Chicken Dijon

Looking for a dinner that feels a little fancy but still comes together quickly? This creamy chicken Dijon recipe is just the thing! Tender cutlets simmer in a silky mustard sauce with herbs and cream, giving you a cozy meal that tastes like it came from a French bistro, but it’s easy enough for a weeknight at home.

If you love meals that are hearty, comforting, and made with simple ingredients, this one will quickly earn a spot in your regular rotation. The best part? It’s ready in about 40 minutes!

Before You Get Started

Before you dive in, here are a few simple tips to set you up for success:

• Thin cutlets work best because they cook quickly and evenly. If you only have thick chicken breasts, slice them in half lengthwise and then pound them flat to about ½-inch thickness.
• Dijon mustard is key here. It gives the sauce that tangy depth you won’t get from yellow mustard.
• Heavy cream makes the sauce rich and velvety, but half-and-half is fine if you want something lighter.
• Fresh parsley, thyme, and rosemary brighten everything up, though dried herbs work in a pinch (use about ½ teaspoon of each).

** Tip: Pat your chicken dry before seasoning so it browns beautifully in the skillet.

Step-by-Step: How to Make Chicken Dijon

Step 1: Season and Sear the Chicken

Start by patting the chicken dry and seasoning it with salt and pepper. Heat a mix of olive oil and butter in a large skillet until the butter is foamy. Add the cutlets and let them cook until golden on both sides, about 3 to 4 minutes per side.

** Tip: Don’t overcrowd the skillet. If necessary, work in batches so the chicken sears instead of steaming.

Transfer the browned chicken to a plate and tent with foil to keep warm.

Step 2: Cook the Aromatics

In the same skillet, add your sliced onion and let it cook until it’s soft and translucent. Stir in the garlic and herbs and let them sizzle just long enough to become fragrant.

** Tip: If you’re using dried herbs, add them to the skillet with the onions so they have time to release more flavor.

Step 3: Deglaze the Pan

Pour in the chicken broth and scrape up those tasty browned bits from the bottom of the pan. This step adds a ton of flavor to your sauce, so be sure to get every bit. Let the broth simmer until it reduces by half, which should only take a few minutes.

Step 4: Make the Creamy Dijon Sauce

Turn the heat down low and whisk in the cream, Dijon mustard, and a touch of honey. The sauce should come together smooth and creamy. Taste and adjust the seasonings until it’s just right.

** Flavor Note: If you love a stronger, bolder mustard flavor, add a little bit more Dijon. For a more mild flavor, a little more cream or honey balances it out.

Step 5: Return the Chicken and Serve

Nestle the chicken back into the skillet and spoon the sauce over the top. Let it warm through for just a couple of minutes, then finish with fresh herbs. Serve it hot with your favorite sides.

Serving Suggestions

Pair this creamy Dijon chicken recipe with white rice, buttered egg noodles, or mashed potatoes; Southern-style green beans, steamed broccoli, or sautéed spinach; a crusty French baguette to soak up the extra sauce; or a crisp green salad with Dijon vinaigrette.

Variations and Customizations

• Add Mushrooms: Sauté with the onions for an earthy touch. You can also add frozen peas to the sauce towards the end.
• Use Chicken Thighs: Boneless, skinless chicken thighs can be substituted and may be even more flavorful.
• Spice It Up: Add a pinch of crushed red pepper flakes for gentle heat.
• Wine Option: Deglaze the pan with a splash of dry white wine before adding broth for more complexity. You can even substitute some (or all) of the chicken broth for wine, too.
• Cooking just for two? Brown two chicken cutlets instead of four. I recommend making the same amount of sauce, because a little bit of extra sauce is always a good thing!
• Substitute maple syrup or brown sugar for the honey.

Preparation and Storage Tips

• Make Ahead: Slice your onion and measure out ingredients ahead of time for quicker prep.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. I do not recommend freezing this dish, as the cream sauce may separate and have an undesirable texture when thawed.
• Reheat: Warm gently over low heat on the stove, adding a splash of broth or cream to thin the sauce if necessary.

FAQs and Troubleshooting

• Can I make this without cream? Yes, you can use half-and-half, whole milk, or evaporated milk. The sauce will have a thinner texture, but it will still taste good.
• What mustard works best? Dijon mustard is your best bet. Other types change the flavor too much.
• Why is my sauce thin? Just let it simmer a little longer. If you’re still not happy, whisk a teaspoon of cornstarch into a teaspoon of cold water and add the cornstarch slurry to the pan. Let it bubble until the sauce thickens.
• Can I double the recipe? Absolutely. Just be sure to brown the chicken in batches so it cooks evenly and develops that nice sear.
• Is chicken Dijon really French? It’s inspired by French flavors, but this version is nice and simple for home cooks. Think of it as French comfort food made easy!