I absolutely love sharing this Creamy Dijon Chicken Recipe because it’s one of those dishes that feels fancy but comes together so quickly. The sauce is rich and tangy with just the right amount of zing from the Dijon mustard, making every bite a comforting delight. Whether you’re cooking for a weeknight dinner or a small gathering, this recipe never fails to impress without keeping you stuck in the kitchen for hours.
When I first tried this Creamy Dijon Chicken Recipe, I was amazed by how the simple handful of ingredients transformed into a sauce that felt indulgent yet fresh. You’ll find that the combination of lemon juice and white wine adds a brightness that cuts through the creaminess beautifully. It’s a go-to meal when I want something creamy but not heavy, and my family goes crazy for it every time.
Why You’ll Love This Recipe
- Quick & Easy: Ready in about 30 minutes, perfect for busy weeknights.
- Rich, Balanced Flavor: Creamy and tangy sauce thanks to Dijon and lemon.
- Family Favorite: Everyone from kids to adults enjoys this comforting plate.
- Minimal Ingredients: Few pantry staples come together for maximum flavor.
Ingredients You’ll Need
This Creamy Dijon Chicken Recipe leans on simple, fresh ingredients that balance each other beautifully. Using good-quality Dijon mustard and fresh lemon juice really makes the sauce shine, so don’t skimp on those!
- Extra-virgin olive oil: Helps sear the chicken perfectly while adding a subtle fruity flavor.
- Boneless, skinless chicken breasts: The perfect canvas for soaking up that creamy Dijon sauce.
- Kosher salt: Use it generously to enhance all the flavors, especially on the chicken.
- Freshly ground black pepper: Adds just the right amount of heat without overpowering.
- Garlic cloves: Fresh minced garlic infuses the sauce with warmth and depth.
- Dry white wine: Adds acidity and richness—if you’re not a drinker, chicken broth works okay too.
- Heavy cream: Creates that luxurious, silky texture essential for the sauce.
- Dijon mustard: The star player for that punchy, creamy flavor.
- Fresh lemon juice: Brightens and elevates the creaminess with a fresh zing.
- Fresh parsley: Finely chopped for a pop of color and a hint of herbaceousness.
Variations
I love how flexible this Creamy Dijon Chicken Recipe is. Over time, I’ve added my own twists — and you can too — to suit your tastes or what’s in your fridge. Feel free to experiment to make it your own!
- Mushrooms or spinach: Adding sautéed mushrooms or fresh spinach boosts the recipe’s veggie quotient and adds extra texture.
- Chicken thighs instead of breasts: I sometimes use thighs for juicier, more flavorful meat — just adjust cooking time accordingly.
- Non-dairy cream alternatives: For a lighter or dairy-free version, coconut cream or cashew cream works surprisingly well.
- Herb variations: Swap parsley for thyme or tarragon for a different herbal note that plays nicely with Dijon mustard.
How to Make Creamy Dijon Chicken Recipe
Step 1: Sear The Chicken to Perfection
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. While it warms, season both sides of your chicken breasts generously with salt and pepper. When the oil is hot and shimmering, lay the chicken in the pan. I like to resist moving it around too much so it develops a nice golden crust, about 4 to 5 minutes per side. Use a meat thermometer if you have one—it should reach 165°F inside. Once cooked through, transfer the chicken to a plate to rest; this helps keep it juicy.
Step 2: Build the Creamy Dijon Sauce
Lower the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Toss in the minced garlic and stir just until fragrant—this only takes about a minute, and you don’t want it to burn. Pour in the dry white wine and let it come to a gentle simmer so the alcohol cooks off and the flavors concentrate. Next, stir in the heavy cream, Dijon mustard, and fresh lemon juice. Let the sauce bubble softly while you stir occasionally for 2 to 3 minutes until it thickens just slightly. Taste and season with salt and pepper as needed.
Step 3: Warm the Chicken in the Sauce and Serve
Return the rested chicken breasts to the skillet, nestling them into the creamy sauce. Heat through for a couple of minutes so the chicken soaks up those flavors. When ready, plate the chicken, spoon extra sauce over the top, and sprinkle with fresh parsley. This finishing touch not only adds color but also a bright, fresh note that really pulls everything together.
Pro Tips for Making Creamy Dijon Chicken Recipe
- Use a Meat Thermometer: I always check that the chicken reaches 165°F to avoid undercooking or drying out the meat.
- Don’t Rush the Sauce: Letting the sauce simmer slowly helps it thicken naturally without needing extra thickeners.
- Reserve the Pan Flavors: Cooking the sauce in the same pan means you get all those tasty browned bits in every spoonful.
- Fresh Lemon Juice is Key: Adding lemon at the end brightens the cream and keeps the sauce from tasting too heavy.
