Creamy Dijon Chicken is the kind of dish that saves dinner on even the busiest nights. In the first bite, you get juicy chicken, a silky Dijon sauce, and a bright lemon finish that makes everything pop. If you want a recipe that feels fancy but takes almost no effort, this one delivers. It cooks quickly, uses simple ingredients, and brings restaurant-level flavor to your kitchen without stress. Whether you’re feeding family or trying to impress guests, this Creamy Dijon Chicken checks every box.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick but impressive — You can make it in under 30 minutes, yet it tastes like something from a bistro.
- Simple ingredients — Everything is easy to find, and you may already have most of it at home.
- Super creamy and flavorful — The Dijon, garlic, lemon, and cream blend into a sauce that’s bold but perfectly balanced.
- Perfect for any night — Great for weeknights, date nights, or when you want comfort without heavy work.
- Crowd-pleasing — The flavors are cozy and familiar, but with a little gourmet twist.
What makes this version special is the pan sauce technique: we build flavor from the browned chicken bits, then melt everything into a velvety Dijon cream that hugs every bite.
Ingredients Needed
For the Chicken
- 1 Tbsp extra-virgin olive oil
- 4 boneless, skinless chicken breasts (6–8 oz each)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For the Creamy Dijon Sauce
- 1 Tbsp extra-virgin olive oil
- 2 garlic cloves, finely minced
- ¼ cup dry white wine (or chicken broth if you prefer)
- ½ cup heavy cream (room temperature helps it blend smoothly)
- 2 Tbsp Dijon mustard (smooth, not whole grain)
- Juice of 1 fresh lemon
- 2 Tbsp chopped fresh parsley, for garnish
How to Make Creamy Dijon Chicken
Step 1 — Sear the Chicken
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season both sides of the chicken with salt and pepper. Add the chicken to the hot pan and cook for 4–5 minutes per side, or until golden and fully cooked (165°F in the thickest part).
Tip: Let the chicken sit undisturbed for the first few minutes—this helps build a flavorful crust.
Transfer the cooked chicken to a plate.
Step 2 — Build the Sauce
Add the remaining 1 tablespoon of oil to the same pan and reduce the heat to medium. Stir in the minced garlic and cook for about 1 minute, just until fragrant—don’t let it burn.
Pour in the white wine and let it bubble for a minute to lift the browned bits from the bottom (this adds big flavor).
Whisk in the cream, Dijon mustard, and lemon juice. Let the mixture simmer gently for 2–3 minutes, until the sauce thickens enough to coat a spoon. Season with a little more salt and pepper if needed.
Return the chicken to the skillet and spoon some sauce over the top. Warm it through for a minute.
Step 3 — Serve
Plate the chicken and pour extra sauce over each piece. Finish with fresh parsley for a bright, fresh touch.
Serving and Storage Tips
Serving Ideas
- Pair with creamy mashed potatoes, buttered noodles, or fluffy rice.
- Add a simple green salad or steamed veggies for balance.
- Spoon extra sauce over everything—it’s the star!
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze the chicken and sauce for up to 2 months. Thaw overnight before reheating.
- Reheating: Warm gently on the stovetop or microwave at 50% power to keep the sauce from separating.
Helpful Notes
- If your sauce gets too thick, add a splash of broth or cream.
- Don’t skip resting the chicken; it keeps it juicy.
- For a stronger mustard flavor, stir in an extra teaspoon of Dijon at the end.
- You can replace the wine with chicken broth for an alcohol-free version.
Creamy Dijon Chicken
Ingredients
Method
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season both sides of the chicken with salt and pepper.
- Add the chicken and cook for 4–5 minutes per side, until golden and cooked through (165°F). Transfer to a plate.
- Add the remaining tablespoon of oil to the pan. Stir in the garlic and cook for about 1 minute.
- Pour in the white wine (or broth) and let it bubble for a minute to deglaze the pan.
- Whisk in the cream, Dijon mustard, and lemon juice. Simmer for 2–3 minutes until slightly thickened. Season to taste.
- Return the chicken to the skillet and spoon sauce over the top. Warm through for 1 minute.
- Serve topped with fresh parsley and extra sauce.
Notes
Conclusion
Creamy Dijon Chicken is everything you want in a weeknight meal—fast, comforting, and bursting with flavor. With simple steps and everyday ingredients, you can create a rich, restaurant-style dish in just minutes. If you try this recipe, please leave a comment and a ⭐ star rating to let others know how it turned out!
Share your creation on Pinterest or Facebook, and tell us: Did you switch up the sides or add your own twist? We’d love to hear!
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes! Boneless thighs work great and stay extra juicy. Just adjust the cooking time to make sure they reach 165°F.
How do I make this gluten-free?
This recipe is already naturally gluten-free as long as your Dijon mustard is certified gluten-free.
Why did my sauce separate or curdle?
The heat may have been too high. Keep the sauce at a gentle simmer and avoid boiling once the cream is added.
Can I make this dairy-free?
Yes. Use coconut cream instead of heavy cream. The flavor will be slightly sweeter but still delicious.
Is this freezer-friendly?
Yes. The chicken and sauce freeze well for up to 2 months. Reheat slowly to keep the sauce smooth.
How thick should the sauce be?
It should lightly coat the back of a spoon. If it’s too thin, simmer longer; if too thick, add a splash of broth or cream.