Description
Creamy Dijon Chicken is a quick and delicious skillet dish featuring tender chicken breasts cooked in a savory sauce made with white wine, heavy cream, and Dijon mustard. Perfect for a flavorful weeknight dinner, this recipe delivers a rich and creamy sauce with a hint of tangy mustard.
Ingredients
Scale
Chicken
- 2 chicken breasts
- Salt and pepper to taste
For Cooking
- 1 tbsp olive oil
- 1 tbsp butter
Sauce
- ½ cup dry white wine
- ½ cup heavy cream or half-and-half
- 2 tbsp Dijon mustard
- 1 tsp garlic, minced
Garnish
- Fresh parsley (optional)
Instructions
- Season Chicken: Season chicken breasts evenly with salt and pepper on both sides to enhance their natural flavor.
- Heat Oil: Warm olive oil in a skillet over medium-high heat until shimmering, preparing the pan for searing the chicken.
- Cook Chicken: Place the chicken breasts in the skillet and cook for 6-8 minutes per side until they turn golden brown and are cooked through. Once done, remove from the skillet and set aside to rest.
- Melt Butter: In the same skillet, reduce heat to medium and melt butter, creating a base for the sauce.
- Sauté Garlic: Add the minced garlic to the melted butter and cook for about 1 minute until fragrant, being careful not to burn it.
- Deglaze Pan: Pour in the dry white wine and scrape the bottom of the skillet to loosen any browned bits, adding rich flavor to the sauce.
- Add Cream and Mustard: Stir in the heavy cream and Dijon mustard, combining thoroughly. Let the sauce simmer gently for 3-4 minutes until it thickens slightly.
- Season Sauce: Taste the sauce and season with additional salt and pepper if needed to balance the flavors.
- Coat Chicken: Return the cooked chicken breasts to the skillet, spooning the sauce over to coat them evenly.
- Simmer: Let the chicken simmer in the sauce for a few minutes so it absorbs the flavors and remains moist.
- Garnish and Serve: Sprinkle fresh parsley over the top if desired, and serve immediately for a warm, comforting meal.
Notes
- Use chicken thighs if preferred for a juicier alternative.
- Substitute half-and-half for heavy cream to reduce richness slightly.
- For a non-alcoholic version, replace white wine with chicken broth and a splash of white wine vinegar.
- Serve with steamed vegetables, rice, or mashed potatoes to complement the creamy sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