How to Serve Creamy Dijon Chicken Recipe
Garnishes
I love topping this dish with finely chopped fresh parsley for that pop of vibrant green and mild herb flavor. Sometimes I add a twist with a little lemon zest on top for extra brightness—it really wakes up the plate visually and taste-wise.
Side Dishes
This Creamy Dijon Chicken pairs beautifully with buttery mashed potatoes or fluffy rice to soak up the luscious sauce. Steamed green beans or a simple mixed green salad offer a fresh contrast that balances the richness perfectly.
Creative Ways to Present
For special occasions, I’ve served this chicken sliced over a bed of creamy polenta with a drizzle of the dijon sauce and a sprinkle of toasted nuts for texture. Another winner is plating it alongside roasted asparagus and a lemon wedge for guests to add a splash of brightness themselves.
Make Ahead and Storage
Storing Leftovers
Leftovers keep well in an airtight container in the fridge for up to 3 days. I usually keep the chicken and sauce together to preserve flavor; when reheated, the sauce stays creamy and delicious.
Freezing
I’ve frozen this Creamy Dijon Chicken Recipe a couple times, and it reheats nicely if you thaw overnight in the fridge first. The texture of the sauce changes slightly but remains tasty and enjoyable.
Reheating
The best way I’ve found to reheat is gently on the stovetop over low heat, stirring occasionally to keep the sauce smooth. Microwaving works too, but watch closely so the cream doesn’t separate.
FAQs
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Can I use chicken thighs instead of breasts for this recipe?
Absolutely! Chicken thighs are great if you want juicier, more flavorful meat. Just remember they may take a few extra minutes to reach the safe internal temperature, so check with a meat thermometer.
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What if I don’t have white wine? Can I substitute it?
If you prefer not to use wine, chicken broth is a good substitute. It won’t add quite the same acidity, so consider adding a splash more lemon juice or a teaspoon of white wine vinegar to balance the flavors.
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How do I make the sauce thicker if it’s too runny?
Simmering the sauce a bit longer usually thickens it nicely. If you need a quicker fix, whisk in a small slurry of cornstarch and water, cooking until it reaches your desired consistency.
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Can I prepare this recipe dairy-free?
Yes! Use coconut cream or a plant-based cream alternative instead of heavy cream. Just be aware the flavor will be a bit different, but still delicious.
Final Thoughts
Honestly, this Creamy Dijon Chicken Recipe has become a staple in my kitchen because it’s straightforward, comforting, and elegant all at once. I hope you give it a try soon—it’s one of those dishes that feels like a warm hug after a long day but with flavors that keep you coming back for more. Cooking it with a friend or family? Even better. Enjoy every creamy, tangy bite!
Print
Creamy Dijon Chicken Recipe
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: French-inspired
Description
This Creamy Dijon Chicken recipe features tender, pan-seared chicken breasts smothered in a luscious sauce made with Dijon mustard, heavy cream, white wine, garlic, and fresh lemon juice. Garnished with fresh parsley, it’s a quick and elegant stovetop dish perfect for a flavorful weeknight dinner.
Ingredients
Chicken and Seasoning
- 2 Tbsp. extra-virgin olive oil, divided
- 4 (6- to 8-oz.) boneless, skinless chicken breasts
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Sauce
- 2 garlic cloves, minced
- 1/4 cup dry white wine
- 1/2 cup heavy cream
- 2 Tbsp. Dijon mustard
- 1 lemon, juiced
- 2 Tbsp. finely chopped fresh parsley
Instructions
- Cook the chicken: In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Season both sides of the chicken breasts generously with kosher salt and freshly ground black pepper. Cook the chicken, turning occasionally, until cooked through and an instant-read thermometer inserted into the thickest part registers 165°F, about 4 to 5 minutes per side. Once done, transfer the chicken to a plate and set aside.
- Prepare the sauce: In the same skillet over medium heat, heat the remaining 1 tablespoon of olive oil. Add the minced garlic and cook, stirring frequently, until fragrant, approximately 1 minute. Pour in the dry white wine and bring the mixture to a simmer. Next, stir in the heavy cream, Dijon mustard, and freshly squeezed lemon juice. Continue simmering, stirring occasionally, until the sauce thickens slightly, about 2 to 3 minutes. Season with additional salt and pepper to taste.
- Combine and serve: Return the cooked chicken breasts to the skillet with the sauce, spooning sauce over the chicken, and allow them to warm through for a couple of minutes. Then, divide the chicken among serving plates, spoon extra sauce over each portion, and garnish with the finely chopped fresh parsley before serving.
Notes
- Use an instant-read thermometer to ensure chicken is safely cooked to 165°F.
- Dry white wine adds depth to the sauce; substitute with chicken broth if wine is not preferred.
- For a lighter version, substitute heavy cream with half-and-half or a crème fraîche.
- Serve with rice, mashed potatoes, or crusty bread to enjoy the delicious sauce.
- Make sure not to overcook chicken to keep it tender and juicy.
