Dijon Chicken

This simple Dijon chicken recipe is made with juicy chicken breasts and the most delicious white wine and Dijon mustard cream sauce. It’s a quick and easy, yet sophisticated, dinner you can even throw together on a weeknight.

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 Dijon 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.

What’s in This Recipe?

The full recipe, with amounts, can be found in the recipe card below.

• Boneless skinless chicken breasts — to get dinner on the table ASAP, 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
• All-purpose flour — a light coating of flour is all it takes to create lightly crispy, golden brown chicken smothered in silky Dijon cream sauce
• Canola oil + butter — canola oil, along with the butter, helps lower the smoke point
• Shallot — tastes like the love child between garlic and onion, which saves us from having to chop any extra aromatics
• White wine — nothing fancy, but one you would drink
• Chicken stock — this lends a more savory flavor and the liquid is necessary for making the sauce
• Heavy cream — just ½ cup makes for a smooth and rich sauce; sub half and half, if desired, but don’t use milk or the sauce will be runny
• Dijon mustard — has a pungent flavor that’s slightly sweet, slightly bitter, slightly acidic
• Chives — the perfect finishing touch (you can also use minced parsley or tarragon for extra flavor)

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.

1. For 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.
2. Season, then dredge lightly. Season both sides of the chicken with a generous amount of salt and pepper before dredging in flour. This creates a golden brown crust as the chicken cooks.

3. Quick fry the chicken breasts. I prefer frying chicken in a stainless steel or cast iron pan (non-stick pans won’t create the bits of golden brown crust that get to stuck to regular pans, which are flavor gold!).
4. Make the Dijon cream sauce. After you’ve cooked the chicken and set it aside, return the skillet to medium heat. Sauté the shallot.
5. Deglaze the pan. First with the wine, then the chicken stock. Bring it to a boil until the liquid reduces by half, about 2 minutes.

6. 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.
7. 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.

Recipe FAQs

What to Serve with Dijon Chicken

• Buttered Noodles
• Roasted Asparagus
• THE BEST Mashed Potatoes or Mashed Cauliflower
• Crispy Oven Roasted Potatoes
• Green Beans with Browned Butter Almondine
• Kale Salad
• Roasted Brussels Sprouts with Pancetta

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.

5 from 25 votes

Dijon Chicken

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.

Print SaveSaved!

Course Main Course

Cuisine French

Keyword Dijon chicken

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 552kcal

Ingredients 

½x1x2x3x

• 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

Instructions

• 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.

Notes

Keep the cooked chicken breasts warm while the sauce cooks by plating on a platter and covering with aluminum foil, or place in a 200°F oven.

Nutrition

Calories: 552kcal | Carbohydrates: 14g | Protein: 40g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 167mg | Sodium: 1317mg | Potassium: 820mg | Fiber: 1g | Sugar: 3g | Vitamin A: 826IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 2mg

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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