Description
A rich and flavorful Creamy Dijon Chicken recipe featuring tender chicken breasts cooked in a luscious Dijon mustard cream sauce with white wine and garlic, perfect for a comforting weeknight dinner.
Ingredients
Scale
Chicken
- 2 chicken breasts
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 tbsp butter
Sauce
- 1 tsp garlic, minced
- ½ cup dry white wine
- ½ cup heavy cream or half-and-half
- 2 tbsp Dijon mustard
- Salt and pepper to taste
Garnish
- Fresh parsley (optional, for garnish)
Instructions
- Season Chicken: Season the chicken breasts generously with salt and pepper to enhance their natural flavor.
- Heat Oil: In a skillet, heat the olive oil over medium-high heat until shimmering to prepare for searing the chicken.
- Cook Chicken: Place the chicken breasts in the hot skillet and cook for 6-8 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside to rest.
- Melt Butter: In the same skillet, reduce the heat to medium and add butter to melt, preparing for the sauce base.
- Sauté Garlic: Add the minced garlic to the melted butter and sauté for about 1 minute until fragrant, being careful not to burn it.
- Deglaze Pan: Pour in the dry white wine, scraping up any browned bits from the bottom of the skillet to incorporate deep flavor into the sauce.
- Add Cream and Mustard: Stir in the heavy cream and Dijon mustard, mixing well and allowing the sauce to simmer for 3-4 minutes until it thickens slightly.
- Season Sauce: Taste the sauce and add salt and pepper as needed to balance the flavors.
- Return Chicken: Place the cooked chicken breasts back into the skillet, coating them thoroughly with the creamy mustard sauce.
- Simmer: Let the chicken simmer in the sauce for a few minutes so it absorbs the flavors and the sauce coats it beautifully.
- Garnish: Optionally, sprinkle fresh parsley over the dish for a burst of color and fresh herb aroma.
- Serve: Serve the creamy Dijon chicken hot over your choice of pasta, rice, or mashed potatoes for a comforting and satisfying meal.
Notes
- Use half-and-half instead of heavy cream for a lighter sauce.
- Dijon mustard adds a tangy depth; adjust quantity to taste.
- White wine can be substituted with chicken broth if preferred.
- Let chicken rest after cooking to retain juices and tenderness.
- Garnish with parsley for color and mild freshness.
