Print

Chicken Dijon Recipe (Creamy French-Inspired Chicken in Mustard Sauce)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This creamy Chicken Dijon is a French-inspired one-pan dinner featuring golden chicken breasts simmered in a silky Dijon mustard sauce with shallots, white wine, chicken broth, cream, and fresh thyme. Ready in 30 minutes.

Ingredients

Scale
  • 2 boneless skinless chicken breasts
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 1/2 cup finely diced shallots
  • 3 tablespoons Dijon mustard
  • 1 cup dry white wine, like Burgundy Aligoté, Sauvignon Blanc, or Pinot Grigio
  • 1/2 cup low-sodium chicken broth
  • 1/3 cup heavy whipping cream or crème fraîche
  • 2 teaspoons fresh thyme leaves, plus more for garnish

Instructions

  1. Season the chicken: Pat the chicken dry. Slice the chicken breasts in half horizontally, creating four chicken cutlets. Generously season with salt and pepper.
  2. Brown the chicken: Heat the butter and olive oil in a large skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side, until golden and just cooked through. Transfer to a plate and cover with foil to keep warm.
  3. Cook the shallots: Reduce the heat to medium. Add the shallots and cook for 2 to 3 minutes, until softened.
  4. Deglaze the pan: Pour in the white wine, scraping up any browned bits. Simmer for 3 to 4 minutes, until reduced by about half.
  5. Finish the sauce: Add the chicken broth, mustard, and thyme. Whisk together and simmer for 2 to 3 minutes, until slightly reduced further. Reduce the heat to low and whisk in the heavy cream.
  6. Serve: Add the chicken back to the pan and spoon the sauce over the chicken, warming it through. Alternatively, transfer the chicken to a serving platter and drizzle the sauce on top. Garnish with extra thyme leaves.

Notes

  • Store leftovers in the refrigerator for 3 to 4 days.
  • Reheat in a pan with a little extra chicken broth to refresh the sauce, or warm in the microwave for 1 to 2 minutes.
  • The chicken can be frozen for up to 3 months. The creamy sauce may separate slightly after thawing. Thaw overnight before reheating.

Nutrition

Find it online: https://cookingrecipetips.com/chicken-dijon-recipe-creamy-french-inspired-chicken-in-mustard-sauce/