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GET IT NOWFeeling stuck in a chicken dinner rut? I get it, sometimes the usual pan-seared chicken breast can feel a bit… well, ordinary. So today, I’ve got something different for you: Chicken Dijon! If you love mustard like I do, you need this in your rotation. This creamy sauce is super versatile – you can make it sweet or savory, depending on your mood. (I love making it slightly sweet for my kids, while my husband prefers the savory version.) Make my Dijon chicken recipe with me and let me know what you think!
Why You Need My Chicken Dijon Recipe
- Creamy, tangy sauce – The rich, creamy mustard sauce packs a punch on a neutral protein like chicken. If you like my other creamy chicken recipes, such as mushroom chicken, creamy lemon chicken, or Tuscan chicken, you’ll love this one, too.
- Super juicy chicken – I’ve banned dry chicken from my house! I have tips below for keeping your chicken breast extra juicy, plus smothering it in creamy sauce helps lock in the juices.
- Quick and easy – You can whip up this Dijon chicken in just 15 minutes, so it’s a perfect weeknight dinner recipe. And some days, I just love that there’s almost no chopping involved (you only need to mince the garlic).
- Simple ingredients – You just need the chicken, 6 common pantry staples, salt, and pepper. No fancy stuff here.
Ingredients & Substitutions
Here I explain the best ingredients for my chicken Dijon recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Chicken – I used boneless skinless chicken breasts, but you can use boneless skinless chicken thighs, too. I don’t recommend bone-in, skin-on cuts, because they take longer to cook and can mess up the timing for the sauce, plus the skin will get soggy.
- Dijon Mustard – I’m a big fan of this whole grain Dijon mustard for extra texture and punch, but regular smooth Dijon mustard also tastes great here. (I used the smooth kind in my video below.)
- Oil – For sauteing the chicken. I prefer olive oil, but feel free to use avocado oil or any neutral cooking oil you like. You can also use butter if you want extra richness, but in that case cook the chicken over medium heat, so that the butter doesn’t burn.
- Garlic – If you’re short on time, feel free to use a teaspoon of the jarred minced garlic. It works just as well and saves you a step.
- Chicken Broth – Because we’ll be reducing it, I recommend a reduced-sodium type like this one to avoid making your sauce too salty. You can also use my chicken broth recipe to make your own! If you want a more complex flavor, replace half of the broth with dry white wine.
- Heavy Cream – This is my secret for a silky-smooth sauce. If you need a dairy-free option, just swap it with coconut cream or full-fat coconut milk.
- Fresh Thyme – For a bright, earthy flavor. Feel free to substitute other herbs, like parsley or chives. If you don’t have fresh, use 1 teaspoon of dried thyme instead. (That’s 1/3 the amount of fresh.)
- Sea Salt & Black Pepper
VARIATION: Make honey Dijon chicken!
If you like a sweeter sauce, add 1-2 tablespoons of honey in step 5. When I make this version, I use my natural sugar-free honey. You can also try my honey mustard chicken, which was inspired by this recipe but has more honey and a different, glazed vibe.
How To Make Dijon Chicken
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Season the chicken. Pat dry with paper towels first. Counterintuitively, this helps lock moisture inside when cooking, plus it makes for a nicer sear. Season both sides with salt and pepper.
- Sear until golden. Heat the olive oil in cast iron skillet. Saute the chicken on each side, until golden and cooked through. Transfer to a plate and cover to keep warm.
- Saute the garlic. Add more olive oil to pan, along with the garlic. Saute until fragrant.
- Deglaze the pan. Add the chicken broth and scrape the bottom of the pan with a wooden spoon to release any browned bits stuck to the bottom. (This part adds so much flavor to the sauce!) Simmer until the liquid volume is reduced by half.
- Finish the creamy Dijon sauce. Add the heavy cream and thyme, and simmer until thickened. Remove from heat and stir in the mustard.
- Bring it all together. I like to coat the chicken with Dijon mustard sauce right in the pan, but you can also just pour the sauce over the chicken on a plate. Sprinkle some thyme leaves on top if you like!
