Dijon Chicken Recipe: If you’re looking for a dish that’s easy, creamy, and packed with bold, tangy flavors, look no further than Dijon Chicken. Whether you’re cooking for a cozy weeknight dinner or impressing guests, this dish never fails. It’s all about that smooth, rich mustard sauce combined with tender, juicy chicken. What makes this even better? It’s simple, doesn’t require fancy ingredients, and comes together fast!
Let’s be honest—chicken dinners can get boring. But not this one. The magic of Dijon mustard, with its sharp yet smooth bite, brings life to plain old chicken breasts or thighs. Plus, this dish is endlessly customizable. Add herbs, throw in some mushrooms, or keep it classic. Either way, it’s a flavor explosion.
In this guide, I’ll walk you through every step—from picking the right ingredients to making the perfect sauce. So grab your apron, and let’s make some kitchen magic happen!
What is Dijon Chicken?
Dijon Chicken is a classic French-inspired dish where chicken is seared or baked and smothered in a creamy Dijon mustard sauce. While its roots are European, it has become a beloved recipe around the world due to its simplicity and big flavor payoff.
The standout feature of this dish is, of course, the Dijon mustard. Originating from the city of Dijon in Burgundy, France, this mustard is known for its smooth texture and sharp, tangy flavor. When paired with cream, garlic, white wine, or even chicken broth, it transforms into a sauce that’s rich yet balanced, creamy yet zesty.
This isn’t just any mustard-chicken combo. Dijon Chicken carries a kind of rustic elegance—easy enough for weeknights, but sophisticated enough for guests. You’ll often find it on French bistro menus, but guess what? You can nail this dish right at home without breaking a sweat.
Why You’ll Love This Recipe
- Flavor-packed: That mustard cream sauce is unforgettable. It’s savory, tangy, and silky smooth.
- Quick & easy: From start to finish, you’re looking at about 30-40 minutes. That’s it.
- Minimal ingredients: Most of what you need is probably already in your pantry.
- One-pan wonder: Fewer dishes = happy cook.
- Customizable: Add mushrooms, spinach, or even a splash of wine for depth.
- Perfect for meal prep: Stores well, reheats like a dream.
Whether you’re feeding picky eaters or foodies, this recipe checks all the boxes. Ready to dive in?
Ingredients You’ll Need
Here’s everything you’ll need to whip up this delicious Dijon Chicken:
- 4 boneless, skinless chicken breasts (or thighs)
- 2 tablespoons olive oil (or butter)
- Salt and pepper, to taste
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup chicken broth (low-sodium)
- 1/2 cup heavy cream
- 2–3 tablespoons Dijon mustard
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- Optional: 1/4 cup white wine (dry, like Sauvignon Blanc)
- Optional: Fresh parsley for garnish
Want to kick it up a notch? Toss in some mushrooms or a bit of grated parmesan at the end. Trust me—it’s gold.
Ingredient Breakdown & Substitutions
Let’s break down why each ingredient matters and how you can swap them if needed:
- Chicken: Breasts are lean and quick-cooking. Prefer dark meat? Go with thighs—they’re juicier and more forgiving.
- Dijon Mustard: The star of the show. Do NOT replace this with yellow mustard. If you need a sub, try stone-ground mustard for texture.
- Heavy Cream: Adds richness. You can use half-and-half, Greek yogurt, or coconut cream for dairy-free.
- Chicken Broth: Brings depth. If using salted broth, adjust your added salt accordingly.
- Garlic & Onion: These aromatics are essential. No fresh garlic? Garlic powder works in a pinch.
- Olive Oil/Butter: Use either or a mix. Butter adds a velvety finish.
- White Wine: Optional but adds a gourmet twist. Just a splash elevates the flavor.
- Thyme: Brings that earthy touch. You can also use rosemary or herbs de Provence.
Kitchen Tools You’ll Need
No fancy kitchen required—just the basics:
- Sharp chef’s knife
- Cutting board
- Large skillet (preferably non-stick or cast iron)
- Tongs or spatula
- Measuring cups and spoons
- Whisk
- Meat thermometer (optional but useful)
That’s it! With these tools, you’re set up for success.
