Chicken Dijon

5 from 3 votes

Tender chicken cutlets simmered in a creamy Dijon mustard sauce with onions, herbs, and a touch of honey for a flavorful one-skillet meal.

Course Dinner

Cuisine American

Keyword chicken dijon, chicken dijon recipe, chicken dijon sauce, chicken mustard sauce, dijon chicken, dijon mustard sauce chicken

Prep Time 10

Cook Time 28

Total Time 38

Servings people

Calories 402kcal

Author Blair Lonergan

Ingredients

4 boneless, skinless chicken cutlets (about 6 ounces each)
Kosher salt and ground black pepper, to taste
1 tablespoon olive oil
2 tablespoons butter
1 small onion, thinly sliced
2 cloves garlic, pressed or minced
1 tablespoon each chopped fresh parsley, fresh thyme leaves, and fresh rosemary, (or substitute with ½ teaspoon each dried herbs), plus extra for garnish
1 cup chicken broth
½ cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon honey

Instructions

Pat the chicken dry; season on all sides with salt and pepper.
In a large skillet, heat the olive oil over medium-high heat. Stir in the butter.
When the butter is foamy, add the chicken cutlets to the pan. Cook until the chicken is browned on both sides and the meat reaches an internal temperature of 165°F, about 3-4 minutes per side. Do not overcrowd the pan, so brown the chicken in batches if necessary.
Remove the chicken to a plate; tent with foil and set aside while you make the sauce.
Add the sliced onion to the skillet. Cook over medium-high heat until translucent, about 5 minutes. Add the garlic, parsley, thyme, and rosemary and cook, stirring constantly, for 30 seconds.
Add the chicken broth to the skillet; use a wooden spoon to scrape up any browned bits from the bottom of the pan. Simmer until the liquid reduces by about half, approximately 3-4 minutes.
Reduce the heat to low. Whisk in the cream, Dijon, and honey. Cook for a few more minutes to let the sauce thicken. Taste and season with salt and pepper.
Return the chicken to the skillet. Spoon the sauce over the meat. Garnish with additional fresh herbs. Serve immediately.

Notes

For a shortcut, I like to purchase thinly-sliced chicken breast (or "chicken cutlets") at the store. Alternatively, you can make chicken cutlets at home by slicing two large chicken breasts in half horizontally and then pounding them flat to an even 1/2-inch thickness.

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