Creamy Chicken Dijon

This Creamy Chicken Dijon Recipe is seasoned browned chicken breasts, garlic, onions, and sweet peas in a creamy Dijon mustard sauce with fresh thyme and rosemary. For the ultimate comfort food meal, serve over rice, mashed potatoes, or cauliflower mash. On the table, in less than 30 minutes, this tasty dish is one of our favorite weeknight recipes.

How to make Chicken Dijon

First, pat the chicken dry with paper towels. Season them with a generous amount of kosher salt and fresh ground black pepper. Then melt a little butter and heat a little olive oil in a large pan over medium-high heat. Brown the chicken on both sides and plate it and cover it to keep it warm.

Then heat a little more oil in the skillet if needed, and cook the onion until soft and lightly browned. Reduce the heat to low and add the garlic to the skillet with the onions cooking for 1 minute while stirring constantly.

Add the chicken broth to the skillet with the onions and garlic. Stir and scrap the bottom of the pan to loosen the brown bits. Let it simmer for a few minutes. Then whisk in the Dijon mustard and cream. Let it simmer for a few minutes and then add the peas, fresh thyme, and fresh rosemary and let the sauce simmer for a few minutes. Return the cooked chicken back to the sauce and simmer until warm. Ladle the sauce over the chicken. Serve over egg noodles, mashed potatoes, white or brown rice, or zoodles. Garnish with fresh parsley or rosemary.

Recipe tips

• Cut 2 large chicken breasts in half lengthwise to make 4 thinner chicken cutlets.
• Chicken cutlets cook very quickly. Just about 3 minutes per side.
• If desired, you can substitute chicken thighs for the chicken breasts. 
• Use 2 -3 teaspoons of Dijon mustard to taste. I love mustard, but you might not like the flavor of mustard and want a more subtle taste like my son.
• If you don’t like peas, substitute fresh mushrooms, spinach, or asparagus.
• For additional flavor, add a little crumbled, crisp, cooked bacon. 
• Use full-fat heavy cream, also known as whipping cream. This helps thicken the sauce properly.
• Fresh herbs are essential for this recipe. Think thyme, rosemary, parsley, or dill.
• Store leftovers in an airtight container in the fridge for up to 3 days.

What to serve with Dijon Chicken

• Rice – white rice, brown rice, Mushroom Risotto, or Rice Pilaf
• Potatoes – mashed potatoes, fondant potatoes, or scalloped potatoes
• Pasta – egg noodles, penne, rotini, or angel hair pasta
• Veggies – garden salad, steamed broccoli, cauliflower mash, or zoodles

More chicken recipes to try!

Creamy Chicken Dijon

Creamy Dijon Chicken with golden brown chicken cutlets, onions, garlic, and spring peas in a smooth and velvety sauce with a touch of Dijon mustard and fresh herbs. 

5 from 14 votes

Print Pin Rate

Course: main meal chicken

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Servings: 4 servings

Calories: 307kcal

Author: Beth Pierce

Ingredients

• 2 large boneless skinless chicken breasts cut in half lengthwise to make 4 thinner chicken cutlets
• Kosher salt and fresh ground black pepper to taste
• 1 tablespoon olive oil
• 2 tablespoons butter unsalted
• 1 medium onion sliced thin
• 2 cloves garlic minced
• 1 cup low sodium chicken broth
• 2 tablespoon Dijon mustard
• ½ cup heavy cream
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary chopped
• 1 cup frozen sweet peas optional

Instructions

• Pat the chicken dry with paper towels. Season with a generous amount of kosher salt and fresh ground black pepper. Melt the butter and heat the olive oil in a large skillet over medium heat. Brown the chicken on both sides until the chicken is cooked through, about 3 minutes per side. Plate and cover to keep warm. 
• Heat a little more oil in the skillet if needed, and cook the onion until soft and lightly browned. Reduce the heat to low and add the garlic to the skillet with the onions cooking for 1 minute while stirring constantly. 
• Add the chicken broth to the skillet with the onions and garlic. Stir and scrap the bottom of the skillet to loosen the brown bits. Simmer for 3-4 minutes. Whisk in the Dijon mustard and cream. Simmer for 2-3 minutes.  Add the peas, fresh thyme, and fresh rosemary. Simmer for 2-3 minutes. Return the cooked chicken back to the sauce and simmer until warm.
• Ladle the sauce over the chicken and serve over egg noodles or mashed potatoes.

Notes

• Cut 2 large chicken breasts in half lengthwise to make 4 thinner chicken cutlets.
• Chicken cutlets cook very quickly. Just about 3 minutes per side.
• If desired, you can substitute chicken thighs for the chicken breasts. 
• Use 2 -3 teaspoons of Dijon mustard to taste. I love mustard, but you might not like the flavor of mustard and want a more subtle taste like my son.
• If you don't like peas, substitute fresh mushrooms, spinach, or asparagus.
• For additional flavor, add a little crumbled, crisp, cooked bacon. 
• Use full-fat heavy cream, also known as whipping cream. This helps thicken the sauce properly.
• Fresh herbs are essential for this recipe. Think thyme, rosemary, parsley, or dill.
• Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Calories: 307kcal | Carbohydrates: 11g | Protein: 17g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 85mg | Sodium: 222mg | Potassium: 451mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1011IU | Vitamin C: 21mg | Calcium: 63mg | Iron: 2mg

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