My Recipe Tips
- Choose chicken breasts that are the same size. That way, they’ll cook at the same rate, so none of them turn out dry. If they are thick, pound them with the flat side of a meat mallet to even them out.
- Don’t crowd the pan. Crowding can make the chicken steam instead of sear, which messes with the texture and flavor. Cook in batches if the chicken pieces don’t fit with spaces between them.
- You can adjust the sauce consistency to your liking. My chicken Dijon can have a thick sauce that clings to the chicken, like my pictures here, or a thinner one you can drizzle, like my video below. If your sauce is too thick, just add a splash more chicken broth or cream. If it’s too thin, let it simmer a bit longer to thicken.
- Why only add the mustard at the end? I find that the Dijon mustard gets bitter if you cook it, so it tastes better if you stir it in after removing from heat.
- Use a meat thermometer. You know I always have to include this tip — the key to juicy chicken! 😉 It’s done when it hits 165 degrees F, but personally, I like to pull it off the heat at around 162-163 degrees F. That’s because it’ll keep cooking a bit from the residual heat as it rests under foil while you make the sauce. It should still reach 165 degrees F before serving.
Storage Instructions
- Store: Dijon chicken tastes best made fresh, and since it’s ready in 15 minutes, it’s easy to make right at dinnertime! But if you have leftovers, just pop them in the fridge for up to 2-3 days. I don’t recommend freezing this dish, as the cream-based sauce will separate.
- Reheat: A hot skillet over medium-low heat works best, but the microwave works in a pinch.
Serving Ideas
Now that your chicken Dijon is ready, pick one of my side dish recipes to go with it. Here are some of my favorites:
- Starches – The perfect way to sop up the creamy sauce is with a pile of roasted potatoes, rice, or my (lighter) go-to options, mashed cauliflower or frozen cauliflower rice. If you like, you can even double the amount of sauce to have plenty to pour over your base.
- Veggies – I love sautéed zucchini this time of year, but roasted broccoli also pairs very well. For these pictures, I made quick Instant Pot broccoli.
- Casseroles – This creamy Dijon chicken is already super comforting, but if you’re craving all the comfort food today, pair it with my cheesy asparagus casserole or broccoli cauliflower casserole.
- Salads – If you want to balance the richness of the main dish, serve this easy chicken recipe with my artichoke salad or cucumber tomato salad.
My Tools For This Recipe
- Cast Iron Skillet – When I first made this recipe back in 2017, I used a nonstick pan. Now I always use cast iron for my chicken Dijon, because it gets me a better sear and the sauce thickens more easily.
- Meat Thermometer – My favorite for perfectly cooked chicken every time.
Chicken Dijon
You'll love my chicken Dijon recipe with rich, creamy mustard sauce. It looks impressive, but takes just 15 minutes. Perfect for weeknights!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper.
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Heat a tablespoon of oil in a cast iron skillet over medium-high heat. Add the chicken and saute for 4-8 minutes on each side, until golden brown and cooked through. Transfer to a plate and cover to keep warm.
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Add the remaining tablespoon of oil to the pan, along with the garlic. Saute for about 1 minute, until fragrant.
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Add the chicken broth. Scrape the bottom of the pan with a wooden spoon to release any bits stuck to the bottom of the pan. Increase heat and simmer for 3-5 minutes, until the liquid is reduced by half.
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Add the cream and thyme, and increase the heat to return to a gentle simmer. (See notes below if you want to make the sauce a little sweet at this step.) Simmer for 2-3 minutes, just until the sauce thickens (it will reduce in volume).
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Turn off the heat and stir in the Dijon mustard.
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To serve, pour the sauce over the chicken, or transfer the chicken back to the pan and cover in sauce.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 chicken breast with sauce
If you like a sweeter sauce, add 1-2 tablespoons of honey in step 5. (I use my natural sugar-free honey for this version.)
📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Chicken Dijon
Gratitude Moment
Speaking of comforting things, one thing I missed so much while we were in Minnesota for the summer is my coffee machine that stayed in Florida. It was definitely a splurge (holiday gift for myself one year, lol), but with how much coffee I drink, it has made me happy every day I use it.
I also couldn’t justify getting a separate machine for just a couple of months. So, I found this brand of instant to hold me over and it was actually amazingly good — highly recommend! But let’s be real, it can’t beat my nice espresso machine.
What is your favorite splurge item that brings you joy in daily life? Let me know in the comments below!
80 Comments
Elena
1This turn out yummy!! Everyone liked it!!! I added your zero sugar honey and it was really good. I did take longer than 15 mins as I guess I had thicker chicken maybe. But the sauce was great. Thanks and low carb!
Maya | Wholesome Yum
0Thanks, Elena! I’m so glad everyone liked it. Yes, the timing can vary depending on your pan, thickness of the chicken pieces, etc.
Tammy
1My husband and I really love this recipe! I didn’t have whole grain Dijon mustard so I used regular Dijon mustard and it was delicious! I also didn’t have fresh thyme so I used about 1/2 teaspoon of dried. You can taste it and add more if you like. I will definitely make this again!
Jackie
1This sauce is SOOOOO good. I have made this 4 or 5 times already. We just love it!
Ileana
1Omg I am not a good cook by any means but this plate was SOOOOOOOOO GOOD. I love this recipe and adding this to my personal notebook of recipes.
Alexis
0I loved this recipe! I agree with the comments below that this sauce is sooo good!
I just made the sauce while I deep poached chicken breast in the instant pot. Slicing the chicken breast and combining it with the sauce. Perfection along side the “Jennifer Aniston” salad.
Wholesome Yum D
1I’m thrilled you loved it, Alexis! So glad it paired perfectly with your poached chicken and the Jennifer Aniston salad. Sounds like such a fresh, delicious combo!
Kayla
0I’m a big mustard fan so I double the mustard and something I highly recommend is adding sun dried tomatoes in the sauce! Such a nice lil touch. This is one of my favorite recipes of all time! Thank you so much for it.
Wholesome Yum D
0That means a lot, Kayla… thank you! And now I have to try it with the sun-dried tomatoes!
Mary
0I make this recipe and it was so good. I didn't have the whole grain mustard so I used the regular Dijon. I picked up some whole grain and used half that and half regular dijon the next time I made it. I loved it. I did make double the sauce and used it the next day as a dipping sauce for the leftover chicken. I have made this for company and all have raved about it. I do quick brine my chicken because that is my routine with chicken breast Thanks again.
Wholesome Yum D
0Thanks so much, Mary! I love that you experimented with the mustards and doubling the sauce for leftovers is such a smart move. So happy it was a hit with company too!
Christine
0Can’t wait to try this recipe.Looks easy!!!
Tonia Cumings
0Can this be made in the Crock Pot?
Maya | Wholesome Yum
0Hi Tonia, I have not adapted this recipe to a Crock Pot yet. It would be quite different, as the sauce would not be thick. Cream doesn’t work well in a Crock Pot long term, so you’d have to add it towards the end. With multiple changes required and having only made this chicken Dijon on the stove, I don’t have specific instructions for you, sorry.
Stacy
0This recipe was awesome! I’m dairy-free so i substituted the heavy cream with a cashew milk yogurt and it’s amazing.
I process my own oregano so I couldn’t resist adding a bit of that too! Delicious!
Thanks for this recipe! I’ll be making it again!
Maya | Wholesome Yum
0Thank you, Stacy! Good to hear that substitution worked for you.
Sandy
0Do you have any recommended alterations to the recipe if I don’t have a cast iron skillet?
Maya | Wholesome Yum
0Hi Sandy, Cast iron gets you the nicest sear but other pans should work. The timing can just vary a bit. Stainless steel or carbon steel would be the next best option.
Dee
0I made this today using Yogurt but the sauce was lumpy, despite my using a whisk. What can I do to prevent the sauce from being lumpy?
