Tender Chicken Breasts in Creamy Dijon Sauce – A Cozy Skillet Classic
There’s something deeply comforting about a creamy Dijon chicken dish simmering on the stove. The aroma of butter, garlic, and mustard melding into a luxurious sauce wraps your kitchen in a warmth that’s both elegant and homey. This tender chicken breasts in creamy Dijon sauce recipe strikes that perfect balance — simple enough for a weeknight, but sophisticated enough to serve at a dinner gathering.
Picture this: golden-seared chicken breasts nestled in a velvety sauce of cream and tangy Dijon, each bite melting on your tongue with rich flavor. This dish brings classic French bistro vibes to your own kitchen — and it’s all done in one skillet, in under 30 minutes.
Whether you pair it with buttery mashed potatoes, steamed green beans, or a bed of pasta, this creamy Dijon chicken will quickly become one of your go-to comfort meals.
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon whole grain mustard (optional, for texture)
- 1 teaspoon dried thyme (or 2 teaspoons fresh)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or thyme, for garnish
Instructions:
- Season and Sear the Chicken: Pat chicken breasts dry with paper towels and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear 4–5 minutes per side until golden brown. Transfer to a plate and cover to keep warm.
- Make the Flavor Base: In the same skillet, melt the butter. Add minced garlic and sauté until fragrant, about 30 seconds.
- Deglaze the Pan: Pour in the chicken broth, scraping up the browned bits from the bottom of the pan with a wooden spoon.
- Create the Creamy Dijon Sauce: Reduce heat to medium-low and whisk in the Dijon mustard, whole grain mustard (if using), and thyme. Slowly pour in the heavy cream while stirring continuously.
- Simmer to Perfection: Return the chicken breasts to the skillet and spoon the sauce over them. Simmer uncovered for 8–10 minutes, or until the chicken is cooked through and the sauce has thickened.
- Garnish and Serve: Sprinkle with chopped parsley or fresh thyme and serve warm with mashed potatoes, rice, or steamed vegetables.
Tips & Tricks
- Tender Chicken Every Time: Don’t overcook your chicken — use a meat thermometer and remove it when it hits 165°F (74°C).
- Extra Richness: Add a tablespoon of grated Parmesan cheese to the sauce for a deeper flavor.
- Lighter Option: Substitute half-and-half for heavy cream if you prefer a lighter version.
Variations
- Herb Lovers: Add tarragon or rosemary for a more aromatic twist.
- Mushroom Dijon Chicken: Add sliced mushrooms after sautéing the garlic and cook until golden before adding the broth.
- White Wine Upgrade: Replace half the chicken broth with dry white wine for a restaurant-style finish.
Tender Chicken Breasts in Creamy Dijon Sauce
Ingredients
Equipment
Method
- Season chicken breasts with salt and pepper, then sear in olive oil until golden on both sides. Remove and set aside.
- In the same skillet, melt butter and sauté minced garlic until fragrant.
- Pour in chicken broth, scraping any browned bits from the bottom of the pan.
- Whisk in Dijon mustard, whole grain mustard, and thyme. Stir in the heavy cream.
- Return chicken to the skillet, spoon sauce over, and simmer for 8–10 minutes until cooked through.
- Garnish with parsley or thyme and serve warm.
Notes
Serving Suggestions
This dish pairs beautifully with:
- Creamy mashed potatoes to soak up all that sauce.
- Buttered egg noodles or pasta for a cozy, carb-hugging meal.
- Steamed broccoli or green beans for a light and balanced plate.
- Crusty bread to swipe through every last drop of creamy Dijon goodness.
Storage Information
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: This dish freezes well for up to 2 months. Reheat gently on the stovetop or in the microwave, adding a splash of cream to revive the sauce.
- Make Ahead: The sauce can be prepared up to a day ahead and stored separately — just reheat and add the chicken when ready to serve.
FAQ
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless thighs work perfectly and remain juicy. Adjust cooking time slightly since thighs may take a few minutes longer.
Can I use Greek yogurt instead of cream?
You can, but add it at the end and don’t boil it — the yogurt may curdle if overheated.
Can I double the recipe?
Absolutely. Just use a larger skillet or cook the chicken in batches to maintain a good sear.
History / Fun Facts
Creamy Dijon chicken is inspired by classic French cuisine, particularly the region of Dijon in Burgundy — famous for its mustard. Dijon mustard dates back to the 13th century, originally crafted with verjuice (the acidic juice of unripe grapes). It became a culinary treasure of France, loved for its tangy yet smooth flavor. Over time, cooks began blending it with cream and butter to create elegant sauces — a hallmark of French comfort food.
Today, this creamy Dijon chicken pays homage to those timeless flavors while keeping the process refreshingly simple for home kitchens. One skillet, a few staple ingredients, and a touch of culinary history — that’s what makes this dish so irresistible.
