Chicken With Dijon Sauce

Chicken With Dijon Sauce makes the perfect low-carb, keto menu option. Substituting the white potatoes for cauliflower adds more nutritional value without compromising on taste. This chicken recipe is a great example of a healthy ketogenic diet meal and is ideal for those on a paleo or gluten-free diet as well.

Related Post: chicken with dijon mustard sauce

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Sauteed Chicken in Mustard-Cream Sauce

This classic French combination of ingredients also makes an excellent sauce for fish, such as seared salmon and trout.

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Sauteed Chicken in Mustard Cream Sauce

Give your chicken a fancy French treatment with a delicious ta

Read the full recipe after the video.

Recipe Summary

Prep:

20 mins

Total:

20 mins

Servings:

Ingredients

Ingredient Checklist

4 boneless, skinless chicken breasts, (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/4 cup dry white wine, or chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon dried tarragon (or 1 tablespoon chopped fresh)

Directions

Instructions Checklist

Step 1Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
Step 2Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
Step 3Pour any accumulated chicken juices from plate into sauce. Right before serving, drizzle cream sauce over chicken.

Chicken in Dijon Sauce

with Balsamic Greens & Grapes plus Garlic Bread

With sweetness from grapes, crisp texture from lettuce, and buttery crunch from walnuts, it’s hard to beat a Waldorf salad. Typically, it’s all tossed in a creamy dressing, but tonight, we switch things up with a balsamic vinaigrette for a satisfying tang. We didn’t totally ditch the rich, creamy vibes, though—you’ll find those in a luscious Dijon sauce for pan-roasted chicken breasts. Alternate with bites of buttery garlic ciabatta, or use the bread to wipe up every last drop of sauce.

Tags: Carb Smart•Easy Prep•Calorie Smart

Allergens: Wheat•Soy•Milk•Tree Nuts

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time20 minutes

Prep Time5 minutes

Cooking difficulty easy

Ingredients

serving amount

1 clove

Garlic

2.25 ounce

Red Grapes

1 unit

Ciabatta Bread(ContainsWheat, Soy)

10 ounce

Chicken Cutlets

1 unit

Chicken Stock Concentrate

2 teaspoon

Dijon Mustard

2 tablespoon

Sour Cream(ContainsMilk)

2 ounce

Mixed Greens

½ ounce

Walnuts(ContainsTree Nuts)

5 teaspoon

Balsamic Vinegar

1 tablespoon

Olive Oil

3 tablespoon

Butter(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving

Calories640 kcal

Fat38 g

Saturated Fat15 g

Carbohydrate35 g

Sugar8 g

Dietary Fiber2 g

Protein36 g

Cholesterol165 mg

Sodium680 mg

Utensils

•Small Bowl

•Large Pan

•Paper Towel

•Large Bowl

•Baking Sheet

• Heat broiler to high. Wash and dry produce. • Peel and mince garlic. Halve grapes. Halve ciabatta. • Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; microwave until just softened, 10-15 seconds. Stir in half the garlic. Season with salt and pepper.

• Pat chicken* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. • Transfer chicken to a cutting board.

• Add remaining garlic to same pan; cook until fragrant, 30 seconds. • Stir in stock concentrate and ¼ cup water (1⁄3 cup for 4 servings). Simmer until reduced, 2-3 minutes. • Stir in sour cream, half the mustard, and 1 TBSP plain butter (2 TBSP for 4); remove from heat. Season with salt and pepper. (Taste and add more mustard if desired.)

• Meanwhile, in a large bowl, toss mixed greens, grapes, and walnuts with half the vinegar (all for 4 servings) and a large drizzle of olive oil. Season with salt and pepper.

• Spread cut sides of ciabatta with garlic butter; place cut sides up on a baking sheet. Broil until golden brown, 2-3 minutes. TIP: Watch carefully to avoid burning. • Halve garlic bread on a diagonal.

• Thinly slice chicken crosswise. • Divide chicken, salad, and garlic bread between plates. Top chicken with pan sauce and serve.

Chicken with Dijon Mustard Sauce

The perfect easy, weeknight meal, this chicken with mustard sauce is both delicious and quick! Special enough for the company, too.

I’m sure I’m like most of you, with a handful of recipes in “regular rotation”. This is one that comes around often and it’s always satisfying. With both Dijon and grainy mustard, this is a one-skillet dish that’s a perfect, easy weeknight meal or special enough for entertaining.

Cook’s Notes

While I think everything is better with bacon if you don’t have or want to use it, simply skip it and replace the bacon fat with a bit of olive oil to start instead.

This dish is lovely with mashed potatoes, or try it with pasta, for a nice change.

If you don’t have or want to use wine in this dish, simply replace with chicken broth.

You could also make this dish with boneless chicken thighs or breasts or skin-on/bone-in chicken breasts. For boneless cuts, I would skip the trip to the oven and cook to done right in the skillet. For boneless chicken breasts, I would butterfly them to make thinner cutlets that will cook more quickly on the stove-top. Skin-on/bone-in chicken breasts should go in the oven and would take longer to cook, probably another 10 minutes or so.

Recipes like this often call for heavy cream because it’s high fat content doesn’t break or curdle when cooked at high temperatures or when cooked with acidic foods like mustard. So while it’s often tempting to reach for a lower fat cream (or yogurt, sour cream etc.), keep in mind that it may affect the quality of your finished sauce.

Related Post: Healthies way of cooking Chicken

Chicken with Dijon Mustard Sauce

A quick and easy, one-pan chicken dish, that’s perfect for weeknights of special enough for company!

PREP TIME10 mins

COOK TIME30 mins

TOTAL TIME40 mins

COURSEMain Course

SERVINGS–+ servings

Ingredients 1/2x1x2x3x

6 bone-in/skin-on chicken thighs

Dijon Mustard Sauce:

1/3 cup Dijon mustard
1/4 tsp paprika
1/4 tsp salt
Freshly ground pepper
1/3 cup bacon, diced
1/3 cup onion, diced
1 tsp fresh thyme leaves, or 1/2 tsp. dried thyme leaves
2 Tbsp olive oil
3/4 cup white wine
2 Tbsp grainy mustard
2 Tbsp heavy whipping cream

For garnish:

Fresh thyme, for garnish

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Instructions

Preheat oven to 375F.
In a large bowl, stir together the Dijon mustard, paprika, salt and pepper. Add chicken thighs to bowl and toss to coat. Let stand in the bowl while you heat your skillet.
Heat a large ovenproof skillet over medium-high heat. Add bacon and cook, stirring until bacon starts to brown. Remove bacon to a small bowl. If you have more than about 1 Tbsp of bacon fat in the skillet, remove the excess. Add the onion to the skillet and cook, stirring, until soft, about 3 minutes. Add the thyme leaves and cook, stirring, about 1 minute more. Remove the onion to the bowl with the bacon.
Add the olive oil to the pan and heat. Add the chicken thighs to the pan, skin side down. Cook over medium-high heat until golden brown, then flip over and brown the other side. Pop skillet with chicken into preheated oven and cook for about 10-15 minutes, or until chicken is cooked through.

When chicken is cooked through, remove skillet from oven and transfer the chicken to a plate. Place skillet back on the stove-top over medium heat until hot. Add wine to pan and cook, stirring to scrape up any browned bits, for about 1 minute. Add the grainy mustard and cream to the pan and stir to combine. Return the chicken, bacon and onion to the pan and allow to cook with the sauce until chicken is re-warmed. Season with salt and freshly ground pepper. Serve garnished with additional fresh thyme leaves.

Related post: chicken with red potatoes recipe

Nutrition

Chicken With Dijon Sauce