This Chicken Dijonnaise is a deliciously creamy and flavorful dish made with tender chicken breasts coated in a rich Dijon mustard sauce. The simplicity of ingredients like green onions, white wine, and heavy cream makes this a go-to recipe for both weeknight dinners and special occasions. The Dijon mustard adds a tangy kick to the creamy sauce, making this dish unforgettable.

Why You’ll Love This Chicken Dijonnaise

This recipe delivers perfectly seared chicken breasts covered in a velvety mustard sauce that’s rich yet balanced with the acidity of white wine or broth. It’s simple to prepare but offers gourmet-level flavor, making it a perfect dish for impressing guests or indulging in comfort food at home.

Ingredients

• 3-4 boneless chicken breasts
• Sea or kosher salt, to taste
• Fresh black pepper, to taste
• ½ cup all-purpose flour or cornstarch (for dredging)
• 3 tablespoons butter
• 2 tablespoons chopped green onions, divided
• ⅓ cup heavy whipping cream
• ¼ cup white wine (or low-sodium chicken broth)
• ¼ cup Dijon mustard

How to Make Chicken Dijonnaise

1. Prep the Chicken:

• Place the chicken breasts between two pieces of plastic wrap on a cutting board and use a meat mallet to pound them to an even thickness (¾ – 1 inch thick).
• Season the chicken breasts generously with sea salt and freshly ground black pepper.

2. Dredge the Chicken:

• Place the flour or cornstarch in a shallow bowl. Dredge each chicken breast, coating them lightly on both sides with the flour.

3. Sear the Chicken:

• Heat a large frying pan over medium heat and melt the butter. Once the butter is hot and bubbling, add the dredged chicken breasts to the pan.
• Cook the chicken for about 7-8 minutes on the first side, until golden brown. Flip the chicken and cook for another 5-7 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.

4. Make the Sauce:

• Once the chicken is cooked through, remove the breasts from the skillet and place them on a platter. Cover them with foil to keep warm.
• In the same skillet, add 1½ tablespoons of chopped green onions and cook for 1 minute, stirring to prevent burning.
• Whisk in the heavy cream, white wine (or chicken broth), and Dijon mustard. Bring the sauce to a gentle simmer, whisking continuously, and cook for 2-3 minutes until it slightly thickens.

5. Serve:

• Spoon the creamy Dijon sauce over the chicken breasts and garnish with the remaining chopped green onions.
• Serve immediately.

Chicken Dijonnaise

Variations

• Herb-Infused: Add some fresh thyme or tarragon to the sauce for an extra layer of flavor.
• Dijon Alternatives: Try using whole-grain mustard or a mix of Dijon and honey mustard for a slightly sweeter sauce.
• Vegetarian Option: Swap the chicken for firm tofu or tempeh for a plant-based variation.

Equipment

• Meat mallet
• Frying pan
• Whisk
• Meat thermometer (optional but recommended)

Storage

• In the Refrigerator: Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.
• In the Freezer: Freeze the chicken and sauce in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat before serving.

What to Serve with Chicken Dijonnaise

This dish pairs beautifully with creamy mashed potatoes, roasted vegetables, or a simple green salad. You can also serve it with rice or crusty bread to soak up the delicious Dijon sauce.

Tips

• Even Cooking: Pounding the chicken to an even thickness ensures it cooks evenly and stays juicy.
• Deglazing the Pan: The white wine or chicken broth helps deglaze the pan, incorporating all those flavorful brown bits left from searing the chicken into the sauce.

FAQ

Can I make this dish with chicken thighs?
Yes! Boneless, skinless chicken thighs can be used in place of chicken breasts. Just adjust the cooking time slightly as thighs may take a bit longer to cook through.

Can I make the sauce ahead of time?
You can make the sauce ahead and store it in the refrigerator for up to 2 days. Reheat gently and whisk to bring it back together before serving.

Approximate Nutrition Information (per serving)

• Calories: 450
• Carbohydrates: 10g
• Protein: 35g
• Fat: 30g

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Yield: 3 - 4 Servings

Chicken Dijonnaise

Print

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• 3 - 4 boneless chicken breasts
• sea or kosher salt and fresh black pepper
• ½ cup all-purpose flour or cornstarch
• 3 tablespoons butter
• 2 tablespoons chopped green onions, divided
• ⅓ cup heavy whipping cream
• ¼ cup white wine, or low-sodium chicken broth
• ¼ cup Dijon mustard

Instructions

1. Place chicken breasts between two pieces of plastic on a cutting board and pound out to an even thickness ¾ - 1-inch thick.
2. Season them well with salt and pepper.
3. Place the flour or cornstarch in a wide shallow bowl. Dredge the chicken breasts coating them lightly on each side.
4. Heat a large frying pan over medium heat and melt the butter.
5. Add the chicken and cook about 7 - 8 minutes. Turn them over and cook another 5 - 7 minutes or so - until internal temperature on a meat thermometer (into the center of the breast) registers 165 - 174 degrees F.
6. Remove the chicken breasts to a platter and cover with foil.
7. Add 1 + ½ tablespoons green onions to the skillet and cook for 1 minute.
8. Add the heavy whipping cream and whisk the wine and mustard into it.
9. Bring to a simmer while whisking and cook 2 - 3 minutes.
10. Ladle over the chicken and garnish with the remaining green onions to serve.

Nutrition Information:

Yield:

3

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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