This creamy Chicken Dijon has top notch flavor, but is ridiculously easy to make in just 20 minutes. Pan fried chicken breasts paired with a luscious mustard cream sauce will have your taste buds dancing.
Serve this chicken dish with your favorite roasted vegetable or side salad for a satisfying weeknight dinner.
Easy Dijon Chicken Recipe
Heavy cream is just one of those magical ingredients that can transform something boring into something sinful. Whether it be in a dessert, or a simple sauce like in this creamy and tangy Chicken Dijon.
This sautéed chicken recipe is so amazing and easy, it should almost be illegal. But fortunately, nobody is going to jail for making it. Instead, you’ll pat yourself on the back for serving an incredible dinner to your family that took you barely no time at all!
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!
You only need 5 main ingredients, plus seasonings, to make this Dijon chicken recipe. It could not be easier!
(Scroll below to the printable recipe card for all the details and measurements.)
- Chicken breasts – Boneless, skinless, about 6 ounces each.
- 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.
- 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.
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 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.
What to Serve with Chicken Dijon
Really any vegetable or leafy green salad pairs well with this Dijon chicken recipe, but roasted asparagus, roasted broccoli, or roasted carrots are our personal favorites. They’re all super easy and fast. Pop them in the oven while the chicken is cooking on the stove and they’ll be done at the same time.
Chicken Dijon leftovers should be stored in an airtight container in the fridge and will keep for 3 days. 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
Easy Chicken Dijon
- 4 boneless, skinless chicken breast halves (6 ounces each)
- 1 teaspoon kosher salt , divided
- 1 teaspoon pepper , divided
- 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)
- roasted vegetable or salad , for serving
- Sprinkle each chicken breast with 1/4 teaspoon of salt and 1/4 teaspoon of 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. (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, 1 to 2 minutes. Pour any accumulated chicken juices into 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!