Chicken with Dijon mustard is a great dinner that’s made from chicken breasts and creamy Dijon mustard. This is a favorite dinner in my house, especially for those who love savory chicken recipes. My DH, for one, adores this dish and he often requests it. My in-laws have approved of this recipe as well so I feel like it’s pretty much fool-proof!
Creamy Dijon Mustard Chicken
This chicken with creamy dijon mustard sauce is an easy and fast weeknight meal. The chicken cutlets and sauce are all cooked in the same skillet, making clean-up a breeze.
On my first trip to France in my early twenties, I came back with a set of French blue-handled bistro flatware that I ended up using for years, and seven jars of various types of Dijon mustard.
The mustard! I couldn’t get over how good the mustard was, and so many varieties.
There was Dijon with herbes de provence, Dijon with tarragon, smooth Dijon, whole grain Dijon. For a girl raised on the bright yellow hot dog mustard, I was in heaven. These days I always have at least a couple jars on hand in the fridge, perfect for this Dijon chicken recipe.
A Quick and Easy Weeknight Meal
This is a true weeknight meal, ready in just over a half an hour from start to finish. The key is using thinly-pounded chicken cutlets, which cook in just a few minutes on the stovetop.
The sauce also comes together quickly. Sauté a few shallots in butter until softened, and then simmer with a little white wine, dried thyme, and of course, dijon mustard. Stir in the heavy cream at the end to finish the creamy sauce.
Best Chicken to Buy
Use boneless, skinless chicken breasts for this recipe, and then cut them into three roughly equal-sized pieces before pounding them into an even thickness. Don’t forget to remove the tenderloin and pound that thin as well. (It’s the bit on the underside of the chicken breast that looks like it’s only semi-attached.)
Be Careful Not to Overcook the Chicken!
Because the chicken is so thin and cooks so quickly, it can be easy to overcook it and end up with rubbery chicken. A few minutes per side in the pan–just enough to brown each side–is really all you need.
If you’re not sure they’re cooked all the way, slice one of the cutlets open and check to make sure it’s opaque all the way through.
What to Serve Alongside
Serve with buttered egg noodles, rice, mashed potatoes, or puréed celery root or parsnips. For a low-carb meal, serve the chicken alone or with some roasted or steamed vegetables.
Creamy Dijon Mustard Chicken
PREP TIME15 mins
COOK TIME20 mins
TOTAL TIME35 mins
SERVINGS3 to 4 servings
- 1 to 1 1/4 pounds boneless skinless chicken breasts
- 2 tablespoons extra virgin olive oil, plus more for lightly coating chicken
- 1 tablespoon butter
- 1 cup sliced shallots
- 1/2 cup dry white wine (can substitute chicken stock)
- 1/2 cup water
- 4 tablespoons Dijon mustard, smooth, whole grain, or a mixture of both
- 1 teaspoon dried thyme
- 1/4 cup heavy cream
- Cut chicken breasts and pound thin:Remove chicken breasts from package and sprinkle with salt. Remove the tenderloin from each breast and set aside. Cut each chicken breast into 3 pieces, approximately the same size. Coat with just a little olive oil.Place the breast pieces between two pieces of plastic wrap or parchment paper and use a mallet, empty wine bottle, or rolling pin to pound the chicken pieces to an even thinness of about 1/4 inch. Repeat with the tenderloin pieces.
- Lightly brown the chicken cutlets:In a large, heavy-bottomed sauté pan, heat the olive oil on medium high to high heat. Stir in the butter. When the butter is foamy, add the chicken pieces to the pan. Do not crowd the pan, if necessary work in batches.Lightly brown chicken on one side, turn over and brown the other side. Do not overcook the chicken. The pieces are thin and they will cook quickly. Remove the chicken pieces from the pan and set aside while you make the sauce.
- Cook the shallots:Add sliced shallots to the pan. Lower the heat to medium. Stir to coat with the remaining fat in the pan. Cook until softened, about 5 to 6 minutes.
- Make the sauce:Add white wine to the pan and increase the heat to high. When most of the wine has evaporated, add the water, the mustard, and the dried thyme. Simmer until reduced by half.