How to Prepare Dijon Chicken: Step-by-Step Guide
Let’s cook! Follow these steps and you’ll have dinner ready in no time.
Step 1: Prep the Chicken
Start by patting your chicken dry with paper towels. This helps it brown better. Then season both sides generously with salt and pepper.
If your chicken breasts are thick, consider slicing them horizontally into cutlets. This helps them cook evenly and faster.
Step 2: Sear the Chicken
Heat 2 tablespoons of olive oil (or butter) in a large skillet over medium-high heat.
Add the chicken to the skillet and sear for about 5–6 minutes per side until golden brown and cooked through (internal temp: 165°F/74°C). Remove chicken and set aside.
Step 3: Sauté Onion and Garlic
In the same skillet, reduce heat to medium. Add chopped onions and cook until translucent, about 3 minutes. Then stir in minced garlic and cook for another 30 seconds—don’t let it burn!
Step 4: Deglaze with Broth or Wine
Add the chicken broth (and wine, if using) to the skillet. Scrape up any brown bits from the pan—those are flavor bombs!
Let the liquid simmer for 2–3 minutes to reduce slightly.
Step 5: Make the Dijon Sauce
Whisk in the Dijon mustard and heavy cream. Stir until smooth and creamy.
Add thyme and bring the sauce to a light simmer. Let it cook for 5 minutes, stirring occasionally. The sauce will thicken slightly.
Step 6: Combine and Simmer
Return the chicken to the pan. Spoon sauce over the top.
Cover and simmer on low for another 5–7 minutes to let flavors meld.
Finish with fresh parsley and a final spoonful of sauce over each piece.
Cooking Methods Explained
One of the best parts about Dijon Chicken is how flexible the cooking method can be. You’re not limited to just one way—whether you’re in a rush, looking for hands-off cooking, or just craving a slightly different texture, there’s a method for you.
Oven-Baked Dijon Chicken
If you prefer a set-it-and-forget-it method, oven-baked Dijon chicken is the way to go. After searing the chicken and making the sauce, transfer everything into an oven-safe dish. Bake it at 375°F (190°C) for about 20–25 minutes, or until the chicken reaches 165°F internally. This method is great for larger batches and gives the sauce time to really soak into the meat.
Stovetop Dijon Chicken
This is the method we covered above and it’s perfect when you want dinner done fast. Everything happens in one pan and is ready in under 40 minutes. Plus, it keeps the chicken extra juicy and tender.
Slow Cooker Dijon Chicken
Yes, you can totally make this in your Crock-Pot! Just brown the chicken first, then throw everything into the slow cooker. Cook on LOW for 4–5 hours or HIGH for 2–3 hours. Stir in the cream at the end to keep it from curdling. This version results in ultra-tender chicken and a sauce that’s rich and deeply flavored.
Instant Pot Dijon Chicken
Short on time? Use your pressure cooker. Sear the chicken using the sauté mode, then cook on high pressure for about 7–9 minutes (depending on the cut and thickness). Release pressure manually, stir in cream, and let the sauce reduce using the sauté mode again.
Each method gives you a slightly different texture and flavor intensity, but all deliver that creamy, tangy Dijon experience.
How to Serve Dijon Chicken
Wondering what to plate next to your gorgeous golden chicken? Let’s keep it balanced and delicious.
Best Side Dishes
- Mashed Potatoes: The creamy sauce from the chicken pairs incredibly well with fluffy mashed potatoes.
- Rice or Quinoa: A great option to soak up the sauce without overpowering the flavors.
- Pasta: Wide noodles like pappardelle or fettuccine are perfect under this saucy chicken.
- Crusty Bread: For scooping up every last drop of sauce.
Vegetable Pairings
- Roasted asparagus
- Steamed green beans
- Buttered carrots
- Sauteed spinach
Want a full meal with minimal effort? Make a sheet pan of roasted veggies and let the oven do the work.
