Get ready friends, because Dijon is having a moment! This Creamy Dijon Chicken starts with quick pan-seared chicken breasts that get covered with a creamy, luscious, Dijon mustard sauce. It’s one of those recipes that feels luxurious and expensive, but is really made with simple inexpensive ingredients. And my secret ingredient to making it extra special…just a hint of Worcestershire sauce. This Dijon chicken recipe is so delicious and guaranteed to be one the whole family enjoys!
Ingredients For Creamy Dijon Chicken
This recipe uses one of my favorite ingredient combinations: Dijon mustard and Worcestershire sauce. And when they’re combined with a little bit of heavy cream and parmesan cheese, it creates the most delicious sauce! So here’s everything that you’ll need:
- Chicken Breasts: Chicken breasts are my usual go-to for recipes like these, but you can certainly use boneless, skinless chicken thighs instead.
- Garlic: Just a couple of garlic cloves infuses the sauce with lots of flavor.
- Olive Oil and Butter: Olive oil is used to cook the chicken breasts and a little butter is used to sauté the garlic.
- Dijon Mustard and Worcestershire: Dijon mustard is of course the star of the show. Both Dijon mustard and Worcestershire sauce give the sauce the bulk of its flavor. The tanginess from the Dijon mixed with the savory umami flavor of the Worcestershire is a match made in heaven!
- Chicken Broth: Chicken broth is used to help deglaze the pan, scrape up all of those flavorful brown bits, and is the base for the sauce.
- Heavy Cream and Parmesan Cheese: Just a little bit of heavy cream and parmesan cheese thickens the sauce and adds a luscious, creamy, rich flavor.
- Spinach: I added some spinach for extra greens and a little bit of color.
- Seasoning: The chicken breasts are seasoned with a blend of salt, pepper, Italian seasoning, garlic powder and onion powder. This way every component of this dish is packed with flavor!
Can I Substitute Yellow Mustard For Dijon Mustard?
I don’t recommend substituting Dijon mustard with yellow mustard. Dijon mustard has a more intense, sharp flavor that goes well with sauces compared to yellow mustard that has a milder, less complex flavor.
Not A Mustard Fan?
I get it. But trust me this recipe is not super mustard-y and the flavors are balanced nicely. I tested this recipe a few times with different amounts of Dijon mustard. And I ended up with what I feel is the perfect combination. It’s just enough to taste the tangy, warm flavors of the Dijon, but not too much to where it overpowers the dish. You can always taste the sauce and add a little more mustard if you want a stronger Dijon taste.
Serving Suggestions
We served this creamy dijon chicken over some fluffy mashed potatoes to soak up all of that delicious sauce. But you can also serve it with some buttered noodles, pasta, or over rice. A simple side salad or Caesar salad would also taste great. And you can never go wrong with a side of quick sautéed vegetables like this easy sautéed asparagus recipe.
Creamy Dijon Chicken
Servings 4Ingredients
- 1 tsp Italian seasoning ($0.10)
- 1/2 tsp garlic powder ($0.05)
- 1/2 tsp onion powder ($0.05)
- 1/2 tsp salt ($0.02)
- 1/2 tsp freshly cracked black pepper ($0.02)
- 2 boneless, skinless chicken breast (about 1.3 lb.) ($6.49)
- 2 Tbsp olive oil ($0.32)
- 2 Tbsp butter ($0.27)
- 2 cloves of garlic, minced ($0.16)
- 1 cup chicken broth ($0.17)
- 1 Tbsp Dijon mustard ($0.04)
- 1 tsp Worcestershire sauce ($0.05)
- 1/3 cup heavy cream ($0.65)
- 2 Tbsp grated parmesan cheese ($0.20)
- 2 cups spinach ($0.76)
Instructions
- In a small bowl mix together the seasoning for the chicken: Italian seasoning, garlic powder, onion powder, salt and freshly cracked black pepper.
- Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets. Season each breast with the seasoning mix on both sides.
