As an Amazon Associate I earn from qualifying purchases from amazon.com

Dijon Chicken Breasts – Spend With Pennies


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

Tender & juicy chicken breast is simmered in a creamy Dijon sauce on the stovetop for a quick & easy dinner!


Follow Spend with Pennies on Pinterest

  • Pound chicken to 1-inch thick and season with salt and pepper.

  • Heat olive oil 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 and cook 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.

  • 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. 

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

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




We will be happy to hear your thoughts

Leave a reply

Sharkr
Logo
Enable registration in settings - general
Compare items
  • Total (0)
Compare
0
Shopping cart