Description
This Creamy Dijon Chicken recipe offers tender chicken breasts cooked to golden perfection and smothered in a rich, tangy sauce made from Dijon mustard, white wine, and creamy heavy cream. Ready in just 25 minutes, it’s a delicious and elegant dish perfect for a quick weeknight dinner or a special occasion.
Ingredients
Scale
Chicken
- 2 chicken breasts
- Salt and pepper to taste
For Cooking
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tsp garlic, minced
Sauce
- ½ cup dry white wine
- ½ cup heavy cream or half-and-half
- 2 tbsp Dijon mustard
- Salt and pepper to taste
Garnish
- Fresh parsley (optional, for garnish)
Instructions
- Season chicken: Season the chicken breasts generously with salt and pepper on both sides to enhance flavor.
- Heat the skillet and oil: Place a skillet over medium-high heat and add the olive oil, letting it warm up before cooking.
- Cook chicken: Add the seasoned chicken breasts to the hot skillet and cook for 6-8 minutes per side until they turn golden brown and are cooked through. Remove the chicken from the skillet and set aside to rest.
- Melt butter: In the same skillet, reduce the heat to medium and add the butter, allowing it to melt completely.
- Sauté garlic: Add the minced garlic to the melted butter and cook for about 1 minute until fragrant, taking care not to burn it.
- Deglaze the pan: Pour in the dry white wine and scrape the skillet with a spoon to lift any browned bits stuck to the bottom; this adds deep flavor to the sauce.
- Make the sauce: Stir in the heavy cream and Dijon mustard, then let the sauce simmer gently for 3-4 minutes until it thickens slightly.
- Season sauce: Taste the sauce and add salt and pepper as needed to balance the flavors.
- Return chicken to skillet: Place the cooked chicken breasts back into the skillet and coat them well with the creamy Dijon sauce.
- Simmer together: Let the chicken simmer in the sauce for a few minutes to absorb the flavors and heat through completely.
- Garnish: Sprinkle fresh parsley over the top for a pop of color and fresh herbal note, if desired.
- Serve: Serve the creamy Dijon chicken over your choice of pasta, rice, or mashed potatoes for a satisfying meal.
Notes
- Use chicken thighs instead of breasts if you prefer juicier meat, adjusting cooking time accordingly.
- Dry white wine like Sauvignon Blanc or Pinot Grigio works best for deglazing and sauce flavor.
- Half-and-half can be used instead of heavy cream for a lighter sauce, though it will be less rich.
- To make it gluten-free, ensure the Dijon mustard contains no gluten additives.
- For extra richness, add a small amount of grated Parmesan to the sauce before serving.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