- Heat a large skillet over medium heat and add the olive oil. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through (about 4 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.
- To the same skillet add the butter and minced garlic cloves. Turn the heat down to medium-low and sauté the garlic for one minute until fragrant.
- Next pour the chicken broth into the skillet and add the Dijon mustard and worcestershire sauce. Stir together and scrape up any brown bits that may be stuck to the bottom of the pan.
- Now add in the heavy cream and parmesan cheese and stir well. Allow the sauce to simmer in the skillet for 5 minutes. Taste the sauce at this point and add salt and pepper if desired.
- Add in the fresh spinach and stir it into the sauce allowing the heat to wilt the spinach.
- Finally, return the cooked chicken breasts to the skillet and spoon the Dijon sauce over top. Allow the chicken to heat through. Serve hot with your favorite side and enjoy!
See how we calculate recipe costs here.
Equipment
- Large 12" skillet
Nutrition
How to Make Creamy Dijon Chicken – Step by Step Photos
In a small bowl mix together 1 tsp Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt and 1/2 tsp freshly cracked black pepper.
Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets. Season each breast with the seasoning mix on both sides.
Heat a large skillet over medium heat and add 2 Tbsp olive oil. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through (about 4 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.
To the same skillet add 2 Tbsp butter and 2 minced garlic cloves. Turn the heat down to medium-low and sauté the garlic for one minute until fragrant.
Next pour 1 cup chicken broth into the skillet and add 1 Tbsp Dijon mustard and 1 tsp Worcestershire sauce. Stir together and scrape up any brown bits that may be stuck to the bottom of the pan.
Now add in 1/3 cup heavy cream and 2 Tbsp parmesan cheese and stir well. Allow the sauce to simmer in the skillet for 5 minutes. Taste the sauce at this point and add a pinch of salt and pepper if desired.
Add in 2 cups of fresh spinach and stir it into the sauce allowing the heat to wilt the spinach.
Finally, return the cooked chicken breasts to the skillet and spoon the Dijon sauce over top. Allow the chicken to heat through.
Now all that’s left to do is serve this delicious Dijon chicken with some creamy mashed potatoes, pasta, or your favorite side. And don’t forget to spoon some of that yummy sauce over the top! ;)
This was such a win in our house! I didn’t put in the cheese and even without it it was delicious! All 3 of my kids ate it without complaint, which says so much. Highly recommend!
Wow, this was absolutely delicious! This felt restaurant quality but was quick and affordable. We served over rice. As another commenter suggested, we added a container of sliced baby bella mushrooms when we added the garlic and cooked it a few mins longer (and added an extra TBSP of butter) before moving to the next step. It came out beautifully with that small modification!
Great recipe!
Thank you,
Hi Marsha, this is a wonderful recipe. I had a leftover chicken breast that had been cooked in the crockpot that was rather ‘chewy,’ so I was looking for something to disguise it. 😊 I varied it a little based on what was in the fridge. I sauteed mushrooms with the garlic, then added the other ingredients, but used tempered sour cream instead of cream, plus a little white wine. Made a corn starch slurry to thicken it a little. Added the chicken, cut up into bite- sized pieces, last. It was so good & the chicken was unbelievably tender! Thank you for such a delicious, easy to make recipe. This will become a favorite.
Could I stir in fresh arugula instead of spinach? Trying to use some up
A variation of this is one of my 3 favorite quick sauces for chicken breasts. I usually use fresh tarragon instead of Italian seasoning–although it’s one of my favorite herb mixtures–and some white wine in addition to broth. I haven’t tried Worcester, spinach, or Parm in mine, but with everything already in my kitchen, I’m making this tonight–as written. Looks total yum! Off to thaw some chicken.
Can I use 5% cream?
You could, but it’s obviously not as thick and rich. You may need to thicken the sauce up with something like a cornstarch slurry and maybe an extra pat of butter.
This was delicious and really easy to make. Great for a keto dinner!