Okay, Let’s Make Some Creamy Dijon Chicken!
So, this creamy Dijon chicken recipe? It’s a lifesaver. Seriously. I started making this years ago when I was *completely* overwhelmed with, well, everything. Work, kids, you name it. I needed something quick, easy, and that everyone would actually eat. This ticked all the boxes, and it’s been a regular on our dinner table ever since. There was that one time the dog ate it off the counter, but that’s another story…
Why You’ll *Actually* Love This (Not Just Saying That)
I make this when I’m short on time, but still want something that feels a little… fancy? You know, not just plain chicken. My family goes crazy for this because the sauce is just *so* good – it’s creamy, tangy, and has that lovely Dijon kick. And honestly, the cleanup is pretty minimal (which is a HUGE win in my book!). I used to dread making chicken because it always seemed to turn out dry, but the cream sauce totally solves that problem. It’s foolproof!
What You’ll Need (aka The Ingredients)
- 1.5 lbs boneless, skinless chicken breasts (or thighs, if that’s your thing)
- 1 tbsp olive oil
- 1/2 cup chicken broth – I sometimes use bone broth when I’m feeling extra.
- 1 cup heavy cream (you *could* use half-and-half, but it won’t be quite as rich)
- 1/4 cup Dijon mustard – My grandmother always insisted on Grey Poupon, but honestly any decent Dijon works fine.
- 1 tbsp fresh thyme leaves (or 1 tsp dried – but fresh is *way* better)
- 1 tsp garlic powder
- Salt and pepper to taste – don’t be shy with the pepper!
- Optional: A little bit of chopped parsley for garnish (if you’re feeling fancy).
- A splash of white wine, If you want to take the flavor up a notch
I buy most of my spices form Penzey’s. They are great!
How to Make This Thing (Step-by-Step)
- First, season your chicken breasts with salt, pepper, and garlic powder. Don’t overthink it, just a good sprinkle on both sides.
- Heat the olive oil in a large skillet over medium-high heat. I have this one All-Clad skillet that I absolutely love, but any decent skillet will do.
- Sear the chicken for about 5-7 minutes per side, until it’s nicely browned and cooked through. This is where I usually sneak a taste (don’t tell anyone!).
- Remove the chicken form the skillet and set it aside.
- Pour in the chicken broth and let it simmer for a minute, scraping up any browned bits from the bottom of the pan (that’s where all the flavor is!). Actually, I find it works better if you add the wine here, *then* the broth. If using wine.
- Stir in the heavy cream, Dijon mustard, and thyme.
- Bring the sauce to a simmer and let it cook for a few minutes, until it thickens slightly. Don’t worry if it looks a bit weird at this stage – it always does! It’ll come together.
- Return the chicken to the skillet and spoon the sauce over it.
- Let it simmer for another minute or two, just to heat everything through.
- And that’s it! Garnish with parsley, if you’re using it.
My (Sometimes) Helpful Notes
Sometimes, if I’m feeling *really* lazy, I’ll just use pre-cooked rotisserie chicken and shred it up. It still tastes pretty good! Also, I’ve found that the sauce is even better the next day, after the flavors have had time to meld. Oh, and don’t be afraid to add a little extra Dijon if you like a stronger mustard flavor. I sometimes do!
And speaking of extra flavor: I sometimes sautee some sliced mushrooms in the pan with a little butter before I add the broth, and it gives it this amazing earthiness.
Variations I’ve Tried (Some Good, Some… Not So Much)
I’ve tried adding a squeeze of lemon juice to the sauce, which was pretty good. It gave it a nice brightness. I also once tried adding a pinch of cayenne pepper for a little heat, which my husband loved, but the kids weren’t too thrilled about. And then there was that time I tried using Greek yogurt instead of heavy cream… yeah, let’s just say that wasn’t my best idea. It was edible, but definitely not as good.
Equipment You Might Need
You’ll definitely need a good, large skillet. As I mentioned before, I’m obsessed with my All-Clad, but any heavy-bottomed skillet will work. If you don’t have a skillet, you could *probably* use a large pot, but it might take a little longer for the sauce to thicken. Other than that, just a whisk and some tongs, and you’re good to go!
Storage (If There’s Any Left!)
You can store any leftover creamy Dijon chicken in an airtight container in the refrigerator for up to 3 days. Though honestly, in my house it never lasts more than a day! It’s just too good.
What to Serve with This
We usually have this with mashed potatoes (because, well, mashed potatoes are amazing). But it’s also great with rice, pasta, or even just a simple salad. My grandmother always served it with roasted asparagus, and that’s become a bit of a family tradition. One time, I even served it over creamy polenta which was super good.
Pro Tips (Learned the Hard Way!)
I once tried rushing the searing step and the chicken ended up sticking to the pan and falling apart. So, don’t do that! Make sure your pan is hot enough, and don’t try to move the chicken until it’s nicely browned. Also, make sure you whisk the sauce well to avoid any lumps. Nobody wants lumpy sauce! And for goodness sakes, don’t overcook the chicken. Nobody wants dry chicken.
Frequently Asked Questions (That People Actually Ask Me)
- Can I use chicken thighs instead of breasts? Absolutely! Thighs are actually even more flavorful, in my opinion. Just adjust the cooking time accordingly.
- Is it really okay to use half-and-half? You *can*, but it won’t be as creamy and rich. It’s your call!
- My sauce is too thin! What do I do? Just let it simmer a little longer, and it should thicken up. If it’s *still* too thin, you could whisk in a little bit of cornstarch mixed with water (but be careful not to add too much!).
- Can I freeze it? Probably. I freeze most stuff, but I think this would taste a little weird because of the cream. But try it and let me know!
- Can I make it ahead of time? For sure! It’s even better the next day.
So there you have it! My go-to creamy Dijon chicken recipe. I hope you enjoy it as much as we do! And if you have a website and want ideas for recipes, check out Food Network.