Maya | Wholesome Yum
0Hi Dee, My recipe doesn’t use yogurt, so that could be the issue. I do see another reader used yogurt and it worked for her, but I obviously wasn’t there with her to see exactly what she did.
Kay H.
0Amazing! Made it for sauce over chicken meatballs and zucchini noodles. So, so good! Making it tonight to try over boneless pork chops tonight.
Jennifer Rae
0Can you make this chicken by brining it first? I ask bc I love how tender the brined chicken is – I haven’t made this yet but am wary bc stove-top chicken can often be dried-out (as can baked chicken).
Tammy
0This is so easy and really delicious! I will definitely make it again!
Maya | Wholesome Yum
0Hi Jennifer, Yes, you can brine the chicken first if you like. Make sure to rinse off any salt water and dry well before searing. I do like a good brine, but for what it’s worth, this chicken is not dry as long as you cook it to the right internal temperature — see my tips in the post above.
Grace
0Tried this recipe and it was great! Very creamy and delicious. Plus, it was easy! Definitely a new family fave!
Shanna
0Oh my goodness, this is so good! It is also easy to make. I will definitely be making this again.
Ileana
0Hi! How runny should the sauce be?
Maya | Wholesome Yum
0Hi Ilena, That’s totally up to you! You can make it thick so that it clings to the chicken, like my pictures in this post, or a bit thinner so that you can drizzle it, like my video on the recipe card.
Tammy
0Still one of my favorite chicken recipes. So good I crave it. Super easy to make yet so scrumptious.
Audrey Robinson
0Delicious and easy to make!
Debbie
0Is this freezable? Looking for meals to make ahead of time for week at the lake.
Maya | Wholesome Yum
0Hi Debbie, It’s fine to freeze chicken itself, but I don’t recommend freezing this entire dish with sauce, because the sauce doesn’t freeze well. You can find all my freezer meals here.
Charli
0So yummy! This one’s a keeper! My favorite recipe right now! Blown away!
Candice
0This recipe was easy and delicious! My family loved it.
Psy
0My boyfriend and I are in a long distance relationship. One of our favourite past times is cooking together through videcall. I searched the recipe, he will get the groceries and cook it while I am instructing him over the phone on what and how to cook it. Every recipe i tried so far was from your cookbook and it was always a hit to him. I would like to thank you for making it available so easily so we can try it. I was in keto and 90% of my dishes came from your recipes and I loved every single one of them. Thanks a lot! Love from Australia and Singapore.
Bree
0Hi,
Just letting you know that I did substitute cream for Greek yogurt in this recipe and it was delicious! Used the same amount required for cream but I did also slice the chicken into bite sized pieces, added a bit more stock and a teaspoon of brown sugar.
Was a hit with my family!
Cheers
Tina
0Could you substitute cream for a 0% yogurt as a healthier alternative? IF so what would your ratio be?
Thanks
Wholesome Yum M
0Hi Tina, Sorry, I have not tried doing that. Please let me know how it turns out if you decide to give it a try!
Kelly
0BRAVO! Another hit recipe the whole family loved!!
Very easy to make, but took me longer than 15 total minute; more like 30 minutes since two of my chicken breasts were a little more than 8oz and needed to brown longer. I also returned the cooked chicken back into the sauce to simmer for a couple minutes prior to serving so they were nicely coved in sauce and I drizzled a little more on top. Fantastico!
Swathi
0Dijon mustard chicken looks delicious
Ann
0A delicious chicken recipe the whole family will enjoy.
Nart
0This recipe is so good and I love that it’s also healthy. The sauce is so creamy and the chicken so moist!
Toni
0Such a fantastic meal! Everyone at my house loved this!
Sue
0HAD to make this (we have a whole shelf in the fridge devoted to mustard!) and everybody raved. Definitely going into the regular dinner rotation, thanks!
Scarlet
0This was easy and flavorful. Thanks for the great new way to cook chicken. I’ll be making this dijon chicken again!
Dannii
0Dijon and chicken is the perfect match. it is total comfort food.
