Creamy Dijon Chicken Recipe

I finally perfected Creamy Dijon Chicken Thighs using one unexpected pantry ingredient that changes how the sauce comes together.

I never thought a simple skillet could stop me in my tracks but this Creamy Dijon Chicken did. The tang from Dijon mustard and the lushness of heavy cream lift plain chicken into something oddly addictive.

It gave me vibes of Creamy Dijon Chicken Thighs and even that familiar comfort of Dijon Gravy without being predictable. I messed up a few times while testing and learned to lean into the sharp mustard notes, and the results surprised me.

Trust me, picky eaters went back for seconds and I still cant quite explain why it feels like a small, delicious secret.

Ingredients

• Chicken breasts: Main protein, lean and filling soaks up sauce helps keep you full.
• Dijon mustard: Bright, tangy and slightly spicy it wakes up the sauce low calorie punch.
• Heavy cream: Adds silkiness and richness high in fat so use in moderation delicious.
• Garlic: Pungent and savory gives depth and umami mild sweetness when cooked.
• Shallot or onion: Sweet oniony flavor more subtle than raw onion helps build base flavor.
• Lemon juice: Bright acidic pop balances cream and mustard cuts richness and freshens.
• Thyme and parsley: Herb lift thyme warms parsley freshens and finishes adds color.

Ingredient Quantities

• 1 1/2 pounds boneless skinless chicken breasts, about 3 medium
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 small shallot, finely chopped or 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons Dijon mustard
• 1 cup heavy cream
• 1/2 cup low sodium chicken broth
• 1/4 cup dry white wine, optional
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 1 teaspoon cornstarch plus 1 tablespoon cold water, optional (for thickening)
• 2 tablespoons chopped fresh parsley, for garnish

How to Make this

1. Pat the chicken dry, trim any fat and either slice into 3/4 inch cutlets or pound to even thickness, then season both sides with kosher salt and freshly ground black pepper.

2. Heat a large skillet over medium high, add the olive oil and 1 tablespoon of the butter until shimmering, then sear the chicken 4 to 5 minutes per side until golden and just cooked through; transfer to a plate and loosely cover to rest.

3. Turn heat to medium, add the remaining butter, then sauté the finely chopped shallot or onion until soft, about 2 minutes; stir in the minced garlic and thyme and cook about 30 seconds until fragrant.

4. Pour in the white wine if using to deglaze the pan, scraping up browned bits, and let it reduce by half, about 1 to 2 minutes; if not using wine, add a splash of the chicken broth and scrape.

5. Whisk in the Dijon mustard, then add the chicken broth and heavy cream, bring the sauce to a gentle simmer while scraping the pan, and stir in the lemon juice; simmer a few minutes until the sauce is slightly thickened, do not boil hard or the cream can break.

6. Taste and adjust seasoning with salt and pepper, and if you want a thicker sauce mix the cornstarch with cold water to make a slurry and whisk it in, simmer 1 to 2 minutes until glossy.

7. Return the chicken to the skillet, spoon sauce over each piece and simmer just until heated through, about 1 to 2 minutes more so the chicken finishes cooking and absorbs flavor; check that internal temp is 165 F.

8. For extra gloss and richness stir in a small knob of butter off the heat, then taste again and add a squeeze more lemon if it needs brightness.

9. Serve the chicken with plenty of the creamy Dijon sauce spooned over, sprinkle chopped fresh parsley and extra thyme leaves on top, and enjoy.

Equipment Needed

1. Large heavy skillet (cast iron or stainless steel)
2. Tongs or a spatula for flipping chicken
3. Meat mallet or rolling pin plus a sheet of plastic wrap to pound chicken
4. Cutting board and a sharp chef’s knife
5. Measuring spoons and measuring cups
6. Small bowl and a whisk (or fork) for mixing mustard, cream and cornstarch slurry
7. Wooden spoon or silicone spatula for scraping the pan
8. Instant read thermometer to check it reaches 165 F
9. Paper towels and a plate to rest the chicken, plus a small ramekin if you plan to thicken the sauce

FAQ

Creamy Dijon Chicken Recipe Substitutions and Variations

• Chicken breasts
  • Boneless skinless chicken thighs — juicier, a little more forgiving if you overcook them
  • Thin-cut pork chops — similar cook time, just watch salt
  • Firm tofu (pressed and sliced) — for a vegetarian swap, sear until golden
  • Canned chickpeas (drained and warmed) — use if you want plant-based protein
• Heavy cream
  • Half and half + 1 tbsp melted butter per cup — richer than half and half alone
  • Whole milk + 1 tbsp cornstarch or flour whisked in (heat to thicken) — lower fat option
  • Coconut cream — dairy free, will give a mild coconut note
  • Plain Greek yogurt thinned with a little milk, add off the heat to avoid splitting
• Dijon mustard
  • Yellow mustard — milder and sweeter, use slightly less
  • Whole grain mustard — similar tang with nice texture
  • Mix yellow mustard + a pinch of dry mustard powder — quick hack for closer flavor
  • Horseradish + a tiny pinch salt — if you like more bite
• Dry white wine (optional)
  • Extra chicken broth + 1 tsp white wine vinegar or lemon juice — keeps acidity without alcohol
  • Dry vermouth — cooks similarly to white wine
  • Water + splash of apple cider vinegar (use sparingly) — okay in a pinch
  • Omit and just use more broth + extra lemon juice for brightness

Pro Tips

1) Get the sear right. Pat the chicken totally dry, heat the pan till the oil is just shimmering and dont crowd it, or you’ll steam instead of brown. leave each piece alone till it releases on its own, that crust is where a lot of flavor comes from.

2) Keep the cream sauce gentle. Once you add cream bring it to a light simmer not a rolling boil or it can break and get grainy. if you need it thicker use a cornstarch slurry at the end so you dont overcook the sauce while reducing.

3) Brightness and balance at the end. Taste before you finish and don’t be shy with a little lemon juice or extra mustard to cut the richness, add salt slowly if you used low sodium broth. stirring in a small knob of cold butter off the heat will gloss the sauce and mellow acidity.

4) Finish like a pro. Let the chicken rest a few minutes so juices redistribute, then briefly return to the sauce just to warm and coat it — this helps the flavors sink in without drying the meat. use a quick thermometer check to make sure it hits 165 F.