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Creamy Dijon Chicken Recipe
Ben Carraoli

Creamy Dijon Chicken Recipe

I made this creamy Dijon chicken on a busy weeknight when I wanted something comforting but still a little fancy. The smell alone had me excited before the sauce even finished simmering. I love how the tangy Dijon melts into the cream and coats every bite of chicken.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Chicken breast – 1 lb about 2 large breasts, sliced into cutlets: Lean chicken cooks quickly and stays juicy when sliced evenly; pat it dry for better browning.
  • Salt – ½ teaspoon: Seasons the chicken throughout and enhances the final sauce flavor.
  • Black pepper – ¼ teaspoon: Adds mild heat and depth; freshly ground works best.
  • All-purpose flour – 2 tablespoons: Creates a light coating for golden color and helps thicken the sauce slightly.
  • Olive oil – 1 tablespoon: Ideal for searing the chicken and adding a subtle fruity base.
  • Butter – 1 tablespoon: Adds richness and balances the tangy Dijon mustard.
  • Garlic – 2 cloves minced: Fresh garlic provides stronger aroma and flavor than pre-minced or powdered.
  • Chicken broth – ½ cup: Deglazes the pan and builds a savory sauce base without heaviness.
  • Heavy cream – ½ cup: Gives the sauce a smooth velvety texture; full-fat cream prevents curdling.
  • Dijon mustard – 2 tablespoons: Provides signature tang and depth; classic Dijon works best.
  • Dried thyme – ½ teaspoon: Adds earthy herbaceous notes that pair beautifully with mustard.
  • Fresh parsley – 1 tablespoon chopped: Brings freshness and color; always add at the end for best flavor.

Method
 

  1. Slice the chicken breasts horizontally to create thinner cutlets. Season both sides with salt and pepper. Lightly coat them in flour, shaking off excess. This helps achieve a golden crust and improves sauce texture.
  2. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for about 3–4 minutes per side until lightly golden. Remove the chicken from the pan and set it aside to rest.
  3. In the same skillet, add butter and minced garlic. Stir for about 30 seconds until fragrant but not browned. The garlic should soften and release aroma into the pan.
  4. Pour in the chicken broth and gently scrape up the browned bits from the bottom. These bits add deep flavor to the sauce. Let the liquid simmer for 2–3 minutes to reduce slightly.
  5. Lower the heat and stir in the heavy cream, Dijon mustard, and dried thyme. Mix well until smooth. Allow the sauce to gently simmer until it thickens slightly.
  6. Return the chicken to the skillet and spoon sauce over each piece. Let everything simmer together for about 5 minutes. Sprinkle with fresh parsley before serving.

Notes

  • I always let the chicken rest briefly after searing so it stays juicy when returned to the sauce.
  • Using room-temperature cream prevents the sauce from separating.
  • I taste the sauce before adding chicken back and adjust mustard if needed.
  • Cooking on medium-low at the end keeps the sauce silky, not grainy.