Dijon Chicken with Creamy Sauce

This creamy Dijon chicken transforms ordinary chicken breasts into an elegant dinner that tastes like it came from a French bistro. The combination of white wine, Dijon mustard, and cream creates a velvety sauce that perfectly coats each piece of tender chicken.

I discovered this recipe years ago when looking for ways to elevate chicken breasts, and it has become my go-to dish whenever I want to impress dinner guests without spending hours in the kitchen.

Ingredients

• Butter: creates a rich foundation for the sauce and helps brown the chicken beautifully
• Olive oil: prevents the butter from burning and adds its own flavor dimension
• Skinless boneless chicken breasts: are the perfect canvas for this sauce; look for pieces around 150g each for even cooking
• Banana shallot: provides a milder sweeter flavor than regular onions; choose one that feels firm with no soft spots
• Garlic cloves: fresh is essential here for the best flavor
• White wine: forms the backbone of the sauce; use something dry that you would enjoy drinking
• Dijon mustard: adds the signature tangy flavor that makes this dish special; select authentic French Dijon for the best results
• Double cream: creates the luxurious texture that makes this sauce so memorable
• Salt and fresh black pepper: always season in layers for the best flavor development
• Fresh chives: bring a bright finish; use kitchen scissors for the easiest cutting

Step-by-Step Instructions

Prepare the Pan:

Heat the butter and olive oil together in a large frying pan over medium heat until the butter melts and begins to foam. This combination gives you the flavor of butter with the higher smoke point of oil.

Season and Sear Chicken:

Season both sides of the chicken breasts generously with salt and freshly ground black pepper. Place them in the hot pan without crowding and cook undisturbed for 3 to 4 minutes until they develop a deep golden crust. Flip and repeat on the second side. The chicken should release easily from the pan when properly seared.

Set Chicken Aside:

Transfer the seared chicken to a clean plate. It will not be fully cooked at this point but will finish cooking later in the sauce. Keep any juices that collect on the plate.

Develop Flavor Base:

Add the finely sliced shallot to the same pan with all those flavorful browned bits from the chicken. Sauté for one minute, stirring constantly to prevent burning. Add the crushed garlic and cook for one additional minute until fragrant. The shallots should start to soften and become translucent.

Soften the Aromatics:

Lower the heat to medium low, cover the pan, and cook the shallots for 5 to 10 minutes. This slow cooking transforms them into a sweet aromatic base for the sauce. They should become soft and golden but not browned or crispy.

Deglaze with Wine:

Pour in the white wine and immediately use a wooden spoon to scrape up all the flavorful bits from the bottom of the pan. Bring to a gentle boil and cook uncovered for 5 minutes until the liquid has reduced by about two-thirds. The alcohol will cook off leaving behind concentrated flavor.

Create the Sauce:

Whisk in the Dijon mustard until completely incorporated then pour in the cream. Stir continuously to combine everything into a smooth sauce. Allow this mixture to simmer gently for 3 to 4 minutes until it begins to thicken slightly and coats the back of a spoon.

Finish Cooking Chicken:

Return the chicken breasts and any accumulated juices to the pan, nestling them into the sauce. Cover the pan and reduce the heat to low. Simmer gently for 15 minutes until the chicken is completely cooked through and registers 165°F on an instant-read thermometer.

Serve with Style:

Transfer the chicken to serving plates and spoon the creamy sauce generously over each piece. Snip fresh chives over the top for color and a mild onion flavor that complements the rich sauce.

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This recipe brings back memories of my first dinner party as a newlywed. I was so nervous about impressing my in-laws, but this chicken dish saved the day. My father-in-law actually asked for the recipe, which remains one of my proudest cooking moments.

Perfect Pairings

This Dijon chicken calls for sides that will complement rather than compete with its creamy rich sauce. Fluffy white rice makes an excellent base that soaks up every drop of sauce. For a more elegant presentation try serving it with buttered egg noodles tossed with a bit of parsley.

For vegetables steamed green beans or asparagus provide the perfect color contrast and fresh flavor to balance the richness. If you want something a bit more substantial roasted baby potatoes with rosemary make an excellent choice that turns this into a complete meal.

Make Ahead and Storage Tips

This Dijon chicken reheats beautifully making it perfect for meal prep. After cooking allow it to cool completely then store in an airtight container in the refrigerator for up to three days. To reheat place in a covered skillet over low heat adding a splash of cream if the sauce has thickened too much.

The dish can also be frozen though the texture of the sauce may change slightly upon thawing. If freezing separate the chicken and sauce into different containers for best results. Thaw overnight in the refrigerator before gently reheating.

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Ingredient Swaps and Variations

While the classic recipe is perfect as is there are several variations you can try. For a lighter version substitute half the cream with chicken stock. You can also add mushrooms to the pan after sautéing the shallots for an earthy dimension that works beautifully with the Dijon.

For those who enjoy herbs tarragon is a traditional French pairing with mustard and cream. Add a teaspoon of fresh chopped tarragon to the sauce just before serving. Alternatively a tablespoon of wholegrain mustard alongside the Dijon adds interesting texture and a more rustic appearance.

If you prefer dark meat boneless skinless chicken thighs work wonderfully in this recipe. They require a slightly longer cooking time but reward you with even more flavor and tenderness.

Frequently Asked Questions

→ What can I serve with Dijon chicken?

Dijon chicken pairs beautifully with rice, mashed potatoes, or roasted vegetables. The creamy sauce complements starches and greens alike.

→ Can I substitute white wine?

Yes, you can use chicken broth or a non-alcoholic white cooking wine as an alternative to white wine.

→ How do I thicken the creamy sauce?

Let the sauce simmer for a few minutes to reduce and thicken naturally. Avoid using high heat to prevent separating.

→ Can I use chicken thighs instead of breasts?

Absolutely, chicken thighs work well and add extra juiciness to the dish. Adjust the cooking time as needed for thorough cooking.

→ What is the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave with a splash of water or cream to refresh the sauce.