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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.)
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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
Sarah
0This sauce is so simple to make and so good.. the chicken was moist. I will definitely make it again.
Maya | Wholesome Yum
0Thanks so much, Sarah!
Monet
0This was easy to make ! It didn’t take me 15 minutes because I’ve never made it before, but it definitely is a quicker meal for sure! I added the honey because I have a bit of a sweet tooth but it was so good! My family complimented the meal & LOVED the sauce. This is definitely a recipe I’ll keep in rotation!
Maya | Wholesome Yum
0I am so happy you liked it, Monet! Thanks for stopping by!
Kim
0How could I make this non-dairy? Thanks!
Maya | Wholesome Yum
0Hi Kim, You can use coconut cream instead of the heavy cream. 🙂