Chicken Dijon Recipe
This creamy Chicken Dijon Recipe is easy and sophisticated! With juicy chicken coated in creamy sauce made with white wine, two kinds of mustard, and caramelized shallots. This is an easy 30 minute meal made in one pan.
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Servings: 5 servings
Ingredients
Chicken Breasts
- 1 ½ lbs boneless skinless chicken breasts
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 2 tablespoons olive oil
- 1 ½ tablespoons unsalted butter
Dijon Sauce
- 1 cup shallots sliced, or yellow onion
- ½ cup dry white wine or more chicken broth
- ½ cup chicken broth
- 1/3 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon stone ground or whole grain mustard
- 2-5 sprigs fresh thyme or ¼ teaspoon dried thyme – I used 2 sprigs to cook the sauce and 3 more to sprinkle and garnish whole.
Instructions
- Pat chicken breasts dry, then pound until 1-inch thick. Season with salt and pepper on both sides.
- Add oil to a large skillet and bring it to medium high heat, adding butter once heated. Melt butter and stir it to mix with the oil.
- Cook chicken breasts in a single, not-crowded layer, about 5-7 minutes on each side. Transfer cooked chicken to a plate, setting aside while making the sauce.
- Reduce heat to medium and add in shallots, cooking until softened, about 4-6 minutes.
- Add in white wine, stirring to scrape off any stuck-on bits at the bottom of the pan. Increase heat to high and simmer until reduced by half.
- Stir in the remaining ingredients: chicken broth, heavy cream, both mustards, and thyme, cooking until lightly thickened, about 2-4 minutes.
- Add the chicken breasts back into the pan, stirring and spooning sauce over the chicken until coated and heated through, about 1-3 minutes.
- Serve with baked potatoes or mashed potatoes, Brussels sprouts, and this pineapple casserole. Enjoy!
- ★ Last Step: If you made this recipe, leave a comment and review. It truly helps our small business keep running and it helps readers like you!
Notes
Storing Instructions: after cooling chicken Dijon, store in an airtight container in the refrigerator for up to 3 days.