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Picture this: a Creamy Chicken Dijon skillet recipe featuring tender slices of chicken breasts simmering in a creamy sauce infused with tangy Dijon mustard and fragrant herbs. Think of it as a cozy hug for your taste buds.
Whether you’re cooking up a storm on a busy weeknight or hosting a dinner party, this dish brings a touch of magic to your table.
Recipe Ingredients
Here’s what you’ll need to cook this Dijon chicken recipe to dreamy, creamy perfection.
- Chicken breasts, sliced into thin pieces—tender and juicy protein base for the dish. If your chicken breasts are too thick, slice them in half horizontally to create thin cutlets. This ensures more even cooking and also reduces the cooking time, resulting in tender, juicy chicken.
- Flour, for dredging—creates a crispy coating for the chicken.
- Dried dill—adds a subtle herbaceous flavor to the dish.
- Dried thyme—infuses the chicken with earthy and aromatic notes.
- Salt and pepper—enhance the overall seasoning and flavor.
- Extra virgin olive oil—used for sautéing the chicken and adding richness.
- Unsalted butter—adds a creamy texture and rich flavor to the sauce.
- Dijon mustard—provides a tangy and very slightly spicy kick to the sauce.
- Chicken bone broth—adds depth of flavor and richness to the sauce.
- Heavy cream—creates a velvety and luxurious texture for the sauce.
- Fresh herbs, for garnish—adds a pop of freshness and visual appeal to the dish.
Creamy Chicken Dijon Serving Suggestions
Serve this recipe over a bed of cooked orzo or rice for a heart and satisfying meal. If you’re in the mood for potatoes, our Herb Roasted Potatoes are absolutely delicious served alongside this creamy chicken skillet recipe. Don’t forget the Charred Broccolini!
Not big on broccolini? Any steamed or roasted vegetables will pair beautifully with this dish. Pair with a side salad for a fresh and vibrant side dish.
Storage + Reheating Instructions
Store any leftover Creamy Chicken Dijon in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken and sauce in a skillet over low heat, stirring occasionally, until heated through. Add a splash of chicken broth or cream if needed to maintain the sauce’s consistency.
Creamy Chicken Dijon FAQs
Can I use boneless chicken thighs instead of chicken breasts?
Absolutely! Boneless chicken thighs work wonderfully in this recipe, offering a juicier and more flavorful alternative to chicken breasts. Simply adjust the cooking time as needed to ensure the chicken is cooked through.
Can heavy cream be substituted for half-and-half or whole milk?
Heavy cream adds a decadent creaminess to this dish, but you can use half and half or whole milk, just keep in mind that your dish will not be quite as creamy and the texture of the sauce will be impacted.
Can I use regular yellow mustard instead of Dijon mustard?
While Dijon mustard adds a distinct tanginess and depth of flavor to the dish, you can substitute it with honey mustard or stone ground mustard, if needed. Just keep in mind that the flavor profile will be slightly different, so adjust the amount to taste. Use yellow mustard as a last resort.
Creamy Chicken Dijon
Equipment
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Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound chicken breasts
- ½ teaspoon dried dill
- ½ teaspoon dried thyme
- Salt and pepper
- Flour for dredging
- 2 tablespoons unsalted butter
- 3 tablespoons Dijon mustard
- ½ cup chicken bone broth
- 1 cup heavy cream
- Fresh herbs for garnish
Instructions
- Pat the chicken breasts dry with a paper towel and season with the dried dill, dried thyme, salt and pepper.
- In a large skillet, heat the extra-virgin olive oil over medium high heat. As the skillet heats up, dredge the chicken breasts in the flour, shaking off any access.
- Add the chicken slices to the skillet and cook until golden brown, about 5 minutes per side. The chicken will not be cooked through, but remove it from the skillet and set aside. Reduce the heat to medium-low and wait 1-2 minutes for the temperature of the pan to lower slightly.
- Add the unsalted butter, chicken bone broth, and Dijon mustard to the pan, stirring to combine. Deglaze the pan and continue to stir for 1-2 minutes.
- Add the heavy cream, stirring until the sauce is smooth and creamy. Return the chicken slices to the skillet and coat them evenly with the sauce. Cover and let simmer until the chicken reaches 165 F and the chicken is cooked through.
- Garnish with fresh herbs and serve immediately.
