Chicken with Creamy Dijon Mustard Sauce is a simple, incredibly delicious recipe made with pan-seared chicken breasts in a luscious, rich sauce made with white wine, cream, and Dijon mustard. It’s simple enough to be enjoyed on a busy weeknight, yet fancy enough for a special dinner party or event.
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From sweets like Pastry Cream and Crepes to savory dishes such as this chicken recipe, most of what I learned in culinary school stemmed from French cuisine. The techniques, terminology and ingredients in a lot of what we made all came from France’s rich culinary history.
This Chicken with Creamy Dijon Sauce is made with white wine, heavy cream and Dijon mustard to create a luxurious, rich pan sauce to coat pan-seared chicken breasts with. Shallots and fresh thyme are also staples in French cooking and their flavors meld perfectly within the mustard sauce.
Some of the best food in the world really is made with simple, fresh ingredients.
Why This Recipe Works
This is a very simple recipe. You only need 10 basic ingredients and about 20 minutes to prepare it.
While it is quick and easy enough to make on even the busiest weeknight, it’s also sophisticated and elegant to serve dinner guests, friends and family.
This recipe is naturally low carb and gluten free.
Step-By-Step Instructions
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts: use small or thin cut breasts so that they will fully cook on the stove top.
- salt
- pepper
- 2 tablespoons butter (divided)
- 2 cloves garlic (minced)
- 1 shallot (minced)
- 1/2 cup white wine: white wine really gives this dish flavor, however, if you’d rather not cook with alcohol, you can use chicken stock instead.
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh thyme leaves
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Mince the garlic and shallot. Strip the thyme leaves off of the stems.
Create!
Pat the chicken dry with paper towels and season with salt and pepper.
Melt 1 tablespoon of the butter in a large, deep skillet over medium-high heat.
Add the chicken and cook for 3-4 minutes, or until golden brown. Flip and cook until the chicken is done through. Chicken needs to reach 165°F on a meat thermometer inserted into the center of the thickest portion.
Remove the chicken to a plate and tent with foil to keep warm.
Lower the heat to medium and add the remaining 1 tablespoon of butter.
Stir in the garlic and shallots. Cook for 1-2 minutes to soften.
Carefully pour in the white wine and scrape any bits up off the bottom of the pan with a spatula.
Whisk in the heavy cream and Dijon mustard. Cook until well blended and starting to thicken.
Stir in the thyme.
Present!
Add the chicken back to the pan and spoon sauce over the top.
Garnish with additional fresh thyme, if desired.
Tips and Techniques
- Use small or thin cut chicken breasts so that they will fully cook on the stove top. If all you have are larger chicken breast, you can cut them in half or pound them thinner.
- Chicken stock can be used if you prefer not to cook with wine. The overall flavor of the finished dish will be slightly different.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days.
FAQ’s
Can You Use Half-And-Half instead Of Heavy Cream?
Yes, you can substitute half-and-half for the heavy cream in this recipe. Just be aware that the sauce will not be quite as thick and creamy.
More Skillet Chicken Recipes
If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!
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Chicken with Creamy Dijon Mustard Sauce
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts (small or thin cut breasts)
- salt
- pepper
- 2 tablespoons butter (divided)
- 2 cloves garlic (minced)
- 1 shallot (minced)
- 1/2 cup white wine
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh thyme leaves
Instructions
- Pat the chicken dry with paper towels and season with salt and pepper.1 1/2 pounds boneless, skinless chicken breasts, salt, pepper
- Melt 1 tablespoon of the butter in a large, deep skillet over medium-high heat.2 tablespoons butter
- Add the chicken and cook for 3-4 minutes, or until golden brown. Flip and cook until the chicken is done through. Chicken needs to reach 165°F on a meat thermometer inserted into the center of the thickest portion.
- Remove the chicken to a plate and tent with foil to keep warm.
- Lower the heat to medium and add the remaining 1 tablespoon of butter. Stir in the garlic and shallots. Cook for 1-2 minutes to soften.2 tablespoons butter, 2 cloves garlic, 1 shallot
- Carefully pour in the white wine and scrape any bits up off the bottom of the pan with a spatula.1/2 cup white wine
- Whisk in the heavy cream and Dijon mustard. Cook until well blended and starting to thicken. Stir in the thyme.1/2 cup heavy cream, 2 tablespoons Dijon mustard, 1 tablespoon fresh thyme leaves
- Add the chicken back to the pan and spoon sauce over the top. Garnish with additional fresh thyme, if desired.
Notes
Tips and Techniques
- Use small or thin cut chicken breasts so that they will fully cook on the stove top. If all you have are larger chicken breast, you can cut them in half or pound them thinner.
- Chicken stock can be used if you prefer not to cook with wine. The overall flavor of the finished dish will be slightly different.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days.
Nutrition
The post Chicken with Creamy Dijon Mustard Sauce appeared first on Delicious Little Bites.