One pan, 30 minutes is all you need for a dinner that feels like a French bistro classic. Chicken Dijon is rich, tangy, and classy enough for a company, yet simple enough for a weeknight dinner.
Jump to:
What makes this recipe extra delicious is how the flavors build as you cook. First, the chicken is seared until golden, then the pan is deglazed with chicken broth and Worcestershire sauce to pick up all those tasty browned bits left behind. That simple step adds so much rich, savory flavor to the creamy Dijon sauce and makes it taste like it simmered all day.
One Skillet Dijon Chicken
Two of my kids really appreciate new recipes, while the third is the classic guy. I did not expect him to like this one, to my surprise, he did. So this dish has been on rotation here for the last month, and we have been very pleased with it.
It perfectly blends comfort with a touch of elegance. The tangy Dijon mustard balances the richness of the cream and Parmesan, creating a sauce that feels silky and indulgent without being too heavy. It turns boring chicken breasts into a tender, flavorful meal that feels truly special.
Ingredients
Pro Tip
Since the breasts are sliced thin, they cook quickly. Sear just until golden; they will finish cooking when nestled back into the sauce.
Creamy Dijon Chicken
It’s rich, tangy, and classy enough for a company, yet simple enough for a weeknight dinner.
Servings: 4 Servings
Cost: $3.25/ Serving
Instructions
-
In a small bowl combine oregano, salt, black pepper and garlic powder.
-
Place chicken on a cutting board and slice them horizontally so you now have 4 chicken breasts pieces. Lay them flat and season on both sides with the seasoning mix.
-
In a large skillet heat oil on medium high then sear chicken breasts on both sides until golden brown. 2-3 minutes per side.
-
Remove chicken and set aside.
-
Reduce heat to medium add butter, onions and garlic saute for 2 minutes.
-
Add chicken broth and deglaze the pan with a wooden spoon to release all the brown bits at the bottom.
-
Mix in dijon mustard, Worcestershire sauce, heavy cream and parmesan cheese.
-
Simmer sauce until cheese melts, taste to adjust seasoning adding more oregano, salt and pepper to taste.
-
Nestle the chicken breast back in with any accumulating liquids in the plate.
-
Spoon sauce on top of chicken and allow everything to heat up together for 2-3 more minutes.
-
Serve with potatoes.
Nutrition
Calories: 679kcal | Carbohydrates: 36g | Protein: 46g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 168mg | Sodium: 1471mg | Potassium: 1490mg | Fiber: 5g | Sugar: 4g | Vitamin A: 801IU | Vitamin C: 38mg | Calcium: 238mg | Iron: 3mg
How to Make Dijon Chicken
1- In a small bowl, mix together the oregano, salt, black pepper, and garlic powder. Slice the chicken breasts in half horizontally to make thinner cutlets, then coat both sides well with the seasoning mixture.
2- Heat the avocado oil in a large skillet over medium-high heat, then add the chicken and cook for 2–3 minutes per side until nicely golden brown. The chicken does not need to be fully cooked yet, so transfer it to a plate and set aside once both sides are seared.
3- Reduce heat to medium, add butter and sauté the onions and garlic until soft and fragrant. Stir in the chicken broth, Dijon, Worcestershire sauce, heavy cream, and Parmesan cheese, then let the sauce simmer gently until smooth and slightly thickened.
4- Adjust the seasoning if needed, then return the chicken and its juices to the skillet and simmer for 2–3 minutes while spooning the Dijon sauce over the top.
FAQs
This recipe is traditionally served with roasted baby potatoes. Simply toss halved potatoes with oil, oregano, salt, and pepper, and roast at 400°F (200°C) for 20-25 minutes. It also pairs beautifully with mashed potatoes, buttered egg noodles, or a crusty piece of sourdough bread to soak up every drop of the sauce.
Stir in a handful of fresh baby spinach at the very end until wilted. Or you can sauté sliced mushrooms with the onions for an earthy “Chicken Chasseur” vibe.
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or water, as the cream sauce tends to thicken significantly when cold.
More Creamy Chicken Recipes
You May Also Like