Description
Chicken Dijon is an easy, creamy French-inspired chicken dinner featuring golden-seared chicken breasts in a rich Dijon mustard sauce with shallots, dry white wine, heavy cream, and fresh thyme. This comforting one-pan chicken recipe takes just 30 minutes and makes four delicious servings.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- ½ cup finely chopped shallots
- 3 tablespoons Dijon mustard
- 1 cup dry white wine (Burgundy Aligoté, Sauvignon Blanc, or Pinot Grigio)
- ½ cup low-sodium chicken broth
- ⅓ cup heavy whipping cream or crème fraîche
- 2 teaspoons fresh thyme leaves, plus extra for garnish
Instructions
- Pat the chicken breasts dry with paper towels. Slice each breast horizontally into two thin cutlets to make four pieces. Season evenly with kosher salt and black pepper.
- Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken cutlets and sear for approximately 3 to 4 minutes per side until golden brown and fully cooked. Check that the thickest part reaches 165°F. Transfer to a plate and loosely cover with foil.
- Reduce the heat to medium. Add the finely chopped shallots to the same skillet. Sauté for 2 to 3 minutes, stirring occasionally, until tender and fragrant.
- Pour the dry white wine into the skillet. Stir and scrape the bottom to release the flavorful browned bits. Simmer for approximately 3 to 4 minutes until the wine reduces by roughly half.
- Add the low-sodium chicken broth, Dijon mustard, and fresh thyme leaves. Whisk until smooth and combined. Simmer for another 2 to 3 minutes to concentrate the flavors and slightly thicken the sauce.
- Reduce the heat to low. Gradually stir in the heavy whipping cream or crème fraîche until the Dijon mustard sauce becomes smooth, rich, and creamy. Avoid boiling the sauce aggressively.
- Return the chicken cutlets to the skillet. Spoon the warm Dijon cream sauce over each piece and heat briefly until warmed through. Arrange on serving plates or a platter, spoon additional sauce over the chicken, garnish with fresh thyme, and serve immediately.
Notes
Thin chicken cutlets: Slice the chicken breasts horizontally to help them cook quickly and evenly without drying out.
Cooking time: Smaller chicken cutlets may need only 2 to 3 minutes of searing per side. Use sufficiently high heat for a golden exterior without overcooking the center.
Safe temperature: Check the thickest part of the chicken with a meat thermometer. Chicken should reach an internal temperature of 165°F.
White wine reduction: Allow the wine to reduce by at least half before adding the remaining sauce ingredients. Otherwise, the sauce may become watery.
Best white wines: Burgundy Aligoté, Sauvignon Blanc, and Pinot Grigio add balanced acidity to the Dijon mustard sauce.
Shallot substitute: Finely chopped regular onions can replace shallots, although onions have a stronger and less delicate flavor.
Alcohol-free variation: Replace the white wine with an additional cup of low-sodium chicken broth and add a small squeeze of fresh lemon juice for acidity.
Cream options: Crème fraîche provides a traditional French-inspired flavor, while heavy whipping cream offers a convenient alternative.
Dairy-free variation: Replace heavy cream with unsweetened cashew cream or thick coconut cream. Coconut cream may add a subtle coconut flavor. Avoid thin coconut milk. Replace the butter with additional olive oil for a fully dairy-free version.
Herb variation: Substitute fresh tarragon for thyme to create a different aromatic flavor.
Chicken variation: Boneless chicken thighs also work well, although they may need longer cooking. Whole chicken breasts require additional cooking time compared with thin cutlets.
Serving suggestions: Serve Chicken Dijon with mashed potatoes, mashed cauliflower, garlic-herb roasted potatoes, sautéed green beans, sautéed spinach, roasted asparagus, or roasted Brussels sprouts.
Refrigeration: Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Reheating: Warm gently in a skillet over low heat with a splash of chicken broth to loosen the sauce. Alternatively, microwave individual portions for approximately 1 to 2 minutes, or until thoroughly heated to 165°F.
Freezing: Freeze leftovers in a freezer-safe container for up to 3 months. The cream-based sauce may separate after thawing.
Thawing: Thaw frozen portions overnight in the refrigerator before reheating.
Nutrition: The supplied nutritional values are estimates per serving and may vary depending on chicken breast size, ingredient brands, and portions.