Plating Tips
- Slice the chicken for a restaurant-style look.
- Drizzle sauce over the top, not the bottom—it looks fancier and keeps things moist.
- Add a sprig of parsley or a lemon wedge on the side for extra flair.
The key is to let the Dijon chicken shine—everything else should support its rich, tangy character.
Make-Ahead Tips & Meal Prep
This dish is perfect for planning ahead. Whether you’re cooking for the week or want to prep for guests, here’s how to do it smartly:
How to Make Ahead
- Pre-cook the chicken: You can sear or even fully cook the chicken a day in advance. Store it in an airtight container in the fridge.
- Make the sauce separately: Prepare the Dijon sauce and store it in a separate jar. Reheat and combine when ready to serve.
Freezer Tips
- Cook the chicken and sauce, let cool, and freeze in an airtight container for up to 2 months.
- When ready to use, thaw overnight in the fridge and reheat gently on the stove. Add a splash of cream or broth to loosen the sauce if needed.
Meal Prep Containers
Divide the chicken and sides into single-serve containers. Add some steamed veggies and grains, and you’ve got lunch or dinner for the next few days.
No more midweek dinner stress—just heat, eat, and repeat.
Storing and Reheating
So you’ve got leftovers (lucky you). Here’s how to keep them fresh and tasty:
Refrigerating
- Store in a sealed container in the fridge for up to 3–4 days.
- Keep sauce and chicken together for best flavor retention.
Freezing
- Let the dish cool completely.
- Freeze in individual portions or a large container.
- Best used within 2 months.
Reheating Tips
- Stovetop: Add a splash of water or cream and heat on low until warmed through.
- Microwave: Cover with a microwave-safe lid. Heat in 30-second bursts, stirring occasionally.
- Oven: Reheat at 350°F (175°C) for about 15–20 minutes.
Avoid high heat when reheating the sauce—cream-based sauces can split if overheated. Low and slow is your best bet.
Variations You Can Try
Want to change it up? Dijon Chicken is super versatile. Here are a few creative spins on the classic:
1. Creamy Mushroom Dijon Chicken
Add 1 cup of sliced mushrooms while sautéing the onions. Their umami flavor adds earthiness that balances the mustard perfectly.
2. Honey-Dijon Chicken
Add 1–2 tablespoons of honey to the sauce. This gives the dish a subtle sweetness that pairs beautifully with the tangy mustard.
3. Dijon Chicken with Spinach
Toss in a few handfuls of baby spinach after adding the cream. Let it wilt down for a healthy twist.
4. Parmesan Dijon Chicken
Stir in 1/4 cup of grated parmesan into the sauce for extra richness and a slight nutty flavor.
5. Dijon Chicken with Bacon
Crisp up a few strips of bacon and crumble them on top before serving. Smoky, salty, and incredible.
The base recipe is your canvas—paint it however you like.
Pairing Suggestions
This dish pairs beautifully with a variety of wines and sides. Here’s what we recommend:
Wine Pairings
- White wine: Chardonnay, Sauvignon Blanc, or Pinot Grigio
- Red wine: Light reds like Pinot Noir
- Non-alcoholic: Sparkling water with lemon or iced herbal tea
Vegetable Sides
- Roasted Brussels sprouts
- Zucchini noodles
- Grilled artichokes
Starches
- Herbed rice
- Garlic mashed potatoes
- Polenta or couscous
Balance the richness of the sauce with light, crisp sides for the perfect meal.
Common Mistakes to Avoid
Even though Dijon Chicken is a fairly simple recipe, there are a few pitfalls that can affect the flavor or texture. Let’s break down the most common ones—and how to avoid them:
1. Using the Wrong Mustard
The biggest mistake? Swapping Dijon mustard for yellow mustard or spicy brown. Dijon has a unique smooth texture and sharp yet refined flavor that balances the cream. Other mustards either overpower or fall flat.
Pro Tip: If you’re out of Dijon, use stone-ground mustard or mix a bit of white wine vinegar with yellow mustard as a last resort.
