This simple Dijon chicken recipe is made with juicy chicken breasts and the most delicious white wine and Dijon mustard cream sauce for a quick and easy, yet sophisticated dinner you can even throw together on a weeknight.
You can never have too many easy chicken breast recipes in your arsenal—especially ones that you can whip up in no time, even on a hectic weeknight. Just like my easy chicken piccata, 30-minute chicken caprese, and easy chicken marsala, this Dijon chicken can be on your table in minutes. That’s because I use boneless, skinless chicken breasts that I scallop in half (thinner breasts cook faster). I swear by this trick because it also ensures the chicken stays moist and juicy.
This Dijon chicken is going to be your new favorite weeknight banger. I pan-fry the chicken in oil and butter so the cutlets become browned and crisped while staying juicy. Next, the chicken is pulled from the skillet and set aside while I whip up the silkiest, savory cream sauce that tastes just like it came out of a French bistro. Chopped shallots get sautéed in the same skillet the chicken was cooked in, and then white wine is added to to loosen up all of those delicious browned bits of flavor on the bottom of the pan. Chicken stock, cream, Dijon, and a bit of butter added at the end adds creaminess, richness, and tang. It’s delightfully saucy and because it makes a generous amount of sauce (my husband’s favorite part), to drizzle over white rice flecked with parsley, buttered noodles, roasted veggies, or to dunk hunks of toasty bread.
What’s in Dijon Chicken
This Dijon chicken recipe is all about getting a nice sear and caramelization on your chicken so you can then create a luscious, savory, tangy sauce.
Here’s what you’ll need to make it:
- Boneless skinless chicken breasts
- Kosher salt and freshly ground black pepper
- All-purpose flour
- Canola oil—canola oil, along with the butter, helps lower the smoke point
- White wine (nothing fancy, but one you would drink)
- Chicken stock
- Dijon mustard
How to Make Dijon Chicken
This recipe is very simple and comes together fast. I like having my mise set up (everything measured and chopped) so that it moves even smoother and more quickly. You’ll start with cooking your chicken first so you can develop a nice fond on the bottom of your skillet.
Prep The Chicken Breasts
Use boneless chicken breasts for Dijon chicken. We all know that boneless chicken breasts can be a bit boring on their own, but that’s not in the cards here. Thanks to generous seasoning and a quick fry, this chicken is moist and flavorful. Use boneless, and skinless chicken breasts, and trim any excess pieces from the chicken.
For a moist and juicy chicken, cut the chicken breasts in half lengthwise. Use a thin, sharp knife to slice the chicken breast in half to make two thinner scallops. This is my favorite knife for the job. Some recipes suggest pounding out the chicken. I find this an extra step that isn’t needed if the breasts are cut in half first.
Season generously with kosher salt and freshly ground black pepper. Seasoning both sides of the chicken breast adds flavor so don’t be too shy. All it takes is a little kosher salt and freshly ground pepper to get the job done.
Dredge lightly. Give the chicken a quick dredge in all-purpose flour to create a light crust when the chicken is cooked.
TIP: Use only one hand to dredge the flour so the other stays clean, avoiding two gummed-up hands instead of just one.
Pan-Fry the Chicken
For a quick fry of the chicken breasts, use a large stainless steel or cast iron skillet. Avoid using a non-stick pan. To build flavor, caramelize the chicken and leave the brown bits in the bottom of the pan for a more flavorful Dijon sauce. Because a non-stick pan won’t create those bits, use a heavy bottom skillet for this recipe (this one is my favorite).
When frying, use a combination of butter and oil. The oil tempers the butter so it doesn’t burn, and the butter adds that golden color and flavor to the chicken. If you’re worried about the added fat, start by adding less of both and add more as needed. But for best results, don’t leave one or the other.
Make the Dijon Sauce
This luscious Dijon cream sauce is rich, tangy, savory, and creamy. This recipe makes plenty for spooning or sopping up with a piece of bread.
Here’s how to make it:
Sauté the shallot. After you’ve cooked the chicken and set it aside, return the skillet to medium heat. Add the chopped shallot and cook, stirring for 1 minute.
Deglaze with the wine and cook for 1 minute, while scraping the pan.
Add the chicken stock. This lends a more savory flavor and the liquid is necessary for making the sauce. Bring it to a boil until the liquid reduces by half, about 2 minutes.
Get it nice and creamy. Whisk in the cream and cook for 1 minute. Remove from heat and whisk in the remaining tablespoon of butter and the Dijon mustard. Stir in the remaining ½ teaspoon of salt and taste for seasoning.
Add the Chicken Breast Back to the Sauce
Add the chicken breasts back to the skillet, spooning the sauce overtop. Adding the chicken back to the sauce warms and coats it with the savory sauce.
Top with chives before serving. Or use minced parsley or tarragon for extra flavor.
What to Serve with Dijon Chicken
- Buttered Noodles
- Roasted Asparagus
- THE BEST Mashed Potatoes
- Crispy Oven Roasted Potatoes
- Green Beans with Browned Butter Almondine
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
- 1 ½ pounds boneless, skinless chicken breasts , or two whole chicken breasts
- 1 ½ teaspoons kosher salt , divided
- 1 teaspoon freshly ground black pepper
- ⅓ cup all-purpose flour
- 3 tablespoons butter , divided
- 2 tablespoons canola oil
- 1 shallot , thinly sliced or finely chopped (about 6 tablespoons)
- 1 cup white wine
- 1 cup chicken stock
- 2 tablespoons Dijon mustard
- ½ cup heavy cream
- 2 tablespoons finely chopped chives
- Trim any excess fat from the chicken breasts and slice in half lengthwise to make two thin cutlets. Season both sides of the chicken breasts evenly with 1 teaspoon of kosher salt and the freshly ground black pepper then dredge each breast in the flour, shaking off any excess.
- Heat 2 tablespoons butter with the canola oil in a large skillet (do not use non-stick) over medium-high heat. Add the chicken and cook for 2-3 minutes per side. Transfer to a platter or sheet pan and cover with foil.
- Return the skillet to medium heat. Add the shallot and cook, stirring for 1 minute. Add the wine and cook for 1 minute, while scraping the pan. Then add the chicken stock and bring to a boil until the liquid reduces by half, about 2 minutes. Whisk in the cream and cook for 1 minute. Remove from heat and which in the remaining tablespoon of butter and the Dijon mustard. Stir in the remaining ½ teaspoon of salt and add the chicken breasts back to the skillet, spooning the sauce overtop. Top with chives before serving.
More Saucy Chicken Dinners You’ll Love
- Easy Chicken Piccata
- Honey Mustard Chicken
- Easy Chicken Marsala
- Creamy Lemon Chicken Breasts and Mushrooms
- Easy Chicken Breasts with Creamy Mushroom Sauce
- 30-Minute Creamy Mushroom and Leek Chicken Breasts
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