- Add chicken back to pan, drizzle in cream:Reduce the heat to low. Add the chicken back to the pan and coat with the sauce. Remove the pan from heat and drizzle in the cream. Taste and adjust seasonings, adding more salt if necessary.
- Serve:Serve with egg noodles, rice, mashed potatoes, puréed celery root or parsnips, or serve alone or with vegetables for low carb version.
creamy dijon chicken
pan seared, crispy, juicy chicken thighs in a smooth and creamy garlic dijon sauce with fried bacon, spinach and parmesan! so easy and deliciously low carb!
Dinner is on the table in less than 20 minutes with this new Chicken Thighs recipe! The family goes crazy for this Creamy Dijon Chicken — crispy bacon pieces, a flavourful creamy Dijon sauce and perfect, golden chicken!
Chicken thighs are easy to make without worrying too much about drying out the meat. They are juicy, flavourful and so versatile they go with absolutely anything! Since making these Creamy Mushroom Thighs and these Crispy Garlic Buttery Thighs, readers have been asking for more more MORE easy low carb thigh recipes!
I’d just like to take a moment to THANK YOU for making our dinners incredible. This easy chicken recipe is crazy good.
Dijon adds amazing flavour to a creamy sauce. If you’re hesitant, start with 1 tablespoon. Don’t taste test it straight away as it is quite strong and may throw you off. Give it time to dissolve through the sauce, add the rest of your ingredients, then taste test. You may like it at this point and wish too leave it, OR you can add the extra tablespoon as suggested in the recipe for a deeper flavour.
how to make dijon chicken
We take some pride in the comments and feedback we receive by readers all over the world about our recipes being super simple, easy to follow and cook! As usual, this recipe only needs a few main ingredients to come together and create the best flavours!
- Garlic — use minced or finely chopped. Fresh always yields better results, but you can use jarred or bottled.
- Herbs — Thyme, Rosemary and Parsley are our herbs of choice that go extremely well with Dijon! You can use fresh OR dried.
- White wine — Use good quality wine for this. I always keep a $20 bottle of Pinot Gris in my kitchen just for creamy sauces. You can also use Sauv Blanc or Riesling. A good quality wine means an incredible flavoured sauce!
- White wine substitute — I understand many readers cannot include wine in their meals for different reasons. You can substitute it with chicken stock or broth.
- Chicken bouillon powder or seasoning salt adds deeper flavour to the chicken and sauce. You can of course use salt if you wish or stock powder.
tips and tricks
- Use skinless, boneless chicken thighs for the best flavour and results. You can also use breasts if you wish.
- Sear thighs until golden with crispy edges. You need your heat on medium-high and a good quality pan that the chicken will not stick. Cook them in batches of two or three, depending on the size of your pan, to ensure they sear with crisp results.
- Remember to leave some of the bacon fat in the pan to add those crucial flavours into the sauce.
- I used half and half for this, but you can also use heavy cream or thickened cream. If using half and half, remember, BE CAREFUL with it and go gentle. Do NOT bring your sauce to a rapid boil, instead gently simmer until slightly thickened.
- Please use fresh parmesan! Nothing from a container or bottle.
- Fresh spinach is best in this! If you don’t have fresh, frozen will work too, but you must make sure all excess water is drained before adding it in.
watch us make creamy dijon chicken thighs right here!
Pan seared Chicken Thighs in a smooth and creamy garlic Dijon sauce with crispy bacon pieces and spinach! SO EASY and deliciously low carb!
CREAMY DIJON CHICKEN THIGHS WITH BACON AND SPINACH
Pan seared and crispy Chicken Thighs in a smooth and creamy garlic Dijon sauce with Bacon pieces and Spinach! SO EASY and deliciously low carb! Have dinner on the table in less than 20 minutes!
