This Dijon Chicken recipe completely knocks it out of the park yet it’s an easy, one-dish dinner!

Tender chicken breasts are lightly simmered in an easy creamy Dijon sauce that’s restaurant menu worthy.

Busy weeknights call for quick recipes that are short on prep, cook time, and cleanup, and this chicken dijon recipe fits the bill!

Dijon Chicken Breasts cooked in the pan

A Quick Weeknight Chicken Dinner

  • Without a doubt, this easy dish makes flavorful and juicy chicken breasts.
  • The sauce is so good, I could almost drink it! While infused with tangy dijon flavor it is mellowed out with heavy cream.
  • The whole meal takes about 30 minutes and needs just one pan!
  • Dijon chicken is naturally low-carb and great over Cauliflower Mashed Potatoes or Garlic Mashed Potatoes.

ingredients to make Dijon Chicken Breasts

Ingredients & Variations

We love boneless, skinless chicken breasts since they’re both lean and quick cooking. Skinless, boneless thighs will work too.

This creamy sauce starts with butter and garlic. White wine adds amazing a depth of flavor to the sauce and heavy cream adds thickness and texture.

The flavor boosters in this sauce include garlic and a bit of soy sauce for salt. I use a regular Dijon mustard but you can use your favorite variety. This recipe is great with a grainy dijon as well.

VARIATIONS Experiment with the many varieties of mustard available. Tarragon is really good in this sauce as well, add about 1/2 teaspoon in place of the thyme.

preparing chicken for pan frying

How to Make Dijon Chicken

One dish and it’s done!

  1. Season the chicken and brown per the recipe below. Remove from the pan and set aside.
  2. Simmer the sauce ingredients until thickened.
  3. Add chicken back to pan & cook until heated through.

process of adding ingredients to pan to make sauce for Dijon Chicken Breasts

Recipe Tips

  • Pound the chicken breasts to an even 1-inch thickness so they cook evenly.
  • Be sure that a meat thermometer reads 165°F, don’t overcook. (I usually take the chicken off the heat around 162°F as it will continue to rise in temperature).
  • White wine adds great flavor to the sauce and simmers so the alcohol burns off. It is highly recommended. I keep an inexpensive bottle of white wine for cooking in the fridge (substitutions listed in the recipe below).
  • Choose a dry (not sweet) white wine like Pinot Gris or Sauvignon Blanc.
  • Parmesan and parsley make a great optional garnish for this recipe.

adding sauce to Dijon Chicken Breasts in the pan

Storing Leftovers

Store leftovers in a covered container in the refrigerator for up to 3 days. Reheat chicken with sauce in a saucepan on the stove. Add a little cream to thin out the sauce, if necessary.

Dijon Chicken Breasts in a pan with a bowl of garnish

Dijon Chicken Side Dishes

Did your family love these Dijon Chicken Breasts? Be sure to leave a rating and a comment below! 

Dijon Chicken Breasts cooked in the pan
4.96 from 89 votes↑ Click stars to rate now!
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Dijon Chicken Breasts

Tender & juicy chicken breast is simmered in a creamy Dijon sauce on the stovetop for a quick & easy dinner!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients  

  • 4 boneless skinless chicken breasts approximately 5-6 oz each
  • salt & pepper to taste
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 3 cloves garlic minced
  • cup dry white wine
  • cup heavy cream
  • ¼ cup chicken broth
  • 1 teaspoon soy sauce
  • 2 tablespoons Dijon mustard
  • teaspoon dried thyme or 1 sprig fresh thyme

Instructions 

  • Pound chicken to 1-inch thick and season with salt and pepper.
  • Heat olive oil over medium-high heat in a large skillet and cook chicken for 5-6 minutes per side, or until browned and the chicken reaches 165°F. Remove chicken from the pan and set aside lightly covering with foil.
  • Add butter and garlic to the pan. Cook just until fragrant, about 30 seconds.
  • Stir in white wine, making sure to scrape up any browned bits from the bottom of the pan. Simmer until the wine is reduced by half, about 3 minutes.
  • Whisk in remaining ingredients and simmer for 2-4 minutes or until slightly thickened.
  • Add chicken back to the pan along with any juices and cook just until heated through, about 2 minutes.