2. Overcooking the Chicken
Chicken breast, in particular, dries out fast. Cooking it too long will give you tough, rubbery meat. Use a meat thermometer if needed—165°F (74°C) is the sweet spot.
Pro Tip: Let the chicken rest for a few minutes after cooking so the juices redistribute and stay locked in.
3. Not Deglazing the Pan
All those browned bits stuck to the pan after searing? That’s pure flavor. Skipping the deglazing step with broth or wine means missing out on a deeper, richer sauce.
4. Letting the Sauce Boil
Cream sauces should simmer, not boil. Boiling can cause the cream to separate, leaving you with a grainy or curdled texture.
Pro Tip: Keep the heat on medium-low once the cream is added, and stir often.
5. Not Tasting and Adjusting
Don’t just follow the recipe blindly—taste the sauce before serving. Sometimes it needs a touch more mustard, salt, or even a squeeze of lemon for balance.
Cooking isn’t about perfection—it’s about paying attention to the little details that elevate your food from good to amazing.
Nutrition Info & Dietary Adjustments
Let’s talk about what’s actually in your plate—because flavor and health can coexist.
Basic Nutrition (Per Serving)
(Estimated for one serving, assuming 4 servings total)
- Calories: 430–470 kcal
- Protein: 35g
- Fat: 28g
- Carbohydrates: 5–8g
- Sugar: 2g
- Sodium: 500–700mg
This is a relatively low-carb, high-protein dish that’s filling and satisfying without needing a ton of sides.
How to Make It Healthier
- Use Greek yogurt instead of heavy cream: Cuts down on calories and adds protein.
- Trim the fat: Use skinless chicken breasts and reduce added oil or butter.
- Go dairy-free: Use coconut milk or almond cream instead of dairy cream.
- Lower sodium: Choose low-sodium broth and watch the salt.
- Add veggies: Stir in spinach, mushrooms, or peas to bulk up nutrients.
Dietary Friendly?
- Gluten-Free: Yes (just make sure your broth is certified GF)
- Keto-Friendly: Absolutely, with low carbs and high fat
- Low-Carb: Yes
- Dairy-Free: Only with substitutions
Eating well doesn’t mean giving up creamy, comforting meals—it just means cooking smarter.
FAQs about Dijon Chicken Recipe
1. Can I make this with chicken thighs instead of breasts?
Absolutely! Chicken thighs are a great option—they’re more flavorful and forgiving. Just note that they may take a bit longer to cook, especially if bone-in.
2. What’s the best substitute for heavy cream?
You can use Greek yogurt, coconut milk, half-and-half, or even cream cheese for a similar creamy texture. Just add slowly and stir well to prevent curdling.
3. Can I make this dish ahead of time for a dinner party?
Yes! You can cook the chicken and make the sauce ahead of time, then reheat gently on the stove or in the oven. Just don’t boil the sauce when reheating—it should simmer low to keep it smooth.
4. Can I freeze Dijon Chicken?
Yes, it freezes well. Let it cool completely, then store in an airtight container. To reheat, thaw overnight and warm on the stove with a splash of broth or cream.
5. Is Dijon Chicken spicy?
Not really. Dijon mustard has a bit of heat, but it’s more tangy and sharp than spicy. If you’re heat-sensitive, start with 1 tablespoon and adjust to taste.
Final Thoughts
There you have it—the ultimate Dijon Chicken Recipe, complete with all the savory, creamy, tangy goodness you could want in a dinner. This dish hits every mark: it’s easy, it’s quick, it’s comforting, and it’s elegant. Whether you’re making it for your family on a busy Tuesday night or serving it to friends over a glass of wine, it never disappoints.
The best part? Once you master the basics, you can remix it however you want—mushrooms, bacon, spinach, or even tossed over pasta. And that silky Dijon sauce? It’s so good, you might be tempted to eat it with a spoon (no judgment here).
So go ahead—bookmark this, print it, memorize it—just make sure you try it. And when you do, don’t forget to plate it beautifully, pour yourself a drink, and enjoy every bite like the kitchen pro you are.