For The Chicken:
- 2 pounds (1 kg) boneless, skinless chicken thighs
- 1 teaspoon seasoning salt (or regular salt)
- 1/4 teaspoon pepper
- 5 ounces (150 g) bacon
For The Sauce:
- 2 tablespoons butter
- 1 onion
- 4 cloves garlic, minced (or 1 tablespoon minced garlic)
- 1 tablespoon fresh chopped parsley
- 1 teaspoon each of dried thyme and dried rosemary
- 1/3 cup dry white wine (Pinot Grigio/Gris, Sauv Blanc, Riesling) — substitute with low-sodium chicken stock or broth
- 1 1/2 cups half and half (thickened cream or heavy cream)
- 2 tablespoons Dijon mustard
- 1/2 teaspoon chicken bouillon powder (substitute with salt or stock powder)
- 1/2 teaspoon freshly ground black pepper, to taste
- 1/4 cup Parmesan cheese
- 2 cups baby spinach leaves
- Season chicken with seasoning salt and pepper.
- Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken until crispy and cooked through (about 8 minutes each side, depending on thickness). Transfer to a plate; set aside.
- To the same pan or skillet, add the bacon and fry until crispy. Transfer to plate, set aside. Drain some of the bacon fat, leaving about 2 tablespoons.
- Heat butter in the pan and sauté onion until transparent. Sauté garlic, parsley, thyme and rosemary for about 1 minute until fragrant.
- Add in the white wine to deglaze the pan while scraping up any bits from the bottom of the pan; simmer for 3-4 minutes or until wine has reduced by half.
- Pour in cream and Dijon, mix through and bring to a simmer. Reduce heat and cook gently for a further minute to allow the sauce to thicken.
- Add the Parmesan and allow to melt through the sauce. Season with bullion powder and pepper, to taste.
- Add the spinach and allow to wilt. Return chicken to the skillet. Top with the crispy bacon. Sprinkle with extra herbs if desired. Serve immediately.
Dijon Mustard Chicken Recipe
This Dijon Mustard Chicken recipe serves up pan fried chicken breasts, that are both crispy and succulent, in a smooth and creamy mustard sauce. Easy, vibrant and packed with flavor!
Creamy Mustard Chicken Recipe
In just 30 mins you can have this scrumptious Dijon Mustard Chicken on the table. This will become a weeknight favorite, no question!
A rich, creamy white wine and mustard sauce envelops crispy edged, pan fried chicken – all cooked up in one skillet. It’s sumptuous mustard chicken recipe that’s deceptively easy.
Why you’ll love this Dijon Mustard Chicken
- A dreamy mustard sauce. Dijon mustard adds awesome flavor to this creamy sauce, plus a splash of white wine adds the perfect amount of acidity and a touch of sweetness. Restaurant quality right here.
- Pan seared chicken. Chicken cooked up in a skillet means it’s succulent with lovely crispy edges – yum!
- Easy – 5 mins prep all in one skillet – done!
How to make this Dijon Mustard Chicken
Be sure to scroll to the bottom for the full recipe
- Prep the chicken. Cut the chicken into halves and dredge in the flour mix.
- Sear the chicken. In a skillet with butter, pan fry the chicken and set aside.
- Make the sauce. In the skillet, cook down the white wine with butter and shallots, then add in the chicken broth, mustard, heavy cream, slat and pepper. Stir until the sauce thickens.
- Combine: Add the chicken back into the sauce and allow to simmer for a few minutes.
- Serve and enjoy!
What to serve with this Dijon Mustard Chicken
This mustard chicken goes great with a variety of sides. You can opt for rice, noodles or baby potatoes, classic and delicious! Also throw in some roasted veggies, you can’t go wrong.
Can I substitute the cream for something else?
I used heavy cream because it has a rich flavor velvety texture. You could use half and half or milk but be aware, the sauce will end up thinner. If you do use half and half make sure to heat the sauce slowly.
Can I use a different type of mustard?
This mustard chicken recipe uses dijon mustard, it has a sharpness to it that cuts through the sauce perfectly. But you can go for other mustards, wholegrain is a great one for cooking.
Make it your own
You can also use skinless boneless chicken thighs, instead of breasts. Cook times should remain the same, but be sure to check internal temperature. The chicken is done when it reaches 165F. Click for our fave Meat Thermometer
- Make sure to cut your chicken into even size so they all cook at the same time.
- When searing your chicken, go for a medium high heat and use a non stick pan.
- Top with fresh parsley.