Chicken Dijon

Pan fried chicken breasts paired with a luscious mustard cream sauce will make your taste buds sing in this creamy Chicken Dijon recipe. Top notch flavor, but is ridiculously easy to make in just 20 minutes, plus low carb and high protein so you’ll be satisfied longer!

Easy Chicken Dijon Recipe

Heavy cream and mustard together are a magical pairing for a sauce like in this creamy and tangy Chicken Dijon. It’s incredibly simple, but so luscious with bold flavor.

This sautéed chicken recipe is so amazing and easy, requiring just 5 main ingredients and ready in 20 minutes. Even with cream and wine, I still consider this a pretty healthy meal – at only 315 calories, 3 carbs, and 25 grams of protein per serving, I call that a win. Get ready to lick your plate clean!

Ingredients needed

You only need 5 main ingredients, plus seasonings, to make this Dijon chicken recipe.
(Scroll below to the printable recipe card for all the details and measurements.)

• Chicken breasts – Boneless, skinless, about 6 ounces each, pounded out to a 1-inch even thickness.
• White wine – As the wine cooks off, it adds wonderful depth of flavor to this dish (see note below.)
• Heavy Cream – Makes the sauce rich and creamy.
• Dijon Mustard – A main ingredient in this dish, which adds bold zesty flavor.
• Shallot – Part of the onion family with a delicate and subtly sweet flavor.
• Olive oil – Used to sauté the chicken.
• Seasonings – Dried thyme, salt, and pepper.

Recipe Variations

• Replace the wine. The wine lends wonderful flavor and complexity to this dish, and the alcohol cooks off. But if you are opposed to cooking with it, you can use chicken broth in its place.
• Try a different mustard. Spicy Brown Mustard or Whole Grain Mustard can replace the Dijon, but avoid honey mustard or yellow mustard in this recipe.
• Use another herb. If you don’t have dried thyme, an equal amount of dried oregano will come closest to the intended flavor.

How to Make Chicken Dijon

This Dijon chicken recipe is so easy to make in a few simple steps.
(Scroll below to the printable recipe card for all the details and measurements.)

1. Pan fry the chicken. Season the chicken with salt and pepper. Warm olive oil over medium-high heat in a large nonstick skillet. Add the chicken; saute for about 10-12 minutes, flipping halfway through, until cooked through (with an internal temperature of 165F.) Transfer chicken to a plate and keep warm.
2. Sauté the shallot. Add diced shallot to the skillet; stir to coat with the fat drippings. Cook until softened.
3. Add wine. Pour the wine into the hot skillet; cook, stirring, until reduced by half.
4. Add other ingredients. Whisk in the cream, mustard, and thyme. Cook, whisking, until thickened. Add the chicken back to the skillet along with any accumulated chicken juices and coat in the sauce.
5. Serve. Divide the cooked chicken breasts onto individual plates and drizzle with some of the sauce. Serve with your favorite roasted vegetable or salad and enjoy!

Tips for Success

• Chicken should be no more than 1-inch thick. If your chicken breasts are more than 1-inch thick, you’ll want to use a meat mallet to pound them down to an even thickness before cooking.
• Develop a nice golden crust. Resist the urge to move the chicken breast around while they’re cooking, so they develop a nice crust and also so there is no resistance when you flip them.
• Use a meat thermometer. Chicken breasts are cooked through when an internal temperature reaches 165 degrees F. It’s best to use a meat thermometer to test for doneness.

Proper Storage

• Fridge. Chicken Dijon leftovers should be stored in an airtight container in the fridge and will keep for up to 3 days. I don’t recommend freezing this dish as the sauce becomes grainy once thawed.
• Reheat. Reheat in the microwave or on the stovetop, stirring frequently, adding in a bit of chicken broth to loosen up the sauce again.

More Easy Chicken Recipes:

• Crockpot Chicken and Stuffing
• Salsa Verde Chicken
• Chicken Tetrazzini
• Chicken Alfredo
• Easy Cashew Chicken
• Chicken Pot Pie Noodle Skillet

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

Easy Chicken Dijon

5 from 9 Ratings

Pan fried chicken breasts paired with a luscious mustard cream sauce will make your taste buds sing in this creamy Chicken Dijon recipe. Top notch flavor, but is ridiculously easy to make in just 20 minutes, plus low carb and high protein so you’ll be satisfied longer!

Print Recipe Rate Recipe Pin Recipe

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings: 4

Cook ModePrevent your screen from going dark

Ingredients

• 4 (6 ounces each) boneless, skinless chicken breast halves
• 1 teaspoon kosher salt
• 1 teaspoon pepper
• 2 tablespoons extra-virgin olive oil
• 1 large shallot , diced
• 1/4 cup dry white wine (see note below)
• 1/2 cup heavy cream
• 2 tablespoons Dijon mustard
• 1 teaspoon dried thyme (or 1 tablespoon chopped fresh)

Instructions

• Pound out the chicken breasts to an even 1-inch thickness, then season with the salt and pepper on both sides.
• Warm olive oil over medium-high heat in a large nonstick skillet. Add the chicken; saute for about 10-12 minutes, flipping halfway through, until cooked through. (Adjust your heat if the chicken is over-browning and use a meat thermometer to check for doneness – it is cooked through at an internal temperature of 165F.)
• Transfer chicken to a plate and keep warm.
• Add diced shallot to the skillet; stir to coat with the fat drippings. Cook until softened, about 2 minutes.
• Pour the wine into the hot skillet; cook, stirring, until reduced by half, about 1 minute.
• Whisk in the cream, mustard, and thyme. Cook, whisking, until thickened. Add the chicken back to the skillet along with any accumulated chicken juices and coat in the sauce.
• Divide the cooked chicken breasts onto individual plates and drizzle with some of the sauce. Serve with your favorite roasted vegetable or salad and enjoy!

Notes

Replace the wine. The wine lends wonderful flavor and complexity to this dish, and the alcohol cooks off. But if you are opposed to cooking with it, you can use chicken broth in its place.

Try a different mustard. Spicy Brown Mustard or Whole Grain Mustard can replace the Dijon, but avoid honey mustard or yellow mustard in this recipe.

Use another herb. If you don’t have dried thyme, an equal amount of dried oregano will come closest to the intended flavor.

Nutrition

Calories: 315kcal | Carbohydrates: 3g | Protein: 25g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 106mg | Sodium: 705mg | Potassium: 498mg | Fiber: 1g | Sugar: 2g | Vitamin A: 489IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Main Course

Cuisine: American

Keyword: chicken dijon, creamy mustard chicken, easy chicken recipes

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