Chicken Dijon
This one-skillet Chicken Dijon includes a zesty, creamy sauce with sweet sliced onions, fresh herbs, and a touch of honey.
Servings 4 people
Calories 402kcal
Ingredients
- 4 boneless skinless chicken cutlets (about 6 ounces each)
- Kosher salt and 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, thyme and rosemary, plus extra for garnish (or substitute with ½ teaspoon each dried herbs)
- 1 cup chicken broth
- ½ cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon honey
Instructions
- Pat chicken dry and season on all sides with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Stir in 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 and set aside while you make the sauce.
- Add the sliced onion to the skillet and 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 for 3-4 minutes, so that the liquid reduces by about half.
- Reduce 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 chicken to the skillet; garnish with additional fresh herbs. Serve immediately.
Notes
- Cooking just for two? Brown just two chicken cutlets instead of 4. I recommend making the same amount of sauce, because a little bit of extra sauce is always a good thing!
- For an even richer flavor, replace the chicken broth with a dry white wine.
- Substitute maple syrup or brown sugar for the honey.
- Swap out the chicken cutlets and use chicken thighs instead. You'll probably need to cook the chicken thighs a little bit longer in the skillet. The meat is done when it reaches an internal temperature of 165° F.
- Add other vegetables to the sauce, such as sliced fresh mushrooms or frozen peas. You'll want to cook the mushrooms with the onions so that they become nice and tender. Add frozen peas to the sauce at the very end, since they thaw and heat through in just minutes.
- 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 flat to an even thickness.
- Don't overcrowd the pan when browning the chicken. Instead, work in batches (cooking two cutlets at a time) so that the chicken can develop a nice sear on the outside. Otherwise you risk steaming the chicken, missing out on that great color, flavor and texture.
- Chicken cutlets cook very quickly, so keep an eye on them and remove the chicken from the pan before it's dry and overdone.
- Use fresh herbs (rather than dried herbs) for the best flavor.
Nutrition
Serving: 1cutlet with 1/4 of the sauce | Calories: 402kcal | Carbohydrates: 5g | Protein: 38g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 560mg | Potassium: 752mg | Fiber: 1g | Sugar: 3g | Vitamin A: 670IU | Vitamin C: 8mg | Calcium: 44mg | Iron: 1mg