Notes

  • Pound the chicken breasts so they cook evenly.
  • Use a large skillet to ensure the chicken browns and the sauce reduces well. If the chicken is too crowded it will not brown well.
  • Be sure that a meat thermometer reads 165°F, don't overcook. 
  • White wine adds great flavor to the sauce and simmers so the alcohol burns off. It is highly recommended. I keep an inexpensive bottle of white wine for cooking in the fridge.
  • White wine substitutions include chicken or veggie broth, or a tablespoon or so of white wine vinegar.
  • Choose a dry (not sweet) white wine like Pinot Gris or Sauvignon Blanc.
  • Parmesan and parsley make a great optional garnish for this recipe. 
4.96 from 89 votes

Nutrition Information

Calories: 287 | Carbohydrates: 2g | Protein: 26g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 776mg | Potassium: 480mg | Fiber: 1g | Sugar: 1g | Vitamin A: 433IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree
Cuisine American
Diet Low Calorie
Dijon Chicken Breasts ingredients in the pan and final dish with a title
cooked Dijon Chicken Breasts with a title
Dijon Chicken Breasts in the pan with a title
close up of Dijon Chicken Breasts with a title

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. First time to try this recipe and found it exceptionally GOOD.
    I followed the instructions as written but next time, I’ll use thighs as I could have pounded out the breasts thinner.4 stars

  2. This dish was absolutely amazing!!! My picky boys loved it and went back for seconds!! Served over egg noodles and had NO leftovers – this dish has officially been requested to be part of our more regular meals! Thanks so much for sharing!!!5 stars

  3. Dear Holly,
    I’m 85 and getting to the point where I can’t stand and cook for two or three hours. I can’t bear to eat even the best frozen dinners and I’m a better cook than most of the restaurants I could order from, but my budget prohibits that anyway. So a friend told me about spend with pennies and I’ve spent several hours copying what look like easy and delicious recipes. I’m so glad I found you and am looking forward to making many of these recipes. (And I haven’t even seen the desserts yet!) You may have given me a new cooking lease on life!
    Sincerely,
    June

  4. I made this tonight for my family and it was a big hit! I have a VERY PICKY 11 year old and he loved it! He actually got seconds and this kid eats everything dry. I was so happy. But I’ll definitely be putting this on my favorites list for sure! I also added onion with the garlic and puréed it smooth. Super yummy!5 stars

  5. Good, but even better if you can use brandy or Cognac verses white wine (and sauteed mushrooms are also awesome) for classic ‘Chicken Diane’. Some of alcohol to flame chicken a bit while cooking, and tad more in same manner as wine…

  6. This is very good, very easy, with ingredients generally on hand. I did not use heavy cream and substituted Fairlife 1% milk instead. Still awesome.5 stars

  7. Delicious tasting sauce. Good enough to serve for company meals. My wine reduced a lot faster than 3 minutes – probably because I halved the recipe – so I added enough that he sauce was liquid again after adding the mustard, cream, etc. It reduced down again very quickly. Next time I’d do it with chicken thighs because I prefer that cut of meat, but great recipe.5 stars

  8. I made this recipe with boneless medium thickness pork chops. The only thing I omitted was the white wine because I didn’t have any so I used extra chicken broth. It was absolutely fabulous and I will definitely be adding this to our dinner rotation!!! Thank you so much!!
    Stephanie:)5 stars

    1. I am so glad you loved this sauce as much as I do Stephanie! It’s become a quick go to in our house

  9. I tried this recipe a few months ago on a husband who is not a chicken fan. HUGE hit and he even asks for it! The combination of the wine, dijon mustard and cream make a yummy sauce. Thank you for a great recipe!5 stars

    1. I have only tried the recipe as written Holly, but I use heavy cream because other dairy (such as half and half) can curdle. If you leave it out all together it won’t be creamy. If you try it I would love to hear how it turns out!

  10. This is our fav. I’ve made it several times and it’s always a huge huge hit. My family has started referring to this as “crack chicken”, hahaha. Delicious over rice and we like a grainy Dijon!5 stars

  11. This is a great recipe. It’s easy to make and has an elegant flavour. I’m not a big garlic fan, so I reduced that and added some finely chopped onion instead. Served over egg noodles or rice, it’s a hit!5 stars

  12. Delicious and pretty easy; I made this on a Sunday afternoon to have during the work week. I used rosemary instead of the thyme because I had some on hand and added a diced shallot with the garlic.

    1. I haven’t tried it so I can’t say for sure Amber. It may work but I am not sure how the consistency of the sauce will be after cooking in the slow cooker. If you try it I would love to hear how it turns out!