothered in a luscious cream sauce spiked with tangy Dijon mustard, white wine, and fresh herbs. The mustard adds a pleasant sharpness that cuts through the richness of the cream, while garlic and herbs provide aromatic depth. Despite its luxurious appearance and complex flavors, this dish comes together in just one pan in under 30 minutes, making it perfect for busy evenings when you want something special without spending hours in the kitchen. Serve it over pasta, rice, or with crusty bread to soak up every drop of that incredible sauce, and you’ll have a meal that looks and tastes like it came from a fancy restaurant.
Serving Quantity: 4 servings
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 4 boneless skinless chicken breasts (about 6 ounces each)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic (minced)
- Half cup dry white wine (or chicken broth)
- 1 and a half cups heavy cream
- 3 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 1 cup chicken broth
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 teaspoon salt
- Half teaspoon black pepper
- Quarter teaspoon paprika
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon lemon juice
- All-purpose flour (for dredging)
Nutrition Information (Per Serving):
- Calories: 545
- Protein: 42g
- Carbohydrates: 8g
- Fat: 37g
- Sugar: 2g
- Sodium: 985mg
- Fiber: 1g
- Cholesterol: 205mg
- Vitamin A: 1250 IU
1. Prepare the Chicken
Place the chicken breasts on a cutting board. If they’re thick and uneven, pound them gently with a meat mallet or rolling pin between two pieces of plastic wrap until they’re about three-quarters of an inch thick throughout. This ensures even cooking and prevents dry, overcooked edges. Pat the chicken completely dry with paper towels. Moisture prevents good browning. Season both sides generously with salt, pepper, and paprika. Lightly dust each chicken breast with flour, shaking off any excess. The flour helps create a golden crust and thickens the sauce slightly.
2. Sear the Chicken
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts to the hot pan, making sure not to overcrowd them. You may need to work in batches depending on your pan size. Sear without moving for 5 to 6 minutes until the bottom develops a beautiful golden-brown crust. Flip the chicken and cook for another 5 to 6 minutes until the second side is golden and the internal temperature reaches 165 degrees Fahrenheit when tested with a meat thermometer. Transfer the cooked chicken to a plate and tent loosely with foil to keep warm. Don’t worry if it’s not completely cooked through, as it will finish cooking in the sauce.
3. Build the Sauce Base
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and cook for about one minute, stirring constantly until fragrant but not browned. The garlic should smell wonderful but watch it carefully as burnt garlic tastes bitter. Pour in the white wine to deglaze the pan, using a wooden spoon to scrape up all the flavorful browned bits stuck to the bottom. These bits are packed with flavor and will enrich your sauce. Let the wine simmer for 2 to 3 minutes to reduce by about half and cook off the alcohol.
4. Create the Creamy Mustard Sauce
Pour in the chicken broth and bring to a simmer. Add the heavy cream, Dijon mustard, whole grain mustard, and dried thyme. Whisk everything together until smooth and well combined. The two types of mustard create layers of flavor with the Dijon providing sharp tang and the whole grain adding texture and mild spiciness. Bring the sauce to a gentle simmer and let it cook for 4 to 5 minutes, stirring occasionally. The sauce will thicken as it reduces and the cream concentrates. It should coat the back of a spoon when ready.
5. Finish Cooking the Chicken in Sauce
Return the seared chicken breasts to the skillet along with any juices that accumulated on the plate. Spoon some of the sauce over the top of each piece. Reduce the heat to medium-low and let the chicken simmer gently in the sauce for 3 to 4 minutes. This allows the chicken to finish cooking if needed and absorb the flavors of the sauce. The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit and the juices run clear when pierced.
6. Add Final Touches
Taste the sauce and adjust the seasoning with more salt and pepper if needed. Stir in the lemon juice, which brightens all the flavors and cuts through the richness of the cream. Add most of the chopped fresh parsley, reserving some for garnish. The fresh herbs add color and a slight freshness that balances the rich sauce. If the sauce seems too thick, thin it with a splash of chicken broth or water. If it’s too thin, let it simmer for another minute or two to reduce further.
7. Plate and Serve
Transfer each chicken breast to a serving plate or shallow bowl. Spoon the creamy Dijon sauce generously over the top, making sure each portion gets plenty of that delicious sauce. Garnish with the reserved fresh parsley and an extra crack of black pepper. Serve immediately while hot. This dish pairs beautifully with mashed potatoes, buttered egg noodles, rice pilaf, or roasted vegetables. Don’t forget crusty bread to soak up every last drop of sauce.
Tips for Perfect Creamy Dijon Chicken
Use good quality Dijon mustard for the best flavor. The mustard is the star of the sauce, so cheap, watery versions won’t deliver the same punch. Maille or Grey Poupon are excellent choices. Pounding the chicken to even thickness is crucial for consistent cooking. Thick parts will be undercooked while thin parts become dry if you skip this step. Don’t move the chicken around while it sears. Let it sit undisturbed to develop that golden crust. Moving it too much prevents proper browning. If you don’t want to use wine, replace it with additional chicken broth plus a tablespoon of white wine vinegar or lemon juice for acidity. For a lighter version, substitute half and half for the heavy cream. The sauce will be thinner and less rich but still delicious. Chicken thighs can replace chicken breasts for a more flavorful, juicier option. They take slightly longer to cook, about 7 to 8 minutes per side. Add sliced mushrooms to the pan after removing the chicken and before adding garlic. Cook for 5 minutes until golden, then proceed with the recipe. Add fresh spinach or sun-dried tomatoes during the last minute of cooking for extra vegetables and color. They wilt right into the sauce beautifully. This sauce is also fantastic with pork chops or white fish like cod or halibut. Adjust cooking times accordingly for different proteins. Make extra sauce and store it separately. It’s wonderful tossed with pasta, drizzled over roasted vegetables, or used as a dip for bread. The dish keeps in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of cream or broth to loosen the sauce. For meal prep, you can sear the chicken and make the sauce separately, then combine when ready to eat. The chicken stays more tender this way. Finish with a sprinkle of grated parmesan cheese for extra richness and savory depth. Fresh tarragon is a wonderful herb substitute for thyme if you want a more classic French flavor profile.
