Chicken Dijon

This creamy chicken Dijon is a French-inspired dinner made with golden chicken breasts simmered in a rich, silky mustard sauce. It’s an easy, elegant one-pan meal that’s ready in about 30-minutes!

I’ve always loved how the French can transform a handful of simple ingredients into something that tastes so elegant. I’ve talked about this before on my trout almondine, carrot salad, salad Lyonnaise, and chocolate pots de creme recipes (i.e. other meals inspired by my travels to France). And this creamy Dijon chicken is yet another example!

Inspired by the classic French poulet à la moutarde, this recipe is all about the creamy mustard sauce. Traditionally, the French use bone-in, skin-on chicken thighs, but I’m using boneless chicken breasts for a recipe that cooks even faster for an easy weeknight meal. Plus, you guys are always requesting more chicken breast recipes!

The sauce stays true to its French roots with combination of Dijon mustard, shallots, heavy cream/Crème fraîche, and fresh herbs. So even though I’ve simplified the recipe, you still get all of that delicious flavor in every bite. And trust me, you’ll want to spoon that creamy mustard sauce on everything!

Chicken Dijon Ingredients

• Chicken breasts: As mentioned above, I’m using boneless skinless chicken breasts to make this a quicker version of the French classic. Slicing them in half horizontally creates thinner cutlets that cook faster and more evenly.
• Shallots: They’re a staple in French cooking. And they have a milder, slightly sweeter flavor than regular onions. Though you could swap in finely diced onions in a pinch.
• Dijon mustard: The star ingredient! And for someone who didn’t like mustard as a kid, I sure do love it now (see my Dijon baked salmon and Dijon herb rack of lamb recipes). 😂 It’s sharp and tangy without being overpowering.
• Dry white wine and chicken broth: Use a dry wine that you would typically drink, such as Burgundy Aligoté, Sauvignon Blanc, or Pinot Grigio. I’m using a Sauvingnon Blanc in the video below.
• Butter: Is it even a French recipe if there’s no butter? Lol. You’ll sear the chicken in a blend of butter and oil to create that beautiful golden color.
• Heavy cream or crème fraîche: Crème fraîche is more traditional, but heavy cream is likely easier to find at the market. Either one works to create the beautifully creamy and silky sauce.
• Fresh thyme leaves: Thyme paired with Dijon is my absolute favorite. You could also use chopped fresh tarragon.

Find the printable recipe with measurements below

How To Make Chicken Dijon

First, season and brown the chicken. Pat the chicken dry, slice each piece in half horizontally (creating 4 cutlets), and generously season with salt and pepper. Then, heat the butter and olive oil in a skillet and sear the chicken for 3 to 4 minutes per side. The skin should be golden and the inside just cooked through. Transfer these to a plate and cover with foil to keep warm.

Lisa’s juicy chicken tip: If your chicken breasts are on the smaller side, they may only need to sear for 2 to 3 minutes per side. If anything, use higher heat and less time, as the goal is a golden outside without an overcooked inside. And chicken cutlets cook much faster than thicker, whole chicken breasts.

Second, cook the shallots. Reduce the heat to medium, add the shallots, and cook for 2 to 3 minutes, until softened.

Third, deglaze the pan. Pour in the white wine, scraping up any browned bits stuck to the pan, and simmer for 3 to 4 minutes, until it reduces by about half.

Lisa’s simmering tip: While you may want to rush this step, it is important to reduce the wine by at least half before adding the chicken broth and cream. Otherwise, your sauce may end up too thin and liquidy at the end.

Fourth, finish the sauce. Add the chicken broth, mustard, and thyme. Whisk everything together and let it simmer for 2 to 3 minutes, until slightly reduced further. Then, reduce the heat to low and whisk in the heavy cream. This is when the sauce starts looking really good!

Lastly, add the chicken back to the pan and spoon the sauce over the chicken, warming the chicken through. If I’m serving this for a dinner party, I’ll transfer the chicken from the pan to a serving platter and drizzle the sauce on top. It looks so pretty that way! To finish it off, garnish with extra thyme leaves for one impressive dinner on the table!

The Best Side Dish Pairings

• Potato sides to soak up the sauce. A creamy chicken dish always pairs well with creamy sides like mashed potatoes or mashed cauliflower. The sauce soaks into the mashed potatoes so beautifully! For a roasted option, my garlic herb roasted potatoes are a great alternative.
• Simple vegetables to balance the meal. Sautéed green beans are my go-to for a meal like this. And fun fact, that’s how I enjoyed chicken Dijon in France! Other great options are my sautéed spinach, roasted asparagus, or roasted Brussels sprouts.

How To Store and Reheat

Whenever I make this, there’s rarely any leftovers because it’s THAT good. But if there are, they’ll stay good in the fridge for 3 to 4 days.

• For reheating leftovers: You can reheat this in a pan with just a bit more chicken broth to bring the sauce back to life, or warm it in the microwave for 1 to 2 minutes.
• For storing in the freezer: With creamy sauces like this, just know it might separate a bit when thawed due to the heavy cream. If that’s something you don’t mind, it can be frozen for up to 3 months. Just thaw it in the fridge the night before for easier reheating.

More Easy Chicken Breast Recipes

• Chicken piccata: The wine sauce is so delicious.
• Lemon pepper chicken: Lemon peppery goodness!
• Chicken marsala: The Italian version of a creamy chicken recipe.

If you try this chicken Dijon recipe, let me know how it turns out in the comments below! Your review will help other readers in the community. And if you’re looking for more healthy food inspiration, join my free newsletter here.