One-Pan Dijon Chicken with juicy chicken breasts in a creamy Dijon sauce is the perfect weeknight dinner. Easy to make, ready in minutes, and cooks in one pan!
I was in my room yesterday busy
on Facebook working on the blog when G called from downstairs asking if I wanted lunch. I headed to the kitchen expecting a quick Foreman-grilled burger of some sort and was greeted by a pan of moist chicken breasts swimming in a creamy dijon sauce instead.
G doesn’t really cook often, but when he does, he always amazes me with the things he whips up in the kitchen. Sometimes I wonder if I am the REAL food blogger in the house.
Every bite of the chicken dijon was absolute heaven, I had him make it again today so I could
eat it for lunch jot down the recipe and take photos to share with you.
If you’re looking for a quick and easy meal to add to your dinner rotation, this chicken dijon mustard recipe is it! Just a handful of ingredients, 30 minutes and one pan are all you need for a flavorful-packed dish that’s sure to be a family favorite.
Tips on How to Make One-Pan Dijon Chicken
- Pound the chicken with meat mallet to a uniform thickness to ensure even cooking.
- Pat the chicken dry and cook on medium-high heat so they’ll sear and brown nicely.
- Do NOT clean the pan after pan-frying the chicken. Those browned bits and pieces add incredible flavor to the sauce.
- After browning the onions and garlic in butter, the pan is deglazed with white wine. You can omit the wine you like and just double the amount of chicken broth.
- If you want to cut back on fat, swap half and half for the heavy cream.
- I used Italian seasoning but fresh/dried parsley or basil will work as well.
- For a smooth, creamy sauce do not bring the sauce to a boil as the heavy cream might curdle or separate.
More One-Pan Recipes
One-Pan Dijon Chicken
- 4 (4 ounces each) chicken breast, boneless and skinless
- salt and pepper to taste
- 1 tablespoons canola oil
- 1 tablespoon butter
- 1/2 small onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup Dijon Mustard
- 1/2 teaspoon Italian seasoning
- Place chicken breasts between two sheets of film and pound with a meat mallet to an even thickness. Season with salt and pepper to taste.
- In a pan over medium heat, heat oil. Add chicken and cook for about 3 to 5 minutes on each side or until browned but not fully cooked. Remove from pan and keep warm.
- Add butter to the pan. When it begins to melt, add onions and garlic cook until softened.
- Add white wine and broth. Bring to a simmer, scraping sides and bottom of the pan.
- Add heavy cream, mustard, and dried Italian seasoning. Stir until combined.
- Lower heat. Add mustard mixture and bring to a simmer.
- Add chicken in a single layer. Cover and continue to simmer until a thermometer inserted in the thickest part of the chicken reads 165 F and sauce is thickened.
- Season with salt and pepper to taste. Serve hot.