Creamy Dijon Mustard Chicken is the kind of dish that looks and tastes like it came from a fancy French bistro but is surprisingly easy to make at home on a busy weeknight. This recipe features tender, juicy chicken breasts bathed in a rich, velvety sauce made with Dijon mustard, white wine, cream, and fresh herbs. The tangy mustard balances perfectly with the richness of the cream, while garlic and white wine add depth and sophistication. The entire dish comes together in one pan in under 30 minutes, making it ideal for those times when you want something impressive 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 have a meal that will have everyone thinking you spent all day cooking.
Serving Quantity: 4 servings
Cooking Time: 30 minutes
1. Ingredients
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 3 tablespoons Dijon mustard
- 1 cup heavy cream
- 1/2 cup dry white wine
- 3 cloves garlic, minced
- 1 small shallot, finely diced
- 1 cup chicken broth
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 tablespoon fresh thyme leaves
- 1 teaspoon dried tarragon or 1 tablespoon fresh
- 1/2 teaspoon black pepper
- Salt to taste
- 2 tablespoons all-purpose flour
- Fresh parsley for garnish
- Lemon wedges for serving
2. Nutrition Information Per Serving
- Calories: 485
- Protein: 42g
- Carbohydrates: 8g
- Fat: 30g
- Fiber: 1g
- Sodium: 520mg
3. Prepare the Chicken
Place the chicken breasts on a cutting board. If they’re very thick, you can butterfly them or pound them to an even thickness of about three-quarters of an inch. This helps them cook evenly and more quickly. Pat the chicken completely dry with paper towels. Season both sides generously with salt and black pepper. Removing excess moisture helps the chicken brown beautifully.
4. Dredge in Flour
Place the flour in a shallow dish. Lightly dredge each chicken breast in the flour, shaking off any excess. The flour creates a light coating that helps brown the chicken and also thickens the sauce later. Don’t skip this step as it’s important for both texture and flavor development.
5. Heat the Pan
Heat the olive oil in a large skillet over medium-high heat. Choose a skillet that’s large enough to hold all four chicken breasts without crowding, or work in batches. The pan should be hot enough that a drop of water sizzles when it hits the surface. Getting the pan properly hot is crucial for good browning.
6. Sear the Chicken
Add the chicken breasts to the hot pan. Don’t move them around, let them sear undisturbed for about 5 to 6 minutes until the bottom is golden brown. Resist the urge to flip them too early. When they’re ready, they’ll release easily from the pan. Flip the chicken and cook the other side for another 5 to 6 minutes until golden and cooked through. The internal temperature should reach 165 degrees Fahrenheit.
7. Remove the Chicken
Once the chicken is cooked through, transfer it to a plate and tent loosely with aluminum foil to keep warm. Don’t worry if the chicken isn’t completely cooked through yet, it will finish cooking when you add it back to the sauce. At this point, you just want a good sear and the chicken mostly cooked.
8. Sauté the Aromatics
Reduce the heat to medium. Add the butter to the same skillet where you cooked the chicken. All those brown bits on the bottom of the pan are flavor gold. Once the butter melts and starts foaming, add the diced shallot. Cook for about 2 minutes, stirring frequently, until the shallot is softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
9. Deglaze With Wine
Pour the white wine into the skillet. Use a wooden spoon to scrape up all the brown bits stuck to the bottom of the pan. This is called deglazing, and it incorporates all that concentrated flavor into your sauce. Let the wine simmer for about 2 to 3 minutes until it reduces by half. The alcohol will cook off, leaving behind wonderful depth of flavor.
10. Add Mustard and Broth
Add the Dijon mustard to the skillet and stir it into the wine mixture. It should blend smoothly. Pour in the chicken broth and stir everything together. Bring the mixture to a simmer. The mustard will give the sauce a beautiful pale golden color and tangy flavor that’s the signature of this dish.
11. Add Herbs
Stir in the fresh thyme leaves and tarragon. Fresh herbs are ideal, but if you’re using dried tarragon, add it now. If using fresh tarragon, wait to add it with the cream. The herbs add wonderful aromatic complexity that complements the mustard beautifully. Let this simmer for about 2 minutes to allow the flavors to blend.
