I have a pretty long list of 30 minute dinner recipes I love, and this chicken dijon might just be at the top of the list! A rich, creamy white wine and mustard sauce coats crispy edged pan fried chicken that’s all cooked up in just one skillet. It’s a pretty impressive mustard chicken recipe that’s deceptively easy, but the easy part can be our little secret! I love making this easy dinner for the family on random weeknights, but it’s also just fancy enough to prepare for dinner parties with friends.
What’s in Chicken Dijon?
A one pan chicken dinner recipe that’s made with inexpensive ingredients? Yes, please!
Chicken Breasts: Boneless, skinless chicken breasts are ideal for this recipe, but you can use boneless thighs instead. Just note that the cook time will increase slightly. Dijon Mustard: This tangy mustard cuts through the other ingredients in the sauce for a perfect balance. White Wine: A dry white wine, like sauvignon blanc, works best for the mustard sauce. You can substitute more chicken broth instead. Flour: A lightly-seasoned flour coating creates a crisper texture on the chicken when pan-searing. Shallots: Diced shallots add an aromatic, earthy flavor to the dish. Broth: Chicken broth helps fill out the sauce and create the right consistency. Heavy Cream: This adds a silky, creamy finish to the Dijon Mustard sauce.
How to Store and Reheat
Store chicken with dijon sauce in an airtight container in the refrigerator for up to 3 days. The best way to reheat it is on the stovetop over medium heat until warmed through. I stir in an extra splash of heavy creamy to make is silky again.
How to Freeze
Mustard chicken can be frozen in an airtight container for up to 3 months. But mote that the creamy dijon sauce may separate after being frozen and thawed.
Notes and Tips
Make sure to cut your chicken into even size pieces so they all cook at the same time. When searing your chicken, go for a medium-high heat and use a non-stick pan for the best results. Using a non-stick pan was such a game changer for me! Tossing some fresh parsley on top of the finished chicken dijon is my favorite way to garnish!
How to Make Mustard Chicken Step by Step
Slice the Chicken Breasts: Slice 2 boneless, skinless chicken breasts in half to create 4 even-sized pieces. Dredge the Chicken: Whisk together ¼ cup of all-purpose flour, ½ teaspoon of kosher salt and ¼ teaspoon of ground black pepper in a shallow bowl. Dredge the chicken on both sides in the flour mixture. Sear the Chicken: Melt 2 tablespoons of unsalted butter in a large skillet over medium-high heat. Sear the dredged chicken on both sides until golden–it will not be fully-cooked through at this point. Remove from the pan and set it aside. Make the Mustard Sauce: Add in the remaining 2 tablespoons of butter and ⅓ cup of diced shallots. Stir in ½ cup of white wine and cook until evaporated, deglazing as you go. Next, stir in 1 cup of low-sodium chicken broth, 2 tablespoons of Dijon mustard, ½ cup of heavy cream, and salt and pepper to taste. Add the Chicken and Finish: Let the Dijon cream sauce thicken for about 2-3 minutes. Then, add the seared chicken back to the skillet until fully cooked/warmed through. Garnish the completed chicken dijon with 1 tablespoon of fresh parsley if desired, and serve!
