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
Units
Scale
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.