12. Add the Cream
Reduce the heat to medium-low. Pour in the heavy cream and stir well to combine everything into a smooth sauce. The sauce will lighten in color and become wonderfully creamy. Don’t let it boil vigorously once you add the cream or it might curdle. Just keep it at a gentle simmer.
13. Simmer and Thicken
Let the sauce simmer gently for about 3 to 4 minutes, stirring occasionally. It should thicken slightly and coat the back of a spoon. If the sauce seems too thick, add a splash more broth. If it’s too thin, let it simmer a bit longer to reduce. The flour from dredging the chicken should help thicken it nicely.
14. Taste and Adjust
Taste the sauce and adjust the seasoning. Add more salt if needed, or another teaspoon of Dijon mustard if you want more tang. The sauce should be rich and creamy with a pleasant mustardy bite that’s balanced, not overwhelming. Some people like to add a squeeze of fresh lemon juice at this point for brightness.
15. Return Chicken to Pan
Nestle the seared chicken breasts back into the skillet, spooning some of the sauce over the top of each piece. If the chicken released any juices while resting, pour those into the sauce as well for extra flavor. Let the chicken simmer gently in the sauce for about 3 to 4 minutes until it’s heated through and the sauce has thickened to your liking.
16. Final Touches
If using fresh tarragon and you didn’t add it earlier, stir it in now. The residual heat will release its flavor without cooking it too much. Turn off the heat and let everything rest for a minute. This allows the flavors to settle and the sauce to thicken just a bit more.
17. Serve
Transfer the chicken breasts to serving plates or a platter. Spoon the generous amounts of the creamy Dijon sauce over each piece of chicken. Garnish with freshly chopped parsley for a pop of color. Serve with lemon wedges on the side for anyone who wants an extra squeeze of brightness.
18. Tips for Success
Dijon mustard is key to this recipe. Don’t substitute with yellow mustard as it’s not strong or complex enough. Whole grain Dijon mustard works too and adds nice texture. High-quality Dijon makes a noticeable difference. Dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works best. Don’t use sweet wines or cooking wine. If you don’t want to use wine, substitute with extra chicken broth and add a tablespoon of white wine vinegar or lemon juice for acidity. Pounding the chicken to even thickness is worth the effort. It ensures the chicken cooks evenly and doesn’t dry out. Place the chicken between plastic wrap and use a meat mallet or rolling pin. Don’t overcook the chicken or it will be dry. Use a meat thermometer to check that it reaches 165 degrees Fahrenheit. It’s okay if it’s slightly pink in the center at 160 degrees when you remove it from the pan, it will finish cooking in the sauce. Heavy cream is what makes this sauce luxuriously rich. You can use half-and-half for a lighter version, but it won’t be as thick or rich. Don’t use milk as it’s too thin and can curdle. For extra flavor, add a teaspoon of whole grain mustard along with the Dijon. This adds texture and intensifies the mustard flavor. Chicken thighs work beautifully in this recipe too. They’re more forgiving than breasts and won’t dry out as easily. Boneless, skinless thighs are easiest to work with. The sauce is so delicious you’ll want to serve this over something that can absorb it. Egg noodles, mashed potatoes, rice, or crusty bread are all perfect choices. Fresh herbs make a difference. If you can’t find fresh thyme or tarragon, dried works but use less, about one-third of the amount called for fresh herbs. For a restaurant presentation, slice the chicken on the diagonal before plating and fan it out over a bed of rice or pasta, then drizzle with sauce. This dish reheats well, making it great for meal prep. Store the chicken and sauce together in an airtight container in the refrigerator for up to three days. Reheat gently over low heat, adding a splash of cream or broth if the sauce has thickened too much. You can prep the sauce ahead of time. Make it, let it cool, refrigerate, then reheat when you cook fresh chicken. This makes weeknight dinners even faster. Add sautéed mushrooms to the sauce for extra earthiness and substance. Cremini or shiitake mushrooms work beautifully. Add them when you sauté the shallots. For a lighter version, use Greek yogurt in place of half the cream. Add it at the very end off the heat and don’t let it boil or it will separate. A splash of brandy or cognac added with the wine creates an even more luxurious French-style sauce. This dish pairs wonderfully with roasted asparagus, green beans, or a simple arugula salad. The richness of the chicken needs something light and fresh alongside it.
