Chicken Dijon

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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!

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Main Meal

Cuisine: French

Keyword: chicken breast, Chicken breast recipes, Chicken Dijon, Chicken Dijon Recipe, French recipe

Servings:

Author: Lisa Bryan

Ingredients

2 boneless skinless chicken breasts
1 teaspoons kosher salt
½ teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
½ cup finely diced shallots
3 tablespoons Dijon mustard
1 cup dry white wine like Burgundy Aligoté, Sauvignon Blanc, or Pinot Grigio
½ cup low-sodium chicken broth
⅓ cup heavy whipping cream or crème fraîche
2 teaspoons fresh thyme leaves plus more for garnish

US - Metric

Instructions

Season the chicken. Pat the chicken dry. Slice the chicken breasts in half horizontally, creating four chicken cutlets. Generously season with salt and pepper.
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.
Cook the shallots. Reduce the heat to medium. Add the shallots and cook for 2 to 3 minutes, until softened.
Deglaze the pan. Pour in the white wine, scraping up any browned bits. Simmer for 3 to 4 minutes, until reduced by about half.
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.
Serve. Add the chicken back to the pan and spoon the sauce over the chicken, warming the chicken through. Alternatively, transfer the chicken from the plate to a serving platter and drizzle the sauce on top. Garnish with extra thyme leaves.

Notes

Storage tip: Leftovers can be stored for 3 to 4 days in the fridge. For reheating, you can reheat this in a pan with just a bit more chicken broth to bring the sauce back to life, or warm in the microwave for 1 to 2 minutes.
For storing in the freezer: With creamy sauces like this, it will most likely 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 the night before.

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