Gina
0Mustard sauces like this are one of my favorite go-tos for chicken, pork and even fish when I’m out of other ideas – so tasty and easy. Love the addition of heavy cream in this one for some decadence!
Jenni
0Hi, for non-dairy do you think ghee would work instead of coconut cream? I always find coconut tastes like suntan lotion.
Maya | Wholesome Yum
0Hi Jenni, No, sorry, ghee is not a substitute for cream. You could try an alternative milk (hemp, almond, macadamia, etc.), but you’d need a thickener for the sauce because those are too watery to thicken on their own.
Monika Davis
0Good morning, Please let me know how I can print your recipes? Many thanks
Maya | Wholesome Yum
0Hi Monika, There is a print button located on the top right of the recipe card.
kristina
0This is a really good recipe! My family enjoyed it very much. I appreciate how simple your recipes are!
Thank you!
~Kris
Kimberley Medina
0do you use skinless chicken breast?
Wholesome Yum M
0Hi Kimberly, Yes, skinless chicken breasts.
Russann
0I have tried this recipe a few times now, and every time one of my boys says “Mom, this is great! You should make this again.” Bonus that it’s really easy and pretty quick to make. Thank you, Maya
Tessie
0This is delicious, I did not have fresh Thyme or garlic so I subbed garlic powder and dried thyme, I also added sauteed mushrooms, it was amazing, thank you for a wonderful recipe! Will most definitely make again!
Nikki
0Oh. My. Yum. The sauce is AHHHH-MAZING! Easy to follow and super delicious thank you, Maya….another fantastic recipe!
Lisa Newman
0Made a half batch exactly as written. Even better than I imagined!
Melanie
0I finally was able to make this. I loved it!! I didn’t have olive oil so I used garlic infused avocado oil instead. The sauce is amazing! I served my chicken over hearts of palm noodles and everything tasted great. I’d make the sauce on its own just to serve with anything. Thanks for the recipe!
Geneva Harris
0I will be trying this tomorrow night for dinner. Can’t wait!!
Crystal
0I made this last night, and even my super-picky daughter loved it. I don’t use dijon mustard usually so I didn’t have any on hand — I used spicy brown mustard instead. It was delicious!
Mary Johnson
0I made this yesterday and I have to say…it’s one of the best chicken recipes I’ve ever eaten! I will be making it again and again. Thank you, Maya for your hard work in developing all these wonderful recipes!
Stacy
0I tried this recipe and it excellent! The sauce was wonderful. I used powdered sweetener and liquid stevia. Came out perfect. Thank you for all your wonderful recipes. By following your suggestions and recipes my husband is now completely off his type 2 med. His doctor is thrilled with his lifestyle changes
Maya | Wholesome Yum
0So glad to hear that, Stacy! That’s amazing news!
Tal Sheynkman
0I just made this for dinner and it’s probably the best home-made chicken dish I ever had.
Maya | Wholesome Yum
0Thank you so much, Tal!
Victoria Swanson
0This was delicious…. Very easy recipe to follow…. I did double the sauce, as we like it saucy… got rave reviews from my picky daughters…
Wholesome Yum D
0I’m so happy to hear that, Victoria! Doubling the sauce sounds like a great move, especially for picky eaters. I’m thrilled it got rave reviews from your daughters!
Kara
0My kids LOVED this recipe. So quick and easy to make and full of flavor. Definitely keeping this one around.
Maya | Wholesome Yum
0I am so happy to hear that, Kara! Have a great day!
Denise
0My husband and son LOVED this chicken. But they especially loved the sauce. They want me to make it again REAL soon. Great recipe!
Maya | Wholesome Yum
0I am so happy it was a hit with the family, Denise!
Kylie
0OMG – This was yummo to the best….was the most easiest sauce ever to make and the chicken was yummy. If you’re in Oz (Australia) , then use the Philadelphia Cooking Cream – made it all the more creamier and was Lite Cream…thank you so much – will be doing this again.
Maya | Wholesome Yum
0Thank you, Kylie! I’m glad you liked it.