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Creamy Dijon Chicken recipe. Chicken breasts in a rich, flavorful sauce.
Lady Maria

Creamy Dijon Chicken

This Creamy Dijon Chicken recipe is a quick and easy weeknight dinner that delivers impressive flavor. Tender chicken breasts are simmered in a rich and tangy Dijon mustard sauce, creating a comforting and satisfying meal ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1/4 cup Dijon mustard
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 tsp dried thyme or 1 tbsp fresh, chopped
  • Salt to taste
  • Pepper to taste
  • Optional: Lemon wedges
  • Optional: Fresh parsley for garnish

Equipment

  • large skillet
  • paper towels
  • measuring cups and spoons
  • whisk
  • Spatula or wooden spoon
  • meat thermometer
  • Cutting board
  • knife

Method
 

  1. Pat chicken dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4-5 minutes per side, until golden brown. Remove from skillet and set aside.
  3. Reduce heat to medium and add butter to the skillet. Once melted, add minced garlic and cook for 30 seconds, until fragrant, being careful not to burn it.
  4. Whisk in Dijon mustard and chicken broth, scraping up any browned bits from the bottom of the skillet.
  5. Stir in heavy cream and thyme. Simmer until the sauce has slightly thickened, about 3-5 minutes. Season with salt and pepper to taste.
  6. Return the seared chicken to the skillet, nestling it into the sauce.
  7. Reduce heat to low, cover the skillet, and simmer for 5-7 minutes, or until chicken is cooked through and reaches an internal temperature of 165°F (74°C).
  8. Remove from heat. If desired, squeeze a little lemon juice over the chicken. Garnish with fresh parsley and serve immediately.

Notes

For best results, use high-quality Dijon mustard. Do not overcook the chicken, as it will become dry. To prevent the cream from curdling, keep the heat low while simmering the sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You can also try variations such as adding sautéed mushrooms, spinach, or sun-dried tomatoes to the sauce.