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Creamy Dijon Chicken

Creamy Dijon Chicken

This Creamy Dijon Chicken brings together juicy seared chicken and a velvety Dijon cream sauce brightened with fresh lemon. It tastes restaurant-worthy but comes together in minutes, making it perfect for busy weeknights or elegant dinners alike.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 Tbsp extra-virgin olive oil
  • 4 pieces 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 cloves garlic finely minced
  • 1/4 cup dry white wine or chicken broth
  • 1/2 cup heavy cream room temperature
  • 2 Tbsp Dijon mustard smooth
  • 1 lemon fresh lemon juice juice of 1 lemon
  • 2 Tbsp fresh parsley chopped, for garnish

Method
 

  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season both sides of the chicken with salt and pepper.
  2. Add the chicken and cook for 4–5 minutes per side, until golden and cooked through (165°F). Transfer to a plate.
  3. Add the remaining tablespoon of oil to the pan. Stir in the garlic and cook for about 1 minute.
  4. Pour in the white wine (or broth) and let it bubble for a minute to deglaze the pan.
  5. Whisk in the cream, Dijon mustard, and lemon juice. Simmer for 2–3 minutes until slightly thickened. Season to taste.
  6. Return the chicken to the skillet and spoon sauce over the top. Warm through for 1 minute.
  7. Serve topped with fresh parsley and extra sauce.

Notes

If the sauce gets too thick, add a splash of broth or more cream. For a stronger mustard flavor, add an extra teaspoon of Dijon at the end. The wine can be fully replaced with chicken broth for an alcohol-free version.