by Holly
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!
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 & 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.
How to Make Dijon Chicken
One dish and it’s done!
- Season the chicken and brown per the recipe below. Remove from the pan and set aside.
- Simmer the sauce ingredients until thickened.
- Add chicken back to pan & cook until heated through.
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.
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 Side Dishes
- Instant Pot Mashed Potatoes – fluffy & creamy
- Parmesan Roasted Broccoli – tender and crispy every time
- Easy Oven Baked Rice – only 3 ingredients
- Sauteed Brussel Sprouts – a low carb option
- Caesar Salad – so fresh & flavorful
Did your family love these Dijon Chicken Breasts? Be sure to leave a rating and a comment below!
Dijon Chicken Breasts
Prep Time 10 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
- ⅓ cup dry white wine
- ⅓ cup heavy cream
- ¼ cup chicken broth
- 1 teaspoon soy sauce
- 2 tablespoons Dijon mustard
- ⅛ teaspoon dried thyme or 1 sprig fresh thyme
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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.
Recipe 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.
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Fantastic. Had it for dinner a few nights ago and everyone loved it. Also, they all had the same comment about it. There was not enough sauce.
So, for the leftovers I made another sauce, less the wine. We already drank what was left in the bottle. So, double all the ingredients for the sauce and it would be perfect.
My daughter made this last night. It was fantastic! We served with rice, green beans, and roasted vegetables. A new favorite.
Oh yum, that sounds like a delicious supper, Karen!
This was delicious! I followed the waiting instructions exactly. I didn’t have white wine, so I used one tablespoon of white wine vinegar, and the sauce was amazing.
So glad you loved this recipe Debra!
I’ve made this twice in the past 3 days, it’s SO good! I cut down on the Dijon just a little (1.5 tbsp) the second time. It was still great with 2 tbsp but wanted to cut down on the mustard for a family member. I used thin chicken breasts on both occasions and just cooked them for a shorter time. I season my chicken pretty generously with salt and pepper. Everything was cooked from medium to medium-high heat (this wasn’t mentioned in recipe). Today’s batch was served with roasted broccoli w/parmesean – amazing! Thanks for the great recipe!
I’m so glad you loved it Niki! Thanks for sharing your time saving tip with thinner chicken breasts! (Sorry for any confusion, this should be cooked over medium-high heat. I’ve updated the recipe).
I made this for dinner last night and it was a hit! My husband is not a fan of chicken so when he said “I would eat this again” I almost fell off my chair! I used 2 chicken breasts, butterflying one as it was very thick and then pounding them per the recipe. Also when browning the chicken I used both the olive oil and the butter which gave a nice crust. Thank you for this recipe!
I am so happy to hear you and your husband loved this recipe Missi!
Would give it ten if possible on the star table. Going to be a go to recipe forever.
Huge Yummo !! Thank you for this winner and the Pinot worked great.
I am so glad you loved this recipe Sherry!
This is a must try recipe! The flavor is sooo yummy! It’s pretty easy recipe. I like the list with substitute, so if you don’t have some ingredients you can still make it. The amount of sauce was just right… enough to cover the chicken pieces.
Holly, I have tried so many of your recipes and they are all so good! I am a big fan! Thank you so much for all your hard work and making dinner time fun and delicious. The whole family is always excited what’s for dinner
I’m so glad you’ve loved the recipes Geri! Thank you for following along and for your kind words!
It would be helpful if you would note how many pounds of chicken breasts you used in your recipe.
This recipe sounds really tasty.
Hi Marty, this is approximately 1.5 pounds of chicken. Enjoy!
Hey holly ! Love love your recipes that have worked for me on so many occasions. I have a dumb question ….I only have a sweet Riesling and a red Pinot noir opened .. one one work as a sub for the dry in the Dijon chicken? Hate to not get out in the cold Togo get a dry but can.. thanks so much.
Hi Sherry, a sweet Reisling should work in this recipe as well.