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
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
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Marysa
I love a good creamy dish, and this would be great paired with pasta. Sounds easy enough to make for one of our busy weeknights.
Bedabrata Chakraborty
The recipe and the photographs had me drooling. Quick question, can you please suggest a substitute for chicken for my vegetarian friends and family?
Elise Ho
The creamy sauce is so yummy! I bet this would taste really good on cod or salmon. I will try that next time.
Angela
This was a fantastic dish! I love anything with Dijon and this is a new favorite. So simple, and the entire family LOVED it!!!
Beth Pierce
Thanks, Angela! I am so glad that the family loved it!
Sangeetha
This creamy chicken dijon recipe has my taste buds doing a happy dance! It’s like the perfect balance between “I worked hard on this” and “I don’t want to be in the kitchen all night.” It’s like the Goldilocks of dinner – just right!
Beth Pierce
I agree! What a great description!
Dana
Your creamy dijon chicken recipe was really tasty and really easy! I will keep this recipe for future meals!
Beth Pierce
Thanks, Dana! I am glad that you liked it!
Jennifer L Prince
This looks soooo delicious! I love things that are creamy and hearty, and this sounds like the perfect comfort food. I need to try making this!
Laura Ann
This was delicious! 2nd recipe from you this week, and I can’t wait to see what else you’ve got! The sauce was amazing- served the dish with roasted baby potatoes. Perfect!
Beth Pierce
Thanks so much, Laura Ann! I am so glad that you liked it!
Catalina
Love how creamy this chicken is! It’s my dinner for tonight!
Allyson Zea
I love rosemary and thyme so much! The sauce was delicious! Thanks for the great recipe.
GUNJAN
Yum! the creamy texture just made our day. This was the best meal so far and we loved every bit of it. Will be making it again.
Beth Pierce
Thanks! So glad that you liked it!
Shadi Hasanzadenemati
I Made for a gathering and it was a hit, everyone loved it! Will definitely make it again!
Toni
A new addition to our favorite meals!! It was a huge hit!
Beth Pierce
Thanks Toni! So glad that you liked it!
Casey
This was SO DELISH and super easy! On my weeknight rotation for sure!!
Beth Pierce
Thanks so much! So glad that you liked it. We love it too!
Ieva
Delicious! We had just enough Dijon at the bottom of the jar left to make this recipe, and I was so glad we got to taste it last night! The sauce was perfect! I think this is my new favourite chicken dish!
Beth Pierce
Thanks so much Ieva! I am glad that you enjoyed it and that you had enough Dijon mustard to cover it!
Erin
I love this! Looks like we’re gonna have a fabulous dinner, yum!